Food Unwrapped - Season 16

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, annd Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates why people cannot seem to get enough of salted caramel. Plus, Jimmy Doherty explores the price differences between fresh and frozen pizzas in supermarkets.

Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?

How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?

Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?

Have you ever wondered how the humble spud is turned into the unusual shapes in your favourite bag of crisps? Jimmy Doherty visits Germany to learn the secret behind the twists, twirls and curls of this much-loved snack. Dr Helen Lawal investigates whether carb-restrictive diets really burn fat quicker, and uncovers an astonishing medical use for this popular weight-loss tool. And Matt Tebbutt finds out the surprising reason why smoked fish is dyed yellow.