Rip Off Britain: Food - Season 4

After one man reveals how eating one particular food resulted in him losing his job, Angela takes a drugs test to see what effect the same ingredient will have on her. Plus why decaffeinated products maycontain a little kick that you have paid extra to avoid, and one viewer is on a quest to discover to why so many products are shrinking in size.

One man finds out whether confusion at the supermarkets over how to bag raw meat may be putting people's health at risk, and the alarming results of a test into the cleanliness of restaurant highchairs are revealed. The team also has advice on whether to freeze or not to freeze and whether it's always a good idea when it comes to safety.

The team expose problems with the packaging around foods and investigate why so many people say one well-known product is just too difficult to open. They also look at the marketing tactics manufacturers and retailers use to entice people to buy - is one big name misleading customers by what it puts on the label?

And with some viewers worried about mixed messages over whether foods are safe to reheat, there is advice on what you can warm up with confidence.

The team reveal the unpleasant hygiene secrets of some supermarkets and stores. From dirty toilets to faulty fridges and even food being sold past its sell-by date, the team uncover evidence that not everywhere selling food is as clean as people would expect, and they accompany the inspectors trying to keep standards up to scratch. There is also a look at why dog owners are divided over whether to serve their pets raw meat.

The team investigate the new fad for protein-enhanced versions of familiar products to see if paying the extra has any benefit, and they take a closer look at the claims made for speciality teas - do the promises for how they can boost health really hold up? And as one couple dusts down the leftover booze in the back of their cupboard, they are on a mission to discover if it is safe to drink some of those long-forgotten tipples.

The team present a shocking expose into food fraud in curry houses. As officials reveal the extent of the problem nationwide, lab tests reveal surprising truths about meals that simply aren't as described. There is also a look at foods that appear to be a taste of affordable luxury but aren't actually all that they seem.

The team get to grips with some of the promotions, prices, and portions of the food we buy. From the supersized to the super small, they explore why some meals have fallen short of expectations - in particular revealing the surprising truth about how little filling is required inside pies. Plus a look at why big helpings prove you can have too much of a good thing - is the lack of smaller helpings good business sense, or are some establishments missing a trick?

The team explore viewers' concerns about supermarket deals and offers - do they always save as much money as it might appear? From the lunchtime meal deal to the best value if dining for one, they have tips for everyone wanting to avoid feeling short-changed. Plus a look at why, as many of the major supermarkets opt out of selling sweets at the till, some say the so called 'healthy alternatives' at the tills are no better and could even be worse for childrens' teeth.

The team unravel some of the costs involved in eating out and investigate whether the prices some restaurants charge for wine are fair. What is a reasonable profit to make on a bottle, and how can customers tell if what they're being charged is fair? Also, with continuing controversy over what happens to any tip you might leave waiting staff, there is a look at the surprising ways some establishments deal with the issue. Can a no-tipping policy ever work? And a former member of the royal household explains how to get the best value from a traditional afternoon tea.