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Food Unwrapped
Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And why do chicks have their beaks trimmed?
Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest?
Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps?
Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry?
