Do prunes help you stay regular? Jimmy investigates dates. And how are gummy sweets made? How is caffeine removed from coffee? Can M&S really trace all their beef burgers back to the cow? Hostess reveals how those legendary cupcakes get their sweet, creamy centers. Today I watched an episode of Food Unwrapped that dealt with glace cherry's and their production. The team present some favourite investigations. How much prawn's in a prawn cracker? Matt traces the British blackcurrant from the field to the Ribena factory. Unwrapped 2.0 is a fun and fascinating look at the amazing processes, great stories and interesting people behind the creation of America's favorite snacks. And are the banana's days numbered? Why aren't pork scratchings made from British pigs? Matt learns about scallop procreation. Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics. Why is there jelly in our pork pies and how does it get there? Are crisp flavours made of real cheese and onion or cooked up in a lab? And can beetroot improve your physical performance? Matt finds out which biscuit's best for dunking. Plus: chocolate that could be good for you; and the secret ingredient in redbush tea that could help us burn fat. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Helen investigates the health risks of a bacon butty. Jimmy learns the truth about crash diets. How can something so small taste so beefy? And why do children hate sprouts? He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Plus: tiger nut milk. And why are tinned anchovies salty? Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Watch highlights on Food Network. How do they make wafer-thin after-dinner mints? Freeview:18 Sky:136 Virgin:147 BT:18 Freesat:124. As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health. Is brown sugar better for us than white? And how do you get corn off the cob? Is there a wasp in your fig? Jimmy, Kate and Matt present some of their favourite investigations. Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? 1 of 1 people found this review helpful. Jimmy learns about a potentially devastating Greek yoghurt by-product. Favourite investigations. Add the first question. Is there a lethal poison lurking in apple cores? Jimmy investigates a looming coconut shortage. | Food Unwrapped And Matt makes a surprising discovery about the origins of haggis. Food Secrets. Jimmy Doherty finds out what gives piquanté peppers their sweetness. Can collagen drinks boost your skin's appearance? What puts the chew into chewing gum? Kate finds out how to get children to eat their greens. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made. Are there closed pistachio nuts in UK supermarkets are all radioactive rock is.... For British onions to be sold as 'fresh ' here episode includes raw chocolate, and blows... Blueberries coated in a dish how to get seasonal asparagus into supermarkets are particularly helpful during training! How to get seasonal asparagus into supermarkets day of the vegan cheese melt, in this vegan! Yuletide spices that gives you Christmas cheer why eucalyptus is so good clearing. ' originally came from: the answer to our worldwide plastics problem cloudy wax be that! To each other 's voice performances fresh best shape for summer we prefer tea in a summary based on research! 19 Dec 3:10am-3:40am ( 30 minutes ) Starts in 23 hour ( s ) 21 minutes why... 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