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.

Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.

This episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups. Kate flies to Thailand - the world's biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.

This episode explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients. Matt travels to South Africa to visit one of the country's largest olive orchards in the Western Cape, where he discovers that black olives are just riper green olives, but that both need a year's soaking in brine to make them edible. In Spain, Kate is shown how mass production factories make super black olives found in pizza and salads. And Matt heads to a small brewery near Belfast to discover if it really is just water, hops, barley and wheat in beer.

The team head to Thailand to find out what seafood goes into seafood sticks, and then discover how some British wine is really made... in Spain. In a seafood stick factory in Thailand Kate sees some incredible production techniques and giant frozen blocks of fish called surimi. Confusingly, there are two types of domestically produced wines: British and English. British wine is much cheaper, so what's the difference?

Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how 'fresh' it is. The team then travel around the UK to find out what is used to replace the fat in low-fat mayonnaise, and discover it's a bacteria that usually grows on rotting cabbages.

Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.

Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a method that is cheaper and quicker and enables flavours to be tailored more effectively. The Food Standards Agency requires that ice-cream needs to contain milk protein and any kind of fat - vegetable being the one most commonly used. Martin Dickie and James Watt head to Brighton beach with an old-fashioned bicycle adorned with banners saying `Ice Vegetable Oil'. What will the public make of this product?

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter?

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?

Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds

Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are numbered. And Matt Tebbutt discovers why popcorn doesn't fill you up.

Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?

Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. And Matt visits a Scottish distillery.

Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru.

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?

Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? And how do prebiotics work?