Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. How much prawn is in a prawn cracker? And what gives them that distinctive crunchy texture?
In Thailand, Jimmy discovers the surprising secret ingredient that makes a prawn cracker unique. Why’s it so hard to keep fresh potted herbs alive? Matt visits Britain’s largest producer of fresh herbs, where he learns about an extraordinary new high-tech method of extending shelf life, before coming face to face with a remarkable basil plant in Israel that’s half herb and half tree.
And Kate’s puzzling over low salt. The packets say it has drastically reduced levels of sodium chloride. But sodium chloride is salt, so what are they putting in there instead? And does salt really deserve its unhealthy reputation?
Executive Producer: Nicola Pointer
Series Editor: Sandy Watson
Production Company: Ricochet
Food Unwrapped Season 11 Episode 3 airs on Monday 22 May 2017 from 8.00pm-8.30pm on Channel 4.