Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. In Israel, Kate unearths the mystery ingredient that makes icing sugar so light, fluffy and powdery. She takes a dip in the Dead Sea before all is revealed at an enormous phosphate mine in the desert. Skyr is a mysterious yoghurt-like product that claims to be entirely fat-free but is surprisingly creamy. So what exactly is it? In Iceland, Jimmy grapples with a team of wrestlers who say they swear by the stuff, before a trip to the factory reveals that it may not be a yoghurt at all. In Cornwall, Matt dives for the edible seaweed that has started cropping up on supermarket shelves. Can we eat any old seaweed? And how does seaweed spaghetti match up in a blind taste test against pasta? Kate also heads to Spain, in pursuit of the perfect tomato.

Food Unwrapped reveals the secrets of China's food. In China, Jimmy Doherty and Matt Tebbutt sample extraordinary and exotic dishes, meet the skilled workers working in small cooperatives, and witness a blend of ancient farming techniques and commercial production on an epic scale. Jimmy visits the incredible remote village of Juehui, in the Sichuan province, where all the residents work together to make noodles the traditional way, by hanging them out to dry on their rooftops, creating views that have to be seen to be believed. Matt visits China's largest meat processing base, where 20,000 people work, and explores how China has become the world's biggest producer of garlic. He sees the life-changing effect this humble crop has had on rural communities and discovers a turbo-charged variety that packs a punch.

Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help people to sleep, while Matt Tebbutt is in the Netherlands to discover if balls of Edam really were once used as emergency cannonballs.

Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of coffee beans. In the Netherlands, Matt Tebbutt finds out if baby carrots are really babies. In France, at the HQ of one of the world's biggest luxury ice cream brands, Kate Quilton asks why some vanilla ice creams are more expensive than others. And, in Tanzania, Dr Helen Lawal sees the incredible lengths that vanilla farmers must go to.

Jimmy Doherty visits Europe's biggest brewery as he hunts for the mother of all lagers. Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food can really help our children eat their vegetables. And Matt Tebbutt visits Poland to find out why our blueberries are coated in a strange cloudy wax.

Food Unwrapped reveals more secrets about the food we eat. Jimmy Doherty finds out how shredded wheat is made. Matt Tebbutt is surprised to learn that the bad boy of British baking, lard, can actually be a healthier choice than butter. And, in Poland, Dr Helen Lawal learns the trick to concentrating apple juice.

Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is introduced to a brand new machine that preserves food by using pressure instead of heat. And, in Italy, Matt finds out why mascarpone is more expensive than other soft cheeses.

Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive trees in southern Italy. And Matt finds out why Bloody Marys are so popular on planes - and why airline food tastes very different at ground level.