Secrets of Your Supermarket Shop

Sian Williams and Stefan Gates present the documentary lifting the lid on the growth, production and sale of supermarket food. They begin with an investigation into dairy products, visiting a dairy farm to find out how they supply the huge demand for milk - and also finding out why plant-based milk alternatives can cost four times as much. Plus, a report on the sugar content of some of the most popular yoghurts on the market.

Sian Williams and Stefan Gates tuck into a hearty breakfast, as they turn their attention to some morning favourites. Supermarkets have developed copycat versions of some of the best-known cereals, but are they as good as the real thing? To try to answer that question, the White family pits the own-brands against the originals, while Stefan heads down to the farm to investigate how the huge range of eggs on offer are produced, from caged to barn to organic.

Sian Williams and Stefan Gates investigate whether fresh fruit and vegetables really are the best option, and whether some five-a-day favourites work out cheaper, tastier and more nutritious when frozen. They compare the sugar levels in fresh juice and smoothies, find out how much a typical family can save by buying frozen instead of fresh, and following the trail of a pea being picked being frozen. Plus, Sian asks whether the term `freshly baked" bread is misleading and there's a look at the safest way to store food in a fridge.

Is going green always good for us?

Sian Williams and Stefan Gates get to the heart of supermarket food - the ingredients - finding out why what appears on the front of the packet may not always be the same as what's inside. Stefan highlights the use of cheap ingredients by comparing pizzas made with real cheese and processed cheese. Can a consummate pizza chef tell the difference? Sian looks at the amount of fat in ready meals and Stefan reveals how ice-cream companies use the cheapest secret ingredient of them all - air.

It is thought that more than seven million tons of food is thrown away every year as a result of confusion over food labelling. Here, Environmental Health Officer Gareth Jones helps decipher the difference between `best before", `use by" and `display until". Sian Williams investigates the safety of supermarket pork, and Stefan Gates finds out about the challenges facing the Scottish salmon industry and also tests the difference between fresh and frozen fish.

Stefan Gates reports on the safety of American chlorinated chicken, revealing how lower hygiene standards in US poultry farming can result in meat being infected with dangerous bacteria. Sian Williams talks to nutritional therapist Thaila Pellegrini about the side effects of detox teas. Plus, reports on food made from insects and levels of sugar in baby food.