Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.
Food Unwrapped S14E5 Screenshot
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| rls info:
| rls: Food.Unwrapped.S14E05.HDTV.x264-PLUTONiUM
| General: 2019.01.14, Docu, 23mn 29s @ 159 MiB
| Video: h264, 720x404, 25fps, CRF 21 @ 817 Kbps
| Audio: AAC, 2 Channels @ 128 Kbps
| Subs: No Subtitles Available
| iNFO: No iMDB Link Available
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epg info: |
How come some bread breaks up when it's buttered but other bread |
doesn't? And since the sugar tax came in, manufacturers have been|
adding less sugar to some products. But what are they adding |
instead? |
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