Secrets of Your Supermarket Shop - Episode Guide

The truth about the healthy food we buy from supermarkets.

What is really in those budget bangers? Plus how cheap chickens are reared, and the scary truth about how many of our supermarket birds are contaminated with a deadly bacteria.

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.

This time, Sian Williams and Stefan Gates take a closer look at the food that is grown, reared and produced here in Britain, and the fragility of the country's food chain. Kicking things off, the Hexts from Somerset are set a daunting challenge of only buying produced here in Britain, which proves to be a difficult task. Later, Stefan investigates how consumers can save money by supporting British pig farmer, and Sian asks whether British food and drink producers can compete against their international rivals.

Sian Williams, Stefan Gates and Nisha Katona investigate how the food we eat can affect our wellbeing. Stefan visits the London Sleep Centre to explore how what we eat and drink can drastically affect the quality of our sleep, and undertakes an experiment to see how excessive amounts of caffeine, alcohol and takeaways alter his sleep patterns. Meanwhile, Sian takes a look at changes to portion sizes over the past three decades, and Nisha meets dietitian Hannah Whittaker to discuss superfoods.

Sian Williams, Stefan Gates and Nisha Katona reveal the truth about the fruit and vegetables bought in British supermarkets. With the help of dietitian Aisling Pigott, Sian discovers what actually counts as one of the recommended five a day, while Stefan goes behind the scenes of one of the largest soft fruit farms in the UK. Later, Nisha heads to Lancashire to discovers how mushrooms are grown and harvested.

British shoppers buy 95 per cent of their food from just 10 supermarket chains. But how much do they really know about how this produce is grown, made and sold? Sian Williams and Stefan Gates present this investigative documentary in which they lift the lid on the secrets that the supermarkets do not want their customers to know.

Sian Williams, Stefan Gates and Nisha Katona return to lift the lid on production and sale of supermarket food, beginning with an investigation into snacks and treats. With the help of the Hill family, Sian asks whether it is possible to tell the difference between branded biscuits and the cheaper versions, while Stefan examines how junk food affects good gut bacteria.

The focus shifts to store cupboard ingredients, assessing how people can shop healthily and spend less when it comes to jars, cans and packets. Sian Williams lifts the lid on tinned food, which has seen sales soar since the start of the pandemic, and challenges the Wilkes-Malones to a blind taste-test to see whether they prefer the taste of canned food or the fresh equivalents. Stefan Gates visits London's last working windmill to discover how wholemeal flour is made and sorts the wheat from the chaff when it comes to the best flours to use for home cooking.

Sian Williams, Stefan Gates and Nisha Katona take a closer look at the fats and oils people regularly use when cooking. With the help of the Stickley family, Sian exposes the shocking amount of calories hidden in favourite salad dressings. And Stefan travels to Cornwall to visit Europe's only sustainable sardine fishery.

Return of the consumer strand. Alexis Conran lifts the lid on the nation's vitamin supplement habit, while Angellica Bell investigates the truth about the carbon footprint of favourite sandwich fillings. And the team reveals how to cook a Sunday roast while saving on energy bills.

Angellica Bell tests kitchen gadgets, asking which are worth buying and which simply gather dust. With rising petrol prices, Alexis Conran finds out how people can drive more efficiently, and how meat-free manufacturers are creating foods that taste and smell just like meat.

Alexis Conran investigates how supermarket clothing matches up to the high street for quality and cost. Angellica Bell investigates healthy offal and how it can halve the cost of a typical dinner, while the team also discovers the surprising truth about the carbon footprint of supermarket asparagus.

Angellica Bell investigates why many people overlook ethically sourced lesser-known great value fish in favour of better-known and fashionable favourites. The team also examines sun cream to find out whether cheaper supermarket sunscreens keep us safe.

The team finds out if fabric conditioner is worth shelling out for in every wash, or if we could all save a little money (and perhaps the planet) by using it less. Angellica Bell investigates if simple ingredient swaps make for cheaper meals. Angellica is in the kitchen testing fishfingers, crackers and pasta to see if she can persuade one family to swap some of their favourite brands for lesser known and cheaper versions.