Sian Williams and Stefan Gates present this investigative documentary lifting the lid on supermarket food. Sian explores the truth about healthy options, investigating convenience breakfast products, gluten-free foods and fresh fruit, and Stefan looks at the dangers lurking within salad bags.

Sian Williams and Stefan Gates continue the investigative documentary lifting the lid on supermarket food, this week focusing on meat. Sian finds out how little meat there is in a budget sausage - and all the other ingredients shoppers are paying for instead - and discovers how the brain is fooled into believing supermarket farm brands are higher quality than their budget versions. She also sees first-hand the conditions in which chickens are reared, and Stefan investigates how the dangers of poultry contaminated with potentially deadly bacteria.

Sian Williams and Stefan Gates lift the lid on convenience foods, with Stefan challenged to eat nothing but ready meals for a month. Sian investigates the amount of salt added into children's lunch snacks, and the pair also get to grips with the small print on the labels and the tricks companies use to make such meals appear healthier than they are.

Sian Williams and Stefan Gates present the documentary lifting the lid on the growth, production and sale of supermarket food. They focus on 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.

The pros and cons of going green. Stefan Gates goes on a crash vegan diet for a month, monitoring the effect on his body. Sian Williams visits a food company that specialises in meat replacements, such as jackfruit burgers and vegan pork scratchings. There's also a comparison of vegetarian ready meals and their meat alternatives, and a look at whether it's better to buy fruit and vegetable locally or from imported from abroad.

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.

Stefan Gates reports on whether British grass-fed beef is the best option for people concerned about food miles, and Sian Williams finds out whether bottled water is worth the high mark-up over tap water. Plus, reports on the healthiness of lunchtime meal deals and how to avoid bacteria when cooking with and storing rice.

Sian Williams and Stefan Gates take a closer look at the food that is grown, reared and produced 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.

A look at snacks, treats and comfort food, with Sian Williams and the Hill family examining the difference between branded biscuits and their cheaper supermarket counterparts. Stefan Gates investigates how junk food affects the human gut's microbiome, while Nisha Katona heads to Leeds to find out how chocolate is made and discovers some surprising health benefits to the dark variety.

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 treat. 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.