Description
Spotted pale stripes on your chicken breast? We chase the science behind those lines, the secret of un-squashable sliced bread, and why your fizzy drink tastes different.
In Bologna, a poultry scientist reveals what those white streaks really are and why fast-growing genetics might be to blame. Then we head inside the world’s biggest Kingsmill bakery to uncover the four-piece moulding trick that packs thousands more tiny bubbles into each slice. Meanwhile, Britain’s sugar tax has pushed brands to reformulate: we taste old vs new recipes, test stevia that’s many times sweeter than sugar, and meet a sensory expert who explains why some tongues pick up bitter notes others can’t. Finally, a Dutch farm trials slower-grown birds with a surprising outcome on striping and cost.
From lab benches to bread scanners and soda syrups, this episode shows what’s really changing in your supermarket trolley. Dive in to see what we found and decide for yourself.
Watch now and get the full story.
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