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Every day, we face a huge
number of choices about food.

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Everything from what we buy...

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To whether it's good for us...

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And how to cook it.

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Beautiful.

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In this series,

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we're going to use our expertise to
help you make the best food choices.

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Wow!

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We want to improve your cooking...

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- Well done, girl. - Looks
delicious. - High five that.

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.. your health...

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So, even if I've washed my hands,
my forearms are still contaminated.

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.. and your bank balance.

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So, what are you getting
when you spend extra money?

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I'm scientist Alice Roberts.

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I'll be looking at the latest research

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into nutrition to find out
what's good for us and what's not.

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I'm journalist Sean Fletcher.

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I'll investigate which everyday
products are value for money

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and which are a rip off.

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And I'm chef Tom Kerridge.

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And I'll be sharing my tricks of the trade

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that I guarantee will
fire up your taste buds.

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Wow, that looks great.

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We're going to dish up the plain facts,

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so we can all enjoy our food more.

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- Cheers.
- Cheers.

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Coming up...

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We put claims that chillies could
help us lose weight to the test.

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We just want to put about
four level teaspoons in.

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That's going to be extremely hot.

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Tom shares his trade secrets
for a British classic.

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And the trick to making good
gravy -- banana shallots.

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I've kept the skin on.

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And Sean finds out how to
make sense of food labels.

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I think you'd need a PhD in
maths to do all the calculations.

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First up...

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We all know what we've
got to do to lose weight.

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Eat less, exercise more.

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But it can be hard work,

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which is why the internet is full
of weird diets and miracle pills.

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Most of these quick-fix ways to
lose weight are too good to be true.

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But recently one story
stood out from the crowd.

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Scientists had apparently
discovered a substance so powerful

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that it could boost the
body's ability to burn fat

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even without exercise.

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The secret is hidden away inside here.

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The claim is that chillies could
help us to burn a few more calories.

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And I want to put that to the test.

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Dr Thomas Barber from the
University Of Warwick

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is in charge of the experiment.

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Our volunteer, Isabelle, is going
to be locked in this sealed chamber

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for the next 9 hours.

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It's a bit like a
submarine, from the outside.

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Isabelle will be fed one meal
with chilli and one without.

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The first is the meal with chilli.

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So, we just want to put
four level teaspoons in.

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Yep. Right, we'll see how
she deals with this, then.

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So, that's your breakfast, Isabelle.

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I don't know if you'd normally
eat curry for breakfast.

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No, it's not what I normally have.

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The airtight chamber will
help us to analyse changes

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in Isabelle's metabolic rate.

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That's a measure of how quickly
the body is burning calories.

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It's calculated by recording
the amount of oxygen

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that Isabelle breathes in and the
carbon dioxide she breathes out.

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Half an hour after she's eaten,

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we look to see if the
chilli is having any effect.

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As you can see, when
she ate the chilli meal,

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her metabolism goes up to this level here.

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The first indications are that

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the chilli is having a striking
effect on how many calories

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Isabelle is using up.

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It's down to something inside the chilli.

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The chemical that gives
them their fiery heat.

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Capsaicin.

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Found mainly around the
white core and seeds.

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Capsaicin's effect on us

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has to do with a certain
type of fat in our bodies.

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We've always known that
babies have this type of fat,

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but scientists have recently
found it in adults, too.

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What lights up is
metabolically active tissues.

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So, I can see that the heart
is really lighting up here

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as being metabolically
active and really glowing,

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but there's also all this glowing
going on up in the armpits

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and up in the neck, so what's that?

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This is actually active brown fat.

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We all have two kinds of fat.

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White fat and brown fat.

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This is what fat looks
like under the microscope.

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And on the left side here

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you can see the typical
appearance of white fat

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and on the right side we can
see what brown fat looks like.

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When we eat chilli, the capsaicin
turns on this brown fat.

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And activating the brown
fat makes us burn calories

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and use up white fat.

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So, if you imagine this
amount of brown fat,

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which is around 2 or 3g.

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If this was activated over
the course of a whole year,

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it would actually burn its
way through about 4kg of fat.

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This amount of lard.

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That's fascinating --

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essentially, this white fat is
acting like a fuel depot for it.

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That's absolutely right.

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It's actually an astonishing illustration

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of the potential for this brown
fat facilitating weight loss.

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Back in the chamber, Isabelle
has now eaten both of her meals

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and been monitored throughout.

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OK, Isabelle, how was
that? How did you find it?

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It's nice to be back out. But,
yes, it's been a long nine hours.

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- Yeah. - Oh, I bet it's
nice to be on the outside.

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- It is indeed, yeah.
- Out of solitary confinement, yeah.

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It's time to compare how many
calories she burned after each meal.

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- Are you interested to see the results?
- I am indeed. OK.

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So, Isabelle burnt up an extra 58 calories

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after eating the chilli meal
compared with the non-chilli meal.

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That's the equivalent of
going for a five-minute run.

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Or skipping one small
chocolate-chip cookie.

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Did you have any idea that chilli
had this effect on the body?

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Well, no. I've actually
been really surprised

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with what's been found today
-- it's very interesting.

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Dr Barber's research shows
the power of the chilli.

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Capsaicin can stimulate the
body to burn more calories

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and, in the process, burn more fat.

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Just eating a small meal
with chilli in it really does

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make your body burn more fuel.

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But, if you are hoping to shed the pounds,

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I'm afraid you can't just rely on chilli.

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I've been a chef for over 20 years

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and in that time I've learned
plenty of tricks of the trade.

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I'm talking about tips and
techniques that as a chef

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I see as second nature, but
you might not know about.

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Now, I'd like to share with
you those trade secrets

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to show you, that with a
little bit of practice,

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how easy they are to master.

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If you've made a
mouth-watering roast dinner

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then you'll want a gravy to match.

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Lots of people try and fail with gravy.

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So, this is how many
professional chefs make theirs.

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The first thing is roasting a
bit of meat, leave it to rest.

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So the tray has got all
these lovely roasting juices

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and bits of meat in
there, loads of flavour.

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And it's important that we keep this

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cos this is going to put loads
of depth into that gravy.

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Just going to put it on the heat.

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And as it's heating up, just kind
of release all those lovely bits.

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Well, this is going to
be the base to the gravy,

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this is what's going to help thicken it.

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Next, you add two heaped
tablespoons of plain flour

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and cook for 2 minutes.

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Then pour in a couple of ladles
of good-quality chicken stock.

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And finally give it a whisk.

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And the trick to making good
gravy is to take your time.

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Bit by bit, just slowly
let that flour cook out.

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Then just when it's all been
absorbed and it's quite thick,

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you can add another ladle or two.

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After five minutes, lower the heat.

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Now you might think that looks
good enough and stop there.

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But here's how chefs go one stage further

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and transform the flavour of gravy.

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Firstly, thyme. So, these
are whole thyme sprigs.

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I'm going to leave them to infuse.

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Now, these are sliced button mushrooms.

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Now, these have got their
own natural water in them.

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So, when they go in, they'll break down

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and slightly loosen up that gravy.

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But they also have a
wonderful flavour to them

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and will give lots of body to a sauce.

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And then lastly, banana shallots.

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These have a wonderful sweetness to them.

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I've not fried them off
so that as they cook,

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all of their natural juices
will release into that gravy.

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Here's another little tip.
Leave the skin on the shallots.

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Now, the reason for this
is, skin gives colour.

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It's going to give a
lovely light-brown tinge

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to this already lovely
brown chicken gravy.

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OK, this gravy's been
gently simmering away.

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So, what I'm going to do is
pass it through a fine sieve

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into a saucepan.

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And this way, you get out
all of those bits and bobs.

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Now, the last thing to
go in is a splash of wine.

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In a lot of sauce recipes
they tell you to add the wine

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at the beginning and
boil the alcohol away.

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But with me, I like to add it at the end.

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That way you use less of it

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and it gives it a real raw kick of alcohol

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that kind of cuts through
the richness of the gravy

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you've already made.

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So, just a little splash.
Doesn't take much.

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And that's amazing, it
suddenly lifts everything.

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It brings it to life,
it makes it feel alive.

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Those roasting juices from the tray

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means it doesn't need any seasoning
because it's already salty enough.

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Gravy jug, ready for serving.

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Amazing roast chicken, watercress
salad, lovely roast potatoes,

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but, most importantly, perfect gravy.

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A few simple rules, super
smooth every single time.

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For more information on all
the trade secrets go to...

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True or False?

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Fresh tuna is an oily fish,
but canned tuna isn't.

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The answer is true.

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Oily fish has to contain omega 3.

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The canning process removes
much of this omega 3.

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So, only fresh tuna
qualifies as an oily fish.

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Ten years ago, the Food
Standards Agency asked that

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food products have nutritional information

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printed on the packaging.

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They recommended a traffic-light system.

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The idea is that green, amber
or red shows us at a glance

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if the food we're thinking of buying

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has low, medium or high amounts
of sugars, fat, and salt.

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But it's not the same for
everything. Have a look at this one.

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Some manufactures don't
use colours at all.

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And this one has red on a red background.

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It's not just the colours
of the traffic-light labels

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that are inconsistent.

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It can also be very difficult
to accurately compare

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nutritional information between products.

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The problem is, it's left
up to the food manufacturers

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to interpret the rules of
the traffic-light system.

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Law professor and labelling expert

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Richard Hyde from the
University Of Nottingham

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is going to show me what to look out for.

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So, what's the story
behind nutrition labelling?

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Because it's not very clear.

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It's really, really
confusing for consumers.

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It's important that they know a bit
more about how to read those labels.

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We're going to put the
labelling system to the test

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with the help of the
best minds we could find.

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Three top chess players.

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- Good morning, everyone.
- Morning.

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Tim, Alex and Steve are
as smart as it gets

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when it comes to tactics and strategy.

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We want to see if they can
figure out how much fat

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is in some everyday foods.

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In just ten seconds.

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That's the amount of time
people generally spend

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Are you ready, then?

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Our chess players will order
the food from one to three.

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The least fat to the most.

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They're starting with
three packs of sliced ham.

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But it seems like the guys
had decided on something

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and Alex came in and sabotaged it!

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- Are you happy with that, Tim? - I'm happy
with the last move. I think it's good.

245
00:14:29,100 --> 00:14:36,040
You didn't get it right, I'm afraid. These
two should have been swapped around.

246
00:14:36,100 --> 00:14:44,040
This is the one with the most amount of fat.
It's got 1.4g of fat compared to 0.7g and 0.8g.

247
00:14:44,100 --> 00:14:50,040
There's something funny going
on here with the portion sizes

248
00:14:50,100 --> 00:14:57,040
to look at in these labels.

249
00:14:57,100 --> 00:15:01,040
But it's also got the largest
portion size. Half a pack.

250
00:15:01,100 --> 00:15:05,040
This one here is judged only by slice.

251
00:15:05,100 --> 00:15:08,050
And this one, 0.8g of fat
for a quarter of a pack.

252
00:15:08,100 --> 00:15:10,050
How do you feel about that?

253
00:15:10,100 --> 00:15:12,050
- It's hard. They're all
different sizes. - Confusing.

254
00:15:12,100 --> 00:15:14,050
All completely different ways of doing it.

255
00:15:14,100 --> 00:15:16,050
If you're confused by
the front of the pack,

256
00:15:16,100 --> 00:15:18,050
what you really need
to do is turn it over.

257
00:15:18,100 --> 00:15:22,040
And if you look at it
closely, per 100g here

258
00:15:22,100 --> 00:15:25,040
this has got 2.4g.

259
00:15:25,100 --> 00:15:29,040
Whereas this packet has 3.1g.

260
00:15:29,100 --> 00:15:31,050
And if we'd have looked at
the back of the packets,

261
00:15:31,100 --> 00:15:34,050
we would have been able
to much more easily

262
00:15:34,100 --> 00:15:36,050
arrange them in the correct order.

263
00:15:36,100 --> 00:15:39,050
If the manufacturers can
manipulate the portion size,

264
00:15:39,100 --> 00:15:41,050
they can make something that's not healthy

265
00:15:41,100 --> 00:15:42,050
look very healthy, can't they?

266
00:15:42,100 --> 00:15:46,040
Manufacturers are in control
of portion size or serving size,

267
00:15:46,100 --> 00:15:49,050
and they can alter this to
make their products look

268
00:15:49,100 --> 00:15:52,050
like they've got less fat in or make
them look like they're more healthy.

269
00:15:52,100 --> 00:15:54,050
Surely that's illegal?

270
00:15:54,100 --> 00:15:56,050
Well, the portion sizing isn't regulated.

271
00:15:56,100 --> 00:16:00,040
The main thing is that it
has to not be misleading.

272
00:16:00,100 --> 00:16:02,050
So, if you want to compare
products accurately,

273
00:16:02,100 --> 00:16:06,040
look at the figures per 100g.

274
00:16:06,100 --> 00:16:10,100
That's a much more reliable way
of deciding which is healthiest.

275
00:16:12,100 --> 00:16:14,050
Next, three tubs of coleslaw.

276
00:16:14,100 --> 00:16:18,040
Once again, our chess players
will order them from 1 to 3,

277
00:16:18,100 --> 00:16:21,040
the least fat to the most.

278
00:16:21,100 --> 00:16:24,040
And this time, just to mix things up,

279
00:16:24,100 --> 00:16:27,100
we've included a 50%-less-fat
version, as well.

280
00:16:29,060 --> 00:16:30,050
Go!

281
00:16:30,100 --> 00:16:33,050
- That's got 5.7. - I can't see
the fat. - I can't see the fat.

282
00:16:33,100 --> 00:16:36,040
Three, two, one, stop!

283
00:16:36,100 --> 00:16:38,050
Totally confused, I think.

284
00:16:38,100 --> 00:16:39,050
I think you'd need a PHD in Maths

285
00:16:39,100 --> 00:16:41,050
to do all the calculations in ten seconds.

286
00:16:41,100 --> 00:16:44,050
Well, you've got a degree
in Maths, haven't you?

287
00:16:44,100 --> 00:16:46,050
It's true. But this is hard!

288
00:16:46,100 --> 00:16:49,040
OK. These two need to be swapped round.

289
00:16:49,100 --> 00:16:51,050
- Really?
- I'm really shocked by this

290
00:16:51,100 --> 00:16:54,030
because I tend to go for 50% less fat.

291
00:16:54,080 --> 00:16:55,050
I'd pick that one.

292
00:16:55,100 --> 00:16:59,100
And yet it's not anywhere near
as good as this Smart Price one.

293
00:17:00,100 --> 00:17:06,040
In fact, the Smart Price coleslaw
has 5.7g of fat per 100g,

294
00:17:06,100 --> 00:17:08,050
whereas the 50% less fat

295
00:17:08,100 --> 00:17:12,100
has an astonishing 12g of fat per 100g.

296
00:17:13,100 --> 00:17:18,040
So, we should all be suspicious
of labels that read "Reduced fat"

297
00:17:18,100 --> 00:17:20,050
or claim to be "Light".

298
00:17:20,100 --> 00:17:21,050
They can trick you into thinking

299
00:17:21,100 --> 00:17:24,100
they're healthier than they actually are.

300
00:17:26,100 --> 00:17:29,040
The only phrase you can trust is "Low fat"

301
00:17:29,100 --> 00:17:33,040
as this is regulated and can only
be used if a product contains

302
00:17:33,100 --> 00:17:35,100
less than 3% fat.

303
00:17:38,100 --> 00:17:42,040
Food labels are supposed
to make things simple,

304
00:17:42,100 --> 00:17:45,100
but from what I've seen today,
even a PhD in maths won't help you.

305
00:17:48,100 --> 00:17:51,040
We put our findings to the supermarkets.

306
00:17:51,100 --> 00:17:52,780
Asda told us...

307
00:17:58,100 --> 00:18:00,100
And the Co-op said...

308
00:18:17,100 --> 00:18:19,050
We're a nation that loves cooking,

309
00:18:19,100 --> 00:18:21,050
but sometimes we all need a helping hand.

310
00:18:21,100 --> 00:18:25,100
Tom's sharing his expertise, so we
can all improve our cooking skills.

311
00:18:26,100 --> 00:18:27,980
Oh, they look good.

312
00:18:33,100 --> 00:18:37,040
I put a shoutout on social
media for your kitchen fails

313
00:18:37,100 --> 00:18:39,050
and you've sent me loads.

314
00:18:39,100 --> 00:18:42,050
From risotto that's welded
to the bottom of the pot

315
00:18:42,100 --> 00:18:45,050
to Yorkshire Puddings you
could use as a doorstop.

316
00:18:45,100 --> 00:18:50,040
Over the years, I've had to learn a
fix for almost every kitchen fail.

317
00:18:50,100 --> 00:18:53,100
And that's why I'm here.
To share what I know.

318
00:18:55,100 --> 00:19:00,040
This time I'm on a mission to help
Faye Tudor with her kitchen fail.

319
00:19:00,100 --> 00:19:02,040
Steak.

320
00:19:02,100 --> 00:19:04,050
Nice bit of rump steak.

321
00:19:04,100 --> 00:19:08,040
Lots of moving about,
lots of nervous cookery.

322
00:19:08,100 --> 00:19:10,050
Not leaving it alone. Lots of prodding.

323
00:19:10,100 --> 00:19:13,100
And then flipping it around
as if it's a stir fry!

324
00:19:14,100 --> 00:19:17,100
There's a few issues here,
but we can solve this.

325
00:19:21,100 --> 00:19:24,050
Faye lives in Dunoon, on
the West Coast of Scotland,

326
00:19:24,100 --> 00:19:28,040
where she works at a local college.

327
00:19:28,100 --> 00:19:31,050
- Faye. - Hi, Tom. - Hello, mate.
How are you? Are you alright?

328
00:19:31,100 --> 00:19:33,980
- Problems with steak?
- Yes, come on in.

329
00:19:35,100 --> 00:19:39,040
Faye's going to run me through
how she normally cooks her steak,

330
00:19:39,100 --> 00:19:42,040
so I can see where she's going wrong.

331
00:19:42,100 --> 00:19:44,050
- Straight into the pan and give it...?
- Straight into the pan.

332
00:19:44,100 --> 00:19:45,500
OK. Yeah.

333
00:19:47,100 --> 00:19:50,800
Straightaway I can see some
improvements we could make!

334
00:19:51,100 --> 00:19:53,050
So, I'm just trying to get
a bit of colour on it now.

335
00:19:53,100 --> 00:19:54,240
OK.

336
00:19:55,100 --> 00:19:58,040
- Sorry.
- That's all right.

337
00:19:58,100 --> 00:20:00,050
- It looks a bit anaemic.
- Yeah.

338
00:20:00,100 --> 00:20:02,540
- A little bit beige.
- Yeah.

339
00:20:02,600 --> 00:20:07,100
I mean, beige is nice if
it's a car from the 1970s.

340
00:20:10,100 --> 00:20:12,840
- How do you want it cooked?
- Medium.

341
00:20:14,100 --> 00:20:18,040
We need to inject a bit of
colour and flavour into this steak

342
00:20:18,100 --> 00:20:22,100
and show Fay how to avoid
overcooking it and drying it out.

343
00:20:26,060 --> 00:20:27,050
You're going to cook this steak.

344
00:20:27,100 --> 00:20:31,100
Now, you want it on just a fairly
gentle, low heat to start with.

345
00:20:32,100 --> 00:20:35,040
The cut of meat you choose is important.

346
00:20:35,100 --> 00:20:38,100
Faye went for rump, but
I recommend a ribeye.

347
00:20:39,100 --> 00:20:41,050
Now, this ribeye for me
is perfect frying steak.

348
00:20:41,100 --> 00:20:43,050
Cos this is well marbled.

349
00:20:43,100 --> 00:20:47,040
But it's really, really important
cos that marble, that's fat

350
00:20:47,100 --> 00:20:49,050
that as it cooks, it breaks down.

351
00:20:49,100 --> 00:20:51,050
It's like a natural butter.

352
00:20:51,100 --> 00:20:53,050
Drop it into the pan away from you.

353
00:20:53,100 --> 00:20:55,050
Instantly. Instant sizzle.

354
00:20:55,100 --> 00:20:57,050
- Do you remember when
you put yours in? - Yeah.

355
00:20:57,100 --> 00:21:00,050
It kind of sat there,
stewed for a little bit.

356
00:21:00,100 --> 00:21:02,050
You know that's cooking straightaway.

357
00:21:02,100 --> 00:21:05,050
And that cooking process, that
colouring process of the meat,

358
00:21:05,100 --> 00:21:07,050
- is called the Maillard process.
- Right, OK.

359
00:21:07,100 --> 00:21:10,050
And that's where the
sugars are breaking down

360
00:21:10,100 --> 00:21:11,050
through a chemical process

361
00:21:11,100 --> 00:21:15,040
and beginning to caramelise
really, really nicely.

362
00:21:15,100 --> 00:21:18,050
The Maillard reaction happens
when the meat is seared.

363
00:21:18,100 --> 00:21:22,040
Proteins on the surface combine
with sugars in the meat.

364
00:21:22,100 --> 00:21:26,100
This creates the brown colour
and adds to that meaty flavour.

365
00:21:28,100 --> 00:21:30,050
When you were cooking your steak, Faye,

366
00:21:30,100 --> 00:21:32,050
you were pressing down with your spatula.

367
00:21:32,100 --> 00:21:37,040
The more you push it, you're
squeezing out moisture.

368
00:21:37,100 --> 00:21:47,100
and almost steaming your steak.

369
00:21:49,060 --> 00:21:50,050
Now, you like it medium,

370
00:21:50,100 --> 00:21:56,040
so turn the heat down and then you
add the juice there of a lemon.

371
00:21:56,100 --> 00:22:00,030
Now that steaming process
is helping to continue cook.

372
00:22:00,080 --> 00:22:01,050
I'd say that's it.

373
00:22:01,100 --> 00:22:05,100
You're going to leave this to
rest now for five or six minutes.

374
00:22:08,100 --> 00:22:12,040
The reason you should rest a steak
is because the cooking process

375
00:22:12,100 --> 00:22:14,050
forces the muscle fibres
of the meat to firm up

376
00:22:14,100 --> 00:22:18,040
and push moisture out towards
the surface of the steak.

377
00:22:18,100 --> 00:22:21,050
When we leave it to
rest, those fibres relax

378
00:22:21,100 --> 00:22:23,050
and the juices gets reabsorbed,

379
00:22:23,100 --> 00:22:33,100
giving you time to knock
up a peppercorn sauce.

380
00:22:38,100 --> 00:22:45,100
Yeah, it looks fantastic.
Fantastic. Well done, you.

381
00:22:58,100 --> 00:23:02,040
Finally, over the last few
years, our shopping habits

382
00:23:02,100 --> 00:23:04,050
have changed dramatically.

383
00:23:04,100 --> 00:23:07,040
Loyalty towards traditional brands

384
00:23:07,100 --> 00:23:15,040
has been replaced by an appetite
for supermarket own-label items.

385
00:23:15,100 --> 00:23:17,050
at different price points.

386
00:23:17,100 --> 00:23:19,050
Basic, standard and premium.

387
00:23:19,100 --> 00:23:24,100
But when is it worth
spending extra on premium?

388
00:23:30,100 --> 00:23:33,050
To find out, we're
dissecting own-brand products

389
00:23:33,100 --> 00:23:36,050
here at Queen Margaret
University in Edinburgh.

390
00:23:36,100 --> 00:23:38,100
This time, it's bread.

391
00:23:41,100 --> 00:23:44,050
In some supermarkets, a
loaf of budget white bread

392
00:23:44,100 --> 00:23:47,050
is less than half the price
of the premium loaves.

393
00:23:47,100 --> 00:23:49,640
So, what are we really paying for?

394
00:23:51,100 --> 00:23:55,040
To help me find out is
nutritionist Dr Carrie Ruxton.

395
00:23:55,100 --> 00:23:58,050
You might think bread is made
from a few simple ingredients,

396
00:23:58,100 --> 00:24:02,100
but there are up to 13
in some of these loaves.

397
00:24:03,100 --> 00:24:05,050
I've made bread at home

398
00:24:05,100 --> 00:24:07,050
and I don't remember
most of the things here.

399
00:24:07,100 --> 00:24:09,050
There are a lot of
ingredients in these breads,

400
00:24:09,100 --> 00:24:11,050
but if we're making bread at home,

401
00:24:11,100 --> 00:24:13,050
we in fact only need four ingredients,

402
00:24:13,100 --> 00:24:16,050
which is wheat flour,
water, yeast and salt.

403
00:24:16,100 --> 00:24:18,050
OK, but there are so many other things.

404
00:24:18,100 --> 00:24:20,050
- I mean, what's that one
-- fatty acids? - Yeah.

405
00:24:20,100 --> 00:24:21,050
With a very long name.

406
00:24:21,100 --> 00:24:24,050
Fatty-acid esters. You're
getting those on all of them

407
00:24:24,100 --> 00:24:28,040
and what they're basically doing
is they're acting as an emulsifier.

408
00:24:28,100 --> 00:24:30,050
Emulsifiers and oils are added

409
00:24:30,100 --> 00:24:34,040
to help bind these ingredients together.

410
00:24:34,100 --> 00:24:38,040
And there's another ingredient
added across all the brands.

411
00:24:38,100 --> 00:24:40,040
Sugar.

412
00:24:40,100 --> 00:24:42,050
It's surprising that there's
sugar in the premium bread.

413
00:24:42,100 --> 00:24:44,050
I would have thought it would
be the other way round --

414
00:24:44,100 --> 00:24:46,050
that there'd be sugar in the budget bread.

415
00:24:46,100 --> 00:24:48,050
Well, there's sugar in
the budget bread, too.

416
00:24:48,100 --> 00:24:51,050
Because you've got dextrose in
there, but you've got sucrose --

417
00:24:51,100 --> 00:24:52,050
table sugar -- in here.

418
00:24:52,100 --> 00:24:55,050
And table sugar and things
like fermented wheat.

419
00:24:55,100 --> 00:24:57,050
A bit more expensive,
so they do tend to be

420
00:24:57,100 --> 00:24:59,050
in the premium and standard ranges

421
00:24:59,100 --> 00:25:02,040
where they're helping with the flavour.

422
00:25:02,100 --> 00:25:06,040
Dextrose is an ingredient
in some budget breads

423
00:25:06,100 --> 00:25:09,050
because it's made from
plants such as corn.

424
00:25:09,100 --> 00:25:13,040
So, it's easier and cheaper to
produce than other forms of sugar.

425
00:25:13,100 --> 00:25:15,050
Now, when you look at
all these ingredients,

426
00:25:15,100 --> 00:25:17,050
I just think maybe it's not so healthy.

427
00:25:17,100 --> 00:25:19,050
What's the nutritional value,

428
00:25:19,100 --> 00:25:21,050
ranging from the budget to the premium?

429
00:25:21,100 --> 00:25:23,050
Well, there is a lot of nutrition in bread

430
00:25:23,100 --> 00:25:26,040
because wheat flour is fortified.

431
00:25:26,100 --> 00:25:29,050
So, there's extra B
vitamins, iron and calcium

432
00:25:29,100 --> 00:25:31,050
added back into white flour

433
00:25:31,100 --> 00:25:34,050
because the processing takes out
the bran which is the healthy bit,

434
00:25:34,100 --> 00:25:38,040
the good bit, and so you have to put
all those nutrients back in again.

435
00:25:38,100 --> 00:25:41,050
So, you end up with a white
loaf that's actually got double

436
00:25:41,100 --> 00:25:43,050
the calcium in it of a wholemeal loaf.

437
00:25:43,100 --> 00:25:47,040
So, what are you saying? That white
bread is healthier than brown bread?

438
00:25:47,100 --> 00:25:49,050
Not necessarily, because,
of course, wholemeal bread

439
00:25:49,100 --> 00:25:52,050
is high in fibre and you're
getting the natural vitamins

440
00:25:52,100 --> 00:25:53,050
from the brans.

441
00:25:53,100 --> 00:25:57,040
So, at the end of the day, I
would still go for the wholemeal.

442
00:25:57,100 --> 00:25:59,050
But Carrie's in the minority.

443
00:25:59,100 --> 00:26:05,040
White bread accounts for 76%
of all the bread sold in the UK.

444
00:26:05,100 --> 00:26:09,040
But which bread tastes better?
Basic, standard or premium?

445
00:26:09,100 --> 00:26:12,050
Our panel of taste testers
will help us find out.

446
00:26:12,100 --> 00:26:14,050
But first, what do they buy?

447
00:26:14,100 --> 00:26:16,050
Who eats premium bread?

448
00:26:16,100 --> 00:26:19,040
OK, Jane, why premium bread?

449
00:26:19,100 --> 00:26:21,050
I feel it has a nicer flavour.

450
00:26:21,100 --> 00:26:23,050
And does the price matter to you?

451
00:26:23,100 --> 00:26:25,980
It does. As long as it's not extortionate.

452
00:26:26,100 --> 00:26:28,040
Time for taste test.

453
00:26:28,100 --> 00:26:31,050
Our volunteers will try
ten different white breads

454
00:26:31,100 --> 00:26:33,050
from four of the main supermarkets.

455
00:26:33,100 --> 00:26:35,040
It's a blind test,

456
00:26:35,100 --> 00:26:39,040
so no-one knows whether they're
eating the cheap or expensive kind.

457
00:26:39,100 --> 00:26:41,580
Dr Laura Wyness has the results.

458
00:26:43,100 --> 00:26:45,050
Well, Laura, which one came out on top?

459
00:26:45,100 --> 00:26:47,050
It was actually the premium
which came out on top.

460
00:26:47,100 --> 00:26:50,040
It scored 6.1 out of a possible 9.

461
00:26:50,100 --> 00:26:53,040
Followed by the standard, scored 4.6.

462
00:26:53,100 --> 00:26:56,100
And then the budget was 4.5.

463
00:26:58,100 --> 00:27:00,050
Premium was the clear winner,

464
00:27:00,100 --> 00:27:04,040
but there wasn't much to choose
between standard and basic.

465
00:27:04,100 --> 00:27:08,040
And in terms of price, the
premium is £1.15 on average.

466
00:27:08,100 --> 00:27:11,050
- Well, you're paying for the
flavour, aren't you? - Yeah.

467
00:27:11,100 --> 00:27:14,050
But these two, the budget is
around 35p, around about that.

468
00:27:14,100 --> 00:27:16,050
And the standard is around about 50p.

469
00:27:16,100 --> 00:27:19,040
So, they're all made the same way.

470
00:27:19,100 --> 00:27:22,050
Has that changed the way you
think about buying bread?

471
00:27:22,100 --> 00:27:23,050
I wouldn't say massively.

472
00:27:23,100 --> 00:27:26,050
So, even though you know there's
not much difference in ingredients,

473
00:27:26,100 --> 00:27:28,050
you still wouldn't buy the budget bread?

474
00:27:28,100 --> 00:27:31,050
No, cos the experience of the
premium bread is much nicer

475
00:27:31,100 --> 00:27:32,050
than the experience of the basic.

476
00:27:32,100 --> 00:27:35,050
So, yeah, nutritionally,
it doesn't really matter.

477
00:27:35,100 --> 00:27:37,440
Lindsay, you have good taste!

478
00:27:40,100 --> 00:27:42,050
So, premium comes out on
top in terms of taste.

479
00:27:42,100 --> 00:27:45,050
And that's because it's got a
couple of extra ingredients in it,

480
00:27:45,100 --> 00:27:48,050
but if you're watching your pennies,
you might want to go for budget

481
00:27:48,100 --> 00:27:52,100
or standard because all these breads
are made in a very similar way.

482
00:27:54,100 --> 00:27:56,050
Next time, can you alter how food tastes

483
00:27:56,100 --> 00:27:59,050
without changing a single
ingredient? I'll find out.

484
00:27:59,100 --> 00:28:01,050
Who thinks they're
eating a different mousse

485
00:28:01,100 --> 00:28:04,050
and a different wine in
each of the different lights?

486
00:28:04,100 --> 00:28:06,050
It seemed all different to me.

487
00:28:06,100 --> 00:28:09,050
Sean pulls apart the ingredients
of the great British banger

488
00:28:09,100 --> 00:28:11,050
to see what we're really paying for.

489
00:28:11,100 --> 00:28:13,050
There is quite a difference
in the fat content.

490
00:28:13,100 --> 00:28:15,050
It is a huge difference, isn't it?

491
00:28:15,100 --> 00:28:17,050
And failed roast potatoes.

492
00:28:17,100 --> 00:28:19,050
Tom has the secret to success.

493
00:28:19,100 --> 00:28:22,040
Just lacking seasoning and flavour.

494
00:28:22,100 --> 00:28:24,900
But I know how we can make these better.

495
00:28:55,100 --> 00:28:57,050
There haven't been sort
of personality changes?

496
00:28:57,100 --> 00:29:00,100
There's definite changes. Especially
on the emotional side of it.