"When it comes to food, the world is our oyster." "That's massive, huh?" "But how much do we really know about it?" "Oh, jeez!" "We're boldly going on a global mission." "This might be one of the coolest things I've ever seen in my life." "Travelling the Earth..." "Do you want to be amazed?" "Yes, I do." "Yes, I want that." "..putting our taste buds on the line..." "Oh!" "..as we discover the extraordinary truth..." "Boom." "That is knockout." "..behind our everyday foods." "Just like a meat machine." "Pure meat, no fat, meat." "Coming up, I'm in California exploring trendy milk alternatives." "Wow!" "A whole orchard of nuts in that one tank." "Have you got a giant squirrel guarding them?" "It's a squirrel heaven." "Wow!" "Look at this!" "I go undercover with the seafood CIA, to find if your fish supper really is what they say it is." "This is really good, this." "I feel like a spy." "And I get stuck into a buttery mystery." "So, this is the finished product." "Smells like butter." "First, milk alternatives." "One in five UK households are now drinking plant-based milks." "And one of the most popular is almond milk." "How do you milk an almond?" "I don't know, to be honest." "I imagine they extract the juices from them and that's what they call the almond milk." "So you can milk an almond?" "Well, you've got to ask it nicely first." "They're tiny bits now and I've squeezed it." "There's no milk whatsoever." "If you squeeze them enough, you'll get the milk." "Yeah, you'll get some juice out." "So, how do you get the milk out of the nut?" "I've come to the USA, where almond milk is the most popular non-dairy milk." "Loads and loads of almond trees." "I think we're definitely in the right place." "California is the largest almond producer in the world, with over one million acres of trees supplying almonds to factories, like this one." "Hi!" "Kate." "Hey, Kate." "I'm Greg." "I wanna know - how do you milk an almond?" "Everyone asks that." "So you're gonna get the inside scoop." "Thank you." "'Chief Exec Greg Steltenpoh is going to give me the lowdown 'on the white stuff.'" "Wow!" "That's a big bit of kit." "These are the storage tanks." "This is the raw material." "So, all this is, is 100% pure, ground almond." "This is not roasted." "That's a raw almond." "Very sweet." "When we fill up this tank, we're talking about a good-sized orchard." "Wow!" "A whole orchard of nuts in that one tank." "Have you got a giant squirrel guarding them?" "It's a squirrel heaven." "'The first part of the process is loading the tank 'with the ground raw almonds.'" "Right, so, now we need to turn it to milk." "The dry almond powder has been blended with water on the way up." "So, really what you're doing is you're hydrating the almonds, until all the tissues have softened up and it's really drinkable." "You don't actually milk an almond at all, you add water to an almond." "You soak an almond to milk the almond." "So rather than calling it almond milk, it should actually be called almond soak." "HE LAUGHS" "'After the revelation that no almonds have technically 'been milked, I discover it's not just the natural goodness 'of nuts and water." "'A quick glance at the ingredients reveals a number of thickeners, 'emulsifiers, vitamins, minerals and salt are added.'" "So how many almonds are in this bottle?" "That one's got about 40 to 50 almonds per bottle." "It's more than I expected..." "Yeah." "..to be honest." "'However, some other brands contain as little as 2% almond." "'So check the label.'" "Cheers." "Cheers." "Mmm!" "That's very creamy." "Yeah, yeah." "It's got richer, fuller body." "Are you selling a lot more of this that you were five years ago?" "The almond milk consumption has increased by 250%." "Of the nut family, the almonds have become the number one product." "But nut milk isn't the only alternative to cow's milk." "People are also drinking milk from other animals." "Back in the UK, milkman Matt wants to know what the public make of five different animal milks." "Camel, sheep... ..buffalo, goat... and cow." "Milk number one." "Give that a slurp." "Ooh." "Incredibly creamy." "Not a fan of that one." "In recent years, UK sales of fresh dairy alternatives have risen by 31%." "So which do our intrepid tasters like best?" "Number two's nice." "Four was nice." "Maybe number two." "That's really creamy." "So, number one, camel milk." "Really?" "Camel." "Weird." "That was weird." "Right, I see." "Number three... buffalo." "Ooh." "Buffalo." "Oh, my goodness." "But it was goat's milk that proved a hit with our tasters." "It's quite a nice one." "It's definitely different." "Creamy." "OK." "Goaty." "The goat's milk, probably out of all of them." "Yeah." "I'm very swept with that." "So cow's milk every now and then." "OK." "So, our tasters vote for goat, and sales figures reflect that." "It's the most popular dairy alternatives to cow's milk in the UK." "But why is everyone going silly for Billy?" "Coming up, how milk from an animal that is part goat, part human..." "It's actually happening right now." "It's actually happening right now." "..has the potential to save two million lives a year." "The tiniest tweak, when it's a single cell, and you're gonna change the fate of that goat." "Next, fish fraud." "One in five seafood samples mislabelled worldwide." "Who'd have thought there'd be fraud when it comes to fish?" "'We all remember the horsemeat scandal." "'But could the same kind of thing be happening to our fish products?" "'" "Lovely." "Thank you." "Oh." "Nice bit of sea bream." "I think it's sea bream." "'But would we even notice if our haddock was hokey, 'or there was something bogus in our batter?" "'I'm off to a fishmongers in West London..." "Hiya, I'm Jim." "Oh, hiya." "'..to see if we know our cod from our coley.'" "You've got the cod." "One of the nation's favourite." "Nice bit of cod." "So that's haddock." "Yeah." "That one's the coley fillet." "'They all look the same, but sell at very different prices, 'from premium Atlantic cod to bargain-busting coley." "'So, if I remove the labels, will the British public be able to tell 'the most popular whitefish apart?" "'" "Sir, what are you after?" "Some nice whitefish." "OK." "What's your favourite whitefish?" "Pollock." "Pollock, OK." "That looks good to me." "Are you sure it's pollock?" "I don't know, you tell me." "Hello there, madam." "Hello." "Can I interest you in some whitefish?" "What's that?" "I haven't got a clue." "It just looks like a piece of whitefish to me." "There we go." "That's cod." "That's the haddock." "That's haddock." "Oh, gosh." "OK." "Which one?" "I'm lost." "Thank you very much." "Thank you." "'So there's huge potential for more expensive fish to be swapped out 'for a cheaper species, right along the supply chain." "'I'm off to meet a surveillance organisation in Oxfordshire, 'who are leading the charge when it comes to tackling the problem 'at the source.'" "Hi, I'm Jim." "I'm Brad." "Nice to meet you." "Now, I'm here to find out about fraudulent fishing." "Fantastic." "Let me take you to the operation centre." "Let's go." "'Bradley Sole and his team have the colossal task of monitoring 'the world's oceans for illegal fishing, on behalf of 'global seafood industries and governments worldwide.'" "So, tell me, what are all these that dots we can see, then?" "Cargo ships, pleasure yachts, fishing vessels, tankers." "I mean, it truly is incredible, isn't it?" "You don't realise how busy the seas are." "'Every single dot on this live world map is a boat, 'and Bradley and his agents are watching them all.'" "How bad is fraudulent fishing?" "The upper estimate, they say up to 23.5 billion US dollars per year possibly, comes from illegal, unregulated, or unreported fishing." "That's a huge amount, isn't it?" "So can we focus in on some suspicious behaviour?" "Sure." "Let me show you what's going on in the Pacific." "This is really good, this." "I feel like a spy." "So here we see two boats coming together." "It's out in the middle of the ocean, so it's highly likely that there was some kind of exchange going on." "They might had moved some catch on board and that gets mixed in with the rest." "So it's a type of laundering." "You don't know where that fish has come from." "Absolutely." "You don't know where it's been caught, if it's in a protected area or not." "Things get mixed in together." "A perfectly legal boat with illegal boat." "Well, whose catch was it?" "So there's lots of room for fraudulent behaviour then?" "Absolutely." "'Any intelligence is passed on to the relevant government agencies 'to investigate.'" "So this is a real powerful weapon against the illegal fishermen out there, the war on illegal fishing." "Absolutely." "Later, I go undercover and hit the road with a fish detective." "We can't even film the shop she's going into." "It's a bit like being a fishy spy." "In the last few years, lots of leading brands have released spreadable butters." "But is it butter or is it margarine?" "On the side, it says spreadable." "But is it butter or margarine?" "Oh, that's a good question." "Cos it doesn't actually say, it just calls it spreadable." "Do you know what it is?" "I think it's butter, isn't it, cos it's quite expensive, isn't it?" "It is." "If it was butter, it would have said spreadable butter." "It's just in a container, that's all, but it is butter." "And that's what makes it more spreadable?" "I suppose, yeah." "I'm gonna see a man who might be able to settle this argument once and for all." "Hello." "Nice to meet you." "Nice to meet you, Matt." "Nice to meet you." "Welcome to Leicester." "'This is Vipula Athukorale, 'a world-class competition winning butter sculptor.'" "Wow!" "'Vipula developed the art of creating these incredible, 'edible sculptures while carving table centrepieces 'for 5-star hotels." "I did this for 2014 World Cup." "So this has been knocking around since 2014?" "Yes, yes." "Room temperature, you can keep it many years." "There isn't a refrigerated thing...?" "No need." "Really?" "This is pastry margarine." "So this isn't actual butter?" "No, margarine." "'Right, so this mouldable material isn't butter, it's margarine.'" "Have you ever tried to do it in butter?" "You can't do it with butter." "Really?" "You can't." "It has to be margarine." "Has to be." "'Most margarines are made from vegetable oils, 'whereas butter is made from dairy fat.'" "So there's properties in margarine which allow you to sculpt better." "'To demonstrate just how pliable marg is," "'Vipula is getting me hands on.'" "First of all, you have to knead the thing." "Right." "Make it a little bit softer." "'Margarine is perfect sculpting as it's a synthetic product created from vegetable oils." "'It can withstand handling better than butter, 'which liquefies at a much lower temperature, 'meaning it quickly melts when you get your mitts on it.'" "That's a bit better." "'So if you can mould marg at room temperature...'" "You have good hands." "Lovely banana." "Really!" "'..surely this must be the stuff you can spread on your bread." "'There's only one way to find out." "'Later, the truth is revealed...'" "This is where we add the other principal ingredient." "'..as one factory gives me the secret of spreadable.'" "Earlier, I got stuck into the subject of spreadable butter, starting with a world-class butter sculptor who revealed he actually uses margarine in his masterpieces." "You have good hands." "Yeah." "Lovely banana." "So does that mean spreadable butter is made out of marge, too?" "I've come to Arla dairies in Westbury, Wiltshire..." "Morning." "George?" "Hi, Matt." "Nice to meet you." "..where they make 22,000 tonnes of big name buttery spread every year." "So how do they make it?" "This is where we add principle ingredients, or very important ingredients." "Which is?" "Which is rapeseed oil." "So if it contains oil, does that mean it's margarine?" "Here's where you can see the product being put into the tubs." "In each of those tubs, just over half of that is butter." "Wow, OK, OK." "'Hold on, hold on, so there is butter in spreadable?" "So why isn't it called spreadable butter on the packaging?" "'" "OK, so this is the finished product?" "Yeah." "Because you're adding that oil, you can't... it can no longer be called butter?" "No." "So it has to be 100% butter to be called butter, does it?" "That's it." "Yeah." "So, mystery solved - spreadable is made from butter, albeit with oil added in." "But at least you can get it onto your toast without spoiling the slice." "Earlier, goat's milk proved a bit of all right with Matt's tasters." "It's quite a nice one, it's definitely different." "Goat's milk is the most widely available and popular dairy alternative in the UK." "And with goats a vital source of meat and milk in the developing world, they're a real importance in global farming." "But a talented team of scientists are trying to take goat's milk to the next level." "And continuing my road trip around the US, I'm off to meet them." "Nice to meet you." "Glad to meet you." "Now, I hear you've got some pretty special goats?" "This is the place where we start, this is our laboratory building, and later we can go and see the goats." "Great." "Lead the way." "Professor Jim Murray of the University of California leads an extraordinary project that genetically engineers animal embryos, that he hopes will go on to combat illness in the Third World." "This is Sadie." "This is Kate, Sadie." "Nice to meet you." "Hi." "By injecting a goat embryo with a human gene, they've done something contentious yet remarkable - they've created a goat with very special milk." "So each one of those little circles is a fertilised embryo?" "Yes." "And then you inject extra DNA?" "We actually put in a very large piece of DNA." "It's actually happening right now." "It's actually happening right now." "I'm watching a new animal being engineered right in front of my eyes." "It's like real-life science fiction." "The tiniest tweak and you're going to change the fate of that goat." "Simple as that." "I need to see these genetically engineered goats for myself." "So right now, I'm looking for a funny-looking goat." "You are looking for a normal-looking goat." "So I'm not going to see a goat with three horns?" "You won't." "Some of these goats had human DNA added when they were at embryo stage." "These modified goats are called 'transgenic'." "This one is transgenic, the one over here is transgenic." "They look exactly like the normal goats." "They do, they do." "They added the gene for human lysozyme - an antimicrobial protein naturally found in large quantities in human breast milk." "It helps protect infants from bacterial infections during their early days of life." "That particular protein actually promotes improved gastrointestinal tract health." "The human DNA means the milk the goats now produce contains ten times the amount of lysozyme than normal goat's milk." "We're approaching human levels, and that's what we were trying to do." "Are there any negative side effects to this manipulation?" "None at all." "And the milk is completely safe to drink?" "The milk, in my opinion, would be completely safe to drink, although humans are not allowed to drink it because we haven't done all the testing that's required by regulatory bodies." "But just what does this super milk do?" "Now we're going to show you one of the consequences of having this milk." "Jim's got two petri dishes - one has been swabbed with milk from a normal goat, the other with milk from one of his genetically engineered goats." "So these specks are bacteria colonies?" "Each of those represents millions of bacteria." "And this is milk from a transgenic goat." "You can see that there's actually no colonies on this particular plate." "The human enzymes in Jim's engineered goat's milk are killing off bad bacteria." "That anti-bacterial enzyme has resulted in very, very little bacteria growing." "As goats are the most commonplace livestock in the Third World, this could have a huge impact globally." "So we can actually hopefully impact children in the developing world by helping them resist diarrhoea or recover from diarrhoea faster." "And how long do you think it will be before we can actually drink this goat's milk?" "Because of different approaches to genetic engineering, it could easily be decades." "Genetic engineering is controversial as it raises many questions around ethics, animal welfare and any possible unforeseen consequences." "But all such research is strictly controlled and carefully monitored, and Jim hopes that one day his work could save many lives." "About five million children a year suffer from debilitating diarrhoea." "The estimates are about a million a year would die, but maybe half of the ones who survive are either going to be growth retarded or mentally retarded or both." "So through genetic engineering, ultimately, you could potentially save hundreds of thousands lives?" "Or improve certainly the quality of probably millions of lives around the planet." "Earlier, I heard about the problem of fish fraud and met an organisation running seafood surveillance on every fishing boat in the world." "But once the fish has landed, who's making sure there's no fishy business by the retailers and the restauranteurs?" "I've been given a location for a covert rendezvous to find out more." "Hi, I'm Jim." "Nice to meet you." "Hi, Jim, I'm Claire, nice to meet you." "Tell me a bit about your job." "I'm a fish detective with the Marine Stewardship Council." "A fish detective?" "Yeah." "That sounds amazing." "Do you get a gun?" "So tell me what a fish detective does, then." "Well, we look at traceability in the seafood industry." "We go out and we sample anywhere that fish is sold and make sure that the fish you get on the plate, that you want to eat, is what it says it is and is where it's come from." "So can I come with you?" "Oh, no, we can't do that." "Well, why not?" "Can't blow my cover." "Otherwise you'd end up getting taken out by the Codfather." "SHE GROANS" "THEY LAUGH" "Claire's gone off to land today's samples." "It is so secret, we can't even film the shop she's going into." "It's a bit like being a fishy spy." "Right, what have we got, Claire?" "This is a battered haddock." "It's quite hard to tell what you're getting, because it's covered in batter, isn't it?" "So last year when we sampled the non-MSC certified fish and chip shops, there was 17% of the fish and chips that we were given weren't what they said they were." "So 17% of the non-MSC certified fish and chip shops were selling fish that weren't the fish they said they were?" "Yeah, that's right." "Wow." "Two more undercover shopping trips..." "Sample number three. ..then it's back to her mobile sample station." "So once you've collected your samples, what happens to them?" "Samples like this will go to one of 20 labs around the UK for DNA testing." "I'd love to see how that works." "I've come to one of these labs - location classified - to see this fish fraud testing in action." "Hi there, I'm Jim." "Hi, I'm Lucy Webster, nice to meet you." "Nice to meet you." "Now, I'm here to see how you analyse the fish DNA." "Excellent, you're in the right place, let's go." "The samples Claire took earlier will take a couple of weeks to be analysed, but Lucy's got another batch to test with me." "So what can the DNA analysis tell us, then?" "What we do is we do species identification." "So what type of fish has the sample come from?" "But you can also identify whether it might have come from the Atlantic or from near Iceland." "Not only who the fish is but where it's come from." "Right." "So that's CSI fish fingers, isn't it?" "Tiny bit of fish in there." "Tiny bit of fish in there." "An enzyme will then break down the cell walls..." "Yeah. ..and allow the DNA to be released." "'A couple of steps later...'" "Right, so it's a shake and bake?" "Yeah." "Perfect." "'..and the DNA sequence is revealed." "'This is then compared to fish DNA held in their database to see if the species is a match.'" "So this sample came back as Atlantic cod." "So I see, so that above here, that's the sample of Atlantic cod." "And below is the comparison." "And they do absolutely match up." "So sample A, the supermarket cod, is Atlantic cod." "Indeed." "And the other three samples also netted a positive DNA match." "I mean, I think the DNA testing is the final piece in the puzzle to really tell you whether what you bought in the shop is what it should be." "Thanks to the unflappable work of all these combined forces," "UK cases of mislabelling have dropped to just 3.3% of all fish tested." "What amazes me, when I go to the fish and chip shop and I order cod and chips, I'm totally unaware of all the work that's going on behind the scenes to make sure my cod is actually cod." "Next time, it's the Food Unwrapped Summer Diet Special." "Oh!" "Matt gets the truth behind the shocking recent headlines." "Have you read that diet drinks can help you put on weight?" "I'd be very upset by that." "Kate's in LA, learning how coffee can help us burn through the calories." "And we investigate the biggest dieting story in decades." "So if you get the right gut bacteria, you'll end up with a nice flat stomach, simple as that?"