Tricks of the Junk Food Business (2014)

Do you know when an advert is really an advert? Can you be sure that the game you're playing isn't trying to make you buy something? When it comes to protecting our children from sugary food, the world of online advertising is the new frontier. Harry Wallop investigates and finds big name brands marketing fattening food in the games children play.

* Fine Dining with Bear Grylls (2012)

The adventurer presents a guide to unusual food and drink that can be scavenged from the wilderness, including fluid from elephant dung and camel milk.

This was named: Dining with Bear Grylls (2012) - change it on the disk.

* Farmageddon (2011)

Farmageddon is the story of a mom whose son healed from all allergies and asthma after consuming raw milk, and real food from farms. It depicts people all over the country who formed food co-ops and private clubs to get these foods, and how they were raided by state and local governments.

* Food Unwrapped (Series)

Season 1
Episode:

Season 2
Episode:

Season 3

Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what's really in the food we eat

Part 1:
Jimmy learns that there's more to traditionally-matured cheese than he imagined thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds. Matt talks to some researchers to learn why re-heating rice can make you ill. Kate is in Malaysia to learn how vanilla is grown and how vanilla extract is then made. Matt meets a team of researchers to examine why re-heating rice can make you ill, and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Part 2:
Jimmy travels to Iceland to find out why they supply most of the cod in our supermarkets, instead of our own British cod. Kate takes a look at why, unlike other popular fruits, British supermarkets seem to only stock one variety of bananas. Matt learns more about the methods used to make popcorn. Plus, Matt examines the methods used to make popcorn and discovers why eating bucketloads of popcorn might not satisfy your appetite, encouraging you to eat more than you should.

Part 3:
Kate is in France to learn if a glass of red wine a day keeps the doctor away. Venison is traditionally the meat of kings. This lean, healthy meat has become hugely popular over the last decade. Jimmy investigates why we seem to be importing some of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Matt finds out more about skimmed milk and learns how dairy farmers get exactly the right amount of fat in every pint of milk.

Part 4:
Jimmy attempts to find out whether manuka honey has any medicinal properties. Kate finds out how some varieties of caviar are sold with a low price tag. Matt pays a visit to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Part 5:
Jimmy takes a look at supermarket fish to find out how fresh the stock really is. Kate learns how asparagus can be grown all year round in one of the driest places on earth. Matt makes his way to a secret location to track down the only wasabi plants grown in the United Kingdom.

Part 6:
The presenters take a look back at some of their favourite food discoveries from the series.

Part 7: (Easter Special)
Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. Chocoholic Kate heads on a pilgrimage to a cocoa farm in Ghana to find out if there's any scientific truth behind the widespread belief that chemicals in dark chocolate have health benefits. Jimmy investigates why rabbit is stocked in supermarkets on the continent, but not in the UK. Does our association with pet bunnies dampen demand from British shoppers? He gets rare access to a rabbit farm in Spain to learn more about the industry. Matt goes on a real-life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare 'double-yolkers'. Jimmy also heads to Hampshire and discovers that the tender spring lamb served at Easter may be older than you think.

* Milk? (2012)

An inquisitive man sets out to find the facts about milk and discovers more about the growing controversy surrounding it. Throughout the journey, he is left with more and more questions instead of answers and remains dangling and confused amidst vastly opposing position held by various doctors, scientists, nutritionists and experts. Milk is a food so fundamental to our daily diet that its value for our health, it seems, is meant to be left unquestioned. Milk is the perfect food. Or is it?

* Fresh (2009)

"Fresh" celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet. Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur's 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan's book, The Omnivore's Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.

* Food, Inc. (2009)

The current method of raw food production is largely a response to the growth of the fast food industry since the 1950s. The production of food overall has more drastically changed since that time than the several thousand years prior. Controlled primarily by a handful of multinational corporations, the global food production business – with an emphasis on the business – has as its unwritten goals production of large quantities of food at low direct inputs (most often subsidized) resulting in enormous profits, which in turn results in greater control of the global supply of food sources within these few companies. Health and safety (of the food itself, of the animals produced themselves, of the workers on the assembly lines, and of the consumers actually eating the food) are often overlooked by the companies, and are often overlooked by government in an effort to provide cheap food regardless of these negative consequences.

* Eating Alabama (2012)

In search of a simpler life, a young couple returns home to Alabama where they set out to eat the way their grandparents did - locally and seasonally. But as their new diet forces them to navigate the agricultural industrial complex, they soon realize that nearly everything about the food system has changed since farmers once populated their family histories. A thoughtful and often funny essay on community, the South and sustainability, "Eating Alabama" is a story about why food matters.

* Eat, Fast and Live Longer (2012)

Michael Mosley has set himself a truly ambitious goal: he wants to live longer, stay younger and lose weight in the bargain. And he wants to make as few changes to his life as possible along the way. He discovers the powerful new science behind the ancient idea of fasting, and he thinks he's found a way of doing it that still allows him to enjoy his food. Michael tests out the science of fasting on himself - with life-changing results.

* Can I Eat That? (2012)

What are the secrets behind your favorite foods? Why are some treats, like chocolate-chip cookies, delectable, while others, like cookies made with mealworms, disgusting? You might think you understand what makes something sweet, salty, or bitter, but David Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected, and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more — without packing on the pounds?

* Can Eating Insects Save the World? (2013)

How would you feel about eating deep fried locusts, ant egg salad or barbequed tarantulas? This documentary sees presenter and food writer Stefan Gates immerse himself in the extraordinary world of hardcore insect-eating in a bid to conquer his lingering revulsion of bugs and discover if they really could save the planet. With 40 tonnes of insects to every human, perhaps insects could offer a real solution to the global food crisis - where billions go hungry every day whilst the meat consumption of the rich draws vast amounts of grain out of the global food chain. Stefan's on a mission to meet the people in Thailand and Cambodia that hunt, eat and sell edible insects for a living. But nothing quite prepares him for bug farming on this terrifying scale, from stalking grasshoppers at night to catching fiercely-biting ants. And it's not just insects on the menu. Stefan also goes hunting for the hairiest, scariest spider on the planet - the tarantula. Stefan asks if the solution is for everyone - the British included - to start eating insects too.

* America on a Plate: The Story of the Diner (2011)

Writer and broadcaster Stephen Smith re-envisions the story of 20th century American culture through its most iconic institution - the diner. Whether Edward Hopper's Nighthawks or the infamous encounter between Pacino and de Niro in Heat, these gleaming, gawdy shacks are at the absolute heart of the American vision.

Stephen embarks on a girth-busting road journey that takes him to some of America's most iconic diners. He meets the film-makers and singers who have immortalised them, and looks at the role diners have played not only in America's greatest paintings and movies, but also in the fight against racial oppression and the chain restaurants' global takeover.

For Stephen, it is because the diner is the last vestige of a vital part of the American psyche - the frontier. Like the Dodge City saloon it is a place where strangers are thrown together, where normal rules are suspended and anything can happen. And it is this crackle of potentially violent and sexual energy that have drawn so many artists to the diner, and made it not a convenient setting but an engine room of 20th century American culture.