Food Unwrapped

Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.