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Private Notes
We buy a staggering 90% of our food from supermarkets, and they have a huge influence over our lives. Gregg Wallace goes behind the scenes with Britain's biggest food retailers over the course of a year to discover how they source, make and move the food we find on the supermarket shelves. He has exclusive access to the buyers, product developers, food technologists and backroom teams, and gets the insider's guide to how much they know about us and our tastes. In this, the first of four episodes, Gregg reveals how the supermarkets bring us our summer favourites. He finds out why there is more than meets the eye in a supermarket strawberry, what it takes to bring us our barbeques, and how they stay one step ahead of the weather.
Gregg Wallace reveals how the supermarkets get us in the mood for autumn. He finds out what it takes to bring us millions of Halloween pumpkins, learns how own-label pies are made and is let into the hidden world of online supermarkets.
Gregg reveals how the supermarkets gear up for the biggest challenge of their year - Christmas. He sees what it takes to deliver millions of turkeys, finds out about the battle to make sprouts a crowd pleaser, and discovers how the supermarkets make sure we have got enough of our favourite Christmas tipple.
With spring in the air, Gregg finds out what it takes to bring us millions of eggs for Pancake Day, discovers the clever technology behind Easter chocolate and reveals what our eyes tell us about the way we shop.
Gregg Wallace discovers the high-tech acoustic kit being used to get an edge in the battle to bring us a perfect avocado. A look at what's going on in the new battlefield of luxury products on a budget, and Babita Sharma uncovers what we can learn from supermarket data gatherers.
Gregg Wallace and Babita Sharma lift the lid on the science behind the supermarkets. Gregg discovers the exotic ingredient being used to produce a healthier burger.
Gregg Wallace and Babita Sharma lift the lid on the science behind the supermarkets. Gregg finds out how supermarkets decide where to open convenience stores.
Supermarket Secrets is going behind the scenes again to reveal how the supermarkets are using the latest technology and science to bring us our food. In this series, Gregg Wallace and consumer journalist Nikki Fox discover how much the Internet is transforming the way we shop and the food in our trolleys. Tonight , the supermarkets fight to be the first with the latest food fashions. Gregg joins Tesco’s Head of Plant Innovation as he invents new vegan meals that he claims will taste like meat, and sees how Asda are using ingenious growing techniques to make tomatoes sweeter than strawberries. Meanwhile, Nikki looks at the latest craze for sensory shopping.
Supermarket Secrets is going behind the scenes again to reveal how the supermarkets are using the latest technology and science to bring us our food. This time, in an age when we expect everything delivered in an instant, how the supermarkets are working to bring us our food on demand. Gregg sees how Ocado are using robots to revolutionise online delivery and visits a state-of-the art lettuce farm in Norfolk where they supply 300 million lettuces per year exactly when we want them. Meanwhile, Nikki tests out the Co-op’s new pay-in-the-aisle technology as we move towards a checkout-free future.
Supermarket Secrets is going behind the scenes again to reveal how the supermarkets are using the latest technology and science to bring us our food This time, it’s the fight for our loyalty. The supermarkets know we don’t show much allegiance to them any more, so they’re all batting to find ways to keep us coming back. Gregg visits a farm which claims to be using tech to produce cheaper, healthier chickens, and he meets Asda’s head of fruit and veg to find out why it’s a challenge to remove plastic packaging. Meanwhile, Nikki sees how they are using a virtual supermarket to see what appeals to us most.
