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Découvrir la série complète : Food Industry: The Unappetizing Truth
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What's under our chicken wings

Format: 52mn

Langues: french

Description: While people try to cut the amount of meat they eat, the chicken meat is still leading the race. Is it without risks? Is this meat really better for our health? Better for our planet? We investigated in France and abroad. It would seem that the rosy image in which the chicken pecks in the open air has a leak. But the picture is not so dark. Because through this documentary, you will discover that there are breeders, activists and chefs who are fighting for quality chickens.

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Shrimps: in troubled waters

Format: 52mn

Langues: french

Description: People are crazy about shrimps. These little pink crustaceans are everywhere, whether at the fishmonger, in restaurants or in supermarkets. And yet, some countries produce little, the rest of the production comes from tropical countries, such as Thailand. If the market looks juicy, it remains to be seen whether the products are of quality. Close-up on the composition, traceability and labelling of shrimps.

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Dry sausage: be aware of the junk

Format: 52mn

Langues: french

Description: Rosette de Lyon, Corsican sausage, Spanish chorizo. The competition is fierce. More than 60 countries in the world produce or consume sausage... But there are fewer and fewer amateurs able to distinguish and really appreciate this charcuterie, a symbol of conviviality. And yet consumers, despite the advises to not eat fatty, salty or sweet, are crazy about this symbol of the French gastronomy. Despite their appetites, consumers often buy and sometimes eat whatever, the worst alongside the best under the same name and similar appearances...

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Tartares everywhere

Format: 52mn

Langues: french

Description: The two big stars are the beef tartare and the salmon tartare. Today, tartare is everywhere: from supermarket shelves to starred restaurants, including breweries. We have investigated the tartare industry, from intensive salmon farming in Norway, to the production of ultra-controlled beef tartare. The opportunity to discover that the greatest enemy of raw food is the bacterium Escherichia Coli, some strains of which are particularly harmful to very young children ... The opportunity to also discover that the majority of restaurants serve industrial tartars... But the tartare can also be beneficial for the health, whether artisanal or gastronomic, in particular when it is cut with a knife.

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Pork: the quirky truth

Format: 52mn

Langues: french

Description: The pork is sold at very reasonable prices on the stalls. But why ? Do we know how pigs are raised? Why do they have such a bad reputation ? Pierre Toury opened the doors of two farms to find out how the sector works, in particular by confronting farm and industrial logics in terms of quality and price. His observation gives food for thought and will certainly help to consume better ...

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Bread: trouble in the bakery

Format: 52mn

Langues: french

Description: All occasions are good for eating bread. Eaten as a toast, in a sandwich, to soak up the sauce or to accompany a bit of cheese, this food is everywhere and is sold in all forms in the bakeries. Yet bread has lost much of its nutritional value. Flour, water, salt, yeast or sourdough: the original recipe is simple. But improvers, correctors, additives and other enzymes have joined the list. What do baguettes and other loaves contain today? Some bakers are ringing the alarm bells and calling for a return to more traditional manufacturing methods.

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Tomatoes: in the pursuit of the lost taste

Format: 52mn

Langues: french

Description: Tomatoes, there are some for every taste. There are around 10,000 varieties. However, only a tiny portion is marketed. The choice is limited and often disappointing. Hard, floury, tasteless: critics are very harsh on these tomatoes today, 80% of which are produced in soilless. The sudden arrival of heirloom varieties marked a turning point: some growers took a new interest in taste. Beefheart, Crimean blacks, green zebra, pineapple tomatoes ... Are these so-called "heirloom" tomatoes that are now on all the shelves as good as they look? And above all, is the taste there?

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