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00:00Welcome to the taste test restaurant.
00:05We've been expecting you.
00:07This is no ordinary eatery.
00:10It's time to tuck in.
00:12It's where diners put supermarket foods to the test.
00:16Service on the path.
00:18And try before they buy.
00:20I actually think it's compostable plastic.
00:23Tom Reed Wilson is in charge.
00:25Oh, I say, my first guests.
00:28Helping our diners discover which products pack a flavor punch.
00:33This is perfect. It's delicious.
00:36And which missed the mark.
00:38That's like eating plasticine. I'm sorry.
00:41As we find out which supermarket favorites really offer good value for money.
00:48With that bigger saving, who would go for the bargain?
00:51Oh.
00:52While in the kitchen, chef Mike Reed is on a mission.
00:57It's always about speed and efficiency.
01:00To discover the tricks of the supermarket trade.
01:03The supermarkets have one more secret up their sleeve.
01:06To help you decide where to spend and where to save.
01:1199p from Audi. What absolute value.
01:16This time, the taste test restaurant is dishing up diet and free from foods.
01:24That is the best thing we've eaten all day.
01:26From hummus to ice cream.
01:28That's heaven and above.
01:29Pancakes to pizza.
01:31I felt it was a little bit like Play-Doh myself.
01:33Our diners will test the low fat, the protein packed.
01:38The taste isn't bad. It's the texture that is just odd.
01:43As well as gluten, dairy and meat free foods.
01:46It's the texture of a blanc mange.
01:48So you know which deliver for your waistline, your wallet and your taste buds.
01:54Oh, that is deeply upsetting.
01:56That's really not good.
01:59I'm Tom Reed Wilson and welcome to the taste test restaurant.
02:13I'm pitting dishes against each other from Britain's biggest supermarkets to help you decide where to spend your money.
02:21The restaurant is about to be stuffed with delicious diners.
02:27All eager to pass judgement on diet and free from foods from Britain's biggest brands.
02:34Upstairs, we're frantically getting our ducks in a row.
02:38While downstairs, super chef and culinary wizard Mike Reed is prepping for service.
02:46My menu for today is all about diet and free from foods.
02:50We need to make sure our standards are right up there and have some fun.
02:54Yes, chef.
02:56With the kitchen busy preparing dishes, our first diners have arrived at the taste test restaurant.
03:03Oh, I say, my first guests.
03:06Hello.
03:07Tonight's taste testers include...
03:09You look lovely.
03:11Thank you, so do you.
03:12A couple who are fanatical about fitness.
03:15Make yourselves comfortable.
03:17Two visually impaired motivational speakers.
03:20Welcome.
03:21Let me get your chair.
03:23A food-loving daughter and mother-in-law.
03:26You look ravishing.
03:28Thank you so much.
03:30A trio of doctors.
03:32Oh, it's our physicians.
03:35Going to be packed to the rafters in a minute.
03:38Some five-a-side footballers.
03:41I spy the veterans.
03:43That's nice, isn't it?
03:46We thought you might like to menace a bonquette.
03:49And a group of passionate home cooks.
03:52Oh, don't you look chic, all of you.
03:55Oh, this is lovely.
03:57It was incomplete without people.
04:00The guests will enjoy six dishes, tasting three options from major supermarkets each time.
04:09After every course, they'll vote for their favourite.
04:13Your starter is about to arrive.
04:16It's one of the nation's favourites.
04:18Hummus.
04:23This is a battle of premium versus mid and budget reduced fat ranges.
04:30Our diners will taste test three supermarket reduced fat hummuses,
04:35all accompanied by the same plain breadsticks.
04:40They're labelled A, B and C.
04:42But neither they nor Tom will know which is which.
04:47In no particular order, the starters are
04:50Aldi the Deli Reduced Fat Hummus.
04:54Sainsbury's Be Good to Yourself Hummus.
04:57And Waitrose Essential Reduced Fat Hummus.
05:00Your starters are arriving.
05:05But this is hummus with a twist.
05:08So I'm going to task you with being the Miss Marples of mastication.
05:14And see if you can tell me what that difference is.
05:19The diners don't know that the hummuses they're tasting are lower fat versions.
05:25So will they guess?
05:27That one looks slightly more watery and that one looks thicker.
05:33Diners, it's time to tuck in to Hummus A.
05:42It's like the hummus you know and love.
05:44It tastes like what you'd expect, I think.
05:47Hello, my veteran footballers.
05:50How old do you have to be to be a veteran?
05:5235.
05:5335?
05:54Oh, there are pros that are older than that.
05:57Exactly, yeah.
05:58Have you sampled yet?
05:59Yeah, I've never had it before in my life.
06:01You've never had hummus?
06:02No, never again and on.
06:05Low fat would be my guess for that one.
06:07Ooh, I say, this gentleman has a swollen frontal lobe.
06:12He knows what he's talking about.
06:16Maybe Hummus B will tickle our diner's taste buds.
06:21It's just got a little bit more zing, zest, more lemony.
06:26My motivational speaker's table.
06:29I heard the word lemony.
06:31Yes.
06:32It was zingy and zesty and just what you want.
06:35So this definitely had a bit more crunch to it and I prefer that.
06:38Yes, I do too.
06:39I like that coarseness in hummus.
06:41You want to feel the bits in it, don't you?
06:44Indeed you do.
06:46Finally, what do the diners think of hummus C?
06:49This is perfect.
06:50It's creamy, it sticks together, it's got a little bit of coarseness.
06:54Mmm.
06:55Delicious.
06:57Rahel, Chloe, brought you together fitness, did it?
07:01We met in the gym, yes.
07:02Oh, I see.
07:04You've sampled all three.
07:06Do you have a clear front runner?
07:08Well, I think A and B...
07:10Yes.
07:11...is something akin to what I imagine bathroom grout tastes like.
07:14Oh, gosh, Chloe.
07:16Oh, don't sugar the pill, will you?
07:18Yeah.
07:19Whereas C actually was quite tasty.
07:21I'd still think it's down sort of the diet end of hummus.
07:25It didn't feel as rich as some of them that I've had.
07:27Ah, very discerning.
07:29Your auntie and I are up.
07:31So with all three hummuses tasted, it's time for the diners to decide the winner.
07:37Diners, it's time to vote for your favorite hummus, A, B, or C.
07:43While our diners cast their votes, in the kitchen, Chef Mike has got the skinny on reduced fat hummus.
07:57They're reducing the fat in the hummus by reducing some of the more calorific ingredients in there.
08:06Tahini's a sesame paste, essentially, so it's full fat, as is the oil, which gives you the thickness, the richness.
08:13So by reducing those two ingredients, you're reducing the calories straight away.
08:18And they're replacing it with both water, lemon juice, and salt.
08:23Great way of still giving you that tang, that burst of flavor, but with much less calories.
08:30But how do these lower calorie ingredient swaps affect the look and texture of hummus?
08:36I've got the Waitrose full fat versus reduced fat.
08:41You can see with the full fat that it's thicker, whereas with the reduced fat, it is a little bit looser.
08:48It's a little bit wetter in texture because of the increase in water and reduction in tahini.
08:54But it's still a very good hummus.
08:56For me, this is a really good example of supermarkets getting it right, where you can save on those calories and have a good product.
09:05In the restaurant, the votes have been counted, and it's time to reveal our diner's favorite low-fat hummus.
09:14Well, diners, the results are in, and the winner by a country mile is Hummus C.
09:24It might surprise you. It's from Aldi.
09:31Yes. And it is their daily reduced fat hummus.
09:38The other hummuses were Sainsbury's Hummus Be Good to Yourself range.
09:42That was Hummus B.
09:44And Hummus A was Waitrose Essential Reduced Fat Hummus.
09:51So in the battle of the starters, it's a runaway victory for Aldi the Deli Reduced Fat Hummus at a bargain 99 pence for 200 grams.
10:03In second place, it's Sainsbury's Be Good to Yourself Hummus at £1.45 for 200 grams.
10:10And Waitrose Essential Reduced Fat Hummus comes in third, also at £1.45 and 200 grams.
10:18A resounding success.
10:20The diners have decided.
10:23When it comes to healthier hummus, you don't need to splash the cash on a low-fat dip.
10:29Coming up, the taste testers chow down on gluten-free pizza.
10:35Slightly anemic-based.
10:37I'm just getting a diagnosis.
10:40And Chef Mike reveals the secrets behind plant-based burgers.
10:45Believe it or not, it's actually used as a constipation treatment.
10:49But here, it's used to give it great structure.
10:59Welcome back to the taste test restaurant.
11:10Today, we're looking at diet and free-from foods.
11:13They might now be freely available, but are they free from flavour?
11:18Three supermarket brands will be put to the taste test by our guests.
11:23Diners, it's time for your next taste test.
11:28It's pizza.
11:30Somebody once said of pizza, it's the only love triangle anybody wants.
11:34And I completely agree with that sentiment.
11:37But this is pizza with a twist.
11:40So I'm going to ask you to be the Poirot's of pizza.
11:45And see if you can detect what that difference is.
11:52This is the battle of fresh versus frozen gluten-free pizzas.
11:59Let's go, please.
12:01Diners, your pizzas are arriving.
12:04Remember, the diners have no idea which supermarket brand is which.
12:09The pizzas they're testing are Morrison's frozen free-from-gluten margarita pizza.
12:18Asda frozen free-from-gluten margarita pizza.
12:22And the only one which is fresh, M&S food made without wheat gluten-free margarita pizza.
12:28Mmm, that one looks the best already.
12:31It's got more cheese on it.
12:33Diners, time to tuck in to pizza A.
12:37It's a bit light.
12:42It's dodgy.
12:44It's not right now.
12:46Delicious doctors.
12:50Hello, hello.
12:51What do you think of pizza A?
12:54It's got a nice kind of thickness to it.
12:57And I like a good amount of cheese as I'm a big cheese fan, but slightly anemic base.
13:03It's getting a diagnosis.
13:04Yes, indeed.
13:07Diners, time to tuck in to pizza B.
13:10It's separated from the others a bit more willingly.
13:11Isn't that sweet?
13:12It is sweet.
13:13The home cook's table.
13:14What do we think of pizza B?
13:15Well, it's a lot better than A.
13:16Is it?
13:17Mmm.
13:18Mmm.
13:19The cheese has definitely got more flavour on this one.
13:20Has it?
13:21Yeah.
13:22But you also want good caramelisation on the cheese and a bit of stringy cheese.
13:23Yeah.
13:24And that wasn't stringy.
13:25Oh, you're looking for a bit of string.
13:26Everyone loves a bit of string.
13:27Moving on to pizza C.
13:33Sarah Souza.
13:34Hello.
13:35Thoughts on pizza C.
13:37It reminded me of when you have a diet and a diet and a diet and a diet and a diet and
13:39a diet and a diet and a diet and a diet and a diet and a diet and a diet and a diet.
13:43So, what do you think of pizza B?
13:44Well, it's a lot better than A.
13:45Is it?
13:46Mmm.
13:47The cheese has definitely got more flavour on this one.
13:48Has it?
13:49Yeah.
13:50But you also want good caramelisation on the cheese and a bit of stringy cheese.
13:51Yeah.
13:52And that wasn't stringy.
13:53It reminded me of when you have a children's party
13:55and you get, like, the little cheapy pizzas for the kids to share.
13:58Yes, yes, the individuals, yes.
14:01It was very much that vibe, but I really like the crust on this one.
14:04So, do we have a stonking leaning yet?
14:08I am decided.
14:09Are you deciding?
14:09Susan, you are so decisive.
14:11I am still very much in two minds.
14:13I'll wait for the voting.
14:15Duly noted. Oh, gosh.
14:19Diners, it's time to vote for your favourite pizzas.
14:23A, B, or C.
14:26While the diners vote,
14:29Chef Mike reveals the secret behind supermarket gluten-free pizza.
14:34Gluten is basically a protein which is derived from wheat.
14:38It's in so much of what we eat.
14:41But there's a lot of people who are gluten intolerant or celiac,
14:44which means you can't eat gluten.
14:46Mike is going to compare a regular pizza dough with a gluten-free one
14:51to reveal the differences the supermarkets have to overcome
14:54when making their free-from pizza bases.
14:57This dough is made from flour, oil, yeast, and water.
15:04It's a super-pliable dough.
15:06The gluten is what makes it so easily workable.
15:09Gives it that body, that stretchability.
15:11It's hard to replicate that when you're not using gluten.
15:15I've made a gluten-free dough.
15:17And the only difference is I'm using gluten-free flour
15:20made from rice, maize, and potato flour.
15:24You can see straight away, the gluten one,
15:26if I pick it up, I can stretch it.
15:28Whereas with the gluten-free dough,
15:30there's no stretchability in that at all.
15:32It's a very different type of dough.
15:35There's a secret ingredient the supermarkets use
15:40to help create a stretchy gluten-free pizza base.
15:44This is the key to the supermarket's gluten-free pizza,
15:48psyllium husk.
15:49And it's a product you can get on the high street now
15:52in health food shops.
15:53It comes in powdered form,
15:55and it's essentially a plant-based fibre
15:58which is very elastic once mixed with water.
16:03It's what's giving the gluten-free pizza
16:06that stretch to their dough
16:09and gives you a really nice chew
16:11when it comes to eating the pizzas.
16:13It's going to be interesting to see
16:14if the diners realise that they're eating this
16:17rather than traditional gluten.
16:21Meanwhile, back in the restaurant,
16:23it's the moment of truth
16:25for the supermarket gluten-free pizzas,
16:28fresh versus frozen.
16:30Diners, the votes are...
16:33and the winner is...
16:36Pizza B.
16:45This pizza is M&S
16:47made without margarita pizza.
16:51Now, did anybody detect
16:52what the difference was with these pizzas?
16:55Jean-Luc, you did.
16:57The crust was gluten-free.
16:58You are spot on.
17:00The crust was gluten-free.
17:02Here's the result in our parade of pizzas.
17:07First is the only fresh pizza on the table,
17:10the M&S food made without wheat,
17:12gluten-free margarita
17:14at £4.75 for 271 grams.
17:20In second place,
17:21Morrison's frozen, free-from-gluten margarita pizza
17:24at just £2.35 for 300 grams.
17:28And in last place,
17:32the Asda frozen, free-from-gluten margarita pizza
17:35at £2.60 for 380 grams.
17:41Now, M&S did win,
17:42but it's more than double the price of A,
17:44which is Asda,
17:46and C, which is Morrison.
17:48So, anyone that voted for B,
17:50would you go the extra distance
17:52and pay the extra money for the M&S pizza?
17:55No, I don't think I would.
17:57I think I would go for A.
17:59So, not double the price worth, necessarily.
18:02No, not double the price worth, no.
18:03Would anybody say that it was worth double the price?
18:08Absolutely.
18:09Absolutely, Rahel.
18:10So, our pizza play-off has ended
18:15with frozen losing out to fresh,
18:18and it seems the pricier pizza
18:20is well worth the extra dough.
18:23Our diners now face their next taste test challenge.
18:26Darling diners,
18:28it's burger time.
18:30But, yes,
18:32but as you may by now have guessed,
18:35it's burgers with a difference.
18:38So, I'm going to task you
18:39with being the Bergerac of burgers
18:41and see if you can tell me
18:44what that difference is.
18:48This round is a battle
18:50between the brand leader
18:51and supermarket-owned brands.
18:54And once again,
18:55our diners will taste a selection of three dishes.
19:00The burgers are arriving.
19:04The diners' meat-free choices are
19:07M&S Food Plant Kitchen Steak Burgers.
19:12The only frozen product,
19:14Asda OMV No Beef Burgers.
19:17And Beyond Meat Beyond Burger
19:19Original Plant-Based Patties.
19:22I'm wondering what this is made from.
19:25Diners, it's time to taste...
19:28Burger A.
19:34Oh, it's actually not too bad.
19:35It's spongy.
19:37It's really nicely seasoned.
19:40What do our home-cook queens
19:42make of this ready-made burger?
19:46Ladies, thoughts on Burger A?
19:49Not bad at all, actually.
19:50Oh, great.
19:51Well, I thought there were positive noises.
19:54I love it.
19:56Oh, love.
19:57That's our first love of the day.
19:59Yes, I do.
20:00I think a bit of red onion.
20:01Red onion.
20:01Red onions.
20:02Dress it up.
20:03There's a lot of love for Burger A.
20:07How about Burger B?
20:10This tastes more like meat.
20:12It's a little bit smoky.
20:15If this got handed to me at a barbecue,
20:17I'd be happy.
20:18Sarah, I thought I just heard you say
20:21about Burger B,
20:22if someone handed it to you at a barbecue,
20:24you'd be jolly happy.
20:25I would be.
20:26I think in comparison to the first burger,
20:28this has a sweetness,
20:29the texture of it is more burger-like,
20:31it's slightly smoky,
20:33it's really nice,
20:34I'd be really happy with this.
20:36And finally, it's Burger C.
20:42What is that?
20:44The consistency's not there.
20:47It's the texture of a blanc-mange.
20:52Darren, Louise,
20:54I've noticed you got very vocal
20:55with Burger C.
20:57Is it good vocal or bad vocal?
20:59Shocking.
21:00Oh.
21:01Yeah, it was just soft and squidgy,
21:03and then when I put it in my mouth,
21:05it got worse, to be honest.
21:06Oh, no.
21:08For the worst, would you say?
21:09Yeah, by far, by far, yeah.
21:11Oh, let's see how the votes go.
21:16Diners, it's time to vote
21:18for your favourite burgers,
21:20A, B, or C.
21:23As our diners decide their favourite
21:25of the three plant-based burgers,
21:28in the kitchen,
21:30Chef Mike is frying up a few more
21:32to help explain how brands mimic meat patties.
21:36The key job for brands and supermarkets
21:40is to replicate that taste, texture,
21:44that look and feel of a burger,
21:46and that's not easy to do.
21:49The base for all three patties is pea protein,
21:53but supermarkets add other ingredients
21:56to help mimic the look, feel, and taste of meat.
22:00All of the patties contain various things
22:03like mushrooms and beetroot,
22:06they're using it for colour,
22:08you know, to replicate that meat look.
22:11But also, the M&S ones use shiitake mushrooms.
22:15It's a great flavour,
22:16and it gives you almost that meaty feel
22:18when you eat a mushroom as well.
22:21So you can see with the juices coming to the top here,
22:24those are the ingredients that Beyond Burger have added.
22:27The beetroot juice, pomegranate juice,
22:30and it gives you that bleed that you would expect
22:33from a meat-based patty.
22:35So one of the key ingredients is methylcellulose.
22:38Believe it or not,
22:38it's actually used as a constipation treatment,
22:42but here it's used to bind the patties together
22:45and give it great structure.
22:47I'm really intrigued by these,
22:49and I can't wait to see what the diners think of them.
22:51Back in the restaurant,
22:55the results are in for the plant-based burgers.
22:59Well, diners, your votes are in,
23:02and I can reveal that the burger that won
23:04by a considerable margin was...
23:07Burger B.
23:12Yes!
23:16This is the Beyond Meat Beyond Burger.
23:21Now, there's a little clue there,
23:23but can any of you tell me
23:25what the difference was with these burgers?
23:29Ernest?
23:30None of them were meat.
23:32Very good!
23:33Very discerning palate.
23:35Yes, they were all plant-based burgers.
23:39So in the battle of meat-free burgers,
23:42all packs of two,
23:43the winner is Beyond Meat Beyond Burger
23:46original plant-based patties at £4.
23:49In second place is M&S Food Plant Kitchen Steak Burgers,
23:54also at £4.
23:56And last, with zero votes,
23:59is the cheapest and only frozen product,
24:02as does own brand OMV No Beef Burgers at £2.30.
24:08But is the more expensive winner worthy of its price tag?
24:13Would you go the extra mile
24:15and spend the extra money for B?
24:18Sarah, you're nodding emphatically.
24:21You would.
24:22Yeah, I think by far this was the best one on the table.
24:25I think when you compare it texture, flavour, smell even...
24:29Oh, heaven, that sounds like a tranche of heaven.
24:34Bravo, diners.
24:35A resounding victory for the Beyond Burger
24:39in our meat-free match-up.
24:42Coming up, high-stakes decisions about low-calorie ice creams.
24:48This is going to be a really difficult choice.
24:50I just want to double-check.
24:51And our footballers tackle protein pancakes.
24:57Martin, you've only tapped the rim.
25:00Yeah.
25:00LAUGHTER
25:01Welcome back.
25:17We're about to look at another trend
25:18that's sweeping the nation.
25:20High-protein foods.
25:23Our diners will be testing three versions
25:25of supermarket foods for each course.
25:28Dearest diners, it's pancake time.
25:32Oh!
25:35Yes, I love them too.
25:37I think of them as the culinary stage
25:39on which myriad ingredients can sing.
25:42But these are pancakes with a difference.
25:45So I want you to be the Columbo of crepes
25:49and see if you can detect what that difference is.
25:57This round is a battle between the premium
26:00and budget supermarkets.
26:03Our diners don't know that the pancakes they'll be trying
26:06are high-protein versions.
26:09It's crunch time.
26:11Time to get the pancakes on.
26:14The supermarket choices are...
26:17Aldi Dessert Menu Protein Pancakes,
26:21Lidl Rowan Hill Bakery High-Protein Buttermilk Pancakes,
26:26and M&S Food High-Protein Maple Pancakes.
26:30The pancakes are arriving.
26:38Well, one on the left and the one on the right,
26:40are quite large.
26:41And then the ones in the middle are quite large.
26:45Diners, it's time to tuck in to Pancake A.
26:52Hmm.
26:53It's not very sweet.
26:55No, it's not.
26:56There's not a lot of flavour to it,
26:58but it's not bad.
27:01Lee, you've half-inhaled Pancake A.
27:03That's the best thing we've eaten all day.
27:05Oh, I see.
27:06Well, this is applauded.
27:08Well, it is.
27:08Right, you know, and I've...
27:10Oh, I'm cock-a-hoo.
27:11I'd like to think I'm an expert on pancakes as well.
27:14He has pancakes and maple syrup before every game.
27:17Oh, I say, Mark, do you agree?
27:20You've only attacked the rim.
27:27Moving on, it's time to taste Pancake B.
27:32The taste isn't bad.
27:33It's the texture that is just odd.
27:36I'm not sold.
27:36It certainly maintains its agility, I think.
27:44And finally, it's Pancake C.
27:48This is my bodybuilding background, clearly,
27:50but these remind me awfully of protein pancakes.
27:55It doesn't quite fully satisfy you,
27:58but it doesn't have to because you know it's good for you.
28:02I was hearing a really extensive review of Pancake C.
28:05It's, um, my former career as a bodybuilder.
28:09I have consumed quite a few of protein-rich products.
28:15I think I may have recognized our little trick here today.
28:19Very interesting.
28:20And what about the merits of C itself as a pancake?
28:24I felt it was a little bit like Play-Doh myself.
28:28Gloria, I love your feedback.
28:32It's time to put the supermarket protein pancakes
28:35to the vote.
28:36And while the diners do their scoring,
28:40Chef Mike reveals how the supermarkets
28:43pump up the protein in their pancakes.
28:46So the supermarkets are adding protein
28:50by utilizing both of these products.
28:53This is a wheat protein, which is gluten, essentially.
28:58You know, what you get from flour.
28:59It's just ground down into a powder form.
29:01Then we have a whey-based protein,
29:04which is the byproduct of making butter.
29:08So it's from animal fats,
29:09a very good source of protein once again.
29:12This makes protein pancakes
29:14more than twice as protein-packed as standard ones.
29:18All these pancakes have a different amount
29:21of added protein to them.
29:22And that does really affect the taste
29:24and the texture of the pancake.
29:27So it's going to be interesting to see
29:28if the diners pick up on that
29:29and which one they choose.
29:32Back in the restaurant,
29:34the results are in for the supermarket protein pancakes.
29:38Well, diners, the votes are in.
29:42And it's a narrow victory this time
29:44for pancake A.
29:47Yeah!
29:49Ha-ha!
29:51Which is from Little.
29:54And it narrowly beat pancake C,
29:58which is from M and S.
30:01I think it would be very tough to learn
30:03that the favorite pancake in the room
30:05also happened to be the cheapest pancake,
30:09£1.79 from Lidl.
30:12Bravo, diners!
30:15In top place,
30:17it's the Lidl Rowan Hill Bakery
30:20High-Protein Buttermilk Pancakes
30:22at £1.79 for 240 grams.
30:27In second place,
30:29the M and S Food High-Protein Maple Pancakes
30:32at £2.30 for 280 grams.
30:36And in third position,
30:38Aldi Dessert Menu Protein Pancakes
30:40at £1.89 for 160 grams.
30:45Now, I think I heard Rahel say
30:48what the difference was with these pancakes.
30:51What do you think it is?
30:52These are high-protein pancakes.
30:53They are high-protein pancakes.
30:57That's very good
30:57because that's probably the hardest one to detect
31:00in this great smorgasbord today.
31:03So in this battle of the protein pancakes,
31:07a budget brand wins the most votes,
31:09leaving the most expensive with a silver medal.
31:14Diners,
31:15I think for your next taste test,
31:18you've earned a sweet treat
31:19and more specifically,
31:21ice cream.
31:23And even more specifically,
31:26ice cream with a twist.
31:27See if you could tell me
31:30what that difference is.
31:34Ice cream's always a challenge.
31:36You've got to get it all scooped,
31:37get it in,
31:38get it up before it's melted.
31:40This round is a battle
31:41between a brand leader
31:43and supermarket-owned brands,
31:45low-calorie and low-fat ice creams.
31:48The ice creams are coming.
31:52In no particular order,
31:55the ice creams are
31:56Halo Top Sea Salt Caramel Ice Cream,
32:02Morrison's Low-Calorie High-Protein Salted Caramel Ice Cream,
32:07and M&S Food Salted Caramel Ice Dessert.
32:12Our diners and Tom
32:16don't know which is which.
32:19Diners do tuck in to ice cream A.
32:26Very, very caramelly.
32:28Very toffee, actually,
32:30I have to say.
32:31It's too rich for me.
32:34Darren,
32:35what do you think of Bolle?
32:37It's very sweet.
32:38I guess it's,
32:39if you like that kind of thing,
32:40it's really nice,
32:40but I wouldn't, personally.
32:42What about you, Louise?
32:43It was too sweet,
32:45but I think the flavour on it,
32:46it certainly packs a bunch.
32:49Ice cream A seems rich and flavourful,
32:52but what do our diners make of ice cream B?
32:57That's heaven in a bowl,
32:59but I could sit all night
33:00and just watch a film.
33:02Now, ladies,
33:02I came here because something
33:04made my antennae shoot up.
33:05It's actually delicious.
33:07It's a 10 out of 10 for that one.
33:09A 10?
33:10Oh, you've put wings on my ears.
33:14And finally,
33:15it's ice cream C.
33:19B had that creaminess,
33:20but I think C is even more creamy.
33:23This is going to be
33:24a really difficult choice.
33:27I think I might get some more.
33:29I just want to double check.
33:33It's time to put
33:34the lower-calorie ice creams
33:36to the vote.
33:37And while the diners
33:39do their scoring,
33:41in the kitchen,
33:42Chef Mike has the inside scoop
33:44on the lower-fat frozen desserts.
33:47We all love ice cream,
33:48and it's essentially made
33:49from milk, cream, sugar,
33:52and then whatever flavour
33:53you want to add to it.
33:54So it's really tricky
33:55for supermarkets and brands
33:57to be able to produce low-fat,
33:59low-calorie ice creams
34:00because it really is
34:02those indulgent ingredients
34:04that give it so much
34:05of its flavour and taste.
34:08Supermarkets and brands
34:10reduce fat and sugar
34:11in their lower-calorie ice creams,
34:13and there's one other trick
34:15of the trade
34:16that Mike thinks
34:17they may be using.
34:18The secret to a low-fat,
34:20low-calorie ice cream
34:21is air.
34:24Introducing air
34:25to their ice cream mix,
34:26which basically makes it
34:28lighter in feel and texture
34:31than you would have
34:32from a traditional ice cream.
34:34To demonstrate
34:35how lower-fat ingredients,
34:37less sugar,
34:38and potentially more air
34:40than is used
34:40in full-fat ice cream
34:42could create
34:43a lower-calorie product,
34:44chef Mike is going to look
34:47at how much it weighs
34:48compared to a standard
34:49full-fat tub.
34:51So we've got two tubs here,
34:53same brand,
34:55same size,
34:56and same flavour.
34:58So this is the low-calorie,
34:59low-fat,
35:00and this is the regular.
35:02So this one,
35:03the low-calorie,
35:03low-fat,
35:04is 263 grams
35:06versus the regular
35:07at 395 grams.
35:10Over 100 grams difference.
35:13And that means
35:13fewer calories
35:14in every scoop.
35:21Back in the restaurant,
35:23the results are in.
35:25Dearest diners,
35:27we have a winner
35:28by quite a substantial margin.
35:32It's ice cream...
35:34...C.
35:36This is Halo Top,
35:43sea salt caramel.
35:45I wonder if any of you
35:47got the...
35:48Ooh, Louise,
35:49what do you think
35:50the difference was, Louise?
35:52Dairy-free ice creams.
35:53They are not dairy-free.
35:56Any other punts?
35:58Are they low-calorie ice cream?
35:59You are spot on.
36:01And how wonderful
36:02that that slipped
36:03under the radar
36:04in the room.
36:06So the runaway winner
36:08is Halo Top,
36:09sea salt caramel ice cream,
36:12our most expensive
36:13at £5.50 a tub.
36:16In second place
36:18is Morrison's
36:18low-calorie,
36:19high-protein,
36:20salted caramel ice cream
36:22at £3.
36:24And last,
36:25M&S Food,
36:26salted caramel ice dessert
36:28at £3.75.
36:32Is there anybody
36:33knowing that ice cream C
36:34was a full £2.50
36:36more than the second favourite
36:38ice cream B from Morrison's?
36:40Would switch to Morrison's
36:41because of the saving?
36:44Yeah, I definitely think
36:45me and my mother-in-law
36:46are somebody who likes a bargain.
36:48And so I think
36:49for the sake of £2.50,
36:51we said that we would
36:51just go Morrison's.
36:53Savvy shoppers indeed.
36:56There you have it.
36:58If you don't mind
36:59paying a premium
37:00for low-calorie ice cream,
37:02then Halo Top
37:03is top of the league.
37:05But if you want
37:05to save pennies
37:06as well as calories,
37:08Morrison's low-calorie ice cream
37:10is a lower-budget choice.
37:15Coming up,
37:17we round off
37:18our taste test menu
37:19with a cheese course.
37:21Oh, that's horrible.
37:24Oh, that is deeply upsetting.
37:25Diners,
37:31I think it's awfully civilised
37:44to round things off
37:45with a cheese course.
37:48But,
37:49as I'm sure you all know
37:50by now,
37:51with a twist.
37:55So I'm going to ask you
37:56to be the
37:57chief inspectors
37:59of cheese
38:00and see if you can detect
38:02what that difference is.
38:04This final round
38:09is the battle
38:09of a brand leader
38:11versus supermarket-owned brand
38:13dairy-free cheeses.
38:15The products
38:16our diners
38:16are taste-testing are
38:18Tesco
38:19free-from
38:20coconut oil alternative
38:21to mature cheddar,
38:23Aldi
38:24plant menu
38:25mature block,
38:26and
38:27Cathedral City
38:28plant-based
38:29mature cheddar flavour.
38:32Come on, guys,
38:32let's go, please, service.
38:34Trey one.
38:35Let's go, let's go, let's go.
38:37Our diners
38:38don't know
38:38which product is which.
38:41It smells quite nice,
38:43that one, actually.
38:44Time to tuck in
38:46to cheese A.
38:48Yay!
38:49Sorry.
38:51It doesn't quite
38:52taste like
38:53the cheese
38:54that I'm used to.
38:54That is like
39:01eating plasticine,
39:02I'm sorry.
39:03I need another drink,
39:04please.
39:09Now, Chloe,
39:10my queen of candour,
39:13something tells me
39:14you might have
39:14something to say
39:15about cheese A.
39:16Well, I'd love
39:18to be able to say
39:18something complimentary
39:19about it.
39:22But you can't.
39:23But I can't.
39:24No, everything about it.
39:26The smell,
39:27the texture,
39:28the taste.
39:29Can I have
39:30the ice cream again?
39:31Is it reminiscent
39:34of anything this time?
39:36It sort of smells
39:37like Camden
39:38on a Saturday morning
39:39after a big night out,
39:41really.
39:42I almost want her
39:44not to like things.
39:45Let's see if cheese B
39:49goes down better
39:50with our diners.
39:52OK,
39:52I can smell it already.
39:55I am a bit scared.
40:00Oh,
40:00that's horrible.
40:03Oh,
40:04that is deeply upsetting.
40:06That's really not good.
40:08Oh,
40:09no.
40:11Now,
40:12Sarah,
40:13something's made me
40:14rather nervous about B.
40:15The entire room
40:16took a contemporaneous
40:17swig of water.
40:18It was a very bad sign.
40:20This was violently upsetting.
40:21It smells really horrible
40:24and it tastes even worse.
40:26And you're in agreement.
40:28I am in agreement,
40:28yes.
40:30Perhaps our diners
40:31will find cheese C
40:33more to their liking.
40:34I thought I heard
40:35positive murmurs
40:36concerning cheese C.
40:38I really like,
40:40can we say,
40:40smelly cheeses.
40:42Cheese C
40:42seems almost spreadable,
40:44lovely and creamy
40:45and,
40:46yeah,
40:46I could just imagine it
40:47having with any kind
40:48of cheesy crackers
40:49and having a lovely evening
40:51watching a movie.
40:52Ooh.
40:54Set the scene.
40:56This is what I like.
40:58Cheese C
40:59has hit the spot
41:00with our fitness fanatics.
41:02But what about our doctors?
41:04Yeah,
41:04this one doesn't smell
41:05like athlete's foot,
41:06so that's,
41:07that's better.
41:10I saw what I can only describe
41:12as grimaces.
41:14I think it's safe to say
41:16as far as these go,
41:17I camembert.
41:19I can't top that,
41:24so I'm retreating.
41:26While our diners vote
41:28for their favourite cheese,
41:30Chef Mike reveals
41:31how supermarkets
41:32and brands manage
41:33to make cheese
41:35minus the dairy products.
41:37A lot of people
41:38are choosing
41:38to buy plant-based cheeses now
41:41for both dietary
41:42and ethical reasons.
41:44So how do brands
41:45and supermarkets
41:46make their dairy-free cheese
41:48so cheese-like?
41:49They get that
41:50by basically using
41:51things like
41:52the coconut oils
41:53and starches
41:54like potato starch.
41:56And that's what helps
41:57give it this
41:58almost cheese-like texture,
42:00that crumbly feel.
42:01For me,
42:02with these cheddar-style products,
42:04the real test
42:05is how it melts.
42:06So I'm going to pop these
42:07in the oven
42:07and see how they go.
42:11Once the dairy-free cheeses
42:12have softened,
42:14Mike compares them
42:15to how real cheese
42:16would melt in the oven.
42:18So you can see straightaway
42:20how all three
42:22have melted
42:22very differently.
42:24This one here
42:25is the Cathedral City
42:26and it's melted completely,
42:28it's spread out.
42:29It looks like cheese,
42:31whereas these two,
42:32they just don't look like
42:34what I would expect
42:35from a melted cheese.
42:36They're quite dry,
42:38they're quite firm,
42:39there's no ooze or spread.
42:40I can't wait to see
42:42what the diners think
42:43of this dairy-free cheese.
42:46Diners,
42:46the votes are in.
42:49It's a very slim
42:50one-point victory
42:52for cheese...
42:55C.
42:59Which is from Aldi.
43:02Tied second place,
43:04cheese B,
43:05Cathedral City,
43:06and cheese A,
43:09Tesco.
43:10The narrow winner
43:11is Aldi
43:12Plant Menu
43:13Mature Block
43:14at £1.75
43:16for 200 grams.
43:18And in joint second place
43:20is Cathedral City
43:22Plant-Based
43:23Mature Cheddar Flavor
43:24at £3.60
43:26for 280 grams.
43:29And on equal votes,
43:31Tesco
43:32Free From
43:33Coconut Oil
43:34Alternative
43:34to Mature Cheddar
43:35at £2.60
43:37for 200 grams.
43:38The narrow victor
43:41is the cheapest cheese.
43:44The cheese from Aldi.
43:46So something of a bargain
43:47if you are looking
43:49for a dairy-free option
43:51for the cheese board.
43:53So in our closest contest
43:55of the meal,
43:56it's the budget-friendly
43:58non-dairy cheese
43:59that won
44:00by a nose.
44:01And with that,
44:03our dinner
44:03is at an end.
44:06Our diners
44:08have chosen
44:08budget supermarkets
44:09in three categories,
44:11proving that
44:12you don't have to
44:13break the bank
44:14to eat fabulous,
44:15free-from
44:16and diet-friendly food.
44:18Thank you for coming
44:19and for being so wonderful
44:21with your feedback.
44:22With service over
44:28for the night,
44:29it's time
44:30for a final few thoughts
44:31from the restaurant.
44:33I've been having
44:34a cogitate about today
44:35and three thoughts
44:37occurred to me.
44:38The first is that
44:39picking free-from
44:40and diet products
44:41doesn't mean
44:42compromising on flavour.
44:44The second is that
44:45sometimes the best
44:47free-from products
44:47also happen to be
44:49the biggest bargain.
44:50And thirdly,
44:51and I think most importantly,
44:53if you are living
44:54with a food allergy,
44:56your palate
44:57shouldn't have to suffer.
45:00Cheers.
45:05Cheers.
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