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The Taste Test Restaurant Season 1 Episode 7
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Short filmTranscript
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 plaster.
00:23Tom Reed Wilson is in charge.
00:26Oh, 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?
00:51Ooh.
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.
01:14What 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 in a bowl.
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.
01:40It's the texture that is just odd.
01:42As 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.
01:57I'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
02:19decide where to spend your money.
02:23The restaurant is about to be stuffed with delicious diners, all eager to pass judgment
02:29on diet and free from foods from Britain's biggest brands.
02:35Upstairs, 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.
03:18Two visually impaired motivational speakers.
03:21Welcome.
03:22Let me get your chair.
03:24A food-loving daughter and mother-in-law.
03:27You look ravishing.
03:28Thank you so much.
03:30A trio of doctors.
03:33Hello.
03:34Oh, it's our physicians.
03:36Going to be packed to the rafters in a minute.
03:39Some five-a-side footballers.
03:41I spy the veterans.
03:43That's nice, isn't it?
03:45We 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.
03:57Oh, this is lovely.
03:58It was incomplete without people.
04:03The guests will enjoy six dishes, tasting three options from major supermarkets each time.
04:09After every course, they'll vote for their favourite.
04:14Your starter is about to arrive.
04:16It's one of the nation's favourites.
04:18It's hummus.
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.
04:48In no particular order, the starters are.
04:51Aldi the Deli reduced fat hummus.
04:53Sainsbury's be good to yourself hummus.
04:57And Waitrose Essential reduced fat hummus.
05:00Your starters are arriving, but this is hummus with a twist.
05:09So I'm going to task you with being the Miss Marples of mastication and see if you can tell me what that difference is.
05:19The diners don't know that the hummus is.
05:20The diners don't know that the hummuses they're tasting are lower fat versions.
05:25So will they guess?
05:26That one looks slightly more watery than that one looks thicker.
05:33Diners, it's time to tuck in to hummus A.
05:38It's like the hummus you know and love.
05:43It tastes like what you'd expect, I think.
05:48Hello, 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.
06:03Low fat would be my guess for that one.
06:07Oh, I see.
06:08This gentleman has a swollen frontal lobe.
06:12He knows what he's talking about.
06:16Maybe hummus B will tickle our diners taste buds.
06:21It's just got a little bit more zing, zest, more lemony.
06:27My motivational speaker's table.
06:30I 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.
06:37And 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?
06:50This is perfect.
06:51It's creamy.
06:52It sticks together.
06:53It'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.
07:03Oh, 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...are something akin to what I imagine bathroom grout tastes like.
07:14Oh, gosh, Chloe.
07:15Oh, don't sugar the pill, will you?
07:18Yeah.
07:19Whereas C actually was quite tasty.
07:21I 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.
07:29Very discerning.
07:30Your auntie and I are up.
07:32So with all three hummuses tasted, it's time for the diners to decide the winner.
07:38Diners, it's time to vote for your favorite hummus, A, B, or C.
07:44While our diners cast their votes, in the kitchen, Chef Mike has got the skinny on reduced fat hummus.
07:58They're reducing the fat in the hummus by reducing some of the more calorific ingredients in there.
08:06Tahini's a sesame paste, essentially.
08:09So 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.
08:57For me, this is a really good example of supermarkets getting it right,
09:00where you can save on those calories and have a good product.
09:07In the restaurant, the votes have been counted, and it's time to reveal our diners' favorite low-fat hummus.
09:14Yes.
09:15Well, diners, the results are in.
09:18And the winner, by a country mile, is Hummus C.
09:28It might surprise you.
09:29It's from Aldi.
09:33Yes.
09:34And 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.
09:45And Hummus A was Waitrose Essential Reduced Fat Hummus.
09:50So, 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, when it comes to healthier hummus, you don't need to splash the cash on a low-fat dip.
10:31Coming up, the taste testers chow down on gluten-free pizza.
10:35Slightly anemic-based.
10:37He's getting a diagnosis.
10:41And Chef Mike reveals the secrets behind plant-based burgers.
10:46Believe it or not, it's actually used as a constipation treatment.
10:50But here, it's used to give it great structure.
11:05Welcome back to the taste test restaurant.
11:11Today, we're looking at diet and free-from foods.
11:14They might now be freely available, but are they free from flavour?
11:19Three supermarket brands will be put to the taste test by our guests.
11:24Diners, 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, uh, Poirot's of pizza.
11:45And see if you can detect what that difference is.
11:53This 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.
12:11The pizzas they're testing are...
12:14Morrison'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.
12:27Mmm.
12:28That one looks the best already.
12:29It's got more cheese on it.
12:30That one looks the best already.
12:31It's got more cheese on it.
12:32Diners, time to tuck in to Pizza A.
12:36It's a bit light.
12:37It's dodgy.
12:38It's not right now.
12:39It's not right now.
12:40Delicious doctors.
12:41Hello, hello.
12:42What do you think of Pizza A?
12:43It's got a nice kind of thickness to it, and I like a good amount of cheese as I'm a big cheese fan, but slightly anemic base.
12:59It's getting a diagnosis.
13:00Diners, time to tuck in to Pizza B.
13:06It's separated from the others a bit more willingly.
13:09Isn't that sweet?
13:10It is sweet.
13:11It is sweet.
13:12The home cook's table.
13:13What do we think of Pizza B?
13:14Well, it's a lot better than A.
13:16Is it?
13:17Mmm.
13:18The cheese has definitely got more flavour on this one.
13:19Has it?
13:20Yeah.
13:21But you also want good caramelisation on the cheese and a bit of stringy cheese.
13:24Yeah.
13:25And that wasn't stringy.
13:26Oh, you're looking for a bit of string.
13:27Everyone loves a bit of string.
13:28Moving on to Pizza B.
13:29It's a bit of string.
13:30That's it.
13:31That's it.
13:32That's it.
13:33That's it.
13:34That's it.
13:35That's it.
13:36That's it.
13:37That's it.
13:38That's it.
13:39That's it.
13:40That's it.
13:41That's it.
13:42That's it.
13:43That's it.
13:44That's it.
13:45Moving on to Pizza C.
13:49Sarah, Susan.
13:50Hello.
13:51Thoughts on Pizza C?
13:53It reminded me of when you have a children's party and you get like the little cheapy pizzas
13:58for the kids to share.
13:59Yes.
14:00Yes.
14:01The individuals.
14:02Yes.
14:03It was very much that vibe.
14:04But I really like the crust on this one.
14:05So, do we have a stonking leaning yet?
14:08I am sorry.
14:09Are you deciding?
14:10Susan, you are so decisive.
14:11I am still very much in two minds.
14:13On the fence.
14:14I'll wait for the voting.
14:15Julie noted.
14:16Oh, gosh.
14:19Diners!
14:20It's time to vote for your favourite pizzas.
14:23A, B or C.
14:27While the diners vote, Chef 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, which means you can't
14:45eat gluten.
14:47Mike is going to compare a regular pizza dough with a gluten-free one to reveal the differences
14:53the supermarkets have to overcome when making their free-from pizza bases.
14:59This 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.
15:09It gives 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 made from rice, maize, and potato flour.
15:24You can see straight away, the gluten one, if I pick it up, I can stretch it.
15:29Whereas with the gluten-free dough, there's no stretchability in that at all.
15:33It's a very different type of dough.
15:37There's a secret ingredient the supermarkets use to help create a stretchy gluten-free pizza base.
15:44This is the key to the supermarket's gluten-free pizza, psyllium husk.
15:49And it's a product you can get on the high street now in health food shops.
15:54It comes in powdered form.
15:55And it's essentially a plant-based fiber, which is very elastic once mixed with water.
16:04It's what's giving the gluten-free pizza that stretch to their dough
16:09and gives you a really nice chew when it comes to eating the pizzas.
16:13It's going to be interesting to see if the diners realise that they're eating this
16:18rather than traditional gluten.
16:21Meanwhile, back in the restaurant, it's the moment of truth for the supermarket gluten-free pizzas,
16:28fresh versus frozen.
16:30Diners, the votes are in.
16:34And the winner is...
16:37Pizza... B.
16:45This pizza is M&S made without margarita pizza.
16:51Now, did anybody detect what the difference was with these pizzas?
16:55Jean-Luc, you did.
16:56The 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.
17:06First is the only fresh pizza on the table.
17:10The M&S food made without wheat gluten-free margarita at £4.75 for 271 grams.
17:18In second place, Morrison's frozen free from gluten margarita pizza at just £2.35 for 300 grams.
17:28And in last place, the Asda frozen free from gluten margarita pizza at £2.60 for 380 grams.
17:41Now, M&S did win, but it's more than double the price of A, which is Asda, and C, which is Morrison.
17:48So, anyone that voted for B, would you go the extra distance and pay the extra money for the M&S pizza?
17:55No, I don't think I would. I think I would go for A.
17:59So, not double the price worth, necessarily.
18:01No, not double the price worth, no.
18:03Would anybody say that it was worth double the price?
18:08Absolutely.
18:09Absolutely, Raelle.
18:11Yes.
18:12So, our pizza playoff has ended with frozen losing out to fresh, and it seems the pricier pizza is well worth the extra dough.
18:22Our diners now face their next taste test challenge.
18:26Darling diners, it's burger time.
18:30But, yes, but as you may by now have guessed, it's burgers with a difference.
18:37So, I'm going to task you with being the Bergerac of burgers, and see if you can tell me what that difference is.
18:49This round is a battle between the brand leader and supermarket-owned brands.
18:54And once again, our diners will taste a selection of three dishes.
18:59The burgers are arriving.
19:03The diners' meat-free choices are M&S Food Plant Kitchen Steak Burgers.
19:12The only frozen product, Asda OMV No Beef Burgers.
19:17And Beyond Meat Beyond Burger Original Plant-Based Patties.
19:22I'm wondering what this is made from.
19:25Diners, it's time to taste Burger A.
19:29Oh, it's actually not too bad.
19:35It's spongy.
19:37It's really nicely seasoned.
19:39What do our home cook queens make of this ready-made burger?
19:44Ladies, thoughts on Burger A?
19:49Not bad at all, actually.
19:50Oh, great.
19:51Well, I thought there were positive noises for her.
19:54There.
19:55I 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, very nice.
20:02Red onions, dress it up.
20:05There's a lot of love for Burger A.
20:07How about Burger B?
20:11This tastes more like meat.
20:13It's a little bit smoky.
20:15If this got handed to me at a barbecue, I'd be happy.
20:18Sarah, I thought I just heard you say about Burger B,
20:22if someone handed it to you at barbecue, you'd be jolly happy.
20:25I would be.
20:26I think in comparison to the first burger, this 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.
20:38What is that?
20:39The consistency's not there.
20:40It's the texture of a blemange.
20:41Darren, Louise, I've noticed you got very vocal with Burger C. Is it good vocal or bad vocal?
20:59Shocking.
21:00It was just soft and squidgy, and then when I put it in my mouth, it got worse, to be honest.
21:07Oh, no.
21:08So the worst, would you say?
21:09Yeah, by far.
21:10By far, by far, yeah.
21:11Oh, let's see how the votes go.
21:13Diners, it's time to vote for your favourite burgers, A, B, or C.
21:23As our diners decide their favourite of the three plant-based burgers, in the kitchen,
21:30Chef Mike is frying up a few more to help explain how brands mimic meat patties.
21:36The key job for brand and supermarkets is to replicate that taste, texture, that look and
21:45feel of a burger, and that's not easy to do.
21:49The base for all three patties is pea protein.
21:53But supermarkets add other ingredients to help mimic the look, feel, and taste of meat.
22:00All of the patties contain various things like mushrooms and beetroot.
22:06They're using it for colour, you know, to replicate that meat look.
22:11But also, the M&S ones use shiitake mushrooms.
22:15It's a great flavour, and it gives you almost that meaty feel when you eat a mushroom as well.
22:20So you can see with the juices coming to the top here, those are the ingredients that Beyond Burger have added.
22:27The beetroot juice, pomegranate juice, and it gives you that bleed that you would expect from a meat-based patty.
22:34So one of the key ingredients is methylcellulose.
22:38Believe it or not, it's actually used as a constipation treatment.
22:42But here, it's used to bind the patties together and give it great structure.
22:47I'm really intrigued by these, and I can't wait to see what the diners think of them.
22:52Back in the restaurant, the 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 by a considerable margin was...
23:07Burger B!
23:12This is the Beyond Meat Beyond Burger.
23:21Now, there's a little clue there, but can any of you tell me what the difference was with these burgers?
23:28Ernest?
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, all packs of two, the winner is Beyond Meat Beyond Burger original plant-based patties at £4.
23:49In second place is M&S Food Plant Kitchen Steak Burgers, also at £4.
23:56And last, with zero votes, is the cheapest and only frozen product, as does own brand OMV No Beef Burgers at £2.30.
24:07But is the more expensive winner worthy of its price tag?
24:13Would you go the extra mile and spend the extra money for Bea?
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.
24:30That sounds like a trash of heaven.
24:33Bravo, diners.
24:35A resounding victory for the Beyond Burger in our meat-free match-up.
24:43Coming 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.
24:52And our footballers tackle protein pancakes.
24:57Martin, you've only attached the rim.
25:01Ha ha ha ha!
25:03Ha ha ha ha!
25:04Ha ha ha ha!
25:05Welcome back!
25:06We are about to look at another trend that's sweeping the nation.
25:07High-protein foods.
25:11Welcome back.
25:17We're about to look at another trend that's sweeping the nation, high-protein foods.
25:23Our diners will be testing three versions of supermarket foods for each course.
25:28Dearest diners, it's pancake time.
25:35Yes, I love them too.
25:37I think of them as the culinary stage on which myriad ingredients can sing.
25:42But these are pancakes with a difference.
25:45So I want you to be the Columbo of crepes and see if you can detect what that difference is.
25:58This round is a battle between the premium and budget supermarkets.
26:02Our diners don't know that the pancakes they'll be trying are high-protein versions.
26:09It's crunch time.
26:11Time to get the pancakes up.
26:14The supermarket choices are Aldi 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 are quite large,
26:41and then the ones in the middle are quite small.
26:45Diners, it's time to tuck in to pancake A.
26:49It's not very sweet.
26:55No, it's not.
26:56There's not a lot of flavour to it, but it's not bad.
27:01Lee, you've half-inhaled pancake A.
27:03That is the best thing we've eaten all day.
27:05Oh, I see.
27:06Well, this is applauded enough.
27:08It will, it is.
27:09Oh, 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 see.
27:19Mark, do you agree?
27:20You've only attacked the rim.
27:23LAUGHTER
27:23Moving 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.
27:39It 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 pancakes, see?
28:06It's my former career as a bodybuilder.
28:10I have consumed quite a few of protein-rich products.
28:15I think I may have recognised 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.
28:26Oh, look, I love your feedback.
28:32It's time to put the supermarket protein pancakes to the vote.
28:37And while the diners do their scoring,
28:40Chef Mike reveals how the supermarkets
28:43pump up the protein in their pancakes.
28:45So the supermarkets are adding protein by utilising 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, which is the by-product of making butter.
29:07So it's from animal fats.
29:09A very good source of protein once again.
29:12This makes protein pancakes more than twice as protein-packed as standard ones.
29:18All these pancakes have a different amount of added protein to them.
29:22And that does really affect the taste and the texture of the pancake.
29:26So it's going to be interesting to see if the diners pick up on that and which one they choose.
29:30Back in the restaurant, the results are in for the supermarket protein pancakes.
29:38Well, diners, the votes are in.
29:42And it's a narrow victory this time for pancake A.
29:48Yeah!
29:48Which is from Little.
29:54And it narrowly beat pancake C, which is from M and S.
30:00I think it would be very tough to learn that the favourite pancake in the room also happened to be the cheapest pancake.
30:09£1.79 from Little.
30:13Bravo, diners!
30:14In top place, it's the Lidl Rowan Hill Bakery High-Protein Buttermilk Pancakes at £1.79 for 240 grams.
30:27In second place, the M and S Food High-Protein Maple Pancakes at £2.30 for 280 grams.
30:36And in third position, Aldi Dessert Menu Protein Pancakes at £1.89 for 160 grams.
30:45Now, I think I heard Rahel say what the difference was with these pancakes.
30:51What do you think it is?
30:52These are high-protein pancakes.
30:54They are high-protein pancakes.
30:57That's very good because that's probably the hardest one to detect in this great smorgasbord today.
31:02So, in this battle of the protein pancakes, a budget brand wins the most votes, leaving the most expensive with a silver medal.
31:12Well, diners, I think for your next taste test, you've earned a sweet treat, and more specifically, ice cream.
31:22And even more specifically, ice cream with a twist.
31:29See if you can tell me what that difference is.
31:34Ice cream is always a challenge.
31:36You've got to get it all scooped, get it in, get it up before it's melted.
31:40This round is a battle between a brand leader and supermarket-owned brands' low-calorie and low-fat ice creams.
31:48The ice creams are coming.
31:52In no particular order, the ice creams are Halo Top Sea Salt Caramel Ice Cream.
32:03Morrison's Low-Calorie High-Protein Salted Caramel Ice Cream.
32:08And M&S Food Salted Caramel Ice Dessert.
32:14Our diners and Tom don't know which is which.
32:18Diners do tuck in to ice cream A.
32:26Very, very caramelly.
32:28Very toffee, actually, I have to say.
32:31It's too rich for me.
32:35Darren, what do you think of Bollet?
32:37It's very sweet.
32:38I guess if you like that kind of thing, it's really nice, but I wouldn't, personally.
32:42What about you, Louise?
32:43It was too sweet, but I think the flavour on it, it certainly packs a bunch.
32:49Ice cream A seems rich and flavourful, but what do our diners make of ice cream B?
32:57That's heaven in a bar, that I could sit all night and just watch a film.
33:02Now, ladies, I came here because something made my antennae shoot up.
33:06It's actually delicious.
33:07It's a 10 out of 10 for that one.
33:09A 10?
33:09Oh, you've put wings on my ears.
33:14And finally, it's ice cream C.
33:19B had that creaminess, but I think C is even more creamy.
33:23This is going to be a really difficult choice.
33:27I think I might get some more.
33:29I just want to double check.
33:30It's time to put the lower-calorie ice creams to the vote.
33:37And while the diners do their scoring, in the kitchen, Chef Mike has the inside scoop on the lower-fat frozen desserts.
33:46We all love ice cream, and it's essentially made from milk, cream, sugar, and then whatever flavour you want to add to it.
33:54So it's really tricky for supermarkets and brands to be able to produce low-fat, low-calorie ice creams, because it really is those indulgent ingredients that give it so much of its flavour and taste.
34:06Supermarkets and brands reduce fat and sugar in their lower-calorie ice creams, and there's one other trick of the trade that Mike thinks they may be using.
34:19The secret to a low-fat, low-calorie ice cream is air.
34:24Introducing air to their ice cream mix, which basically makes it lighter in feel and texture than you would have from a traditional ice cream.
34:33To demonstrate how lower-fat ingredients, less sugar, and potentially more air than is used in full-fat ice cream could create a lower-calorie product,
34:45Chef Mike is going to look at how much it weighs compared to a standard full-fat tub.
34:51So we've got two tubs here, same brand, same size, and same flavour.
34:58So this is the low-calorie, low-fat, and this is the regular.
35:01So this one, the low-calorie, low-fat, is 263 grams, versus the regular at 395 grams.
35:10Over 100 grams difference.
35:12And that means fewer calories in every scoop.
35:21Back in the restaurant, the results are in.
35:25Dearest diners, we have a winner by quite a substantial margin.
35:32It's ice cream...
35:35...sea.
35:37This is Halo Top, sea salt caramel.
35:45I wonder if any of you got the...
35:48Ooh, Louise, what do you think the 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 that that slipped under the radar in the room.
36:06So the runaway winner is Halo Top, sea salt caramel ice cream.
36:12Our most expensive at £5.50 a tub.
36:16In second place is Morrison's low-calorie, high-protein salted caramel ice cream at £3.
36:23And last, M&S Foods salted caramel ice dessert at £3.75.
36:32Is there anybody knowing that ice cream C was a full £2.50 more than the second favourite ice cream B from Morrison's?
36:40Would switch to Morrison's because of the saving?
36:42Yeah, I definitely think me and my mother-in-law are somebody who likes a bargain.
36:48And so I think for the sake of £2.50, we said that we would just go Morrison's.
36:53Savvy shoppers indeed.
36:56There you have it.
36:58If you don't mind paying a premium for low-calorie ice cream, then Halo Top is top of the league.
37:05But if you want to save pennies as well as calories, Morrison's low-calorie ice cream is a lower-budget choice.
37:12Coming up, we round off our taste test menu with a cheese course.
37:21Oh, that's horrible.
37:24Oh, that is deeply upsetting.
37:42Diners.
37:42I think it's awfully civilised to round things off with a cheese course.
37:47But, as I'm sure you all know by now, with a twist.
37:55So I'm going to ask you to be the chief inspectors of cheese.
38:01And see if you can detect what that difference is.
38:04This final round is the battle of a brand leader versus supermarket-owned brand, dairy-free cheeses.
38:14The products our diners are taste testing are Tesco Free From Coconut Oil Alternative to Mature Cheddar, Aldi Plant Menu Mature Block, and Cathedral City Plant-Based Mature Cheddar Flavour.
38:31Come on, guys, let's go, please.
38:33Come on, guys, let's go, please, service.
38:34Trey one.
38:35Let's go, let's go, let's go.
38:37Our diners don't know which product is which.
38:41It smells quite nice, that one, actually.
38:44Time to tuck in to cheese A.
38:48Yay.
38:51It doesn't quite taste like the cheese that I'm used to.
38:56Oh.
39:00That is like eating plasticine, I'm sorry.
39:03I need another drink, please.
39:09Now, Chloe, my queen of candour, something tells me you might have something to say about cheese A.
39:16Well, I'd love to be able to say something complimentary about it.
39:22But you can't?
39:23But I can't.
39:24No, everything about it.
39:26The smell, the texture, the taste.
39:29Can I have the ice cream again?
39:33Is it reminiscent of anything this time?
39:36It sort of smells like Camden on a Saturday morning after a big night out, really.
39:42I almost want her not to like things.
39:46Let's see if cheese B goes down better with our diners.
39:52Okay, I can smell it already.
39:55I am a bit scared.
40:00Oh, that's horrible.
40:03Oh, that is deeply upsetting.
40:06That's really not a disservice.
40:09Oh, no.
40:12Now, Sarah, something's made me rather nervous about B.
40:15The entire room took a contemporaneous swig of water.
40:19It was a very bad sign.
40:20This was violently upsetting.
40:22It smells really horrible and it tastes even worse.
40:26And you're in agreement, Susan.
40:28I am in agreement, yes.
40:30Perhaps our diners will find cheese C more to their liking.
40:34I thought I heard positive murmurs concerning cheese C.
40:38I really like, can we say, smelly cheeses.
40:42Cheese C seems almost spreadable.
40:44Lovely and creamy and, yeah, I could just imagine it having with any kind of cheesy crackers
40:50and having a lovely evening watching a movie.
40:52Oh, set the scene.
40:56This is what I like.
40:58Cheese C has hit the spot with our fitness fanatics.
41:02But what about our doctors?
41:04Yeah, this one doesn't smell like athlete's foot, so that's better.
41:08I saw what I can only describe as grimaces.
41:14I think it's safe to say as far as these go, I camembert it.
41:22I can't top that, so I'm retreating.
41:27While our diners vote for their favourite cheese,
41:30Chef Mike reveals how supermarkets and brands manage to make cheese,
41:35minus the dairy products.
41:36A lot of people are choosing to buy plant-based cheeses now
41:41for both dietary and ethical reasons.
41:44So how do brands and supermarkets make their dairy-free cheese so cheese-like?
41:50They get that by basically using things like the coconut oils
41:53and starches like potato starch,
41:56and that's what helps give it this almost cheese-like texture,
42:00that crumbly feel.
42:01For me, with these cheddar-style products,
42:03the real test is how it melts.
42:06So I'm going to pop these in the oven and see how they go.
42:08Once the dairy-free cheeses have softened,
42:14Mike compares them to how real cheese would melt in the oven.
42:19So you can see straight away how all three have melted very differently.
42:24This one here is the Cathedral City,
42:26and it's melted completely, it's spread out.
42:29It looks like cheese.
42:31Whereas these two, they just don't look like what I would expect from a melted cheese.
42:36They're quite dry, they're quite firm, there's no ooze or spread.
42:41I can't wait to see what the diners think of this dairy-free cheese.
42:45Diners, the votes are in.
42:49It's a very slim one-point victory for cheese C,
42:58which is from Aldi.
43:02Tied second place, cheese B, Cathedral City,
43:07and cheese A, Tesco.
43:09The narrow winner is Aldi Plant Menu Mature Block at £1.75 for 200 grams.
43:18And in joint second place is Cathedral City Plant-Based Mature Cheddar Flavor
43:24at £3.60 for 280 grams.
43:29And on equal votes,
43:31Tesco Free From Coconut Oil Alternative to Mature Cheddar
43:35at £2.60 for 200 grams.
43:39The narrow victor is the cheapest cheese.
43:44The cheese from Aldi.
43:46So something of a bargain
43:47if you are looking for a dairy-free option for the cheese board.
43:53So in our closest contest of the meal,
43:56it's the budget-friendly non-dairy cheese that won by a nose.
44:01And with that, our dinner is at an end.
44:05Our diners have chosen budget supermarkets in three categories,
44:11proving that you don't have to break the bank
44:14to eat fabulous, free-from, and diet-friendly food.
44:17Thank you for coming and for being so wonderful with your feedback.
44:27With service over for the night,
44:29it's time for a final few thoughts from the restaurant.
44:32I've been having a cogitate about today
44:36and three thoughts occurred to me.
44:38The first is that picking free-from and diet products
44:41doesn't mean compromising on flavour.
44:44The second is that sometimes the best free-from products
44:48also happen to be the biggest bargain.
44:51And thirdly, and I think most importantly,
44:53if you are living with a food allergy,
44:56your palate shouldn't have to suffer.
45:00Cheers.
45:00Cheers.
45:01Cheers.
45:02Cheers.
45:03Cheers.
45:04Cheers.
45:05Cheers.
45:06Cheers.
45:07Cheers.
45:08Cheers.
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45:11Cheers.
45:12Cheers.
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45:22Cheers.
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45:25Cheers.
45:26Cheers.
45:27Cheers.
45:28Cheers.
45:29Cheers.
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