what are we really eating? “, this Tuesday evening on TMC

“90′ Investigations” is on the TV program for your evening on Tuesday May 3. Tatiana Silva gives you an appointment at 21.10 on TMC for a new issue devoted this week to the star dishes of fast food. Pizza, kebab: what are we really eating?

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© Julien Cauvin /TF1

France, the country of great gastronomy, has also become in a few years the Eldorado of fast and inexpensive food… With its best-sellers!

The pizza first. We eat 600 million of them every year. It ranks 2nd on the podium of the essentials of fast food. Just behind the unbeatable ham and butter, but ahead of the burger. A growing and ultra-competitive business, where some pizzaiolo do not hesitate to literally cut prices.

Thus, you will discover the first robot-pizza. A real revolution made in France. But what are these new 2.0 pizzas worth? As you know, the small world of pizza has recently been shaken by various cases. In particular the contamination of certain industrial preparations by the E.Coli bacterium. So how are the pizzas we eat made? The journalists of this document conducted the investigation. Especially on one of the basic ingredients: the tomato coulis. And we are going to reveal a huge scandal to you!

Journalists traced the entire industry on a global scale. First in Italy, where some producers are using old-fashioned methods to lower costs. Some tomato fields are cultivated there by undocumented, underpaid immigrants who sometimes live in inhumane conditions. And there is worse, we have discovered that to produce even less expensively, some manufacturers do not hesitate to source much further away. In China. And among the people who collect these tomatoes are the Uyghurs. An ethnic minority that suffers, according to many NGOs, mistreatment close to modern slavery. Prisoners are forced into forced labor to produce clothes, cotton or tomatoes. A survivor of these tomato fields agreed to testify for the first time on television. His story is chilling!

Journalists were also interested in the kebab. This sandwich popularized in the 70s in Germany is today the 4th favorite dish of the French for the lunch break. A reputedly fatty dish, which does not always have a good reputation! While many craftsmen make their own marinated meat skewers, the vast majority use frozen meats, whose composition is sometimes questionable. The hygiene of certain establishments is also in the crosshairs of the food authorities. Journalists followed hygiene inspectors in their checks. And you will see that some are cold in the back!

Kebab, pizza… How do you decide between a good and a bad product? How are our star fast food dishes really made?

The answer this Tuesday, May 3 in your magazine 90′ Enquêtes. To see and review in streaming and replay on MYTF1.

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