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When is Food Unwrapped on?
| Food Unwrapped | Some favourite investigations. In Kenya, Jimmy Doherty looks into the flavours and pricing of tea. Matt Tebbutt visits a Norwegian scallop farm. Kate Quilton checks out limes in Israel. [AD,S] | Fri, Apr 26, 3:20 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy learns where the flavour comes from in his Earl Grey tea, Kate finds out if we can eat oysters all year round, and Matt discovers what gives clotted cream its yellow colour. [AD,S] | Fri, Apr 26, 8:55 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy learns where the flavour comes from in his Earl Grey tea, Kate finds out if we can eat oysters all year round, and Matt discovers what gives clotted cream its yellow colour. [AD,S] | Sat, Apr 27, 3:25 am | More 4 | 35 mins |
| Food Unwrapped | In Israel, Kate unearths icing sugar's secret ingredient. Jimmy grapples with a team of wrestlers who swear by a mysterious yoghurt called skyr. And Matt deep-dives for edible seaweed. [AD,S] | Sat, Apr 27, 8:55 am | More 4 | 35 mins |
| Food Unwrapped | Kate Quilton heads to Spain in pursuit of the perfect tomato. What's the difference between risotto rice and long grain? And why aren't pork scratchings made from British pigs? [AD,S] | Sun, Apr 28, 3:20 am | More 4 | 35 mins |
| Food Unwrapped | Some favourite investigations. Jimmy Doherty looks at how squid and chips could become our national dish. Kate Quilton reports on kangaroo meat. Matt Tebbutt investigates pesto. (S17 Ep3) [AD,S] | Mon, Apr 29, 3:10 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy discovers if booze can keep you warm. How is it that New Zealand lamb from halfway round the world can be sold as 'fresh'? And Matt asks, why is there calcium in our daily bread? [AD,S] | Mon, Apr 29, 8:55 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy discovers if booze can keep you warm. How is it that New Zealand lamb from halfway round the world can be sold as 'fresh'? And Matt asks, why is there calcium in our daily bread? [AD,S] | Tue, Apr 30, 3:20 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy Doherty discovers something unexpected in his fish fingers. Dr Helen Lawal investigates the bacon in our butty. And Matt Tebbutt finds out how pitta breads get their pockets. [AD,S] | Tue, Apr 30, 8:55 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy Doherty discovers something unexpected in his fish fingers. Dr Helen Lawal investigates the bacon in our butty. And Matt Tebbutt finds out how pitta breads get their pockets. [AD,S] | Wed, May 1, 3:20 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy Doherty goes to Japan to unleash the power of wasabi. Is there really any difference between dog and cat food? And which foods generate the most wind? [AD,S] | Wed, May 1, 8:55 am | More 4 | 35 mins |
| Food Unwrapped | Jimmy Doherty goes to Japan to unleash the power of wasabi. Is there really any difference between dog and cat food? And which foods generate the most wind? [AD,S] | Thu, May 2, 3:20 am | More 4 | 35 mins |
| Food Unwrapped | Do protein supplements really help build a buff body? Can consuming grapefruit while on certain medications be dangerous? And we lift the lid on peanut butter's stupendous shelf life. [AD,S] | Thu, May 2, 8:55 am | More 4 | 35 mins |
Snapshots
| Food Unwrapped | In Argentina, Matt Tebbutt experiences perfect popcorn. Andi Oliver looks at how blue cheese comes together. And from Germany, the lowdown on electricity and cutting-edge crisps. (S20 Ep1) [AD,S,SL] | Fri, Sept 2, 5:30 am | Channel 4 | 30 mins |
| Food Unwrapped | How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? Plus: the truth about medium vs large eggs. (S18 Ep3) [AD,S,SL] | Wed, Aug 31, 5:35 am | Channel 4 | 25 mins |
| Food Unwrapped | A trip to California reveals the secret to perfect walnuts. Matt Tebbutt finds out what makes sour sweets sour. And how do brewers make their trendy hazy beers cloudy? (S18 Ep2) [AD,S,SL] | Tue, Aug 30, 5:30 am | Channel 4 | 30 mins |
| New: Food Unwrapped | Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish. (S23 Ep2) [AD,S] | Mon, Aug 29, 8:00 pm | Channel 4 | 30 mins |
| Food Unwrapped | How do raspberries get from the field to our fridges without turning to mush? Why is Thai banana blossom shaking up fish and chips? Plus: an eye-watering trip to an onion factory. (S19 Ep2) [AD,S,SL,W | Sun, Aug 28, 5:25 am | Channel 4 | 25 mins |
| Food Unwrapped | Why do baguettes go stale faster than a sliced loaf? Why is buffalo mozzarella much more expensive than cow mozzarella? And the surprising secret to how mushy peas get mushed. (S18 Ep1) [AD,S,SL] | Sat, Aug 27, 5:20 am | Channel 4 | 25 mins |
| Food Unwrapped | The team investigate how instant cappuccino gets its froth. Why do most tinned tomatoes come from Italy? And an odyssey across Europe reveals how fluffy panettone lasts so long. (S19 Ep1) [AD,S,SL] | Fri, Aug 26, 5:20 am | Channel 4 | 25 mins |
| Food Unwrapped | The gang find out how much meat is in your sausage. How does orange wine get its colour? And Amanda Byram tests a high-tech solution for a perfect millionaire's shortbread. (S23 Ep1) [AD,S] | Thu, Aug 25, 5:25 am | Channel 4 | 25 mins |
| Food Unwrapped | Jimmy Doherty finds out what the white skin on Brie is made from. Helen Lawal explores how candy floss is inspiring a food revolution. Briony May Williams goes crayfish trapping. (S19 Ep4) [AD,S,SL] | Wed, Aug 24, 5:25 am | Channel 4 | 25 mins |
| New: Food Unwrapped | The gang find out how much meat is in your sausage. How does orange wine get its colour? And Amanda Byram tests a high-tech solution for a perfect millionaire's shortbread. (S23 Ep1) [AD,S] | Mon, Aug 22, 8:00 pm | Channel 4 | 30 mins |
| Food Unwrapped | Matt Tebbutt's in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Plus: what makes snacks so moreish? And what's the difference between Scottish and Irish whisky? (S22 Ep1) [AD,S,SL] | Sat, Aug 6, 2:40 am | Channel 4 | 25 mins |
| Food Unwrapped | Jimmy Doherty discovers the difference between white and dark rum, and learns where the term 'proof' originally came from: the answer is explosive, and nearly blows Jimmy away! [S] | Mon, Jul 11, 5:45 am | Channel 4 | 10 mins |
| New: Food Unwrapped | Jimmy Doherty fires up the barbecue and asks why brioche buns have become the go-to for burgers. And how is it that some ice creams get melty and messy much faster than others? (S22 Ep2) [AD,S] | Mon, May 16, 8:00 pm | Channel 4 | 30 mins |
| New: Food Unwrapped | Matt Tebbutt's in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Plus: what makes snacks so moreish? And what's the difference between Scottish and Irish whisky? (S22 Ep1) [AD,S] | Mon, May 9, 8:00 pm | Channel 4 | 30 mins |
| Food Unwrapped | More surprising facts about popular grub. How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums? (S21 Ep2) | Fri, Apr 29, 5:20 am | Channel 4 | 30 mins |
| Food Unwrapped | What offers better value: growing your own fruit and veg, or buying from the supermarket? And what gives ginger beer its knock-out punch? Plus: the illegal trafficking of eels. (S17 Ep1) [AD,S,SL] | Sat, Feb 26, 5:20 am | Channel 4 | 25 mins |
| Food Unwrapped | Kate Quilton uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from? (S16 Ep3) | Fri, Feb 25, 4:35 am | Channel 4 | 25 mins |
| Food Unwrapped | Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets really burn fat quicker? And why is smoked fish yellow? [AD,S,SL] | Thu, Feb 24, 4:35 am | Channel 4 | 25 mins |
| Food Unwrapped | Are baked beans baked? If stinky cheese smells so bad, why does it taste so good? And Matt Tebbutt gets the lowdown on low-calorie champagne. (S15 Ep9) [AD,S,SL] | Mon, Feb 21, 5:20 am | Channel 4 | 25 mins |
| Food Unwrapped | Jimmy Doherty investigates a looming coconut shortage in Sri Lanka. Could compostables be the answer to our worldwide plastics problem? And why are macarons so expensive? (S16 Ep1) [AD,S,SL] | Fri, Feb 18, 4:30 am | Channel 4 | 25 mins |
| Food Unwrapped | What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D: can mushrooms help? And are breakfast smoothies safe? (S15 Ep8) [AD,S,SL] | Wed, Feb 16, 4:40 am | Channel 4 | 30 mins |
| Food Unwrapped | Kate checks out a space-age German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And why are rice cakes white? (S15 Ep7) [AD,S,SL] | Tue, Feb 15, 4:45 am | Channel 4 | 25 mins |
| Food Unwrapped | Since the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? Plus: sliced bread, and chicken. (S14 Ep5) [AD,S,SL] | Fri, Feb 11, 4:40 am | Channel 4 | 30 mins |
| Food Unwrapped | Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Plus: how do you make ice cubes that aren't cloudy? And why can't you put papaya in jelly? (S14 Ep4) [AD,S,SL] | Wed, Feb 9, 4:30 am | Channel 4 | 30 mins |
| Food Unwrapped | In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it? (S14 Ep3) [AD,S,SL] | Tue, Feb 8, 4:40 am | Channel 4 | 30 mins |
| Food Unwrapped | Could a threat to British juniper berries spell the end of the gin resurgence? Kate checks out macadamia nuts, and Matt finds out what's so bad about his double-dipping habit. (S14 Ep2) [AD,S,SL] | Mon, Feb 7, 5:30 am | Channel 4 | 25 mins |
| Food Unwrapped | Sun, Feb 6, 4:45 am | Channel 4 | 30 mins | |
| Food Unwrapped | Jimmy finds out how shredded wheat is made. Matt discovers that lard can be more nutritious than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice. (S13 Ep3/6) [AD,S,SL] | Fri, Feb 4, 4:35 am | Channel 4 | 25 mins |
| Food Unwrapped | How do crumpets get their holes? How come baby food has such a long shelf life? And why is mascarpone more expensive than other soft cheeses? (S13 Ep2/6) [AD,S,SL] | Tue, Feb 1, 4:35 am | Channel 4 | 30 mins |
| Food Unwrapped | What gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob? (S12 Ep4/4) [AD,S,SL] | Mon, Jan 31, 4:25 am | Channel 4 | 30 mins |
| Food Unwrapped | Are baby carrots really babies? Why are some vanilla ice creams more expensive than others? How can coffees have lots of flavours when they use just two types of coffee beans? (S13 Ep5/6) [AD,S,SL] | Sat, Jan 29, 4:30 am | Channel 4 | 30 mins |
| Food Unwrapped | Jimmy hunts for the mother of all lagers. Kate finds out if changing the shape of food helps kids eat their vegetables. And why are blueberries coated in a strange cloudy wax? (S13 Ep4/6) [AD,S,SL] | Fri, Jan 28, 4:40 am | Channel 4 | 25 mins |
| Food Unwrapped | Matt Tebbutt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S,SL] | Thu, Jan 27, 5:50 am | Channel 4 | 15 mins |
| Food Unwrapped | Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more secrets about our food. How do chunks in American ice cream stay crispy? Plus: olive oil, Bloody Marys and airline food. (S13 Ep1/6) [AD,S,SL] | Wed, Jan 26, 4:35 am | Channel 4 | 25 mins |
| Food Unwrapped | Jimmy Doherty learns about the battle against the hidden nuisance that leads to corked wine. Plus: the surprising difference between runny and set honey. And okra. (S12 Ep3/4) [AD,S,SL] | Tue, Jan 25, 4:45 am | Channel 4 | 25 mins |
| Food Unwrapped | Revealing more secrets about our food and drink. How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits? (S12 Ep2/4) [AD,S,SL] | Mon, Jan 24, 4:25 am | Channel 4 | 25 mins |
| Food Unwrapped | Jimmy finds out how plastic packaging is polluting the food chain with potentially global implications. Plus: predicting who likes Marmite, and running across a pond of custard. (S12 Ep1/4) [AD,S,SL] | Sun, Jan 23, 5:20 am | Channel 4 | 30 mins |
| Food Unwrapped | How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? Plus: the truth about medium vs large eggs. (S18 Ep3) [AD,S,SL] | Sat, Jan 22, 4:45 am | Channel 4 | 30 mins |
| Food Unwrapped | A trip to California reveals the secret to perfect walnuts. Matt finds out what makes sour sweets sour. And how do brewers make their trendy hazy beers cloudy? (S18 Ep2) [AD,S,SL] | Fri, Jan 21, 4:35 am | Channel 4 | 30 mins |
| Food Unwrapped | In Argentina, Matt Tebbutt experiences perfect popcorn. Andi Oliver looks at how blue cheese comes together. And from Germany, the lowdown on electricity and cutting-edge crisps. (S20 Ep1) [AD,S,SL] | Thu, Jan 20, 4:25 am | Channel 4 | 30 mins |
| Food Unwrapped | The gang hit the road to find out more food facts. Why does pasta come in so many different shapes? How much butter's in buttermilk? And how do ready meals get their spice rating? (S21 Ep3) [AD,S] | Wed, Jan 19, 4:30 am | Channel 4 | 25 mins |
| Food Unwrapped | More surprising facts about popular grub. How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums? (S21 Ep2) [AD,S,SL] | Tue, Jan 18, 4:35 am | Channel 4 | 25 mins |
| Food Unwrapped | Is there anything Scottish about Scotch eggs? Why is honey off the menu for tiny tots? And in Argentina, home of the steak, the truth about the blood-like juice in packs of beef. (S20 Ep2) [AD,S,SL] | Sun, Jan 16, 4:50 am | Channel 4 | 30 mins |
| Food Unwrapped | Jimmy investigates turmeric in India, and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems. (S19 Ep3) [AD,S,SL] | Fri, Jan 14, 4:30 am | Channel 4 | 30 mins |
| Food Unwrapped | Amanda Byram is plunged into darkness in the rhubarb triangle. How much sugar is in milkshakes? And Matt Tebbutt investigates sunflower seeds. (S19 Ep7) [AD,S,SL] | Thu, Jan 13, 4:25 am | Channel 4 | 30 mins |
| Food Unwrapped | Jimmy Doherty investigates microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. Amanda Byram asks: why do rhubarb and custard go so well together? (S19 Ep5) [AD,S,SL] | Wed, Jan 12, 4:30 am | Channel 4 | 30 mins |
| Food Unwrapped | What's the most nutritious lettuce in a salad bag? Is sea salt all it's cracked up to be? And in Suffolk, Briony May Williams explores the difference between light and dark ales. (S20 Ep3) [AD,S,SL] | Tue, Jan 11, 4:30 am | Channel 4 | 30 mins |
| Food Unwrapped | How do you milk a camel? Kate Quilton investigates, and explores camel milk's rising popularity. And should we buy supermarkets' standard products or value ranges? (S16 Ep4) [AD,S] | Fri, Dec 24, 4:35 am | Channel 4 | 30 mins |
| Food Unwrapped | Jimmy Doherty finds out what the white skin on Brie is made from. Helen Lawal explores how candy floss is inspiring a food revolution. Briony May Williams goes crayfish trapping. (S19 Ep4) [AD,S,SL] | Wed, Dec 15, 5:50 am | Channel 4 | 25 mins |
| Food Unwrapped | Matt Tebbutt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S] | Thu, Dec 2, 5:50 am | Channel 4 | 20 mins |
| Dvber 2024 |