Food Unwrapped

  

When is Food Unwrapped on?

Food UnwrappedJimmy, Kate and Matt uncover more secrets about our food. Are alarming headlines about MSG justified? Are Brazil nuts radioactive? And how is elderflower cordial made? (S6 Ep1/10) [S]Thu, Mar 28, 3:20 AMMore 430 mins
Food UnwrappedJimmy Doherty learns the surprising truth about pizza prices. Kate Quilton discovers a potentially life-saving property of shrimp shells. Matt Tebbutt investigates salted caramel. (S16 Ep2) [AD,S]Fri, Mar 29, 4:25 AM4seven30 mins
Food UnwrappedJimmy Doherty learns the surprising truth about pizza prices. Kate Quilton discovers a potentially life-saving property of shrimp shells. Matt Tebbutt investigates salted caramel. (S16 Ep2) [AD,S]Sat, Mar 30, 9:10 AM4seven30 mins

Snapshots

New: Food UnwrappedJimmy Doherty investigates a looming coconut shortage. Could compostables be the answer to our worldwide plastics problem? And why are macarons so expensive? (S16 Ep1) [AD,S]Mon, Mar 18, 8:30 PMChannel 430 mins
Food UnwrappedJimmy finds out how shredded wheat is made. Matt discovers that lard can be healthier than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice. (S13 Ep3/6) [AD,S]Sat, Mar 2, 5:10 AMChannel 425 mins
Food UnwrappedHow do crumpets get their holes? How come baby food has such a long shelf-life? And why is mascarpone more expensive that other soft cheeses? (S13 Ep2/6) [AD,S]Thu, Feb 28, 5:10 AMChannel 425 mins
Food UnwrappedWhat 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]Mon, Feb 25, 5:20 AMChannel 430 mins
Food UnwrappedWhat's that white powdery stuff that sometimes forms on chocolate? Can bedtime teas really help us sleep? And was Edam once used as cannonballs? (S13 Ep6/6) [AD,S]Thu, Feb 21, 4:55 AMChannel 425 mins
Food UnwrappedKate discovers how that the way you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. (S15 Ep4) [AD,S]Fri, Feb 1, 4:20 AMChannel 425 mins
Food UnwrappedCan you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar. [AD,S]Sat, Jan 19, 2:55 AMChannel 455 mins
Food UnwrappedAre baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt Tebbutt gets the skinny on diet champagne. (S15 Ep9) [AD,S]Wed, Jan 16, 3:10 AMChannel 425 mins
Food UnwrappedJimmy Doherty discovers why caviar is so expensive. Kate Quilton reveals how a malty unsung hero is made. Plus: muesli. (S15 Ep6) [AD,S]Tue, Jan 15, 3:00 AMChannel 425 mins
Food UnwrappedAre Brazil nuts radioactive? Is coconut oil healthier than other oils? Are crisp flavours real, or created in a lab? Can Matt turn the public on to goat meat? Plus: bell peppers, and salt. [S]Mon, Jan 14, 2:40 AMChannel 455 mins
Food UnwrappedIs a parasite hiding in your sushi? Can M&S trace their burgers back to the cow? Plus: Matt Tebbutt investigates concerns about naturally-occurring arsenic in baby rice products. (S15 Ep3) [AD,S]Fri, Jan 11, 3:35 AMChannel 425 mins
Food UnwrappedKate Quilton investigates the worrying rise in peanut allergies. Matt Tebbutt traces the British blackcurrant from the field to the Ribena factory. Plus: oregano. (S15 Ep2) [AD,S]Thu, Jan 10, 2:50 AMChannel 430 mins
Food UnwrappedCan eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread. (S15 Ep1) [AD,S]Wed, Jan 9, 3:15 AMChannel 425 mins
Food UnwrappedWhat in nature provides the natural bright blue dye in our sweets? Why is there jelly in our pork pies and how does it get there? And why is soft shell crab such a delicacy? (S15 Ep5) [AD,S]Tue, Jan 8, 2:50 AMChannel 425 mins
Food UnwrappedWhat's the difference between white and dark rum? What's the jelly in a jelly bean? And why do anchovies taste salty? Kate, Jimmy and Matt revisit some of their favourite investigations. [AD,S]Mon, Jan 7, 4:10 AMChannel 425 mins
Food UnwrappedCould 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]Fri, Jan 4, 4:15 AMChannel 430 mins
Food UnwrappedWhat 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 is raw kale bad for you? (S15 Ep8) [AD,S]Thu, Jan 3, 4:35 AMChannel 430 mins
Food UnwrappedKate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? Plus: rice cakes. (S15 Ep7) [AD,S]Wed, Jan 2, 4:20 AMChannel 425 mins
Food UnwrappedCan coffee help you sober up? Kate investigates trendy drink kombucha and meets people who are turning it into clothes! And which cut of beef do thin-cut steaks come from? (S14 Ep6) [AD,S]Tue, Jan 1, 4:25 AMChannel 425 mins
Food UnwrappedSince the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? (S14 Ep5) [AD,S]Sun, Dec 30, 4:50 AMChannel 430 mins
Food UnwrappedKate 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]Sat, Dec 29, 4:05 AMChannel 425 mins
Food UnwrappedIn 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]Fri, Dec 28, 4:35 AMChannel 430 mins
Food UnwrappedWhat's that white powdery stuff that sometimes forms on chocolate? Can bedtime teas really help us sleep? And was Edam once used as cannonballs? (S13 Ep6/6) [AD,S]Sat, Dec 22, 4:15 AMChannel 425 mins
Food UnwrappedJimmy, Kate and Matt return to 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]Fri, Dec 21, 4:10 AMChannel 425 mins
Food UnwrappedAre 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]Wed, Dec 19, 4:10 AMChannel 430 mins
Food UnwrappedJimmy 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]Tue, Dec 18, 4:10 AMChannel 430 mins
Food UnwrappedCan you put dishwasher salt on your chips? How are crisp flavours made? Is coconut oil really healthier than other oils? Jimmy, Kate and Matt present some of their favourite investigations. [AD,S]Fri, Dec 14, 4:10 AMChannel 430 mins
Food UnwrappedJimmy, Kate and Matt present some of their favourite investigations. Is MSG as unhealthy as some headlines claim? Why do onions make you cry? Plus: pistachio nuts. (S10 Ep8) [AD,S]Tue, Dec 11, 4:10 AMChannel 425 mins
Food UnwrappedJimmy Doherty investigates the massive boom in coconut products. Kate Quilton learns about compostable plastics. And Matt Tebbutt finds out why macarons are so expensive. (S15 Ep9) [AD,S]Mon, Dec 10, 8:30 PMChannel 430 mins
Food UnwrappedJimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular? Why are there holes in Swiss cheese? Plus: black pepper. (S10 Ep6) [AD,S]Mon, Dec 10, 4:30 AMChannel 425 mins
Food UnwrappedSun, Dec 9, 5:45 AMChannel 430 mins
Food UnwrappedJimmy, Kate and Matt present some of their favourite investigations, including a groundbreaking use for an enzyme found in pineapples. Plus vitamin D, and elderflower cordial. (S10 Ep7) [AD,S]Sat, Dec 8, 4:55 AMChannel 430 mins
Food UnwrappedCan high-tech surveillance save our salmon? How on earth can you BBQ a kangaroo? And the secrets behind the annual race to get seasonal asparagus into supermarkets. (S11 Ep6/6) [AD,S]Thu, Dec 6, 4:10 AMChannel 425 mins
Food UnwrappedHow much prawn is in a prawn cracker? What's in low-salt food instead of salt? Plus: the new high-tech method of keeping fresh herbs alive for longer. (S11 Ep3/6) [AD,S]Wed, Dec 5, 4:20 AMChannel 425 mins
Food UnwrappedWhat 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 is raw kale bad for you? (S15 Ep8) [AD,S]Mon, Dec 3, 8:30 PMChannel 430 mins
Food UnwrappedBergamot gives Jimmy's Earl Grey tea flavour, but what exactly is it? How does instant tea do against tea bags? Plus: Kate visits a jelly bean factory. And pork scratchings. (S11 Ep2/6) [AD,S]Mon, Dec 3, 4:30 AMChannel 425 mins
Food UnwrappedJimmy, Kate and Matt probe more food stories. Could squid and chips replace fish and chips as our national dish? Where do multivitamins come from? And why's clotted cream yellow? (S11 Ep1) [AD,S]Sun, Dec 2, 4:25 AMChannel 425 mins
Food UnwrappedWhat are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's the difference between tangerines, mandarins, satsumas and clementines? (S10 Ep5/5) [AD,S]Fri, Nov 30, 4:20 AMChannel 425 mins
Food UnwrappedKate visits Rome to find out what the difference is between gelato and ice cream. Are dark rum and white rum made with different ingredients? Why do mints make your mouth cold? (S10 Ep4/5) [AD,S]Thu, Nov 29, 4:15 AMChannel 425 mins
Food UnwrappedKate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? Plus: rice cakes. (S15 Ep7)Mon, Nov 26, 8:30 PMChannel 430 mins
Food UnwrappedShould we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucalyptus is so good at clearing our air passages. Plus: sauerkraut. (S10 Ep3/5) [AD,S]Sat, Nov 24, 4:25 AMChannel 430 mins
Food UnwrappedJimmy Doherty discovers why caviar is so expensive. Kate Quilton reveals how a malty unsung hero is made. Plus: muesli. (S15 Ep6) [AD,S]Mon, Nov 19, 8:30 PMChannel 430 mins
Food UnwrappedWhat in nature provides the natural bright blue dye in our sweets? Why is there jelly in our pork pies and how does it get there? And why is soft shell crab such a delicacy? (S15 Ep5) [AD,S]Mon, Nov 12, 8:30 PMChannel 430 mins
Food UnwrappedKate discovers how the way that you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. (S15 Ep4) [AD,S]Mon, Oct 29, 8:30 PMChannel 430 mins
Food UnwrappedIs a parasite hiding in your sushi? Can M&S trace their burgers back to the cow? Plus: Matt Tebbutt investigates concerns about naturally-occurring arsenic in baby rice products. (S15 Ep3) [AD,S]Mon, Oct 22, 8:30 PMChannel 430 mins
Food UnwrappedKate Quilton investigates the worrying rise in peanut allergies. Matt Tebbutt traces the British blackcurrant from the field to the Ribena factory. Plus: oregano. (S15 Ep2) [AD,S]Mon, Oct 15, 8:30 PMChannel 430 mins
Food UnwrappedCan eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread. (S15 Ep1) [AD,S]Mon, Oct 8, 8:30 PMChannel 430 mins
Food UnwrappedWhy is maple syrup so expensive? And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? [S]Mon, Sep 24, 5:40 AMChannel 410 mins
Food UnwrappedHow do you farm crocodiles? Kate is in Australia to find out and collect crocodile eggs from under their mothers' noses. Plus, cod liver oil: does it have to be cod? And bagels. (S10 Ep1/5) [AD,S]Sun, Sep 9, 5:20 AMChannel 425 mins
Food UnwrappedJimmy Doherty investigates a potentially devastating by-product of Greek yoghurt production. [AD,S]Sat, Sep 8, 6:00 AMChannel 410 mins