Food Unwrapped

  

When is Food Unwrapped on?

Food UnwrappedJimmy, Kate and Matt uncover more food secrets. Could squid and chips replace fish and chips as our national dish? Where do multivitamins come from? Why is clotted cream yellow? (S11 Ep1/6) [AD,S]Tue, Apr 20, 3:20 AMMore 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, Apr 21, 3:15 AMMore 430 mins
Food UnwrappedCould genetically engineered goats' milk save 500,000 lives a year? Is the fish we're buying really what we think it is? And what exactly is spreadable butter? (S11 Ep4/6) [AD,S]Thu, Apr 22, 3:25 AMMore 430 mins
Food UnwrappedHow 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]Thu, Apr 22, 3:55 AMChannel 430 mins
Food UnwrappedHow 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)Thu, Apr 22, 4:55 AMChannel 4+130 mins
Food UnwrappedCan high-tech surveillance save our salmon? How on earth can you barbecue a kangaroo? Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets. (S11 Ep6/6) [AD,S]Sat, Apr 24, 3:25 AMMore 430 mins
Food UnwrappedBergamot gives Jimmy's Earl Grey tea flavour, but what exactly is it? How does instant tea fare against tea bags? Plus: Kate visits a jelly bean factory. And pork scratchings. (S11 Ep2/6) [AD,S]Sat, Apr 24, 8:55 AMMore 435 mins
Food UnwrappedJimmy 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]Sun, Apr 25, 9:00 AM4seven30 mins

Snapshots

New: Food UnwrappedHow 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)Mon, Apr 19, 8:00 PMChannel 430 mins
New: Food UnwrappedThe team investigate how instant cappuccino gets its froth. Why do most tinned tomatoes come from Italy? And an odyssey across Europe explores how fluffy panettone lasts so long. (S19 Ep1)Fri, Apr 16, 8:00 PMChannel 430 mins
New: Food UnwrappedThe team investigate how instant cappuccino gets its froth. Why do most tinned tomatoes come from Italy? And an odyssey across Europe explores how fluffy panettone lasts so long. (S19 Ep1) [AD,S]Fri, Apr 9, 8:00 PMChannel 430 mins
Food UnwrappedMatt 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]Fri, Apr 9, 5:30 AMChannel 420 mins
Food UnwrappedJimmy 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, Apr 5, 5:40 AMChannel 410 mins
Food UnwrappedJelly beans don't contain gelatine, so what is the jelly in a jelly bean? Kate Quilton visits the world's largest jelly bean producer to find out. And why is maple syrup so expensive? [S]Sun, Apr 4, 5:45 AMChannel 410 mins
Food UnwrappedMatt Tebbutt undertakes his strangest science experiment yet - running across a pond of custard - which, bizarrely, helps solve the mystery of how to get ketchup out of the bottle smoothly! [S]Sun, Mar 7, 3:40 AMChannel 45 mins
Food UnwrappedJelly beans don't contain gelatine, so what is the jelly in a jelly bean? Kate Quilton visits the world's largest jelly bean producer to find out. And why is maple syrup so expensive? [S]Fri, Feb 19, 5:40 AMChannel 410 mins
Food UnwrappedJimmy Doherty investigates a potentially devastating by-product of Greek yoghurt production. [AD,S]Sun, Feb 14, 3:35 AMChannel 415 mins
Food UnwrappedWhy do baguettes go stale much faster than a sliced loaf? Why's buffalo mozzarella much more expensive than cow mozzarella? And the surprising secret to how mushy peas get mushed. (S18 Ep1) [AD,S]Sat, Jul 18, 3:30 AMChannel 425 mins
Food UnwrappedWhy is maple syrup so expensive? And, as jelly beans don't contain gelatine, Kate Quilton visits the world's largest jelly bean producer to find out what the jelly in a jelly bean is. [S]Sat, May 30, 5:35 AMChannel 410 mins
Food UnwrappedWhat's the difference between white and dark rum? Jimmy Doherty finds out. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows Jimmy away! [S]Fri, May 29, 5:40 AMChannel 410 mins
Food UnwrappedJimmy Doherty asks what offers better value: growing your own fruit and veg, or buying from the supermarket? Plus: investigating the illegal trafficking of eels, and ginger beer. (S17 Ep1)Mon, May 25, 7:30 PMChannel 430 mins
Food UnwrappedKate 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) [AD,S]Fri, May 8, 7:30 PMChannel 430 mins
New: Food UnwrappedHow does an instant cappuccino get its froth? Why do most tinned tomatoes come from Italy? And how come panettone lasts so long and doesn't go stale? (S18 Ep5) [AD,S]Mon, Mar 23, 8:30 PMChannel 430 mins
New: Food UnwrappedHow can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? And the truth about medium vs large eggs. (S18 Ep3) [AD,S]Mon, Mar 9, 8:30 PMChannel 430 mins
New: Food UnwrappedA trip to California reveals the secret to perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy? (S18 Ep2) [AD,S]Mon, Mar 2, 8:30 PMChannel 430 mins
New: Food UnwrappedA new series of the show that travels the world exploring the food industry's secrets starts with a look at stale baguettes, buffalo mozzarella, and the mushy in mushy peas. (S18 Ep1)Mon, Feb 24, 8:30 PMChannel 430 mins
Food UnwrappedMatt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S]Fri, Jan 24, 4:40 AMChannel 415 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]Wed, Jan 15, 5:40 AMChannel 410 mins
Food UnwrappedWhat's the difference between white and dark rum? Jimmy Doherty finds out. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows Jimmy away! [S]Sat, Jan 11, 5:45 AMChannel 410 mins
New: Food UnwrappedFavourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off. [AD,S]Mon, Dec 9, 8:00 PMChannel 430 mins
New: Food UnwrappedMon, Dec 2, 8:00 PMChannel 430 mins
New: Food UnwrappedFavourite investigations. Jimmy Doherty visits Spain to ask how much orange is in orange squash, Matt Tebbutt runs across a pond of custard, and Kate Quilton lifts the lid on Marmite.Mon, Nov 25, 8:00 PMChannel 430 mins
New: Food UnwrappedFavourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. And Matt discovers why maple syrup is so expensive. (S17 Ep6) [AD,S]Mon, Oct 14, 8:30 PMChannel 430 mins
New: Food UnwrappedFavourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy Doherty finds out how corks are made for wine bottles. (S17 Ep5) [AD,S]Mon, Oct 7, 8:30 PMChannel 430 mins
New: Food UnwrappedFavourite investigations. Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls! (S17 Ep4) [AD,S]Mon, Sep 30, 8:30 PMChannel 430 mins
New: Food UnwrappedSome favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto. (S17 Ep3) [AD,S]Mon, Sep 23, 8:30 PMChannel 430 mins
New: Food UnwrappedThe team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products. (S17 Ep2) [AD,S]Mon, Sep 16, 8:30 PMChannel 430 mins
New: Food UnwrappedThe team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products. (S17 Ep2) [AD,S]Mon, Sep 9, 8:30 PMChannel 430 mins
New: Food UnwrappedJimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, investigating the illegal trafficking of eels, and ginger beer. (S17 Ep1) [AD,S]Mon, Sep 2, 8:30 PMChannel 430 mins
New: Food UnwrappedJimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter.Mon, Aug 19, 8:00 PMChannel 460 mins
New: Food UnwrappedSome favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea. Matt visits a Norwegian scallop farm. Kate checks out limes in Israel.Mon, Aug 5, 8:00 PMChannel 430 mins
Food UnwrappedJimmy, Kate and Matt reveal how food can help you get into great shape for summer. Do greens give you a golden glow? Are konjac noodles a dieter's dream? How can you get buff for the beach? [AD,S,SL]Wed, Jun 19, 2:00 AMChannel 455 mins
Food UnwrappedJimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus, can carb-restrictive diets burn fat quicker? And smoked fish: why is it all yellow? [AD,S]Wed, Jun 12, 2:20 AMChannel 425 mins
New: Food UnwrappedJimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets burn fat quicker? And smoked fish: why is it all yellow? [AD,S]Mon, May 6, 7:30 PMChannel 430 mins
Food UnwrappedHow 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]Sat, May 4, 4:40 AMChannel 425 mins
Food UnwrappedKate 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) [AD,S]Thu, May 2, 4:25 AMChannel 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]Wed, May 1, 4:30 AMChannel 425 mins
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) [S]Mon, Apr 29, 4:30 AMChannel 425 mins
New: Food UnwrappedCan booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?Tue, Apr 16, 8:00 PMChannel 460 mins
New: Food UnwrappedHow 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]Mon, Apr 8, 8:30 PMChannel 430 mins
New: Food UnwrappedKate 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) [AD,S]Mon, Apr 1, 8:30 PMChannel 430 mins
New: 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]Mon, Mar 25, 8:30 PMChannel 430 mins
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