Food Unwrapped

  

When is Food Unwrapped on?

Food UnwrappedKate Quilton uncovers the secrets of saffron in Morocco. What makes it the most expensive spice in the world? And can we be sure that all the saffron on our shop shelves is the real thing?Mon, May 20, 8:55 AMMore 420 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)Mon, May 20, 9:15 AMMore 430 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)Mon, May 20, 9:45 AMMore 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)Tue, May 21, 9:15 AMMore 430 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)Tue, May 21, 9:45 AMMore 430 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)Wed, May 22, 9:15 AMMore 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)Wed, May 22, 9:45 AMMore 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)Thu, May 23, 9:15 AMMore 430 mins
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)Thu, May 23, 9:45 AMMore 430 mins

Snapshots

Food UnwrappedFri, May 17, 4:20 PMMore 435 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)Fri, May 17, 3:50 PMMore 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?Fri, May 17, 8:55 AMMore 420 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)Thu, May 16, 4:20 PMMore 435 mins
Food UnwrappedJimmy hunts for the mother of all lagers. Plus: can changing the shape of food help our children eat their vegetables? And why are blueberries coated in a strange cloudy wax? (S13 Ep4/6)Thu, May 16, 3:50 PMMore 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)Wed, May 15, 4:20 PMMore 435 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)Wed, May 15, 3:50 PMMore 430 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)Tue, May 14, 4:20 PMMore 435 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)Tue, May 14, 3:50 PMMore 430 mins
Food UnwrappedKate Quilton uncovers the secrets of saffron in Morocco. What makes it the most expensive spice in the world? And can we be sure that all the saffron on our shop shelves is the real thing?Tue, May 14, 8:55 AMMore 420 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)Mon, May 13, 4:20 PMMore 435 mins
Food UnwrappedRevealing 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)Mon, May 13, 3:50 PMMore 430 mins
Food UnwrappedJimmy 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)Fri, May 10, 4:20 PMMore 435 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)Fri, May 10, 3:50 PMMore 430 mins
Food UnwrappedKate wants to know why almond prices have gone nuts. Jimmy investigates dates. And Matt makes a surprising discovery about the origins of haggis. (S9 Ep8)Thu, May 9, 4:20 PMMore 435 mins
Food UnwrappedMore surprising facts about the food we eat. Kate visits a remote potato paradise in Chile, Jimmy investigates avocado-rustling. And Matt finds out what makes sour beer taste tangy?Thu, May 9, 3:50 PMMore 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)Wed, May 8, 4:20 PMMore 435 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)Wed, May 8, 3:50 PMMore 430 mins
Food UnwrappedKate Quilton uncovers the secrets of saffron in Morocco. What makes it the most expensive spice in the world? And can we be sure that all the saffron on our shop shelves is the real thing?Wed, May 8, 8:55 AMMore 420 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)Tue, May 7, 4:20 PMMore 435 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)Tue, May 7, 3:50 PMMore 430 mins
Food UnwrappedJimmy Doherty investigates a potentially devastating by-product of Greek yoghurt production.Tue, May 7, 8:55 AMMore 420 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?Sat, May 4, 8:55 AMMore 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, May 3, 4:20 PMMore 435 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]Fri, May 3, 3:50 PMMore 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)Thu, May 2, 4:20 PMMore 435 mins
Food UnwrappedJimmy meets a man whose nose is insured for a million pounds, in the inner sanctum of one of Britain's biggest tea producers. Plus, a look at uses for rosemary and seaweed. (S10 Ep2/5)Thu, May 2, 3:50 PMMore 430 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)Wed, May 1, 4:20 PMMore 435 mins
Food UnwrappedIn Italy, Jimmy investigates why Parmesan costs so much. Kate visits Hungary and Spain to find out where paprika comes from. And Matt looks at mass-produced boiled eggs. (S9 Ep7/7)Wed, May 1, 3:50 PMMore 430 mins
Food UnwrappedSkyr looks like yoghurt and it's creamy like yoghurt but it's fat-free; is it yoghurt? Jimmy visits Iceland to find out. Are dried strawberries real strawberries? And: oysters. (S9 Ep6/7)Tue, Apr 30, 4:20 PMMore 435 mins
Food UnwrappedJimmy investigates why British cheese sales are soaring across Europe. Kate wants to know what colour of limes are the juiciest. And Matt checks out Parma ham. (S9 Ep5/7)Tue, Apr 30, 3:50 PMMore 430 mins
Food UnwrappedJimmy checks out craft beer; could it be a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty? (S9 Ep4/7) [AD,S]Mon, Apr 29, 4:20 PMMore 435 mins
Food UnwrappedMatt visits an amazing underwater basil farm to investigate pesto. Jimmy explores cockle gathering methods. And why do toasted marshmallows go crispy and melty at the same time? (S9 Ep3/7) [AD,S]Mon, Apr 29, 3:50 PMMore 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]Sat, Apr 27, 8:55 AMMore 425 mins
Food UnwrappedJimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw? [S]Fri, Apr 26, 4:20 PMMore 435 mins
Food UnwrappedThe team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wonders which part of the pig makes chewy sweets chewy. [S]Fri, Apr 26, 3:50 PMMore 430 mins
Food UnwrappedThu, Apr 25, 4:20 PMMore 435 mins
Food UnwrappedThe team present some favourite Food Unwrapped investigations. What gives sourdough bread its tang? Why is rose oil considered liquid gold in Bulgaria? Kate explores the power of beetroot. [S]Thu, Apr 25, 3:50 PMMore 430 mins
Food UnwrappedJimmy, Kate and Matt present some of their favourite Food Unwrapped investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester and ostrich meat. [S]Wed, Apr 24, 4:20 PMMore 435 mins
Food UnwrappedThe team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy? [S]Wed, Apr 24, 3:50 PMMore 430 mins
Food UnwrappedIs coconut oil really healthier than other oils? Can absinthe really lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries? (S8 Ep5/5) [S]Tue, Apr 23, 4:20 PMMore 435 mins
Food UnwrappedJimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. How can you tell how much manuka is in manuka honey? (S8 Ep4/5) [S]Tue, Apr 23, 3:50 PMMore 430 mins
Food UnwrappedWhy does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat? (S8 Ep3/5) [S]Mon, Apr 22, 4:20 PMMore 435 mins
Food UnwrappedAre crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate checks out pepper, and Jimmy learns about different types of yeast. (S8 Ep2/5) [S]Mon, Apr 22, 3:50 PMMore 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]Sat, Apr 20, 8:55 AMMore 420 mins
Food UnwrappedCould bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps? (S7 Ep3/4) [AD,S]Fri, Apr 19, 3:50 PMMore 430 mins
Food UnwrappedJimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And Matt investigates how gummy sweets are made. (S6 Ep9) [S]Thu, Apr 18, 3:50 PMMore 430 mins
Food UnwrappedWhy do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco. (S6 Ep5) [S]Wed, Apr 17, 3:50 PMMore 430 mins
Food UnwrappedJimmy is in Spain to meet an entrepreneur farming blue fin tuna; Kate investigates why ice cream can go gritty; and Matt explores the difference between premium and budget peas. (S6 Ep3/10) [S]Tue, Apr 16, 3:50 PMMore 430 mins
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]Mon, Apr 15, 3:50 PMMore 430 mins