Food Unwrapped

  

When is Food Unwrapped on?

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, Nov 21, 8:55 AMMore 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) [AD,S]Thu, Nov 22, 8:55 AMMore 435 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]Fri, Nov 23, 3:20 AMMore 430 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]Fri, Nov 23, 8:55 AMMore 435 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 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, 5:25 AMChannel 4+130 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 26, 4:15 AM4seven30 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]Mon, Nov 26, 8:55 AMMore 435 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 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, 9:30 PMChannel 4+130 mins
Food UnwrappedTue, Nov 27, 8:55 AMMore 435 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]Wed, Nov 28, 8:55 AMMore 435 mins

Snapshots

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)Tue, Nov 20, 8:55 AMMore 435 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)Mon, Nov 19, 8:55 AMMore 435 mins
Food UnwrappedJimmy Doherty investigates vitamin D, Kate Quilton finds out how a very expensive type of meat can be sold at cheap prices, and Matt Tebbutt explores the holes in Swiss cheese. (S6 Ep2/10)Sun, Nov 18, 3:20 AMMore 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?Sat, Nov 17, 8:55 AMMore 430 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]Fri, Nov 16, 8:55 AMMore 435 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]Fri, Nov 16, 3:30 AMMore 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]Thu, Nov 15, 8:55 AMMore 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) [AD,S]Wed, Nov 14, 8:55 AMMore 435 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) [AD,S]Tue, Nov 13, 8:55 AMMore 435 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]Mon, Nov 12, 8:55 AMMore 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) [AD,S]Fri, Nov 9, 8:55 AMMore 435 mins
Food UnwrappedWhat exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who grows 250 varieties of apple. (S8 Ep1/5) [S]Fri, Nov 9, 3:25 AMMore 430 mins
Food UnwrappedJimmy, Kate and Matt present some favourite investigations. Jimmy joins the fight to protect bell peppers. Are Brazil nuts radioactive? And can Matt interest the public in goat meat? [AD,S]Thu, Nov 8, 8:55 AMMore 435 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]Wed, Nov 7, 8:55 AMMore 435 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]Tue, Nov 6, 8:55 AMMore 435 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) [AD,S]Mon, Nov 5, 8:55 AMMore 435 mins
Food UnwrappedMatt Tebbutt makes a surprising discovery about haggis. Can you put dishwasher salt on your chips? And why do chicks have their beaks trimmed? (S7 Ep1/4) [S]Sun, Nov 4, 3:20 AMMore 430 mins
Food UnwrappedMore surprising facts about the food we eat. Kate visits a remote potato paradise in Chile, Jimmy investigates avocado-rustling, and what makes sour beer taste tangy? [AD,S]Fri, Nov 2, 8:55 AMMore 435 mins
Food UnwrappedDo prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water? (S6 Ep8/10)Fri, Nov 2, 3:25 AMMore 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)Thu, Nov 1, 8:55 AMMore 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, Oct 31, 8:55 AMMore 435 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, Oct 30, 8:55 AMMore 435 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)Mon, Oct 29, 8:55 AMMore 435 mins
Food UnwrappedKate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels in winter? (S6 Ep7/10)Sun, Oct 28, 3:20 AMMore 430 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]Fri, Oct 26, 8:55 AMMore 435 mins
Food UnwrappedJimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out which ingredients should be in Cornish pasties. (S9 Ep1/7) [AD,S]Fri, Oct 26, 3:25 AMMore 430 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]Thu, Oct 25, 8:55 AMMore 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]Wed, Oct 24, 8:55 AMMore 435 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]Tue, Oct 23, 8:55 AMMore 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) [AD,S]Mon, Oct 22, 8:55 AMMore 435 mins
Food UnwrappedJimmy, Kate and Matt present some favourite investigations. Jimmy joins the fight to protect bell peppers. Are Brazil nuts radioactive? And can Matt interest the public in goat meat? [AD,S]Sun, Oct 21, 3:25 AMMore 430 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]Sat, Oct 20, 2:55 AMMore 460 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]Fri, Oct 19, 8:55 AMMore 440 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) [AD,S]Thu, Oct 18, 8:55 AMMore 435 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) [AD,S]Wed, Oct 17, 8:55 AMMore 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) [AD,S]Tue, Oct 16, 8:55 AMMore 435 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, Oct 15, 8:55 AMMore 435 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]Sun, Oct 14, 8:55 AMMore 420 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]Sun, Oct 14, 3:20 AMMore 430 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]Fri, Oct 12, 8:55 AMMore 435 mins
Food UnwrappedWhat makes icing sugar so light and fluffy? Can you make risotto with long grain rice? And: the surprising things that are being done with pre-packed sandwiches' leftover crusts. (S9 Ep2/7) [AD,S]Thu, Oct 11, 8:55 AMMore 435 mins
Food UnwrappedJimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out which ingredients should be in Cornish pasties. (S9 Ep1/7) [AD,S]Wed, Oct 10, 8:55 AMMore 435 mins
Food UnwrappedDoes a happy chicken lay a tastier egg? How do supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another? (S2 Ep7/8) [S]Tue, Oct 9, 8:55 AMMore 435 mins
Food UnwrappedThis episode asks: Can hot chillies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy Doherty about food dye? (S2 Ep6/8)Mon, Oct 8, 8:55 AMMore 435 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)Sun, Oct 7, 3:25 AMMore 430 mins
Food UnwrappedJimmy Doherty, Kate Quilton and Matt Tebbutt examine what's in the food we eat. How much cow is in a beef stock cube? How are cornflakes made? What exactly is processed cheese? (S2 Ep4/8) [S]Thu, Oct 4, 8:55 AMMore 435 mins
Food UnwrappedJimmy Doherty, Kate Quilton and Matt Tebbutt ask: Why aren't cashew nuts on supermarket shelves in their shells? What is scampi? Does expensive salt taste better than cheap salt? (S2 Ep3/8) [S]Wed, Oct 3, 8:55 AMMore 435 mins
Food UnwrappedJimmy asks: what exactly is in a doner kebab? Kate finds out the safest way of eating oysters. And Matt learns about the amazing ingredient in every bottle of gin. (S2 Ep2/8) [S]Tue, Oct 2, 8:55 AMMore 435 mins
Food UnwrappedJimmy Doherty, Kate Quilton and Matt Tebbutt explore what's really in the food we eat. This episode examines mould, how chicken Kievs are made and apples. (S2 Ep1/8) [S]Mon, Oct 1, 8:55 AMMore 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)Thu, Sep 20, 8:55 AMMore 435 mins