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When is Food Unwrapped on?
| 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] | Thu, May 8, 3:25 am | More 4 | 30 mins |
| Food Unwrapped | How many apples are there in a can of cider? How does a humble vegetable become trademarked? And should we be concerned about the white stuff on salami? (S23 Ep4) [AD,S] | Thu, May 8, 4:15 am | 4seven | 30 mins |
| Food Unwrapped | Jimmy Doherty fires up the barbecue and asks why brioche buns have become the go-to for burgers. And the scoop on how some ice-creams get melty and messy much faster than others. (S22 Ep2) [AD,S] | Fri, May 9, 3:20 am | More 4 | 30 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] | Sun, May 11, 3:20 am | More 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] | Mon, May 12, 3:20 am | More 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) [S] | Tue, May 13, 3:15 am | More 4 | 30 mins |
| Food Unwrapped | Can eating too many poppy seeds make you fail a drugs test? Kate Quilton learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread. (S15 Ep1) [AD,S] | Wed, May 14, 3:25 am | More 4 | 30 mins |
Snapshots
| 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] | Sun, Mar 3, 4:15 am | 4seven | 30 mins |
| Food Unwrapped | The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3) [AD,S] | Fri, Feb 9, 4:15 am | 4seven | 25 mins |
| Food Unwrapped | Why does dropped toast always land the wrong side down? Plus: the truth about hard-to-peel oranges. And how come some people love coriander while others think it tastes like soap? (S24 Ep3) [AD,S] | Sun, Jul 9, 4:20 am | 4seven | 30 mins |
| Food Unwrapped | Matt Tebbutt looks for the 'corn' in corned beef, in Fray Bentos in Uruguay. Plus: what makes snacks so moreish? And what's the difference between Scottish and Irish whisky? (S22 Ep1) [AD,S] | Sun, Apr 16, 4:20 am | 4seven | 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) [S] | Tue, Apr 11, 4:20 am | 4seven | 30 mins |
| Food Unwrapped | The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3) [AD,S] | Thu, Apr 6, 4:15 am | 4seven | 30 mins |
| Food Unwrapped | Why does dropped toast always land the wrong side down? Plus: the truth about hard-to-peel oranges. And how come some people love coriander while others think it tastes like soap? (S24 Ep3) [AD,S] | Mon, Jan 30, 4:20 am | 4seven | 30 mins |
| 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] | Tue, Jan 17, 4:10 am | 4seven | 30 mins |
| Food Unwrapped | The team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes. (S21 Ep1) [AD,S] | Thu, Jan 12, 4:15 am | 4seven | 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] | Tue, Jan 10, 4:05 am | 4seven | 25 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] | Thu, Jan 5, 4:10 am | 4seven | 30 mins |
| Food Unwrapped | How many apples are there in a can of cider? How does a humble vegetable become trademarked? And should we be concerned about the white stuff on salami? (S23 Ep4) [AD,S] | Tue, Oct 11, 4:20 am | 4seven | 30 mins |
| 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] | Tue, Aug 30, 4:20 am | 4seven | 30 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] | Mon, Aug 29, 4:20 am | 4seven | 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, Dec 1, 4:20 am | 4seven | 35 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] | Mon, Nov 29, 4:20 am | 4seven | 30 mins |
| Food Unwrapped | The team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes. (S21 Ep1) [S] | Mon, Nov 22, 4:20 am | 4seven | 30 mins |
| Food Unwrapped | The team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes. (S21 Ep1) [AD,S] | Thu, Nov 18, 4:20 am | 4seven | 30 mins |
| Food Unwrapped | What's the healthiest lettuce in the 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] | Tue, Sept 7, 4:15 am | 4seven | 35 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] | Sat, Sept 4, 4:20 am | 4seven | 35 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] | Tue, Aug 31, 4:20 am | 4seven | 35 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] | Mon, Aug 30, 4:20 am | 4seven | 35 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] | Fri, Aug 27, 4:30 am | 4seven | 30 mins |
| Food Unwrapped | Why 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] | Wed, Jul 22, 4:20 am | 4seven | 30 mins |
| Food Unwrapped | Jimmy 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] | Sat, May 30, 9:00 am | 4seven | 30 mins |
| Food Unwrapped | This time, the fascinating food facts from around the world include the role of candy floss in an astonishing food revolution in the US. Plus: crayfish trapping, and brie. (S18 Ep4) [AD,S] | Tue, Mar 17, 4:15 am | 4seven | 35 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? And the truth about medium vs large eggs. (S18 Ep3) [AD,S] | Mon, Mar 16, 4:30 am | 4seven | 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? And the truth about medium vs large eggs. (S18 Ep3) [AD,S] | Sat, Mar 14, 9:00 am | 4seven | 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? And the truth about medium vs large eggs. (S18 Ep3) [AD,S] | Sat, Mar 14, 4:30 am | 4seven | 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? And the truth about medium vs large eggs. (S18 Ep3) [AD,S] | Tue, Mar 10, 1:55 am | 4seven | 35 mins |
| Food Unwrapped | A 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] | Wed, Mar 4, 2:55 am | 4seven | 35 mins |
| Food Unwrapped | Favourite 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 14, 4:30 am | 4seven | 25 mins |
| Food Unwrapped | Favourite 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, Oct 7, 4:30 am | 4seven | 30 mins |
| Food Unwrapped | Some 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, Sept 30, 4:30 am | 4seven | 30 mins |
| Food Unwrapped | The 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, Sept 23, 4:10 am | 4seven | 40 mins |
| Food Unwrapped | Jimmy 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, Sept 16, 4:15 am | 4seven | 40 mins |
| Food Unwrapped | Jimmy 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) | Wed, Sept 11, 4:25 am | 4seven | 35 mins |
| Food Unwrapped | Jimmy 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] | Fri, Sept 6, 4:20 am | 4seven | 35 mins |
| Food Unwrapped | Jimmy 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] | Tue, Sept 3, 4:15 am | 4seven | 35 mins |
| Food Unwrapped | Jimmy 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. [AD,S] | Mon, Aug 26, 2:15 am | 4seven | 65 mins |
| Food Unwrapped | Jimmy 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. [AD,S] | Wed, Aug 21, 8:00 pm | 4seven | 60 mins |
| Food Unwrapped | Jimmy 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. [AD,S] | Wed, Aug 21, 1:15 am | 4seven | 65 mins |
| Food Unwrapped | Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. [AD,S] | Sun, Aug 11, 4:20 am | 4seven | 35 mins |
| Food Unwrapped | Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. [AD,S] | Sat, Aug 10, 4:15 am | 4seven | 30 mins |
| Food Unwrapped | Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. [AD,S] | Thu, Aug 8, 4:20 am | 4seven | 25 mins |
| Food Unwrapped | Jimmy, 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] | Tue, Jun 25, 2:20 am | 4seven | 60 mins |
| Food Unwrapped | Jimmy, 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] | Mon, Jun 24, 1:10 am | 4seven | 60 mins |
| Food Unwrapped | Jimmy 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] | Thu, May 9, 4:20 am | 4seven | 35 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] | Mon, Apr 15, 4:25 am | 4seven | 30 mins |
| Food Unwrapped | Jimmy 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 am | 4seven | 30 mins |
| Dvber 2025 |