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Food Unwrapped

The team explore food myths from a neutral point of view, culminating in a summary based on scientific research.

10 Votes (7.8)

2012 HD 24min United Kingdom English Returning Series
Comedy Documentary
travel food

Credits:

Kate Quilton

Self - Presenter

Matt Tebbutt

Self - Presenter

S1E1 - Grapefruit and Probiotics 2012-09-10

Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics.

S1E2 - Lemons and Ham 2012-09-17

Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.

S1E3 - Prawns and Mushrooms 2012-09-24

This episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups. Kate flies to Thailand - the worlds biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.

S1E4 - Olives and Beer 2012-10-01

This episode explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients. Matt travels to South Africa to visit one of the countrys largest olive orchards in the Western Cape, where he discovers that black olives are just riper green olives, but that both need a years soaking in brine to make them edible. In Spain, Kate is shown how mass production factories make super black olives found in pizza and salads. And Matt heads to a small brewery near Belfast to discover if it really is just water, hops, barley and wheat in beer.

S1E5 - Seafood Sticks and Wine 2012-10-08

The team head to Thailand to find out what seafood goes into seafood sticks, and then discover how some British wine is really made... in Spain. In a seafood stick factory in Thailand Kate sees some incredible production techniques and giant frozen blocks of fish called surimi. Confusingly, there are two types of domestically produced wines: British and English. British wine is much cheaper, so whats the difference?

S1E6 - Orange Juice and Mayonnaise 2012-10-22

Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is. The team then travel around the UK to find out what is used to replace the fat in low-fat mayonnaise, and discover its a bacteria that usually grows on rotting cabbages.

S1E7 - Tomatoes and Strawberry Flavour 2012-10-29

Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.

S1E8 - Sausages and Ice-Cream 2012-11-05

Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a method that is cheaper and quicker and enables flavours to be tailored more effectively. The Food Standards Agency requires that ice-cream needs to contain milk protein and any kind of fat - vegetable being the one most commonly used. Martin Dickie and James Watt head to Brighton beach with an old-fashioned bicycle adorned with banners saying `Ice Vegetable Oil. What will the public make of this product?

S5E9 - Whitebait, Doggy Chocs, American Beef 2015-03-30

Jimmy finds out what whitebait actually is and why its not available in most supermarkets. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters.

S6E2 - Vitamin D, Wagu Beef, Swiss Cheese 2015-09-07

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.

S6E3 - Blue Fin Tuna, Ice Cream, Peas 2015-09-14

Jimmy heads to 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.

S6E4 - Vodka, Instant Coffee, Wensleydale Cheese 2015-09-21

Jimmy investigates whether its worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

S6E5 - Pistachios, Rolled Oats, Prosecco 2015-09-28

Why do we have to pay for pistachios that we cant crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.

S6E6 - Vegetables, Wine, Biscuits 2015-10-05

Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wines getting stronger. Matt finds out which biscuits best for dunking.

S6E7 - Pineapples, Chocolate, Mussels 2015-10-12

Kate 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 when theres an r in the month?

S6E8 - Plums, Vegetables, Cherry Tomatoes 2015-10-19

Do 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?

S6E9 - Crabs, Greens, Gummy Sweets 2015-10-26

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.

S6E10 - Revisited: Mozzarella, Venison and Sprouts 2015-11-02

The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldnt we eat raw bean sprouts?

S6E11 - Season 6, Episode 11

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S6E12 - Season 6, Episode 12

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S6E13 - Season 6, Episode 13

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S6E14 - Season 6, Episode 14

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S6E15 - Season 6, Episode 15

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S6E16 - Season 6, Episode 16

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S7E1 - Salt, Hens, Haggis 2016-03-25

Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And why do chicks have their beaks trimmed?

S7E2 - Tofu, Ready Meals, Milk 2016-04-01

Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest?

S7E3 - Bananas, Plant Meat, Crisps 2016-04-08

Could 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?

S8E2 - Pepper, Yeast, Crisps 2016-05-16

Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.

S8E3 - Marmalade, Fish, Goat 2016-05-23

Why does marmalade taste bitter when its made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?

S8E4 - Bell Pepper, Leek, Manuka 2016-05-30

Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?

S8E5 - Coconut Oil, Artichokes, Absinthe 2016-06-06

Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?

S15E1 - Poppy Seeds, Cooking Oil, Ancient Grain Bread 2018-10-08

Can 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.

S15E2 - Oregano, Peanut Allergies, Ribena 2018-10-15

Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmys on the trail of a surprising food fraud: oregano.

S15E3 - Baby Rice, Beef Burgers, Sushi 2018-10-22

Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.

S15E5 - Soft-shell Crab, Blue Dye, Pork Pies 2018-11-12

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

S15E7 - Kippers, Gherkins, Rice Cakes 2018-11-26

Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why dont we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?

S15E8 - Fizzy Sweets, Vitamin D, Mushrooms, Raw Kale 2018-12-03

What 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?

S15E9 - Baked Beans, Stinky Cheese, Diet Champagne 2018-12-10

Are baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt gets the skinny on diet champagne.

S16E1 - Coconut Shortage, Compostable Plastic, the Macaron 2019-03-18

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, and Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

S16E2 - Pizza, Shrimp Shells, Salted Caramel 2019-03-25

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates why people cannot seem to get enough of salted caramel. Plus, Jimmy Doherty explores the price differences between fresh and frozen…

S16E5 - Season 16, Episode 5

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S16E6 - Season 16, Episode 6

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S17E1 - Homegrown Fruit and Veg, Eels, Ginger Beer 2019-09-09

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.

S17E2 - Icing, Soy Beans, Hemp-based Foods 2019-09-16

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.

S17E4 - Favourites: Haagen-Dazs, Vanilla, Edam, Plastic in Seafood 2019-09-30

Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls!

S17E6 - Favourites: Lager & Ale, Crumpets 2019-10-14

Favourite investigations. Jimmy Doherty visits Europes biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. And Matt discovers why maple syrup is so expensive.

S19E1 - Instant Cappuccino, Tinned Tomatoes, Panettone 2021-04-16

Helen Lawal heads to one of the worlds biggest coffee factories to find out how instant cappuccinos get their froth. Matt Tebbutt is in Naples to discover why most tinned tomatoes come from Italy, while Kate Quilton embarks on a panettone odyssey across Europe to learn how the fluffy cake lasts so long.

S19E2 - Onions, Raspberries, Fish & Chip Suppers 2021-04-19

Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to our fridges without turning to mush? And why is Thai banana blossom shaking up fish and chips?

S19E3 - Turmeric, Milk Chocolate, Asparagus 2021-04-23

Jimmy 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.

S19E4 - Candy Floss, Crayfish, Brie 2021-04-30

More fascinating food facts from around the world, including the role of candy floss in an astonishing food revolution in the US. Plus: crayfish trapping, and brie.

S19E5 - Microplastics, Nettles, Rhubarb & Custard 2021-05-24

Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks why do rhubarb and custard go so well together?

S19E7 - Sunflower Seeds, Rhubarb, Sugar in Milkshakes 2021-06-14

Amanda Byram is plunged into darkness in the rhubarb triangle. How much sugar is in milkshakes? And Matt Tebbutt investigates sunflower seeds.

S20E1 - Perfect Popcorn, Blue Cheese, Crisps 2021-08-23

Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the mould gets put inside blue cheese, and Jimmy Doherty is in Germany to see how electricity is used in cutting edge crisp production.

S20E2 - Scotch Eggs, Supermarket Steaks, Honey for Children 2021-08-30

Amanda Byram learns if theres anything Scottish at all about scotch eggs, and Matt Tebbutt heads for Argentina to find out what the red liquid in a supermarket steak is if not blood. Kate Quilton reports on the dangers of feeding honey to young children.

S20E3 - Bagged Salad, Sea Salt, Light and Dark Ales 2021-09-06

Whats the healthiest lettuce in the salad bag? Is sea salt all its cracked up to be? And in Suffolk, Briony May Williams explores the difference between light and dark ales.

S21E1 - Cucumber Wrapping, Pumpkins, Beef, Meat Substitutes 2021-11-15

The team explores 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.

S21E2 - Sticky Rice, Cream Crackers, Cabbage 2021-11-22

How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums?

S21E3 - Pasta, Buttermilk, Ready Meals 2021-11-29

Why does pasta come in so many different shapes? How much butter is in buttermilk? And how do ready meals get their spice rating?

S21E4 - Christmas Cracker 2021-12-06

The gang unwrap festive facts. Whats the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus, an alternative to traditional pigs in blankets.

S22E1 - Corned Beef, Whisk(e)y, Snacking 2022-05-09

Matt Tebbutt is in Fray Bentos, Uruguay, looking for the corn in corned beef. Also, what makes some snacks so moreish? And whats the difference between Scottish Whisky and Irish Whiskey?

S22E2 - Brioche, Wine Bottles, Ice Cream 2022-05-16

Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus, the truth about wine bottles and why some ice creams get melty and messy much faster than others.

S22E3 - Season 22, Episode 3

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S23E1 - Sausages, Orange Wine, High-Tech Shortbread Slicer 2022-08-22

The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaires shortbread.

S23E2 - Recipe Boxes, Smelly Fish, Water 2022-08-29

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.

S23E3 - Hangovers, Peas, Grated Cheese 2022-10-03

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?

S23E5 - Locust Bean Gum, Strawberry Juice, Animal Feed 2022-10-17

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents.

S24E1 - Piri-Piri, Rocket Lolly, and Vegetable Stir-Fry 2023-01-13

Why is the shelf life for a vegetable stir-fry mix so short? Whats the secret to making perfect layers in a rocket ice lolly? And in Portugal, Kate investigates piri-piri.

S24E2 - Radishes, Fungus, Mao 2023-01-20

Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. And Kate Quilton discovers how truffles are grown.

S24E3 - Oranges, Coriander, Dropped Toast 2023-01-27

Matt Tebbutt is in Spain learning why some oranges are so hard to peel, while Jimmy Doherty heads to Thailand to discover why coriander is the herb of choice for some, but for others it seems to taste like soap. Briony Williams finds herself in a bit of a jam as she interrogates an important kitchen conundrum - why dropped toast always lands the wrong side down

S24E4 - Double Cream, Cans, Hairy Fruit 2023-02-03

More fun facts about our food, including: why some fruits are hairier than others, the difference between single and double cream, and the science of why canned food keeps for so long.

S24E5 - Schnapps, Herbs, Rolls 2023-02-10

How come schnapps is always clear even though its made from colourful fruits? Why do supermarkets carry so many of the same herbs? Plus: soft and crusty bread rolls compared.

S25E1 - Bubble Tea, Soured Cream, Canned Fish 2025-01-10

In search of the secret to the bubbles in bubble tea, Kate Quilton visits a cassava farm in Kenya to get to the root of it. Jimmy Doherty is in Somerset exploring why sour milk is sneered at, though soured cream is revered. Plus, Helen Lawal reports from Portugal on canned fish.

S25E2 - Cauliflower, Lemon Juice, Beer 2025-01-17

Whats the flower in cauliflower wonders Kate? Plus the long life of lemon juice. And a fess-up at the brewery as the meaning of bottle conditioned beer is revealed.

S25E3 - Coffee, Parsnips and Frozen Pastries 2025-01-24

Kates in Kenya wondering how do cold-brew and iced-coffee differ? News from Staffordshire on why parsnips are so sweet. And do frozen pastries taste as nice as fresh pastries?

S25E4 - Shallots, Baked Potatoes, Sheep's Milk 2025-01-31

The gang dig up more fantastic food facts. Are shallots actually small onions? Theres a price query about the cost of baked potatoes. And whats wrong with sheeps milk?