Food Unwrapped
Food Unwrapped is a food & cooking program on 4seven. Food Unwrapped travels the world to explore the industry secrets behind our favourite food. The program has been available since 2024. A total of 67 episodes have been broadcast, most recently in February 2025.
Last episode
30:00
30:00Food Unwrapped
Kate Quilton investigates the worrying rise in peanut allergies. Matt Tebbutt traces the British blackcurrant from the field to the Ribena factory. Plus: oregano. (S15 Ep2)
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25:00Can 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)
Series 18
30:00
30:00...Snacks Aisle: How many mangoes are in a dried mango pack? The team also crack the secret of caramel popcorn and the mystery of snowballs' fluffy centre. (Ep4/4)
30:00...Veg Aisle: The team get the inside info on summer veggies in winter, temperamental bananas, and how to waste less produce. (Ep3/4)
30:00The Food Unwrapped team uncover the secrets in our supermarket trolleys. First up, the frozen aisle, from chips to ice cream. And why do frozen ready meals have best-before dates? (Ep1/4)
30:00All the latest from the vegan aisle at your supermarket - from plant-based burger trends and snappy vegan sausage skin, to quiche without eggs. And exactly how do you milk an oat? (Ep2/4)
30:00The gang dig up more fantastic food facts. Are shallots actually small onions? There's a price query about the cost of baked potatoes. And what's wrong with sheep's milk? (S25 Ep4)
30:00Kate's in Kenya, wondering: how do cold-brew and iced-coffee differ? Plus news from Staffordshire on why parsnips are so sweet. And do frozen pastries taste as nice as fresh ones? (S25 Ep3)
30:00What's 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. (S25 Ep2)
30:00What's the secret to the bubbles in bubble tea? How come sour milk's bad but soured cream is great? And, from Portugal, the benefits of canned fish. (S25 Ep1)
Series 8 30:00
30:00This special episode looks back at some favourite choc-based investigations from the Food Unwrapped archives, from dark and white chocolate to the gooey bit in After Eights.
30:00Jimmy Doherty fires up the barbecue and asks why brioche buns have become the go-to for burgers. And how is it that some ice creams get melty and messy much faster than others? (S22 Ep2)
30:00Jimmy 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)
30:00What'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)
30:00Jimmy 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)
30:00Amanda Byram is plunged into darkness in the rhubarb triangle. Andi Oliver reveals how much sugar is in our takeaway milkshakes. And Matt Tebbutt investigates sunflower seeds. (S19 Ep7)
30:00Is 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)
30:00Matt 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)
30:00In 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)
30:00Series 15, Episode 3
Expected on
Is a parasite hiding in your sushi? Can M&S trace their burgers back to the cow? Plus: Matt Tebbutt investigates concerns about naturally occurring arsenic in baby rice products. (S15 Ep3)