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 61 episodes have been broadcast, most recently in November 2024.
Last episode
25:00
25:00Food Unwrapped
Kate checks out a space-age German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And why are rice cakes white? (S15 Ep7)
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30:00Some favourite investigations. Jimmy Doherty looks at how squid and chips could become our national dish. Kate Quilton reports on kangaroo meat. Matt Tebbutt investigates pesto. (S17 Ep3)
25:00Kate Quilton heads to Spain in pursuit of the perfect tomato. What's the difference between risotto rice and long grain? And why aren't pork scratchings made from British pigs?
25:00Jimmy learns where the flavour comes from in his Earl Grey tea, Kate finds out if we can eat oysters all year round, and Matt discovers what gives clotted cream its yellow colour.
30:00Kate, Jimmy and Matt revisit some of their favourite investigations. What's the difference between white and dark rum? What's the jelly in a jelly bean? And why do anchovies taste salty?
30:00What 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 are breakfast smoothies safe? (S15 Ep8)
30:00Can 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)
30:00Since the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? Plus: sliced bread, and chicken. (S14 Ep5)
30:00Kate 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)
30:00In 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)
30:00Could 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)
30:00Kate Quilton investigates Britain's plastic crisis. Jimmy Doherty and Matt Tebbutt go on a piquanté pepper hunt in South Africa. (S14 Ep1)
30:00What's that white powdery stuff that sometimes forms on chocolate? Can bedtime teas really help us sleep? And were Edam cheese balls really once used as cannonballs? (S13 Ep6/6)
30:00Are 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)
30:00Jimmy 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)
30:00Jimmy 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)
30:00How 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)
30:00What gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob? (S12 Ep4/4)
30:00Jimmy Doherty learns about the battle against the hidden nuisance that leads to corked wine. Plus: okra and the surprising difference between runny and set honey. (S12 Ep3/4)
30:00Revealing 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)