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 83 episodes have been broadcast, most recently in May 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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30:00Can 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 12
30:00
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)
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.
Series 18 55:00
55:00Some fruity favourites from the gang. Do pomegranates make you healthy? How many apples are in a can of cider? Where's all the strawberry juice gone? And why are some fruits hairy?
Series 8 30:00
30:00Jimmy 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)
Series 18 55:00
55:00A celebration of memorable veggie stories, from tears with onions to asparagus-pee, hot radishes, and the afterlife of 10 million British pumpkins once Halloween's over.
Series 8 30:00
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)
Series 18 1:00:00
1:00:00Jimmy Doherty and Briony May Williams grab their best knitwear and embark on an epic journey through Norway, Sweden and Finland, uncovering the future of cod and the heritage of meatballs.
Series 8 30:00
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)
Series 17 30:00
30:00How 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)
Series 8 30:00
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)
Series 18 55:00
55:00Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in your pre-made sandwich? And Matt Tebbutt uncovers some of the secrets of ready meals.
Series 8 30:00
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)
30:00The 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)