Food Unwrapped

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Last episode
35:00
Food Unwrapped

In 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)

Series 12
30:00
Could 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)
35:00
Kate Quilton looks into Britain's plastic crisis, while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt. (S14 Ep1)
30:00
What'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)
30:00
Are 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)
30:00
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)
30:00
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)
35:00
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)
35:00
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more secrets about our food. How do chunks in American ice cream stay crispy? Plus: olive oil, Bloody Marys and airline food. (S13 Ep1/6)
35:00
What gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob? (S12 Ep4/4)
30:00
Jimmy 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)
35:00
Revealing 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)
35:00
Jimmy finds out how plastic packaging is polluting the food chain with potentially global implications. Plus: predicting who likes Marmite, and running across a pond of custard. (S12 Ep1/4)
Series 17
35:00
How come schnapps is always clear despite being made from bright, colourful fruits? Why do supermarkets sell so many of the same herbs? Plus, soft and crusty bread rolls compared. (S24 Ep5)
35:00
Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice lolly? And, in Portugal, Kate investigates piri-piri. (S24 Ep1)
35:00
Why are some fruits hairier than others? What's the difference between single and double cream? Plus: the science behind canned food and why it can keep for so long. (S24 Ep4)
30:00
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. (S24 Ep2)
Series 15
30:00
Jimmy Doherty discovers why caviar is so expensive. Kate Quilton reveals how a malty unsung hero is made. And Matt Tebbutt goes nuts for muesli. (S15 Ep6)
30:00
What provides the natural bright blue dye in our sweets? Why is there jelly in our pork pies and how does it get there? And why is soft-shell crab such a delicacy? (S15 Ep5)
Series 17
30:00
The gang find out what exactly locust bean gum is. Why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents. (S23 Ep5)
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