Food Unwrapped

September 2020
25:00

S15 E27: Food Unwrapped

4.0 0 x
Some favourite investigations. Jimmy Doherty visits Spain to ask how much orange is in orange squash, Matt Tebbutt runs across a pond of custard, and Kate Quilton lifts the lid on Marmite.
35:00

Series 7 Episode 4

3.0 1 x
Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry? (S7 Ep4/4)
30:00

Series 15, Episode 26 - Series 17 Episode 6

3.0 6 x
Favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. And Matt discovers why maple syrup is so expensive. (S17 Ep6)
30:00

Series 7 Episode 3

4.0 3 x
Could bananas be used to fight viruses including HIV and influenza? Have scientists created a meat substitute that actually tastes of meat? And what are the green bits on crisps? (S7 Ep3/4)
30:00

Series 17 Episode 5

3.0 0 x
A selection of favourite investigations. Kate Quilton visits McVitie's to ask why biscuits have little holes all over them. Jimmy Doherty finds out how wine bottle corks are made. (S17 Ep5)
30:00

Series 7 Episode 2

4.0 1 x
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? (S7 Ep2/4)
1:00:00

S9 E6: Food Unwrapped: Store Cupboard Staples

3.0 4 x
...Staples: A celebration of the mighty store cupboard, from peanut butter's shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy.
25:00

Series 17 Episode 4

4.0 2 x
More favourite investigations. Kate and Helen get the scoop on vanilla. In the Netherlands, Matt explores the myth that Edam balls were once used as emergency cannon balls! (S17 Ep4)
30:00

Series 7 Episode 1

4.0 5 x
Matt Tebbutt makes a surprising discovery about haggis. Can you put dishwasher salt on your chips? And why do chicks have their beaks trimmed? (S7 Ep1/4)
25:00

Series 18 Episode 3

4.0 2 x
How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? Plus: the truth about medium vs large eggs. (S18 Ep3)
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