Food Unwrapped

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Last episode
35:00
Food Unwrapped

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)

Series 17
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)
Series 15
30:00
Kate discovers how the way you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. (S15 Ep4)
Series 17
30:00
How 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)
30:00
Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish. (S23 Ep2)
Series 8
1:00:00
...Special: A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets, and why some honey is runny and some isn't.
Series 17
30:00
The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3)
35:00
The team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes. (S21 Ep1)
Series 18
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)
Series 8
30:00
What'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)
Series 18
25:00
The 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)
25:00
All 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)
Series 24
25:00
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)
Series 22
35:00
Jimmy 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)
Series 24
30:00
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)
10:00
Jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Kate Quilton visits the world's largest jelly bean producer to find out. And why is maple syrup so expensive?
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