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 78 episodes have been broadcast, most recently in March 2025.
Last episode
30:00
30:00Food Unwrapped
Why does dropped toast always land the wrong side down? Plus: the truth about hard-to-peel oranges. And how come some people love coriander while others think it tastes like soap? (S24 Ep3)
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30:00How do raspberries get from the field to our fridges without turning to mush? Why is Thai banana blossom shaking up fish and chips? Plus: an eye-watering trip to an onion factory. (S19 Ep2)
30:00The team investigate how instant cappuccino gets its froth. Why do most tinned tomatoes come from Italy? And an odyssey across Europe reveals how fluffy panettone lasts so long. (S19 Ep1)
30:00The gang find out how much meat is in your sausage. How does orange wine get its colour? And Amanda Byram tests a high-tech solution for a perfect millionaire's shortbread. (S23 Ep1)
30:00Jimmy Doherty finds out what the white skin on Brie is made from. Helen Lawal explores how candy floss is inspiring a food revolution. Briony May Williams goes crayfish trapping. (S19 Ep4)
30:00How 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)
30:00A trip to California reveals the secret to perfect walnuts. Matt Tebbutt finds out what makes sour sweets sour. And how do brewers make their trendy hazy beers cloudy? (S18 Ep2)
30:00
Why do baguettes go stale faster than a sliced loaf? Why is buffalo mozzarella much more expensive than cow mozzarella? And the surprising secret to how mushy peas get mushed. (S18 Ep1)
Series 15
30:00
30:00A selection of favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. Kate Quilton investigates potentially dangerous levels of mercury in tuna fish.
25:00Some 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.
30:00A 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)
30:00More 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)
30:00Jimmy investigates the popularity of the soy bean. Kate looks at the growing trend for hemp-based foods. And how do supermarkets get the iced writing on birthday cakes so perfect? (S17 Ep2)
30:00Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets really burn fat quicker? And why is smoked fish yellow?
30:00What offers better value: growing your own fruit and veg, or buying from the supermarket? And what gives ginger beer its knock-out punch? Plus: the illegal trafficking of eels. (S17 Ep1)
30:00How do you milk a camel? Kate Quilton investigates, and explores camel milk's rising popularity. And should we buy supermarkets' standard products or value ranges? (S16 Ep4)
30:00Kate Quilton uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from? (S16 Ep3)
30:00Jimmy Doherty learns the surprising truth about pizza prices. Kate Quilton discovers a potentially life-saving property of shrimp shells. Matt Tebbutt investigates salted caramel. (S16 Ep2)
30:00Are baked beans baked? If stinky cheese smells so bad, why does it taste so good? And Matt Tebbutt gets the lowdown on low-calorie champagne. (S15 Ep9)
30:00Jimmy Doherty investigates a looming coconut shortage in Sri Lanka. Could compostables be the answer to our worldwide plastics problem? And why are macarons so expensive? (S16 Ep1)