Food Unwrapped

May 2018

Series 13 Episode 3

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Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice.

Diets for Summer

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Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Do greens give you a golden glow? Are konjac noodles a dieter's dream? How can you get buff for the beach?

Supermarket Special

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The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging

Series 13 Episode 2

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How do crumpets get filled with holes? How come baby food has such a long shelf-life? And why's mascarpone more expensive that other soft cheeses?

Series 13 Episode 1

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How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level?

Series 12 Episode 4

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What gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob?

Series 12 Episode 3

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Jimmy learns about the battle against the hidden nuisance that leads to corked wine. Plus: the surprising difference between runny and set honey. And okra.

Series 12 Episode 2

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How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits?


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This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef

Series 12 Episode 1

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Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Is it really possible to predict if you'll love or hate Marmite? Matt runs across a custard pond.