Food Unwrapped

November 2018

Series 6 Episode 2

3.0 0 x
Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.

Series 12 Episode 4

4.0 0 x
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

4.0 0 x
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 6 Episode 1

3.0 0 x
Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.

Series 12 Episode 2

3.0 3 x
How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits?

Series 12 Episode 1

3.0 0 x
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.

Series 15 Episode 5

3.0 3 x
Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

February 27, 2017

4.0 1 x
Jimmy, Kate and Matt present favourite investigations. Is MSG as unhealthy as some headlines claim? Why do onions make you cry? Why are there closed pistachio nuts in our packs?

Series 8 Episode 1

3.0 0 x
What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who has 250 varieties of apple on his tree.

February 20, 2017

3.0 0 x
Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Plus vitamin D, and elderflower cordial.
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