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 83 episodes have been broadcast, most recently in June 2025.
Last episode
25:00
25:00Food Unwrapped
Amanda Byram is plunged into darkness in the rhubarb triangle. Andi Oliver reveals how much sugar is in our takeaway milkshakes. And Matt Tebbutt investigates sunflower seeds. (S19 Ep7)
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30:00Is there anything Scottish about Scotch eggs? Why is honey off the menu for tiny tots? And in Argentina, home of the steak, the truth about the blood-like juice in packs of beef. (S20 Ep2)
30:00Matt Tebbutt looks for the 'corn' in corned beef, in Fray Bentos in Uruguay. Plus: what makes snacks so moreish? And what's the difference between Scottish and Irish whisky? (S22 Ep1)
30:00In Argentina, Matt Tebbutt experiences perfect popcorn. Andi Oliver looks at how blue cheese comes together. And from Germany, the lowdown on electricity and cutting-edge crisps. (S20 Ep1)
30:00The gang hit the road to find out more food facts. Why does pasta come in so many different shapes? How much butter's in buttermilk? And how do ready meals get their spice rating? (S21 Ep3)
30:00More surprising facts about popular grub. How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums? (S21 Ep2)
30:00Why 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)
25:00How 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)
35:00The 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)
30:00Why 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
30:00Jimmy 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?
Series 17 30:00
30:00The 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 15 30:00
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)
35:00Kate 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)