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 2022. A total of 156 episodes have been broadcast, most recently in May 2024.
Last episode
35:00
35:00Food Unwrapped
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)
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30:00Jimmy Doherty investigates microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. Amanda Byram asks: why do rhubarb and custard go so well together? (S19 Ep5)
30:00What'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)
30:00Jimmy investigates turmeric in India, and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems. (S19 Ep3)
30:00Amanda 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)
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)
35:00Matt 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)
35:00The 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)
25:00More 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)
1:00:00With Brits spending a whopping £1 billion a month on takeouts, Food Unwrapped delivers some fascinating takeaway facts on spring rolls, kebabs and ghee - the flavoursome heart of curry.
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)
35:00How 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)
35:00Why 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 12
30:00
30:00Some favourite investigations. Jimmy Doherty looks at how squid and chips could become our national dish. Kate Quilton reports on kangaroo meat. Matt Tebbutt investigates pesto. (S17 Ep3)
35:00Kate Quilton heads to Spain in pursuit of the perfect tomato. What's the difference between risotto rice and long grain? And why aren't pork scratchings made from British pigs?