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 2023. A total of 44 episodes have been broadcast, most recently in July 2024.
Last episode
30:00
30:00Food Unwrapped
The 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)
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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 17
30:00
30:00How come schnapps is always clear despite being made from bright, colourful fruits? Why do supermarkets sell so many of the same herbs? Plus, soft and crusty bread rolls compared. (S24 Ep5)
Series 18 35:00
35:00...Veg Aisle: The team get the inside info on summer veggies in winter, temperamental bananas, and how to waste less produce. (Ep3/4)
Series 17 30:00
30:00Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice lolly? And, in Portugal, Kate investigates piri-piri. (S24 Ep1)
30:00Why are some fruits hairier than others? What's the difference between single and double cream? Plus: the science behind canned food and why it can keep for so long. (S24 Ep4)
30:00Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. And Kate Quilton discovers how truffles are grown. (S24 Ep2)
30:00The gang find out what exactly locust bean gum is. Why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents. (S23 Ep5)
30:00How many apples are there in a can of cider? How does a humble vegetable become trademarked? And should we be concerned about the white stuff on salami? (S23 Ep4)
30:00Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish. (S23 Ep2)
Series 18 35:00
35:00The Food Unwrapped team uncover the secrets in our supermarket trolleys. First up, the frozen aisle, from chips to ice cream. And why do frozen ready meals have best-before dates? (Ep1/4)
Series 17 30:00
30:00The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3)
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 18 35:00
35:00All the latest from the vegan aisle at your supermarket - from plant-based burger trends and snappy vegan sausage skin, to quiche without eggs. And exactly how do you milk an oat? (Ep2/4)
Series 8 30:00
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)
30:00Jimmy 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)