Food Unwrapped

Mouldy Bread, Chicken Kiev and Apples

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled

Kebab, Oysters and Gin

Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating

Cashew, Scampi and Salt

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive

Beef Stock, Processed Cheese and Corn Flakes

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed chees

Caffeine, Gum and Diet Bread

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

Chillies, Pork and Food Dye

Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy

Avocados, Eggs and Balsamico

Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of

Sardines, Ducks and Pasta

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes

Cheesy Creatures

Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that hel

Cod Wars

Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are nu

Milking It

Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the lid on skimmed milk. H

Caviar Conversation

Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so

Wasabi Plant

Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be g

Bacon, Mozzarella, Snails

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy.

Liquorice, Mushrooms, Beansprouts

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in

Black Pudding, Watermelons, Rock Candy

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Span

Seaweed and Eels

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but wh

Onions, Steak, Olives

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in ou

Stout, Watercress, Mustard

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is Engli

Tinned Tomatoes, Sweets, Prebiotics

Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? And how do prebiotics work?

Figs, Ostrich Meat, Sugar

Are there wasps in fresh figs? Why is ostrich meat red? And Kate's mission to give up added sugar reveals some shocking

Halloumi, Apple Cores, Sourdough

Why is halloumi cheese a subject of great debate? Is there a lethal poison lurking in apple cores? And what lives inside

Rose Oil, Pink Pork, Roasting Bags

Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. Kate tackles pink pork; is it safe to eat? Mat

Healthy Snacks, Red Wine, Garlic

Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate finds out what makes cheap wine taste good

Pine Nuts, Red Leicester, Glace Cherries

Jimmy finds out why pine nuts are so expensive. Kate travels to the Amazon rainforest to discover what gives Red Leicest

Saffron, Greek Yoghurt, Kidney Beans

Jimmy learns about a potentially devastating Greek yoghurt by-product. Kate uncovers the secrets of saffron, and Matt fi

Olive Oil, Insects, Hot Sauce, Truffle Oil

What do Italians think of the extra-virgin olive oil sold in our supermarkets? Does drinking hot milk help you sleep? Ho

Whitebait, Doggy Chocs, American Beef

Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Kate visits a cattle farm in

Omega 3, Iberico Ham, White Chocolate

Jimmy investigates how good omega3 supplements are. Kate asks why Iberico ham is so expensive. Matt finds out what makes

Vegetable Oil, Water, Supermarket Pies

Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what t

MSG, Brazil Nuts, Elderflower

Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the

Vitamin D, Wagu Beef, Swiss Cheese

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply

Blue Fin Tuna, Ice Cream, Peas

Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and M

Vodka, Instant Coffee, Wensleydale Cheese

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into

Pistachios, Rolled Oats, Prosecco

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than qu

Vegetables, Wine, Biscuits

Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's gettin

Pineapples, Chocolate, Mussels

Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate b

Plums, Vegetables, Cherry Tomatoes

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? A

Crabs, Greens, Gummy Sweets

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens.

Revisited: Mozzarella, Venison and Sprouts

The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venis

Episode 11

Episode 12

Episode 13

Episode 14

Episode 15

Episode 16

Episode 17

Episode 18

Salt, Hens, Haggis

Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And wh

Tofu, Ready Meals, Milk

Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can

Bananas, Plant Meat, Crisps

Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that

Almond Butter, Fortified Wine, Onions

Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopp

Dates, Sausages, Apples

What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. An

Pepper, Yeast, Crisps

Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the se

Marmalade, Fish, Goat

Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the Briti

Bell Pepper, Leek, Manuka

Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek facto

Coconut Oil, Artichokes, Absinthe

Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke

Green Beans, Scallops, Cornish Pasties

At a green bean plantation in Kenya, Jimmy learns how they grow the beans so straight for the supermarkets, and finds ou

Icing Sugar, Rice, Sandwiches

Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. Her journey ta

Pesto, Cockles, Marshmallows

Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we e

Craft Beer, Tomatoes, Anchovies

Jimmy Doherty investigates craft beer, meeting a couple who gave up jobs in the NHS to pursue their dream lifestyle of b

British Cheese, Parma Ham, Limes

Jimmy Doherty visits the largest wholesale food market in the world in Paris and discovers why British cheese sales are

Skyr, Oysters, Dried Strawberries

Jimmy Doherty looks into skyr, a mysterious yoghurt-like product that claims to be entirely fat-free, but has a surprisi

Parmesan, Paprika, Hard-Boiled Eggs

In Italy, Jimmy looks into why Parmesan costs up to twice as much as supermarket Cheddar. Kate's been puzzling over papr

Dates, Almond Butter, Haggis

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are drie

Bell Peppers, Subterranean Salt, Coconut Oil, Brazil Nuts

Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fl

Crocodile Meat & Eggs, Cod Liver Oil, Bagels

How do you farm crocodiles? Kate visits Australia to find out and collects crocodile eggs from under their mothers' nose

Tea, Seaweed, Rosemary

Kate finds out why rosemary is in so many food products. Jimmy meets a man whose taste buds are insured for a million po

Eucalyptus, Pickles, Sauerkraut

Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucalyptus is so good at c

Gelato, Rum, Sweets

Kate visits Rome to find out what the difference is between gelato and ice cream. Plus: are dark rum and white rum made

Tequila, Carp, Mandarins, Satsumas and Clementines

What are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's the difference between

Squid, Multivitamins, Clotted Cream

Why's clotted cream yellow? Could squid and chips replace fish and chips as our national dish? And where do multivitamin

Tea, Pork Scratchings, Jelly Beans

Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? How does instant tea match up against tea ba

Prawn Crackers, Herbs, Salt

How much prawn's in a prawn cracker? What's in low-salt food instead of salt? Plus: the new high-tech method for keeping

Milk, Fish, Butter

Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. Is the fish we'

Summer Diet Special 2017

In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross th

Salmon, Kangaroo, Asparagus

Can high-tech surveillance save our salmon? How on earth can you barbecue a kangaroo? Plus: the secrets behind the annua

Marmite, Plastic, Custard

Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Is it really poss

Orange Squash, Maple Syrup, Biscuits

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

Corked Wine, Okra, Honey

Jimmy learns about the battle against the hidden nuisance that leads to corked wine. Plus: the surprising difference bet

Whisky, Halloumi, Sweetcorn

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

Ice Cream, Olive Oil, Airline Food

How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so

Crumpets, Baby Food, Mascarpone

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

Cereal, Lard, Apple Juice

Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. Dr Helen visits Poland

Lager, Shaped Vegetables, Blueberries

Jimmy hunts for the mother of all lagers. Plus: can changing the shape of food help our children eat their vegetables? A

Coffee Pods, Baby Carrots, Vanilla Ice Cream

Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how can coffees have lot

Chocolate, Bedtime Teas, Edam Cheese

Was Edam once used as cannonballs? What's that white powdery stuff that sometimes forms on chocolate? And can bedtime te

Sweet Piquante Peppers, The Plastic Crisis, Yoghurt

Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté

London Dry Gin, Macadamia Nuts, Double Dipping

Could a threat to British juniper berries spell the end of the gin resurgence? Plus: Kate checks out macadamia nuts in H

Pearls, Rainbow Ham, Butterflies

In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a wei

Papaya, Tuna, Growing Fish, Ice Cubes

Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Plus: how do you make ice cubes t

Sugar Tax, Sliced Bread, Chicken Breasts

How come some bread breaks up when it's buttered but other bread doesn't? And since the sugar tax came in, manufacturers

Drinking Coffee, Kombucha, Beef Steak

Can coffee help you sober up? Kate investigates trendy drink kombucha and meets people who are turning it into clothes!

Poppy Seeds, Cooking Oil, Ancient Grain Bread

Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the

Oregano, Peanut Allergies, Ribena

Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribe

Baby Rice, Beef Burgers, Sushi

Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates

Split Red Lentils, Tea, Bubblegum & Chewing Gum

Kate discovers how the way that you drink tea can affect its taste. Matt investigates the difference between bubble gum

Soft-shell Crab, Blue Dye, Pork Pies

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in ou

Malt, Caviar, Muesli

Jimmy discovers why caviar is so expensive. Kate reveals how a malty unsung hero is made. Plus: muesli.

Kippers, Gherkins, Rice Cakes

Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for

Fizzy Sweets, Vitamin D, Mushrooms, Raw Kale

What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitami

Baked Beans, Stinky Cheese, Diet Champagne

Are baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt gets the skinny on diet champa

Coconut Shortage, Compostable Plastic, the Macaron

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether co

Pizza, Shrimp Shells, Salted Caramel

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates wh

Hen's Eggs, Beer Bubbles, Supermarket Burgers

Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where d

Camel Milk, Fresh Pasta, Value Ranges

How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh past

Homegrown Fruit and Veg, Eels, Ginger Beer

Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, invest

Icing, Soy Beans, Hemp-based Foods

The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean,

Favourites: Squid and Chips, Kangaroo Meat, Pesto

Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton

Favourites: Haagen-Dazs, Vanilla, Edam, Plastic in Seafood

Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emerge

Favourites: McVitie's, Corks, Mascarpone

Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy

Favourites: Lager & Ale, Crumpets

Favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make cr

Baguettes, Mozzarella, Mushy Peas

Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony

Walnuts, Sour Sweets, Hazy Beers

A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make t

Oysters, Ketchup, Eggs

How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury foo

Instant Cappuccino, Tinned Tomatoes, Panettone

Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos get their froth. Ma

Onions, Raspberries, Fish & Chip Suppers

Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to our fridges without

Turmeric, Milk Chocolate, Asparagus

Jimmy investigates turmeric in India and Kate finds out how much milk is in chocolate, while Andi draws the short straw

Candy Floss, Crayfish, Brie

More fascinating food facts from around the world, including the role of candy floss in an astonishing food revolution i

Microplastics, Nettles, Rhubarb & Custard

Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks w

BBQs For Summer

The team lift the lid on al fresco food. Does using marinades or dry rubs make a difference to your meat? Plus: halloumi

Sunflower Seeds, Rhubarb, Sugar in Milkshakes

Amanda Byram is plunged into darkness in the rhubarb triangle. How much sugar is in milkshakes? And Matt Tebbutt investi

Perfect Popcorn, Blue Cheese, Crisps

Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the mould gets put inside

Scotch Eggs, Supermarket Steaks, Honey for Children

Amanda Byram learns if there's anything Scottish at all about scotch eggs, and Matt Tebbutt heads for Argentina to find

Bagged Salad, Sea Salt, Light and Dark Ales

What's the healthiest lettuce in the salad bag? Is sea salt all it's cracked up to be? And in Suffolk, Briony May Willia

Cucumber Wrapping, Pumpkins, Beef, Meat Substitutes

The team explores how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pump

Sticky Rice, Cream Crackers, Cabbage

How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for br

Pasta, Buttermilk, Ready Meals

Why does pasta come in so many different shapes? How much butter is in buttermilk? And how do ready meals get their spic

Christmas Cracker

The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? How long does an open

Goes Veggie

A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaweed, jackfruit, grow

Corned Beef, Whisk(e)y, Snacking

Matt Tebbutt is in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Also, what makes some snacks so moreish?

Brioche, Wine Bottles, Ice Cream

Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus, the truth about win

Sausages, Orange Wine, High-Tech Shortbread Slicer

The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-

Recipe Boxes, Smelly Fish, Water

Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy

Hangovers, Peas, Grated Cheese

The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why

Apple Cider, Salami, Trademarked Vegetables

How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is the white stuff on s

Locust Bean Gum, Strawberry Juice, Animal Feed

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the supermarket? And in t

Piri-Piri, Rocket Lolly, and Vegetable Stir-Fry

Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice

Radishes, Fungus, Mao

Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. An

Oranges, Coriander, Dropped Toast

Matt Tebbutt is in Spain learning why some oranges are so hard to peel, while Jimmy Doherty heads to Thailand to discove

Double Cream, Cans, Hairy Fruit

More fun facts about our food, including: why some fruits are hairier than others, the difference between single and dou

Schnapps, Herbs, Rolls

How come schnapps is always clear even though it's made from colourful fruits? Why do supermarkets carry so many of the

Bubble Tea, Soured Cream, Canned Fish

In search of the secret to the bubbles in bubble tea, Kate Quilton visits a cassava farm in Kenya to get to the root of

Cauliflower, Lemon Juice, Beer

What's the 'flower' in cauliflower wonders Kate? Plus the long life of lemon juice. And a fess-up at the brewery as the

Coffee, Parsnips and Frozen Pastries

Kate's in Kenya wondering how do cold-brew and iced-coffee differ? News from Staffordshire on why parsnips are so sweet.

Shallots, Baked Potatoes, Sheep's Milk

The gang dig up more fantastic food facts. Are shallots actually small onions? There's a price query about the cost of b