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Food Unwrapped Show Summary, Upcoming Episodes and TV Guide

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Food Unwrapped

  • Show status
    Running
  • on network
    Channel 4
  • Last episode S11E8 aired 2017-08-02
    2 weeks ago
  • Rating based on 16 user-votes
    • 4.13/5

    Food Unwrapped (TV-Show)4.1/5 (16 Votes)


    4.1 / 5
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    22
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Food Unwrapped (source: TheTVDB.com)

Last episode:

aired 2017-08-02 (2 weeks ago)
Bell Peppers, Brazil Nuts, Goat Meat
Season: 11 | Episode: 8
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Show Summary

The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.

Channel 4 Started:
Usually airs on:

Type: Documentary
Genres: Food
Country: GB GB
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  • s11e08
    • 0.00/5
    2 weeks ago
    19:00
    Sorry, currently no summary available for this episode
  • s11e07
    • 0.00/5
    3 weeks ago
    19:30

    Jimmy Doherty, Kate Quilton and Matt Tebbutt return with a new episode, uncovering more unusual, intriguing and surprising secrets behind the food we eat. Kate looks into coloured crisps. In Chile she finds out how these rainbow snacks get their colour, and discovers why the common white potato is king of the crop, despite the other fantastic options on offer. Meanwhile, Jimmy investigates one of the trendiest items on our shelves: avocados. But the rapidly rising demand for these fantastic fruits has led to alarming reports of a crime wave hitting growers. A trip to an avocado farm in Spain reveals the extent of the problem, and also sheds light on the secret to making a lovely green guacamole. And in Belgium Matt finds out about one of the tangiest tipples on our supermarket shelves: sour beer.

  • s11e06
    • 0.00/5
    2 months ago
    19:00

    Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets about the food we eat. In Iceland, Jimmy looks into skyr, a mysterious yoghurt-like product that claims to be entirely fat-free but has a surprisingly creamy texture. So what exactly is it? Jimmy grapples on the beach with a team of Icelandic wrestlers who swear by the stuff, before a trip to the factory reveals that it may not be a yoghurt at all... Is it true that we can now eat oysters all year round, or should they be avoided in the summer months? At a Jersey oyster farm, Kate learns that most oysters in the UK are sterile, which has an unexpected impact on when they can be eaten. But if oysters can't reproduce, where do they come from?

  • s11e05
    • 0.00/5
    2 months ago
    19:00

    In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific advances in the world of weight loss. In Los Angeles, home of the body beautiful, Kate investigates reports that caffeine could be a powerful secret weapon in the battle of the bulge. Could a double espresso really help us burn extra calories, even after we finish exercising? Kate meets one of California's leading sports scientists to find out. Jimmy visits Belgium on the trail of the dieter's holy grail: a chocolate that could be good for you. The secret? It's a probiotic chocolate bar, packed with bacteria that are supposed to keep us healthy and even help us stay slim. But how does probiotic chocolate stack up against other gut-friendly foods such as sauerkraut or yoghurt?

  • s11e04
    • 0.00/5
    3 months ago
    19:00

    Could a scientist's genetically engineered goats' milk save 500,000 lives a year? Is the fish we're buying really what we think it is? And what exactly is spreadable butter?

  • s11e03
    • 0.00/5
    3 months ago
    19:00

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

  • s11e02
    • 0.00/5
    3 months ago
    19:00

    Bergamot gives Jimmy's Earl Grey tea flavour, but what exactly is it? How does instant tea match up against tea bags? Plus Kate visits a jelly bean factory. And pork scratchings.

  • s11e01
    • 0.00/5
    3 months ago
    19:30

    Jimmy Doherty, Kate Quilton and Matt Tebbutt return for a new series, travelling the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits Thailand, where squid is a national obsession. He joins the Thai squid fishing fleet to witness a colourful display of night fishing that's so spectacular it can be seen from space. Meanwhile, millions of us take multivitamins every day. Kate investigates where they actually come from, and how much we need them. At Nasa, an astronaut lets her into the secrets of space nutrition. And what gives clotted cream its distinctive yellow colour? To find out, Matt visits the UK's leading producer in Cornwall, and an astonishing algae farm in the desert in Israel.

  • s10e08
    • 0.00/5
    6 months ago
    20:30
    Sorry, currently no summary available for this episode
  • s10e07
    • 0.00/5
    6 months ago
    20:30

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

  • s10e06
    • 0.00/5
    6 months ago
    20:30

    Jimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular? Why are there holes in Swiss cheese? Plus, black pepper.

  • s10e05
    • 5.00/5
    6 months ago
    20:30

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

  • s10e04
    • 0.00/5
    7 months ago
    20:30

    Kate visits Rome to find out what the difference is between gelato and ice cream. Are dark rum and white rum made with different ingredients? Why do mints make your mouth cold?

  • s10e03
    • 3.00/5
    7 months ago
    20:30

    Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airwaves? In Australia, Kate meets one of the world's cutest animals: the koala, raised from birth on a diet of eucalyptus. Kate finds out that eucalyptus is highly toxic, but a local farmer shows her the clever way it's made safe for human consumption. Jimmy's puzzling over pickles. Most pickled goods contain vinegar, but pickled cabbage - or sauerkraut - has no vinegar at all, despite tasting decidedly vinegary. So what's going on? To find out, Jimmy visits a very chilly Poland, the home of sauerkraut, before learning about a remarkable new use for sauerkraut juice in a French power station.

  • s10e02
    • 5.00/5
    7 months ago
    20:30

    Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. What makes some tea more expensive than other tea? At one of Kenya's largest tea plantations, Jimmy discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. So how can the big tea bag manufacturers produce a brew that tastes the same each time? To find out, Jimmy meets a man whose taste buds are insured for one million pounds, in the inner sanctum of one of the UK's largest tea producers. Kate keeps seeing rosemary listed as an unlikely ingredient in hundreds of different products, from chocolate chip cookies to ice cream, so how come none of them has a hint of rosemary flavour?

  • s10e01
    • 5.00/5
    7 months ago
    20:30

    Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous animal? Kate undertakes a terrifying task in Darwin in Northern Australia: collecting freshly laid crocodile eggs from under their mother's nose. Meanwhile: cod liver oil; rather than using cod, could you make oil from salmon or haddock livers for example? Jimmy's search for the answer takes him first to Grimsby, where he picks his way through tonnes of fish guts, before a trip to Iceland makes everything clear. And bagels' ingredients are virtually the same as bread, so how come they taste so different? Matt wants to visit New York, the spiritual home of the bagel, to find out, but instead finds himself in Rotherham, inside the largest bagel factory in Europe.

  • s09e09
    • 1.00/5
    9 months ago
    20:00
    Food Unwrapped - S11E8

    Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal unusual, intriguing and surprising secrets behind the food we eat. Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fly, but is amazed to learn that it's not insecticide that he's helping to spread across the desert. Can you put dishwasher salt on your chips? Jimmy visits an extraordinary underground salt mine in Sicily, with a vast network of tunnels leading to a subterranean salt processing plant. Kate visits Vietnam to find out if coconut oil is any healthier than other oils. She also heads to the Amazon rainforest to investigate rumours that the Brazil nuts on UK supermarket shelves are all radioactive.


    (Screencap by tvmaze.com)
  • s09e08
    • 1.00/5
    9 months ago
    20:30
    Food Unwrapped - S11E8

    Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe in their quest to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Jimmy's search for the answer takes him to a vast water purification plant, where they harness the raw sewage of Tel Aviv to turn barren desert into fertile farmland. Kate flies to California to investigate why almond butter is more expensive than other nutty spreads, and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. And Matt's in Scotland, investigating haggis. He makes a surprising discovery about the dish's true origins - and then faces the nerve-shredding ordeal of delivering some highly unwelcome news to an unsuspecting audience.


    (Screencap by tvmaze.com)
  • s09e07
    • 5.00/5
    9 months ago
    20:30
    Food Unwrapped - S11E8

    In Italy, Jimmy investigates why Parmesan costs so much. Kate visits Hungary and Spain to find out where paprika comes from. And Matt looks at mass-produced boiled eggs.


    (Screencap by tvmaze.com)
  • s09e06
    • 0.00/5
    9 months ago
    20:30
    Food Unwrapped - S11E8

    Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. So is it yoghurt? Jimmy visits Iceland to find out. Are dried strawberries in cereal real strawberries? Plus: oysters.


    (Screencap by tvmaze.com)
  • s09e05
    • 5.00/5
    10 months ago
    19:30
    Food Unwrapped - S11E8

    Jimmy investigates why British cheese sales are soaring across Europe. Kate wants to know what colour of limes are the juiciest. And Matt checks out Parma ham.


    (Screencap by tvmaze.com)
  • s09e04
    • 4.00/5
    10 months ago
    19:30
    Food Unwrapped - S11E8

    Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?


    (Screencap by tvmaze.com)
  • s09e03
    • 5.00/5
    10 months ago
    19:30
    Food Unwrapped - S11E8

    Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we eat. Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. He visits one of Europe's biggest pesto producers and takes a remarkable trip to the bottom of the Mediterranean Sea, where basil is being grown in an extraordinary underwater farm. Jimmy wants to know why so many cockles in our supermarkets come from abroad, when he always thought of them as a quintessentially British staple. He visits Wales and the Wash, where two very different stories unfold, and witnesses a remarkable method of cockle gathering that has to be seen to be believed. And why do marshmallows go so crispy and melty at the same time over the campfire? Kate takes a colourful trip around Europe's largest marshmallow factory to find out.


    (Screencap by tvmaze.com)
  • s09e02
    • 5.00/5
    10 months ago
    19:30
    Food Unwrapped - S11E8

    Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. Her journey takes her via a dip in the Dead Sea to an enormous phosphate mine in the desert, where all is revealed. In Italy, Jimmy investigates the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice; can it be done? And where do pre-packed sandwiches' crusts go? Matt discovers that one sandwich maker has come up with an innovative - and surprising - way of putting the waste bread to good use.


    (Screencap by tvmaze.com)
  • s09e01
    • 0.00/5
    11 months ago
    19:30
    Food Unwrapped - S11E8

    Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.


    (Screencap by tvmaze.com)
  • s08e06
    • 3.00/5
    1 year ago
    19:00

    Jimmy Doherty, Kate Quilton and Matt Tebbutt present a Food Unwrapped summer diets special, with help from super-slimmers who are sharing the secrets of their dieting success. Is there any scientific evidence to back up their amazing dieting success stories? Kate checks out miso soup: flavour-rich and calorie-thin, it's been touted as the perfect diet aid. But can something so thin and watery possibly keep you feeling full? Kate meets a professor whose cutting-edge research may hold the key to miso's alleged weight-loss properties. Kate also tackles the apple cider vinegar diet.

  • s08e05
    • 4.00/5
    1 year ago
    19:00
    Food Unwrapped - S11E8

    Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?


    (Screencap by tvmaze.com)
  • s08e04
    • 0.00/5
    1 year ago
    19:30
    Food Unwrapped - S11E8

    Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?


    (Screencap by tvmaze.com)
  • s08e03
    • 0.00/5
    1 year ago
    19:30
    Food Unwrapped - S11E8

    Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?


    (Screencap by tvmaze.com)
  • s08e02
    • 5.00/5
    1 year ago
    19:00
    Food Unwrapped - S11E8

    Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.


    (Screencap by tvmaze.com)
  • s08e01
    • 0.00/5
    1 year ago
    19:30
    Food Unwrapped - S11E8

    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.


    (Screencap by tvmaze.com)
  • s07e06
    • 5.00/5
    1 year ago
    19:00
    Sorry, currently no summary available for this episode
  • s07e05
    • 5.00/5
    1 year ago
    19:30

    Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy's off to Israel on the trail of an elusive fruit: the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Jimmy's search for the answer takes him to a vast water purification plant, where they harness the raw sewage of Tel Aviv to turn barren desert into fertile farmland. Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. But can a fresh British banger really be as bad for you as a frankfurter? And what is processed meat anyway? To find out, Kate enlists Matt's help to create the most processed sausage possible. How will Britain's foremost expert on processed meat react to Kate's Frankensausage?

  • s07e04
    • 0.00/5
    1 year ago
    19:00
    Food Unwrapped - S11E8

    Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry?


    (Screencap by tvmaze.com)
  • s07e03
    • 0.00/5
    1 year ago
    19:00
    Food Unwrapped - S11E8

    Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps?


    (Screencap by tvmaze.com)
  • s07e02
    • 0.00/5
    1 year ago
    19:30
    Food Unwrapped - S11E8

    Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest?


    (Screencap by tvmaze.com)
  • s07e01
    • 0.00/5
    1 year ago
    20:30
    Food Unwrapped - S11E8

    Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And why do chicks have their beaks trimmed?


    (Screencap by tvmaze.com)
  • s06e16
    • 0.00/5
    1 year ago
    20:30
    Food Unwrapped - S11E8

    Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw?


    (Screencap by tvmaze.com)
  • s06e15
    • 0.00/5
    1 year ago
    20:30
    Food Unwrapped - S11E8

    The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy.


    (Screencap by tvmaze.com)
  • s06e14
    • 0.00/5
    1 year ago
    20:30
    Food Unwrapped - S11E8

    The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of saffron fraud. The glacé cherry production process takes Matt's breath away, but not in a good way!


    (Screencap by tvmaze.com)
  • s06e13
    • 0.00/5
    1 year ago
    20:30
    Food Unwrapped - S11E8

    The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.


    (Screencap by tvmaze.com)
  • s06e12
    • 0.00/5
    1 year ago
    20:30
    Food Unwrapped - S11E8

    Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat


    (Screencap by tvmaze.com)
  • s06e11
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?


    (Screencap by tvmaze.com)
  • s06e10
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?


    (Screencap by tvmaze.com)
  • s06e09
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.


    (Screencap by tvmaze.com)
  • s06e08
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?


    (Screencap by tvmaze.com)
  • s06e07
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?


    (Screencap by tvmaze.com)
  • s06e06
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.


    (Screencap by tvmaze.com)
  • s06e05
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.


    (Screencap by tvmaze.com)
  • s06e04
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese


    (Screencap by tvmaze.com)
  • s06e03
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.


    (Screencap by tvmaze.com)
  • s06e02
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    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.


    (Screencap by tvmaze.com)
  • s06e01
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    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.


    (Screencap by tvmaze.com)
  • s05e13
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy, Kate and Matt revisit some of their most surprising food investigations. How fresh is supermarket fish? Is cheese always off-limits if you want to lose weight? And what's in olives?


    (Screencap by tvmaze.com)
  • s05e12
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy, Kate and Matt revisit missions from their casebook. Why is so much supermarket bacon Danish? Jimmy comes face to face with cheese mites. And are the banana's days numbered?


    (Screencap by tvmaze.com)
  • s05e11
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what the vegetable is in vegetable oil


    (Screencap by tvmaze.com)
  • s05e10
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s05e09
    • 0.00/5
    2 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters.


    (Screencap by tvmaze.com)
  • s05e08
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    What do Italians think of the extra-virgin olive oil sold in our supermarkets? Does drinking hot milk help you sleep? How wild is wild boar? And how much truffle is in truffle oil?


    (Screencap by tvmaze.com)
  • s05e07
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy learns about a potentially devastating Greek yoghurt by-product. Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw.


    (Screencap by tvmaze.com)
  • s05e06
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy finds out why pine nuts are so expensive. Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. And Matt reveals how glacé cherries are made.


    (Screencap by tvmaze.com)
  • s05e05
    • 0.00/5
    2 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath.


    (Screencap by tvmaze.com)
  • s05e04
    • 0.00/5
    3 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. Kate tackles pink pork; is it safe to eat? Matt gets the inside story on oven bags.


    (Screencap by tvmaze.com)
  • s05e03
    • 0.00/5
    3 years ago
    20:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s05e02
    • 0.00/5
    3 years ago
    20:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s05e01
    • 0.00/5
    3 years ago
    20:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s04e06
    • 0.00/5
    3 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?


    (Screencap by tvmaze.com)
  • s04e05
    • 0.00/5
    3 years ago
    19:30
    Food Unwrapped - S11E8

    Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?


    (Screencap by tvmaze.com)
  • s04e04
    • 0.00/5
    3 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?


    (Screencap by tvmaze.com)
  • s04e03
    • 0.00/5
    3 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock candy is made.


    (Screencap by tvmaze.com)
  • s04e02
    • 0.00/5
    3 years ago
    19:30
    Food Unwrapped - S11E8

    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 Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?


    (Screencap by tvmaze.com)
  • s04e01
    • 0.00/5
    3 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?


    (Screencap by tvmaze.com)
  • s03e05
    • 0.00/5
    3 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru.


    (Screencap by tvmaze.com)
  • s03e04
    • 0.00/5
    3 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. And Matt visits a Scottish distillery.


    (Screencap by tvmaze.com)
  • s03e03
    • 0.00/5
    4 years ago
    20:30
    Food Unwrapped - S11E8

    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. How do dairy farmers get exactly the right amount of fat in every pint of milk?


    (Screencap by tvmaze.com)
  • s03e02
    • 0.00/5
    4 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are numbered. And Matt Tebbutt discovers why popcorn doesn't fill you up.


    (Screencap by tvmaze.com)
  • s03e01
    • 0.00/5
    4 years ago
    20:30
    Food Unwrapped - S11E8

    Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds


    (Screencap by tvmaze.com)
  • s02e08
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s02e07
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

    Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?


    (Screencap by tvmaze.com)
  • s02e06
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

    Can hot chillies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?


    (Screencap by tvmaze.com)
  • s02e05
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s02e04
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s02e03
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s02e02
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

    Jimmy Doherty asks: what exactly is in a Doner kebab? Kate Quilton finds out the safest way of eating oysters. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin.


    (Screencap by tvmaze.com)
  • s02e01
    • 0.00/5
    4 years ago
    19:30
    Food Unwrapped - S11E8

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


    (Screencap by tvmaze.com)
  • s01e08
    • 0.00/5
    5 years ago
    20:30
    Food Unwrapped - S11E8

    The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke.


    (Screencap by tvmaze.com)
  • s01e07
    • 0.00/5
    5 years ago
    20:30
    Food Unwrapped - S11E8

    Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy.


    (Screencap by tvmaze.com)
  • s01e06
    • 0.00/5
    5 years ago
    19:30
    Food Unwrapped - S11E8

    Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is.


    (Screencap by tvmaze.com)
  • s01e05
    • 0.00/5
    5 years ago
    19:30
    Food Unwrapped - S11E8

    The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain.


    (Screencap by tvmaze.com)
  • s01e04
    • 0.00/5
    5 years ago
    19:30
    Food Unwrapped - S11E8

    The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients.


    (Screencap by tvmaze.com)
  • s01e03
    • 0.00/5
    5 years ago
    19:30
    Food Unwrapped - S11E8

    Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups.


    (Screencap by tvmaze.com)
  • s01e02
    • 0.00/5
    5 years ago
    19:30
    Food Unwrapped - S11E8

    Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.


    (Screencap by tvmaze.com)
  • s01e01
    • 0.00/5
    5 years ago
    19:30
    Food Unwrapped - S11E8

    Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics.


    (Screencap by tvmaze.com)