Food Unwrapped

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 lolly? And in Portugal, Kate investigates piri-piri.

The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaire's shortbread.

The team explores 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.

Jimmy 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.

Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to our fridges without turning to mush? And why is Thai banana blossom shaking up fish and chips?

Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos get their froth. Matt Tebbutt is in Naples to discover why most tinned tomatoes come from Italy, while Kate Quilton embarks on a panettone odyssey across Europe to learn how the fluffy cake lasts so long.

Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy Doherty finds out how corks are made for wine bottles.

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

Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto.

The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products.

Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, investigating the illegal trafficking of eels, and ginger beer.

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates why people cannot seem to get enough of salted caramel. Plus, Jimmy Doherty explores the price differences between fresh and frozen…

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, and Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

Kate discovers how the way that you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Plus: lentils.

Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.

Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmy's on the trail of a surprising food fraud: oregano.

Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread.

In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it?

Could a threat to British juniper berries spell the end of the gin resurgence? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit.

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

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

How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level?

Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Is it really possible to predict if you'll love or hate Marmite? Matt runs across a custard pond.

Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. Is the fish we're buying really what we think it is? And what exactly is spreadable butter?

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 fresh herbs alive for longer. And a basil plant that's half tree.

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

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

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

Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucalyptus is so good at clearing our airwaves. Plus: sauerkraut.

Kate finds out why rosemary is in so many food products. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. Plus: seaweed.

How do you farm crocodiles? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Does cod liver oil have to be cod? Why do bagels taste different from bread?

Jimmy Doherty visits the largest wholesale food market in the world in Paris and discovers why British cheese sales are soaring across Europe. Matt Tebbutt travels to one of the largest ham producers in Italy and meets a pig farmer who tells him about a delicate problem that all pork producers face, while Kate Quilton investigates why some limes are so much juicier than others.

Jimmy Doherty investigates craft beer, meeting a couple who gave up jobs in the NHS to pursue their dream lifestyle of brewing and selling ale. Kate Quilton goes in search of the perfect tomato and finds herself in the middle of the world's biggest food fight at a festival in Valencia, while Matt Tebbutt examines why tinned anchovies taste salty when fresh ones don't, visiting a processing plant to find out.

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.

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

At a green bean plantation in Kenya, Jimmy learns how they grow the beans so straight for the supermarkets, and finds out what happens to the beans that don't make the grade. He also discovers the remarkable lengths that the farmers go to to stop the local wildlife destroying their valuable crop. At a Norwegian scallop farm, Matt braves the icy waters of the North Sea to join the divers harvesting scallops by hand from the sea bed. This sustainable farming method could be a model for the rest of Europe, but it needs a constant source of baby scallops, so Matt gets hands-on in the hatchery as he learns how to encourage a scallop to procreate. And Kate tries to unravel a mystery about Cornwall's most famous local delicacy: what exactly goes into a Cornish Pasty, swede or turnip?

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.

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?

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.

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?

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?

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.

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.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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.

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?

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

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

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?

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?

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

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

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?

Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.

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: how can supermarkets sell English summer apples in the middle of winter?

This episode explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients. Matt travels to South Africa to visit one of the country's largest olive orchards in the Western Cape, where he discovers that black olives are just riper green olives, but that both need a year's soaking in brine to make them edible. In Spain, Kate is shown how mass production factories make super black olives found in pizza and salads. And Matt heads to a small brewery near Belfast to discover if it really is just water, hops, barley and wheat in beer.

This episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups. Kate flies to Thailand - the world's biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.

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.

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.

A stunning journey through Barbados, Saint Lucia and Dominica reveals the secrets of Caribbean food, from rum and lionfish and red bananas, to cocoa tea, passion fruit and cassava bread

The team go travelling to get snacking - from dried mango, and cracking the secret of caramel popcorn, to the mystery of the fluffy centre of a Snowball

The team take their trolleys down the fruit and veg aisle getting the inside info on summer veggies in winter, temperamental bananas, and how to waste less fresh produce

All the latest from the vegan aisle at your supermarket - from plant-based burger trends to snappy vegan sausage skin. Quiche without eggs. And exactly how do you milk an oat?

The team uncover the secrets in our supermarket trolleys. This time it's the frozen aisle, from chips to ice cream. And why do frozen ready meals have best-before dates?

Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in your pre-made sandwich? And Matt Tebbutt uncovers some of the secrets of ready meals.

Andi Oliver sees how onions are peeled at an onion factory. Amanda Byram finds out what happens to the 10 million pumpkins Brits dump every year after Halloween. And Briony May Williams investigates why some radishes are hotter than others.

Some fruity favourites from the gang. Do pomegranates make you healthy? How many apples are in a can of cider? Where's all the strawberry juice gone? And why are some fruits hairy?

The gang return with new food facts for 2023. Can lettuce help you sleep? Just how much fibre should we be eating for a healthy bowel? And how does vegan streaky bacon get to look like meat?

An epic culinary journey across Sweden, Norway and Finland, from cod farming, to the best meatballs, and the favourite foods of the happiest people on the planet.

The gang look into the popularity of sour sweets, and why they taste so sharp; the secret to slow-melting ice cream; set versus runny jam; and what puts the 'short' in shortbread

Jimmy Doherty's favourite Asian food trips, from spring rolls in Thailand to turmeric in India. And in Sri Lanka, he cracks the case of why coconuts are so popular in the UK.

A feast of Italian food favourites - from high-end mozzarella to the story of gelato. The saucy secrets behind pasta shapes. And why are so many tinned tomatoes Italian?

At the Shreddies factory, Matt learns how cereals keep their crunch. What's the shelf life of milk and why are some egg yolks more yellow? And the search for the ultimate bacon butty.

d Unwrapped travels the world to explore the industry secrets behind our favourite food Who put the hole in doughnuts, and how much honey is there in a honeycomb? Plus: the truth about ready-to-eat cookie dough, as Food Unwrapped investigates some sweet food mysteries.

The gang roll up their sleeves for some baking-related inside info: from the secret of choc chip cookies to shiny pretzels, where bicarbonate of soda comes from, and the explosive properties of flour!

The gang go behind the scenes with some favourite supermarket giants, exploring some ready meals and food science, the war on waste, and the truth about lookalike brands

A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaweed, jackfruit, grow-your-own gardening tips, and the surprising truth about baby carrots

The team dig deep into food hacks and science secrets for health and well-being as we kick off for 2022 - from chia seeds and gluten-free to the superpowers of watermelon

The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus: a pigs in blankets alternative.

The team take a good look at 'superfoods'. Do pomegranates help with Alzheimer's? Can rosemary increase focus for teens at exam time? Will kefir improve mood? And what about histamines in food?

With Brits spending a whopping billion quid a month on takeouts, Food Unwrapped delivers some fascinating takeaway facts on spring rolls, kebabs and ghee - the flavoursome heart of curry.

What makes British grub special? The team look at Pimm's, apples and porridge, the best vinegar for fish and chips, and the growing influence of spicy jerk seasoning.

Some favourite choc-based investigations. Kate examines dark chocolate's possible health benefits. What makes white chocolate white? And how do they make the gooey bit in After Eights gooey?

As January's diets, workouts and superfoods kick in, the team offer top hacks for smashing health and weight management goals in 2021 - without ditching the tasty treats, from cheese to cake

Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cocktail, Christmas cake that goes the distance, and how to get cranberries inside cheese

Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Plus, could too much kale be a bad thing?

A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy

A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Plus, the inside scoop on fish fingers and ice cream.

A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips

A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles

To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery.

As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health

A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't

Favourite brekkie-based investigations. Jimmy traces the roots of baked beans. Helen investigates the health risks of a bacon butty. And why do we prefer tea in a mug to a disposable cup?

A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg

From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster

Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.

Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish.

Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs across a pond of custard. And is it true that your DNA determines whether you love or hate Marmite?

Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round

Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter

Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel.

What's more fattening: sandwiches, wraps or bagels? What sort of lunches make us sleepy? Dr Helen Lawal investigates the rise in teenagers having fried chicken for lunch. Plus: sushi.

Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets burn fat quicker? And smoked fish: why is it all yellow?

Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. Plus: should we be raising children as vegan? And can Jimmy go vegan for a week?

Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?

Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU

Matt joins KFC on the frontline of the fight against flaccid fries, Kate goes behind the scenes at Deliveroo, and Jimmy investigates the health benefits of a taco

Kate checks out veg and fruit-based alternatives to carbs and meat. Can a booze-free month make Matt look younger? And which foods and drinks are particularly helpful during endurance training?

Is there anything in yuletide spices that gives you Christmas cheer? Should we score our sprouts? Kate checks out a decadent dish from Christmas past: the multi-bird roast. Plus: mince pies.

Kate, Jimmy and Matt revisit some of their favourite investigations. What's the difference between white and dark rum? What's the jelly in a jelly bean? And why do anchovies taste salty?

The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks boost your skin's appearance? Plus: tiger nut milk.

Matt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish?

Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar.

The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial production on an epic scale, and everything from noodles to fortune cookies, soy sauce and garlic

Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose weight? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more.

Should we be stuffing the turkey with chocolate, nuts and mushrooms? Is there silver in cake decorations? Plus: tofurkey, cinnamon and other Christmas food surprises.

The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging

This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef

Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Jimmy learns about avocado-rustling and discovers the secrets of guacamole. And what gives sour beer its tang?

Jimmy, Kate and Matt present favourite investigations. Is MSG as unhealthy as some headlines claim? Why do onions make you cry? Why are there closed pistachio nuts in our packs?

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

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.

The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?

How can you keep your turkey breast juicy? What makes pink champagne pink? How can supermarkets sell lobster for a fiver? Why are Jimmy's chestnuts exploding? Plus: the ultimate gingerbread house.

Are Brazil nuts radioactive? Is coconut oil healthier than other oils? Are crisp flavours real, or artificially created in a lab? Can Matt turn the public on to goat meat? Plus: bell peppers and salt.

Kate wants to know why almond prices have gone nuts. Jimmy investigates dates. And Matt makes a surprising discovery about the origins of haggis.