Food Unwrapped TX: 18 Aug 2014, Week 34


Food enthusiasts Jimmy Doherty, Kate Quilton and Matt Tebbutt present the food and science series that travels the world to learn more about the produce we eat.

Series 4: Episode 6 - Monday 18 August, 8:30pm, Channel 4

This week Jimmy wants to know what gives stout its signature smooth texture. He heads to Ireland to take a peek behind the scenes of Dublin most-famed institution where he learns that the key ingredient is nitrogen. But how does a gas make something creamy?

Kate’s on the trail of the ultimate superfood. We all want to make healthy choices but when it comes to fruit and veg, do we really know what’s pick of the bunch? One of these nutritional stars is watercress. But why don’t we know much about it?

Meanwhile, Matt discovers more about the only English spice – mustard. Why is English mustard hot while the Dijon variety is comparatively cool? He visits a leading factory to finds out how these table sauce staples are made.

Series 4: Episode 5 - Monday 11 August, 8:30pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe to uncover amazing facts about the food we eat.

Matt knows his onions and wants to know how it’s possible for British onions to be sold in supermarkets all year round. The answer lies not in our soils, but remarkably in a disused aircraft hanger!

Is pricey aged steak worth the wait? Jimmy visits a top butcher to find out how aged beef is produced and whether it’s possible to save money by mature-aging your own steaks at home.

Kate is intrigued about what goes into a stuffed olive. She heads to Greece, where nearly every dish comes with an olive on top. There she discovers that the filling in pimento olives is not just red pepper as we know it, but also contains another ingredient with a potentially surprising origin – our old friend, seaweed.

Series 4: Episode 4 - Monday 4 August, 8:30pm, Channel 4

Everyone is interested in lowering the amount of salt in their food, but how on earth do you make something ‘low-salt’? This week Jimmy finds out how some food makers are using a remarkable natural substitute to reduce their salt content….Seaweed!

Once a traditional East London favourite, jellied eels are nationwide and sales are booming. Where do the eels that make this dish come from? Kate learns about the extraordinary journey that the eels make across the Atlantic Ocean to end up in our rivers.

Matt discovers that tonic water glows under ultraviolet light. He dons his lab coat to find out more about just what it is that gives a G&T its bizarre luminescence.

Series 4: Episode 3 - Monday 28 July, 8:30pm, Channel 4

This week Jimmy is learning about the amazing properties of blood and discovers why it’s crucial as the main ingredient of his old favourite, black pudding. He also learns how blood is no longer limited to the fry up, but is becoming trendy in gastronomy. Could much-loved desserts like pavlova be made from no-egg blood meringues?

Kate’s investigating how it’s possible to grow juicy watermelons in one of the driest spots in Europe. She discovers an enormous city of greenhouses in the Andalusian dessert where millions of melons are grown. But where does all the water needed to grow such vast harvests come from?

Matt wants to know how they get the letters in the middle of a stick of rock. He visits a confectioner in Bridlington where they’ve been making the seaside classic using a technique perfected for over a century.

Series 4: Episode 2 - Monday 21 July, 8:30pm, Channel 4

This week, 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.

The mushrooms found in shops come in many shapes and varieties but Jimmy wants to know what makes them grow. He finds that some of our favourite fungi don’t come from woodlands, or even outdoors. Expert mushroom producers show him the techniques needed to make it autumn all year round.

Plus, Matt uncovers the nasty bacteria potentially lurking in raw beansprouts. He’s astounded to discover that consuming his favourite East Asian vegetable raw could be as risky as eating some oysters, so heads to a factory in Northern Ireland to find out how some bean sprouts can be labelled ‘ready-to-eat’.

Series 4: Episode 1 - Monday 14th July, 8:30pm, Channel 4

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day.

Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in? In the Campania region, she learns the ancient techniques used to produce the cheese.

And snails are served as a delicacy in French restaurants, but Matt asks: can you snack on the snails in your garden? He finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Easter Special, Easter Monday 21 April, 8:00pm, Channel 4

The food and science series that explores the world of cuisine is back for an Easter special. Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover remarkable industry secrets about the nation’s favourite springtime produce.

Chocoholic Kate heads on a pilgrimage to a cocoa farm in Ghana to find out if dark chocolate might be good for us. Is there any scientific truth behind the widespread belief that chemicals in the nation’s favourite treat have health benefits?

Meanwhile, Jimmy investigates why rabbit is stocked in supermarkets on the continent, but not in the UK. Does our association with keeping pet bunnies dampen demand from British shoppers? Food Unwrapped gets rare access to a rabbit farm in Spain to learn more about the industry.

Elsewhere, Matt goes on a real life egg hunt to find out more about double yolks. But with 1.5 million hens eggs produced every day at just one UK farm, he may need to use some special techniques to find the rare ‘double-yolkers’.

Also in the programme, Jimmy heads to Hampshire and discovers that the tender spring lamb served at Easter may be older than you think. Plus Kate ventures into the world of daffodil farming and finds out how these brightly coloured flowers could hold the key to treating Alzheimer’s disease.

Producers/Directors: Dan Gilbert, Claire Egerton- Jones, Dave Mackay, Jessica Parrish
Series Producer
: Hannah Lamb
Executive Producer
: Simon Knight

Series 3: Episode 5, Monday 3 March, 8:30pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to uncover what's really in the food we eat.

This week Jimmy gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is.

How can asparagus be grown all year round in one of the driest places on earth – The Ica Valley in Peru? Kate’s heads there to find out.

Plus Matt travels to a secret location to track down wasabi plants grown in the UK, and stings his nostrils in the process!

Series 3: Episode 4, Monday 24 February, 8:30pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to lift the lid on what's really in the food we eat.

This week Jimmy investigates whether Manuka honey has any medicinal properties.

Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag.

Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Episode 3, Monday 10 February, 8:30pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to uncover what's really in the food we eat.

This week Kate’s in France, finding out whether a glass of red wine a day really does keep the doctor away.

Venison is traditionally the meat of kings. This lean, healthy meat has become hugely popular over the last decade. Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves.

Plus Matt’s lifting the lid on skimmed milk. Whole, semi skimmed, skimmed – we can pick and choose the milk that’s right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?

Series 3: Episode 2, Monday 3 February, 8:30pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to lift the lid on what's really in the food we eat.

This week, Jimmy finds out whether we should be eating cod or not and asks whether there’s enough in the sea to go round. He takes a trip to Iceland to discover why they supply most of the cod in our supermarkets instead of British Cod – Is Iceland’s Cod better?

Kate investigates why, unlike other popular fruits, most British supermarkets only stock one variety of banana and heads to Malaysia to learn about a disease that could mean the end of the country’s favourite fruit.

Plus, Matt discovers the methods used to make popcorn and discovers why eating bucketloads of popcorn can sometimes not satisfy your appetite – meaning you end up eating more than you should.

Series 3: Episode 1, Monday 20 January, 8:30pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbut return with a new series of the food and science series that travels the world to lift the lid on what's really in the food we eat.

In the first episode, 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.

Matt meets with a team of researchers to examine why re-heating rice can make you ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Meanwhile, Kate heads to Malaysia to find out how vanilla is grown and learns more about how vanilla extract is produced.

Christmas Special, Monday 23 December, 8pm, Channel 4

Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what's really in the food we eat. The team are back with a Christmas Special, to unearth the secrets behind our festive fare.

Jimmy, Kate and Matt investigate the potential dangers in our Christmas kitchen and unearth some fascinating facts about the food we put on our dishes. Brussel sprouts are a Christmas dinner staple, but why do children hate them? At Christmas time wine is often swapped for a celebratory glass of fizz, but do the bubbles in bubbly really go to our heads? Up and down the country millions tuck into a turkey on Christmas Day, but should we be swapping this popular bird for one of Santa’s troupe – reindeer?

For many people a Christmas dinner isn’t complete without a roast turkey on the table. At this time of year over 10 million turkeys are heading towards the oven. Jimmy investigates the safest way to cook a turkey – can they ever be cooked from frozen and why do they need to be cooked so carefully?

On Christmas Eve it’s traditional for children to leave out a snack for Father Christmas and a carrot for his reindeer. But do reindeer actually eat carrots? Kate is off to Lapland to find out, meeting the reindeer being bred to end up on shop’s shelves.

Do the bubbles in Champagne go to your head and make you feel tipsy sooner than other tipples? Matt has kindly offered to check it out and reveal the serious science behind the bubbly. Kate’s also on a mission to find out what’s in the suet in your Christmas pud and Jimmy wants to know why kids hate Brussel sprouts – and if food scientists can come up with a solution.

Past TX Information

22 Apr 2018, 03:25
  • R
  • S
  • HD

Related Links


Login to view contacts


Register for Press Access