Episode Guides

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

About the Show

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

  • Food Unwrapped

    Series 5 Episode 1

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

  • Food Unwrapped Diet Special

    Food Unwrapped Diet Special

    Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some pounds? Is soup the secret to losing weight? And can beetroot improve your physical performance?

  • Food Unwrapped's Christmas Dinner

    Food Unwrapped's Christmas Dinner

    Why is farmed salmon pink? Can you grow a chicken as big as a turkey? Is the gold in drinks real gold? Can you eat frankincense? How do they make wafer-thin after-dinner mints?

  • Series 4 Episode 6

    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?

  • Series 4 Episode 5

    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?

  • Series 4 Episode 4

    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?

  • Series 4 Episode 3

    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 is made.

  • Series 4 Episode 2

    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?

  • Series 4 Episode 1

    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.

  • Food Unwrapped Easter Special

    Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce.

  • Food Unwrapped

    Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode.

  • Series 3 Episode 5

    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.

  • Series 3 Episode 4

    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.

  • Series 3 Episode 3

    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?

  • Series 3 Episode 2

    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.

  • Series 3 Episode 1

    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

  • Food Unwrapped Diet Special

    A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work.

  • Food Unwrapped's Christmas Dinner

    Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Do the bubbles in Champagne really make it go to your head faster? And why do children hate sprouts?

  • Food Unwrapped

    Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

  • Food Unwrapped

    In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions

  • Series 2 Episode 8

    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?

  • Series 2 Episode 7

    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?

  • Series 2 Episode 6

    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?

  • Series 2 Episode 5

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

  • Series 2 Episode 4

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

  • Series 2 Episode 3

    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?

  • Series 2 Episode 2

    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.

  • Series 2 Episode 1

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

  • Series 1 Episode 8

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

  • Series 1 Episode 7

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

  • Series 1 Episode 6

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

  • Series 1 Episode 5

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

  • Series 1 Episode 4

    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

  • Series 1 Episode 3

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

  • Series 1 Episode 2

    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.

  • Series 1 Episode 1

    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.

Food Unwrapped synopsis

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

Episode Guide >

Watch on 4oD

33 Episodes

Next on TV

Food Unwrapped's Christmas Dinner

Why is farmed salmon pink? Can you grow a chicken as big as a turkey? Is the gold in drinks real gold? Can you eat frankincense? How do they make wafer-thin…

Channel 4 9pm Mon 22 Dec

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