Food Unwrapped

Last episode
Food Unwrapped

Jimmy investigates the myth that there is a wasp inside your fresh fig. Kate looks into how energy drinks give you a boost, and Matt finds out why you can't eat kidney beans raw.

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Season 5
Kate is in Romania finding out how cheap red wine is made, and asks if we can really tell the difference between cheap and posh plonk? Jimmy looks into the reasons why many of us are avoiding gluten.
Kate heads to Morocco to uncover the secrets of saffron fraud. Jimmy finds out what pub grub favourite, 'whitebait', actually is - and learns why we can't get it in Latvian supermarkets.
Jimmy is in Bulgaria to find out why rose oil is considered liquid gold. Matt Tebbutt delves into the secret world of baker's yeast to find out what actually gives sourdough bread its twang.
Jimmy is in Greece where he learns that Greek Yoghurt production creates a potentially devastating by-product. Matt asks how can ostrich meat be red when other poultry is white?
Kate is in the Wild West of America at a gigantic cattle ranch to ask whether it makes a difference what our meat eats. Jimmy Doherty is in Italy to discover what makes pine nuts so expensive.
Kate is in Vietnam, taking a close look at coconut oil. Jimmy is puzzled by exactly what goes into a supermarket jar of artichoke hearts. He heads to Italy to visit one of Europe's largest producers.
Jimmy goes to Israel and joins the battle to protect the bell pepper crop from its fiercest predator, the Mediterranean Fruit Fly. Kate is investigating Manuka.
Jimmy is in Seville, looking for the mysterious ingredient that gives marmalade its bitter tang. Kate is investigating sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable - so what fish can we be eating with a clear conscience? Matt meets a man who is trying to turn Britain onto ...
Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into ...
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? 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. In his...
Kate jumps on a plane 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. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned ...
Jimmy goes to Ecuador to investigate the remarkable claims that bananas could one day be used to fight against viruses. Kate is in search a meat substitute that actually tastes like meat.
Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museu...
Jimmy heads to Sicily, where he's surprised to find his final destination isn't the sea, but the high mountains of the interior. Kate's looking at free range hens, and is surprised to learn most chicks on British hen farms have their beaks trimmed at birth. And Matt's in Scotland, investigating Haggis. He makes a surprisin...
Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While...
Jimmy wants to know if prunes can help the Food CIA team stay regular. Matt travels to The Netherlands to meet a Dutch pioneer who may have unlocked the secret to growing vegetables using seawater.
Kate travels to Ghana and discovers that pineapples contain an enzyme that destroys the dead skin cells in your mouth. Jimmy uncovers how they put the bubbles in some of our chocolate bars.
Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge to end the age old dispute of which biscuit is best for dunking?
Kate is in California to ask why there are so many closed pistachios in our packs. Jimmy heads to Ireland to investigate whether traditional rolled oats are better for us than quick-cook porridge.