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Episode 4
s25e04 · 2025-01-31
Running · GB
Food Unwrapped
Channel 4 Documentary
What it is
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.
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7 this season · 171 totals19e01 Instant Cappuccino, Tinned Tomatoes, Panettone 2021-04-16 19:00
Instant Cappuccino, Tinned Tomatoes, Panettone
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.
s19e02 Onions, Raspberries, Fish & Chip Suppers 2021-04-18 19:00
Onions, Raspberries, Fish & Chip Suppers
Jimmy Doherty is in Thailand asking how the blossom from a banana tree is shaking up fish and chip suppers. Matt Tebbutt visits Spain to find out how the delicate raspberry gets from fields to fridges without turning to mush, and Andi Oliver heads to an onion factory to see how the eye-watering vegetables are peeled on a gigantic scale.
s19e03 Turmeric, Milk Chocolate, Asparagus 2021-04-23 19:00
Turmeric, Milk Chocolate, Asparagus
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.
s19e04 Candy Floss, Crayfish, Brie 2021-04-30 19:00
Candy Floss, Crayfish, Brie
More fascinating food facts from around the world, including the role of candy floss in an astonishing food revolution in the US. Plus: crayfish trapping, and brie.
s19e05 Microplastics, Nettles, Rhubarb & Custard 2021-05-24 19:00
Microplastics, Nettles, Rhubarb & Custard
Jimmy Doherty puts some of the UK's most popular soft drinks under the spotlight, and uncovers the shocking truth about the levels of so-called microplastics some contain. Kate Quilton meets a Devon resident who loves to eat nettles, and Amanda Byram learns why some foods such as rhubarb and custard seem so inseparable.