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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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8 this season · 171 totals02e01 Mouldy Bread, Chicken Kiev and Apples 2013-06-03 19:30
Mouldy Bread, Chicken Kiev and Apples
The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev.
s02e02 Kebab, Oysters and Gin 2013-06-10 19:30
Kebab, Oysters and Gin
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.
s02e03 Cashew, Scampi and Salt 2013-06-17 19:30
Cashew, Scampi and Salt
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?
s02e04 Beef Stock, Processed Cheese and Corn Flakes 2013-07-01 19:30
Beef Stock, Processed Cheese and Corn Flakes
Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is
s02e05 Caffeine, Gum and Diet Bread 2013-07-08 19:30
Caffeine, Gum and Diet Bread
How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?
s02e06 Chillies, Pork and Food Dye 2013-07-15 19:30
Chillies, Pork and Food Dye
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?
s02e07 Avocados, Eggs and Balsamico 2013-07-22 19:30
Avocados, Eggs and Balsamico
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?
s02e08 Sardines, Ducks and Pasta 2013-07-29 19:30
Sardines, Ducks and Pasta
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?