The BEST Episodes of Food Unwrapped

Every episode ever - ranked by fan votes!

Last Updated: Sep 18, 2020

Network: Channel 4

The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.

Revisited: Pinenuts, Pies and Beef

#1 - Revisited: Pinenuts, Pies and Beef

Season 6 - Episode 11 - Aired Nov 23, 2015

The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?

star 8.75
8 votes
Bananas, Plant Meat, Crisps

#2 - Bananas, Plant Meat, Crisps

Season 7 - Episode 3 - Aired Apr 8, 2016

Jimmy visits Ecuador, the largest banana exporter in the world, to investigate remarkable claims that the banana could one day be used in the fight against a number of viruses including HIV and influenza. Kate goes in search of the food industry's Holy Grail: a meat substitute that actually tastes of meat. Scientists in the Netherlands have developed a product called 'plant meat', but does it taste like the real thing? Can these vegetarian steaks, chicken pieces and sausage rolls fool the taste buds of three meat-loving barbecue chefs? What are those green bits you find on some crisps, and are they safe to eat? To find out, Matt visits one of Britain's largest crisp manufacturers, where he sees the high-tech machinery employed to weed out the green ones before they hit our crisp packets.

star 8.55
42 votes
Pineapples, Chocolate, Mussels

#3 - Pineapples, Chocolate, Mussels

Season 6 - Episode 7 - Aired Oct 12, 2015

Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?

star 8.51
45 votes
Walnuts, Sour Sweets, Hazy Beers

#4 - Walnuts, Sour Sweets, Hazy Beers

Season 18 - Episode 2 - Aired Mar 2, 2020

Helen Lawal searches for the secret to perfectly shelled walnuts in California, while Matt Tebbutt hopes to discover what makes sweets sour. Andi Oliver investigates how the cloud gets into the hazy beers that are so trendy currently.

star 8.40
5 votes
Tofu, Ready Meals, Milk

#5 - Tofu, Ready Meals, Milk

Season 7 - Episode 2 - Aired Apr 1, 2016

Kate Quilton heads to Japan on the trail of tofu, wondering how green soy beans are turned into something so white and creamy. Jimmy Doherty investigates reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood and discovers whether bigger plate sizes could also be causing people to eat more. Plus, in Wales, Matt Tebbutt looks into a new kind of milk, which it is claimed is easier to digest.

star 8.38
50 votes
Sweet Piquante Peppers, The Plastic Crisis, Yoghurt

#6 - Sweet Piquante Peppers, The Plastic Crisis, Yoghurt

Season 14 - Episode 1 - Aired Jun 11, 2018

Jimmy Doherty, Kate Quilton and Matt Tebbutt unveil more secrets about the world of mass-produced food. Jimmy heads to South Africa on the trail of sweet piquante peppers and discovers a curious case that allow companies to effectively own a fruit or vegetable, while Kate looks into Britain's plastic crisis and discovers one type of very common food packaging that can't be recycled. Matt is in Germany to investigate a new type of yoghurt that claims to be full of fibre, but doesn't have any bits in it.

star 8.33
6 votes
Vitamin D, Wagu Beef, Swiss Cheese

#7 - Vitamin D, Wagu Beef, Swiss Cheese

Season 6 - Episode 2 - Aired Sep 7, 2015

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.

star 8.27
48 votes
Coconut Oil, Artichokes, Absinthe

#8 - Coconut Oil, Artichokes, Absinthe

Season 8 - Episode 5 - Aired Jun 6, 2016

Kate Quilton learns how coconut oil is extracted in Vietnam before heading to the English seaside, where she commandeers a mobile chip van to find out which oil is the healthiest. Jimmy Doherty is in Italy to find out what goes into a supermarket jar of artichoke hearts, while Matt Tebbutt discovers whether absinthe can really lead to hallucinations and madness.

star 8.27
52 votes
Cheesy Creatures

#9 - Cheesy Creatures

Season 3 - Episode 1 - Aired Jan 20, 2014

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 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 how vanilla extract is produced.

star 8.26
19 votes
Drinking Coffee, Kombucha, Beef Steak

#10 - Drinking Coffee, Kombucha, Beef Steak

Season 14 - Episode 6 - Aired Jul 16, 2018

Jimmy Doherty investigates the popular belief that coffee can sober people up and also looks into new research linking consumption of the beverage and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates trendy new drink kombucha, while Matt Tebbutt examines why supermarket labels don't say which cut of beef thin-cut steaks come from.

star 8.25
8 votes
Baguettes, Mozzarella, Mushy Peas

#11 - Baguettes, Mozzarella, Mushy Peas

Season 18 - Episode 1 - Aired Feb 24, 2020

Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.

star 8.25
4 votes
Oysters, Ketchup, Eggs

#12 - Oysters, Ketchup, Eggs

Season 18 - Episode 3 - Aired Mar 9, 2020

Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs.

star 8.25
4 votes
Liquorice, Mushrooms, Beansprouts

#13 - Liquorice, Mushrooms, Beansprouts

Season 4 - Episode 2 - Aired Jul 21, 2014

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?

star 8.22
18 votes
Black Pudding, Watermelons, Rock Candy

#14 - Black Pudding, Watermelons, Rock Candy

Season 4 - Episode 3 - Aired Jul 28, 2014

Jimmy finds himself being inspired by one of an old favourite, black pudding, to learn about the properties of blood, and how it is being increasingly used in gastronomy. Kate finds out more about a city of greenhouses in the Andalusian desert where millions of watermelons are grown every year.

star 8.18
17 votes
Ice Cream, Olive Oil, Airline Food

#15 - Ice Cream, Olive Oil, Airline Food

Season 13 - Episode 1 - Aired Feb 12, 2018

Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive trees in southern Italy. And Matt finds out why Bloody Marys are so popular on planes - and why airline food tastes very different at ground level.

star 8.06
16 votes
Revisited: Supermarket Fish and Cheese

#16 - Revisited: Supermarket Fish and Cheese

Season 5 - Episode 13 - Aired May 25, 2015

How fresh is supermarket fish, Is cheese always off-limits if you want to lose weight.

star 8.00
7 votes
Crabs, Greens, Gummy Sweets

#17 - Crabs, Greens, Gummy Sweets

Season 6 - Episode 9 - Aired Oct 26, 2015

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.

star 8.00
18 votes
Revisited: Greek Yoghurt, Red Leicester, Ostrich

#18 - Revisited: Greek Yoghurt, Red Leicester, Ostrich

Season 6 - Episode 12 - Aired Feb 19, 2016

Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat

star 8.00
4 votes
Revisited: Sourdough, Rose Oil, Beetroot

#19 - Revisited: Sourdough, Rose Oil, Beetroot

Season 6 - Episode 13 - Aired Feb 26, 2016

The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.

star 8.00
6 votes
Chocolate, Bedtime Teas, Edam Cheese

#20 - Chocolate, Bedtime Teas, Edam Cheese

Season 13 - Episode 6 - Aired Mar 19, 2018

Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help people to sleep, while Matt Tebbutt is in the Netherlands to discover if balls of Edam really were once used as emergency cannonballs. Last in the series.

star 8.00
6 votes
London Dry Gin, Macadamia Nuts, Double Dipping

#21 - London Dry Gin, Macadamia Nuts, Double Dipping

Season 14 - Episode 2 - Aired Jun 18, 2018

Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate Quilton heads to tropical Hawaii to find out why macadamia nuts aren't sold in their shells. She ropes in some Hawaiian muscle in the Big Island shipyards to help crack the case. At a Food Unwrapped party, Matt Tebbutt grosses out the crew with his notorious habit of double dipping: going back for a second dip in a communal salsa with a tortilla chip that's already been in his mouth. In a laboratory, Matt investigates what germs he may be transferring to the dips, and whether he needs to change his mucky ways.

star 8.00
7 votes
Poppy Seeds, Cooking Oil, Ancient Grain Bread

#22 - Poppy Seeds, Cooking Oil, Ancient Grain Bread

Season 15 - Episode 1 - Aired Oct 8, 2018

Jimmy Doherty finds out if eating too many poppy seeds could make him fail a drugs test. Kate Quilton learns the consequences of tipping your waste cooking oil down the drain. And Matt Tebbutt has a Sicilian bake-off with increasingly popular ancient grain bread.

star 8.00
6 votes
Favourites: Squid and Chips, Kangaroo Meat, Pesto

#23 - Favourites: Squid and Chips, Kangaroo Meat, Pesto

Season 17 - Episode 3 - Aired Sep 23, 2019

Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto.

star 8.00
6 votes
Parmesan, Paprika, Hard-Boiled Eggs

#24 - Parmesan, Paprika, Hard-Boiled Eggs

Season 9 - Episode 7 - Aired Nov 11, 2016

In Italy, Jimmy looks into why Parmesan costs up to twice as much as supermarket Cheddar. Kate's been puzzling over paprika and travels to Hungary and Spain to find out exactly where it comes from. And Matt looks at hard-boiled eggs - it can be fiddly enough getting the shell off in the comfort of your own kitchen, so how do the big players manage it now that hard-boiled eggs are popping up everywhere in supermarkets?

star 7.92
24 votes
Chillies, Pork and Food Dye

#25 - Chillies, Pork and Food Dye

Season 2 - Episode 6 - Aired Jul 15, 2013

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? Kate's in Mozambique, home to the peri peri chilli, one of the most popular peppers in the world. Chilli sauce is fiery, but what creates that burning sensation and can it harm you? To find out, Jimmy eats one of the hottest chilli burgers in the world. His brain says serious damage is being done, but Jimmy asks a doctor if there are any physical effects. What makes chorizo red, and what is food additive E120, which is on the label? Jimmy finds out that a bug is responsible and visits Lanzarote, where he meets a farmer with some very unusual livestock. And presumably pork is either free-range or not, but is it really that simple?

star 7.88
17 votes