The BEST episodes of Food Unwrapped season 16
Every episode of Food Unwrapped season 16, ranked from best to worst by thousands of votes from fans of the show. The best episodes of Food Unwrapped season 16!
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.
#1 - Camel Milk, Fresh Pasta, Value Ranges
Season 16 - Episode 4 - Aired 4/8/2019
How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?
#2 - Hen's Eggs, Beer Bubbles, Supermarket Burgers
Season 16 - Episode 3 - Aired 4/1/2019
Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?
#3 - Pizza, Shrimp Shells, Salted Caramel
Season 16 - Episode 2 - Aired 3/25/2019
Kate discovers a potentially life-saving property of shrimp shells. Jimmy finds out the surprising truth about pizza prices. Matt investigates salted caramel.
#4 - Coconut Shortage, Compostable Plastic, the Macaron
Season 16 - Episode 1 - Aired 3/18/2019
Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, and Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.
#5 - Bacon, Fish Fingers, Calcium, New Zealand Lamb
Season 16 - Episode 5 - Aired 4/16/2019
Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?
#6 - Potatoes, Smoked Fish, Carb-Restrictive Diets
Season 16 - Episode 6 - Aired 5/6/2019
Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Helen Lawal asks if carb-restrictive diets burn fat quicker? Matt Tebbutt finds out why smoked fish yellow?