More episodes. Plus: can carb-restrictive diets burn fat quicker? What is the liquid that mozzarella balls are bobbing in? Jimmy, Kate and Matt want to know which ones actually work. Food Unwrapped Category: Education/Science/Factual. Or just get a good night's sleep? And can a Dutch pioneer grow veg using sea water? And can beetroot improve your physical performance? People also watched. Kate wants to know why almond prices have gone nuts. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. 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, The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products. What is 'Rosemary Extract' and Why is it in Everything? I’ll be sharing the link to watch it back afterwards if you miss it. Why are Jimmy's chestnuts exploding? Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast. And why is English mustard hot while the Dijon variety is relatively cool? Kate's on the trail of the ultimate superfood. And Kate's mission to give up added sugar reveals some shocking truths. Food Unwrapped Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to lift the lid on what's really in the food we eat. Title: How can there be so many tomatoes in a tomato ketchup bottle? Jimmy heads to Paris to find out why baguettes go stale so fast. How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. Jimmy Doherty visits Europe's biggest brewery. What exactly is skyr? And what's in olives? Food Unwrapped S13 - Ep02 Crumpets, Baby Food, Mascarpone HD Watch Matt investigates salted caramel. Is coconut oil really healthier than other oils? How wild is wild boar? Can hot chillies injure you? Plus: the ultimate gingerbread house. Valentine's Unwrapped. Soul stars Jamie Foxx and Tina Fey share how they contributed to each other's voice performances. Plus: seaweed. Kate Quilton. Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. And drink full-fat milk? Why are there holes in Swiss cheese? Plus: ancient grain bread. Kate checks out a space-age high-speed German pickling machine. And how are gummy sweets made? Matt visits an extraordinary underwater basil farm as he investigates pesto. And Matt visits a Scottish distillery. The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Can eating more fat make us thin? To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Plus vitamin D, and elderflower cordial. Home. And Matt looks at mass-produced boiled eggs. A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy. Episode guide, trailer, review, preview, cast list and where to stream it on demand, on catch up and download. Are ready meals really twice as big as they were in the 1950s? Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. And why do toasted marshmallows go crispy and melty at the same time? Favourite investigations. Kate tackles pink pork; is it safe to eat? Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. And can Matt turn the public on to goat meat? How are crisp flavours made? The team examine recent trends and scientific advances in weight loss. Jimmy, Kate and Matt present some more of their favourite investigations. And can artificially inseminating cows make milk easier to digest? And a basil plant that's half tree. Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. Can eating too many poppy seeds make you fail a drugs test? Jellied eel sales are booming, but where do the eels come from? First shown: Tue 7 Jan 2020 | 47 mins. 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. Why is there jelly in our pork pies and how does it get there? And Matt gets the skinny on diet champagne. Sat 19 Dec 3:10am-3:40am (30 minutes) Starts in 24 minutes. Kate discovers how the way that you drink tea can affect its taste. And can bedtime teas really help us sleep? Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made. Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. And what lives inside every sourdough loaf? Chocolate FondueTukTuk Zurich. Why is almond butter more expensive than other nutty spreads? Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics. With Kate Quilton, Matt Tebbutt, Jimmy Doherty, Helen Lawal. Why's maple syrup so expensive? Could daffodils help treat Alzheimer's disease? Why is rose oil considered liquid gold in Bulgaria? Kate visits a very colourful jelly bean factory. Jimmy visits a huge factory to find out. Food Secrets. Matt visits an extraordinary underwater basil farm as he investigates pesto. And are the British public up for goat meat? Can booze keep you warm? Favourite investigations. Plus: the trouble with draught Prosecco. Jimmy, Kate and Matt revisit missions from their casebook. Food Secrets. And why do anchovies taste salty? Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. Matt Tebbutt runs across a pond of custard. Kate discovers why some varieties of caviar are so much cheaper than others. Dr Helen Lawal investigates the rise in teenagers having fried chicken for lunch. Plus: muesli. More episodes. Can collagen drinks boost your skin's appearance? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round, Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter. What exactly is whitebait? Matt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the age-old mystery of how to get ketchup out of the bottle smoothly! Kate wants to know how supermarkets can sell wagyu beef, cheaply. Why is farmed salmon pink? Jimmy checks out craft beer; could it really make a good sports recovery drink? And how much truffle is in truffle oil? The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke, Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy, Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is, The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain, The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients, Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. Why is maple syrup so expensive? A new very pointless, unfunny YouTube video venture where I "unbox" everybody's favorite thing, food! Jimmy, Kate and Matt present favourite investigations. And why can't you put papaya in jelly? Plus: pork scratchings. Kate learns the consequences of tipping cooking oil down the drain. Are dried strawberries in cereal real strawberries? Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Why doesn't halloumi melt? And how do you get corn off the cob? I have worked in lab dealing in food technology for many years, there was a lot of vital information omitted ....or not included in that particular episode, I know the process that (in this case cherry's) go through as well as the ingredients and chemical used to achieve the end result, very toxic, one little example... the person interviewed stated the colours used to colour the fruit was "natural" completely false, or that persons definition of natural does not meet the standards or requirements of most first world countries. How is wine turned into fortified wine? People also watched. The team present some of their favourite investigations. View production, box office, & company info. How do you milk a camel? And why does tonic water glow in UV light? Can you eat any old seaweed? Keep track of everything you watch; tell your friends. How do the supermarkets get avocados 'ripe and ready'? And why is soft shell crab such a delicacy? Jimmy Doherty finds out. And should we buy supermarkets' standard products or value ones? This FAQ is empty. Can you eat frankincense? And what gives sour beer its tang? And Matt Tebbutt learns about the amazing ingredient in every bottle of gin. How do you stop carp tasting of mud? Should we score our sprouts? Outside of presenting Food Unwrapped, Matt’s most notable television role was replacing James Martin on BBC One’s Saturday Kitchen in 2017. Kate discovers how scientists are using pineapple enzymes to help burns victims. And why do children hate sprouts? And rice cakes are made from brown rice. And why do mints make your mouth cold? Jimmy's on the trail of a surprising food fraud: oregano. Is MSG as unhealthy as some headlines claim? Food Unwrapped Category: Education/Science/Factual. Why are there closed pistachio nuts in our packs? Matt investigates. Health hacks, including a look at ginger, spinach and your 'five-a-day' fruit and veg. 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