Food UnwrappedSeries 1

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The team explore food myths from a neutral point of view, culminating in a summary based on scientific research.

Where to Watch Food Unwrapped • Series 1

8 Episodes

Grapefruit and Probiotics
E1
Grapefruit and ProbioticsKate 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.
Lemons and Ham
E2
Lemons and HamKate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.
Prawns and Mushrooms
E3
Prawns and MushroomsThis episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups. Kate flies to Thailand - the world's biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.
Olives and Beer
E4
Olives and BeerThis episode explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients. Matt travels to South Africa to visit one of the country's largest olive orchards in the Western Cape, where he discovers that black olives are just riper green olives, but that both need a year's soaking in brine to make them edible. In Spain, Kate is shown how mass production factories make super black olives found in pizza and salads. And Matt heads to a small brewery near Belfast to discover if it really is just water, hops, barley and wheat in beer.
Seafood Sticks and Wine
E5
Seafood Sticks and WineThe team head to Thailand to find out what seafood goes into seafood sticks, and then discover how some British wine is really made... in Spain. In a seafood stick factory in Thailand Kate sees some incredible production techniques and giant frozen blocks of fish called surimi. Confusingly, there are two types of domestically produced wines: British and English. British wine is much cheaper, so what's the difference?
Orange Juice and Mayonnaise
E6
Orange Juice and MayonnaiseKate 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 then travel around the UK to find out what is used to replace the fat in low-fat mayonnaise, and discover it's a bacteria that usually grows on rotting cabbages.
Tomatoes and Strawberry Flavour
E7
Tomatoes and Strawberry FlavourKate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.
Sausages and Ice-Cream
E8
Sausages and Ice-CreamA look at Dairy Ice Cream, which has to contain dairy products, and others which can contain any fat from any source. It also looks at the difference between smoking food with actual smoke and other foods which are termed smoked flavored.