Food Unwrapped - Season 13
Season 13
Episodes
Ice Cream, Olive Oil, Airline Food
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.
Crumpets, Baby Food, Mascarpone
Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is introduced to a brand new machine that preserves food by using pressure instead of heat. And, in Italy, Matt finds out why mascarpone is more expensive than other soft cheeses.
Cereal, Lard and Apple Juice
Food Unwrapped reveals more secrets about the food we eat. Jimmy Doherty finds out how shredded wheat is made. Matt Tebbutt is surprised to learn that the bad boy of British baking, lard, can actually be a healthier choice than butter. And, in Poland, Dr Helen Lawal learns the trick to concentrating apple juice.
Lager, Shaped Vegetables, Blueberries
Jimmy Doherty visits Europe's biggest brewery as he hunts for the mother of all lagers. Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food can really help our children eat their vegetables. And Matt Tebbutt visits Poland to find out why our blueberries are coated in a strange cloudy wax.
Coffee Pods, Baby Carrots, Vanilla Ice Cream
Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of coffee beans. In the Netherlands, Matt Tebbutt finds out if baby carrots are really babies. In France, at the HQ of one of the world's biggest luxury ice cream brands, Kate Quilton asks why some vanilla ice creams are more expensive than others. And, in Tanzania, Dr Helen Lawal sees the incredible lengths that vanilla farmers must go to.
Chocolate, Bedtime Teas, Edam Cheese
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.
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