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The Best Episodes of Food Unwrapped

Every episode of Food Unwrapped ranked from best to worst. Let's dive into the Best Episodes of Food Unwrapped!

The Best Episodes of Food Unwrapped

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...
  1. Background image for Dates, Sausages, Apples
    7.8/10(5 votes)

    #1 - Dates, Sausages, Apples

    S8:E1

    What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who has 250 varieties of apple on his tree.

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    Director:Unknown
    Writer:Unknown
  2. Background image for Marmite, Plastic, Custard
    6.6/10(5 votes)

    #2 - Marmite, Plastic, Custard

    S12:E1

    Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Is it really possible to predict if you'll love or hate Marmite? Matt runs across a custard pond.

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    Director:Unknown
    Writer:Unknown
  3. Background image for Orange Squash, Maple Syrup, Biscuits
    6.2/10(5 votes)

    #3 - Orange Squash, Maple Syrup, Biscuits

    S12:E2

    How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits?

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    Director:Unknown
    Writer:Unknown
  4. Background image for Coffee Pods, Baby Carrots, Vanilla Ice Cream
    5.6/10(5 votes)

    #4 - Coffee Pods, Baby Carrots, Vanilla Ice Cream

    S13:E5

    Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how can coffees have lots of flavours when they use just two types of coffee beans?

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    Director:Unknown
    Writer:Unknown
  5. Background image for Grapefruit and Probiotics
    NaN/10(0 votes)

    #5 - Grapefruit and Probiotics

    S1:E1

    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.

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    Director:Unknown
    Writer:Unknown
  6. Background image for Lemons and Ham
    NaN/10(0 votes)

    #6 - Lemons and Ham

    S1:E2

    Kate 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.

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    Director:Unknown
    Writer:Unknown
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  8. Background image for Prawns and Mushrooms
    NaN/10(0 votes)

    #7 - Prawns and Mushrooms

    S1:E3

    This 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.

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    Director:Unknown
    Writer:Unknown
  9. Background image for Olives and Beer
    NaN/10(0 votes)

    #8 - Olives and Beer

    S1:E4

    This 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.

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    Director:Unknown
    Writer:Unknown
  10. Background image for Seafood Sticks and Wine
    NaN/10(0 votes)

    #9 - Seafood Sticks and Wine

    S1:E5

    The 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?

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    Director:Unknown
    Writer:Unknown
  11. Background image for Orange Juice and Mayonnaise
    NaN/10(0 votes)

    #10 - Orange Juice and Mayonnaise

    S1:E6

    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 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.

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    Director:Unknown
    Writer:Unknown
  12. Background image for Tomatoes and Strawberry Flavour
    NaN/10(0 votes)

    #11 - Tomatoes and Strawberry Flavour

    S1:E7

    Kate 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.

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    Director:Unknown
    Writer:Unknown
  13. Background image for Sausages and Ice-Cream
    NaN/10(0 votes)

    #12 - Sausages and Ice-Cream

    S1:E8

    Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a method that is cheaper and quicker and enables flavours to be tailored more effectively. The Food Standards Agency requires that ice-cream needs to contain milk protein and any kind of fat - vegetable being the one most commonly used. Martin Dickie and James Watt head to Brighton beach with an old-fashioned bicycle adorned with banners saying `Ice Vegetable Oil'. What will the public make of this product?

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    Director:Unknown
    Writer:Unknown
  14. Background image for Mouldy Bread, Chicken Kiev and Apples
    NaN/10(0 votes)

    #13 - Mouldy Bread, Chicken Kiev and Apples

    S2:E1

    The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter?

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    Director:Unknown
    Writer:Unknown
  15. Background image for Kebab, Oysters and Gin
    NaN/10(0 votes)

    #14 - Kebab, Oysters and Gin

    S2:E2

    Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.

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    Director:Unknown
    Writer:Unknown
  16. Background image for Cashew, Scampi and Salt
    NaN/10(0 votes)

    #15 - Cashew, Scampi and Salt

    S2:E3

    The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?

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    Director:Unknown
    Writer:Unknown
  17. Background image for Beef Stock, Processed Cheese and Corn Flakes
    NaN/10(0 votes)

    #16 - Beef Stock, Processed Cheese and Corn Flakes

    S2:E4

    Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.

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    Director:Unknown
    Writer:Unknown
  18. Background image for Caffeine, Gum and Diet Bread
    NaN/10(0 votes)

    #17 - Caffeine, Gum and Diet Bread

    S2:E5

    How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

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    Director:Unknown
    Writer:Unknown
  19. Background image for Chillies, Pork and Food Dye
    NaN/10(0 votes)

    #18 - Chillies, Pork and Food Dye

    S2:E6

    Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

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    Director:Unknown
    Writer:Unknown
  20. Background image for Avocados, Eggs and Balsamico
    NaN/10(0 votes)

    #19 - Avocados, Eggs and Balsamico

    S2:E7

    Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?

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    Director:Unknown
    Writer:Unknown
  21. Background image for Sardines, Ducks and Pasta
    NaN/10(0 votes)

    #20 - Sardines, Ducks and Pasta

    S2:E8

    Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?

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    Director:Unknown
    Writer:Unknown
  22. Background image for Cheesy Creatures
    NaN/10(0 votes)

    #21 - Cheesy Creatures

    S3:E1

    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

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    Director:Unknown
    Writer:Unknown
  23. Background image for Cod Wars
    NaN/10(0 votes)

    #22 - Cod Wars

    S3:E2

    Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are numbered. And Matt Tebbutt discovers why popcorn doesn't fill you up.

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    Director:Unknown
    Writer:Unknown
  24. Background image for Milking It
    NaN/10(0 votes)

    #23 - Milking It

    S3:E3

    Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?

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    Director:Unknown
    Writer:Unknown
  25. Background image for Caviar Conversation
    NaN/10(0 votes)

    #24 - Caviar Conversation

    S3:E4

    Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. And Matt visits a Scottish distillery.

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    Director:Unknown
    Writer:Unknown
  26. Background image for Wasabi Plant
    NaN/10(0 votes)

    #25 - Wasabi Plant

    S3:E5

    Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru.

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    Director:Unknown
    Writer:Unknown

Best Episodes Summary

"Dates, Sausages, Apples" is the best rated episode of "Food Unwrapped". It scored 7.8/10 based on 5 votes. Directed by Unknown and written by Unknown, it aired on 5/9/2016. This episode scored 1.2 points higher than the second highest rated, "Marmite, Plastic, Custard".