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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 food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really...
Genre:Documentary
Network:Channel 4

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 N/A and written by N/A, it aired on 5/9/2016. This episode scored 0.8 points higher than the second highest rated, "Avocados, Eggs and Balsamico".

  • Dates, Sausages, Apples
    7.8/105 votes
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    #1 - Dates, Sausages, Apples

    Season 8 Episode 1 - Aired 5/9/2016

    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.

    Director: N/A

    Writer: N/A

  • Avocados, Eggs and Balsamico
    7.0/105 votes
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    #2 - Avocados, Eggs and Balsamico

    Season 2 Episode 7 - Aired 7/22/2013

    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?

    Director: N/A

    Writer: N/A

  • Kebab, Oysters and Gin
    6.8/105 votes
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    #3 - Kebab, Oysters and Gin

    Season 2 Episode 2 - Aired 6/10/2013

    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.

    Director: N/A

    Writer: N/A

  • Beef Stock, Processed Cheese and Corn Flakes
    6.6/105 votes
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    #4 - Beef Stock, Processed Cheese and Corn Flakes

    Season 2 Episode 4 - Aired 7/1/2013

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

    Director: N/A

    Writer: N/A

  • Marmite, Plastic, Custard
    6.6/105 votes
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    #5 - Marmite, Plastic, Custard

    Season 12 Episode 1 - Aired 10/20/2017

    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.

    Director: N/A

    Writer: N/A

  • Orange Squash, Maple Syrup, Biscuits
    6.2/105 votes
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    #6 - Orange Squash, Maple Syrup, Biscuits

    Season 12 Episode 2 - Aired 10/27/2017

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

    Director: N/A

    Writer: N/A

  • Fizzy Sweets, Vitamin D, Mushrooms, Raw Kale
    6.0/105 votes
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    #7 - Fizzy Sweets, Vitamin D, Mushrooms, Raw Kale

    Season 15 Episode 8 - Aired 12/3/2018

    What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D; can mushrooms help? And is raw kale bad for you?

    Director: N/A

    Writer: N/A

  • Coffee Pods, Baby Carrots, Vanilla Ice Cream
    5.6/105 votes
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    #8 - Coffee Pods, Baby Carrots, Vanilla Ice Cream

    Season 13 Episode 5 - Aired 3/12/2018

    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?

    Director: N/A

    Writer: N/A

  • Grapefruit and Probiotics
    NaN/100 votes
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    #9 - Grapefruit and Probiotics

    Season 1 Episode 1 - Aired 9/10/2012

    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.

    Director: N/A

    Writer: N/A

  • Lemons and Ham
    NaN/100 votes
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    #10 - Lemons and Ham

    Season 1 Episode 2 - Aired 9/17/2012

    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.

    Director: N/A

    Writer: N/A

  • Prawns and Mushrooms
    NaN/100 votes
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    #11 - Prawns and Mushrooms

    Season 1 Episode 3 - Aired 9/24/2012

    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.

    Director: N/A

    Writer: N/A

  • Olives and Beer
    NaN/100 votes
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    #12 - Olives and Beer

    Season 1 Episode 4 - Aired 10/1/2012

    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.

    Director: N/A

    Writer: N/A

  • Seafood Sticks and Wine
    NaN/100 votes
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    #13 - Seafood Sticks and Wine

    Season 1 Episode 5 - Aired 10/8/2012

    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?

    Director: N/A

    Writer: N/A

  • Orange Juice and Mayonnaise
    NaN/100 votes
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    #14 - Orange Juice and Mayonnaise

    Season 1 Episode 6 - Aired 10/22/2012

    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.

    Director: N/A

    Writer: N/A

  • Tomatoes and Strawberry Flavour
    NaN/100 votes
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    #15 - Tomatoes and Strawberry Flavour

    Season 1 Episode 7 - Aired 10/29/2012

    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.

    Director: N/A

    Writer: N/A

  • Sausages and Ice-Cream
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    #16 - Sausages and Ice-Cream

    Season 1 Episode 8 - Aired 11/5/2012

    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?

    Director: N/A

    Writer: N/A

  • Mouldy Bread, Chicken Kiev and Apples
    NaN/100 votes
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    #17 - Mouldy Bread, Chicken Kiev and Apples

    Season 2 Episode 1 - Aired 6/3/2013

    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?

    Director: N/A

    Writer: N/A

  • Cashew, Scampi and Salt
    NaN/100 votes
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    #18 - Cashew, Scampi and Salt

    Season 2 Episode 3 - Aired 6/17/2013

    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?

    Director: N/A

    Writer: N/A

  • Caffeine, Gum and Diet Bread
    NaN/100 votes
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    #19 - Caffeine, Gum and Diet Bread

    Season 2 Episode 5 - Aired 7/8/2013

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

    Director: N/A

    Writer: N/A

  • Chillies, Pork and Food Dye
    NaN/100 votes
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    #20 - Chillies, Pork and Food Dye

    Season 2 Episode 6 - Aired 7/15/2013

    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?

    Director: N/A

    Writer: N/A

  • Sardines, Ducks and Pasta
    NaN/100 votes
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    #21 - Sardines, Ducks and Pasta

    Season 2 Episode 8 - Aired 7/29/2013

    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?

    Director: N/A

    Writer: N/A

  • Cheesy Creatures
    NaN/100 votes
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    #22 - Cheesy Creatures

    Season 3 Episode 1 - Aired 1/20/2014

    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

    Director: N/A

    Writer: N/A

  • Cod Wars
    NaN/100 votes
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    #23 - Cod Wars

    Season 3 Episode 2 - Aired 2/3/2014

    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.

    Director: N/A

    Writer: N/A

  • Milking It
    NaN/100 votes
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    #24 - Milking It

    Season 3 Episode 3 - Aired 2/10/2014

    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?

    Director: N/A

    Writer: N/A

  • Caviar Conversation
    NaN/100 votes
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    #25 - Caviar Conversation

    Season 3 Episode 4 - Aired 2/24/2014

    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.

    Director: N/A

    Writer: N/A