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The Worst Episodes of Food Unwrapped

Every episode of Food Unwrapped ranked from worst to best. Explore the Worst 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

Worst Episodes Summary

"Grapefruit and Probiotics" is the worst rated episode of "Food Unwrapped". It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 9/10/2012. This episode scored NaN points lower than the second lowest rated, "Lemons and Ham".

  • Grapefruit and Probiotics
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    #1 - 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
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    #2 - 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
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    #3 - 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
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    #4 - 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
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    #5 - 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
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    #6 - 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
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    #7 - 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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    #8 - 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
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    #9 - 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
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    #10 - 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
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    #11 - 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
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    #12 - 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
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    #13 - 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
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    #14 - 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
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    #15 - 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
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    #16 - 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
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    #17 - 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

  • Wasabi Plant
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    #18 - Wasabi Plant

    Season 3 Episode 5 - Aired 3/3/2014

    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.

    Director: N/A

    Writer: N/A

  • Bacon, Mozzarella, Snails
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    #19 - Bacon, Mozzarella, Snails

    Season 4 Episode 1 - Aired 7/14/2014

    Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

    Director: N/A

    Writer: N/A

  • Liquorice, Mushrooms, Beansprouts
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    #20 - Liquorice, Mushrooms, Beansprouts

    Season 4 Episode 2 - Aired 7/21/2014

    Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

    Director: N/A

    Writer: N/A

  • Black Pudding, Watermelons, Rock Candy
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    #21 - Black Pudding, Watermelons, Rock Candy

    Season 4 Episode 3 - Aired 7/28/2014

    Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

    Director: N/A

    Writer: N/A

  • Seaweed and Eels
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    #22 - Seaweed and Eels

    Season 4 Episode 4 - Aired 8/4/2014

    Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

    Director: N/A

    Writer: N/A

  • Onions, Steak, Olives
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    #23 - Onions, Steak, Olives

    Season 4 Episode 5 - Aired 8/11/2014

    Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

    Director: N/A

    Writer: N/A

  • Stout, Watercress, Mustard
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    #24 - Stout, Watercress, Mustard

    Season 4 Episode 6 - Aired 8/18/2014

    Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?

    Director: N/A

    Writer: N/A

  • Tinned Tomatoes, Sweets, Prebiotics
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    #25 - Tinned Tomatoes, Sweets, Prebiotics

    Season 5 Episode 1 - Aired 1/12/2015

    Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? And how do prebiotics work?

    Director: N/A

    Writer: N/A