Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more. Jimmy finds out how shredded wheat's made. Could bananas be used to fight viruses including HIV and influenza? How can you get buff for the beach? Jimmy Doherty finds out what gives piquanté peppers their sweetness. With Kate Quilton, Matt Tebbutt, Jimmy Doherty, Helen Lawal. Is the gold in drinks real gold? You must be a registered user to use the IMDb rating plugin. Plus: are dark rum and white rum made with different ingredients? Jimmy visits Iceland to find out. Jimmy, Kate and Matt present some favourite investigations. Kate investigates the worrying rise in peanut allergies. Food Unwrapped Category: Education/Science/Factual Episode 1 of 5 | Season 8 More4. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Kate asks why Iberico ham is so expensive. Kate wants to know why almond prices have gone nuts. And Matt Tebbutt discovers why popcorn doesn't fill you up. And can artificially inseminating cows make milk easier to digest? And what's bugging Jimmy about red food dye? Favourite investigations. How are the calories counted in diet bread? And how can coffees have lots of flavours when they use just two types of coffee beans? Matt runs across a custard pond. Can caffeine help us burn calories? And Matt gets the skinny on diet champagne. And can Matt turn the public on to goat meat? More episodes. Are Brazil nuts radioactive? Does drinking hot milk help you sleep? Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy. | Food Unwrapped Can high-tech surveillance save our salmon? Outside of presenting Food Unwrapped, Matt’s most notable television role was replacing James Martin on BBC One’s Saturday Kitchen in 2017. Can coffee help you sober up? Plus: why can't you eat supermarket burgers pink? What in nature provides the natural bright blue dye in our sweets? Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas. Favourite brekkie-based investigations. Hostess reveals how those legendary cupcakes get their sweet, creamy centers. Matt gets the inside story on oven bags. I have worked in lab dealing in food technology for many years, there was a lot of vital information omitted ....or not included in that particular episode, I know the process that (in this case cherry's) go through as well as the ingredients and chemical used to achieve the end result, very toxic, one little example... the person interviewed stated the colours used to colour the fruit was "natural" completely false, or that persons definition of natural does not meet the standards or requirements of most first world countries. Why do we have to pay for pistachios that we can't crack open and eat? Food Unwrapped Are ready meals really twice as big as they were in the 1950s? And a basil plant that's half tree. A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Do prunes help you stay regular? TV tonight: will you be watching The Apprentice live final? And could squid and chips replace fish and chips as our national dish? Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. Jimmy discovers something unexpected in fish fingers. A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg, From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster. People also watched. In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. Season 20, Episode 4 Honey. Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. New presenter Kiran Jethwa joins the team as they investigate all things sweet. How do dairy farmers get exactly the right amount of fat in every pint of milk? Jamie: Keep Cooking at Christmas. Matt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the age-old mystery of how to get ketchup out of the bottle smoothly! Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Plus: should we be raising children as vegan? 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? How do the supermarkets get avocados 'ripe and ready'? Plus: chocolate that could be good for you; and the secret ingredient in redbush tea that could help us burn fat. Jimmy investigates dates. Jimmy investigates a looming coconut shortage. Episode 10. i. Sweets. Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. Is MSG as unhealthy as some headlines claim? Why is there calcium in bread? Take a look at the film and television career of Alexander Skarsgård. Should we be stuffing the turkey with chocolate, nuts and mushrooms? Kate Quilton asks if herbal bedtime teas can help you nod off. Kate checks out a space-age high-speed German pickling machine. Kate discovers why some varieties of caviar are so much cheaper than others. Is there a wasp in your fig? Is soup the secret to losing weight? And how much truffle is in truffle oil? Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto, The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products. What exactly is scampi? Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. Some favourite Food Unwrapped investigations. How is wine turned into fortified wine? Jellied eel sales are booming, but where do the eels come from? How do energy drinks give you a boost? What's that white powdery stuff that sometimes forms on chocolate? Why shouldn't we eat raw bean sprouts? Are there wasps in fresh figs? Plus: how do you make ice cubes that aren't cloudy? Why is ostrich meat red? Can booze keep you warm? Can collagen drinks boost your skin's appearance? Could squid and chips replace fish and chips as our national dish? And Matt reveals how glacé cherries are made. How much prawn's in a prawn cracker? Plus vitamin D, and elderflower cordial. Why do onions make you cry? Which fish are fully sustainable? Kate Quilton finds out the safest way of eating oysters. Subtitles. Tune in to Channel 4 at 8.30pm on Monday 26th October to watch this Food Unwrapped special and discover the shocking truth about eating out with allergies. Kate visits Rome to find out what the difference is between gelato and ice cream. Jimmy witnesses remarkable cockle gathering methods. Does a happy chicken lay a tastier egg? He has also appeared on ITV’s Save Money: Good Food, Market Kitchen and The Great British Menu. How fresh is supermarket fish? Matt finds out what makes chocolate white. Kate finds out why rosemary is in so many food products. Health hacks, including a look at ginger, spinach and your 'five-a-day' fruit and veg. 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