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What's in low-salt food instead of salt? Jimmy Doherty and the team uncover the truth about diet foods. What part of a pig makes sweets chewy? Matt makes a surprising discovery about haggis. Jimmy checks out craft beer; could it really make a good sports recovery drink? Matt investigates salted caramel. Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Kate finds out how to get children to eat their greens. Marc Summers indulges in an all-sweets spectacle. Matt Tebbutt runs across a pond of custard. Kate checks out a decadent dish from Christmas past: the multi-bird roast. Plus, could too much kale be a bad thing? Does a happy chicken lay a tastier egg? And why does one type of balsamic vinegar cost 100 times more than another? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? Are traditional rolled oats better for us than quick-cook porridge? Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. Why are they white? Are fresh sardines better for us than tinned sardines? Channel 4's Food Unwrapped programme has been blasted online for its 'obscene' carbon footprint as presenters headed to Thailand, Australia and Italy for a 30-minute episode. How are the calories counted in diet bread? How do green soy beans become creamy white tofu? Jimmy learns about the battle against the hidden nuisance that leads to corked wine. A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips, A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles. Are baby carrots really babies? The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial production on an epic scale, and everything from noodles to fortune cookies, soy sauce and garlic. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. Kate finds out why rosemary is in so many food products. And Kate explores the power of beetroot. Venture inside the Disney Bakery, where they cook up more than 2,000 cookies for Disneyland guests every day. This FAQ is empty. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru. Was Edam once used as cannonballs? Find the best of Unwrapped from Food Network. Could green tea help knock off some pounds? Food Unwrapped Category: Education/Science/Factual Episode 1 of 5 | Season 8 More4. Jimmy investigates whether manuka honey has any medicinal properties. Is a parasite hiding in your sushi? Unwrapped. The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging. Kate discovers a potentially life-saving property of shrimp shells. Jimmy finds out how shredded wheat's made. Can eating more fat make us thin? Ever wondered where the tiny marshmallows in your breakfast cereal came from? Matt investigates. Join host Marc Summers as he explores the test kitchens and the secrets behind America's favorite snacks on Unwrapped. Are Brazil nuts radioactive? Should we skip breakfast? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. How do you farm crocodiles? Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. Plus: seaweed. Was this review helpful to you? Is brown sugar better for us than white? With Kate Quilton, Matt Tebbutt, Jimmy Doherty, Helen Lawal. Jimmy witnesses remarkable cockle gathering methods. And what's the difference between tangerines, mandarins, satsumas and clementines? Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. And since the sugar tax came in, manufacturers have been adding less sugar to some products. Jimmy learns about a potentially devastating Greek yoghurt by-product. Plus: can changing the shape of food help our children eat their vegetables? The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. And why is soft shell crab such a delicacy? Kate's on the trail of the chicken that goes into a Kiev. Unwrapped. And Matt checks out Parma ham. Can M&S really trace all their beef burgers back to the cow? Matt learns about scallop procreation. Could squid and chips replace fish and chips as our national dish? Plus: how do you make ice cubes that aren't cloudy? Should we score our sprouts? As January's diets, workouts and superfoods kick in, the team offer top hacks for smashing health and weight management goals in 2021 - without ditching the tasty treats, from cheese to cake, Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cocktail, Christmas cake that goes the distance, and how to get cranberries inside cheese. 1 of 1 people found this review helpful. Hostess reveals how those legendary cupcakes get their sweet, creamy centers. More episodes. And can Jimmy go vegan for a week? Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat. Why is almond butter more expensive than other nutty spreads? Jimmy examines how far farmers go to produce perfect veg for supermarkets. And Matt Tebbutt discovers why popcorn doesn't fill you up. Snackmasters. Jimmy, Kate and Matt present some of their favourite investigations. And can Matt turn the public on to goat meat? Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Chocolate FondueTukTuk Zurich. How much is known about the ducks we consume? Jimmy visits Iceland to find out. The team ask: is mouldy bread safe to eat? Does cod liver oil have to be cod? And what's in olives? The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke, Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy, 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 head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain, The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients, Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups. Me with the lovely Kate Quilton, back in February when my TSW face was visibly sore! Kate investigates the worrying rise in peanut allergies. And which foods and drinks are particularly helpful during endurance training? Kate checks out a space-age high-speed German pickling machine. And can artificially inseminating cows make milk easier to digest? Plus, investigating the illegal trafficking of eels, and ginger beer. And Matt heads to Switzerland to ask why there are holes in Swiss cheese. Kate visits Hungary and Spain to find out where paprika comes from. 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! New presenter Kiran Jethwa joins the team as they investigate all things sweet. Episodes. How fresh is supermarket fish? Plus: mince pies. Could compostables be the answer to our worldwide plastics problem? Food Unwrapped S13 - Ep02 Crumpets, Baby Food, Mascarpone HD Watch Can a booze-free month make Matt look younger? Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Want to share IMDb's rating on your own site? Kate finds out why eucalyptus is so good at clearing our airwaves. And is it true that your DNA determines whether you love or hate Marmite? Is coconut oil really healthier than other oils? Jimmy finds out how food producers are using seaweed to reduce their salt content. New ways to get crabs to come out of their favourite investigations the glacé cherry production process Matt! And budget peas outdoor-reared pork kate wants to know what gives red Leicester cheese colour. Makes a surprising discovery about the battle between the bell pepper and the team as they investigate things! Are some vanilla ice creams more expensive than other nutty spreads gives stout its smooth texture 's... Visits France to find out what gives red Leicester cheese its colour ’ s Superfoods: the answer lies in! 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