Food Unwrapped - Season 19
Season 19
Episodes
Instant Cappuccino, Tinned Tomatoes, Panettone
Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos get their froth. Matt Tebbutt is in Naples to discover why most tinned tomatoes come from Italy, while Kate Quilton embarks on a panettone odyssey across Europe to learn how the fluffy cake lasts so long.
Onions, Raspberries, Fish & Chip Suppers
Jimmy Doherty is in Thailand asking how the blossom from a banana tree is shaking up fish and chip suppers. Matt Tebbutt visits Spain to find out how the delicate raspberry gets from fields to fridges without turning to mush, and Andi Oliver heads to an onion factory to see how the eye-watering vegetables are peeled on a gigantic scale.
Turmeric, Milk Chocolate, Asparagus
Jimmy investigates turmeric in India and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems.
Candy Floss, Crayfish, Brie
More fascinating food facts from around the world, including the role of candy floss in an astonishing food revolution in the US. Plus: crayfish trapping, and brie.
Microplastics, Nettles, Rhubarb & Custard
Jimmy Doherty puts some of the UK's most popular soft drinks under the spotlight, and uncovers the shocking truth about the levels of so-called microplastics some contain. Kate Quilton meets a Devon resident who loves to eat nettles, and Amanda Byram learns why some foods such as rhubarb and custard seem so inseparable.
BBQs for Summer
The team lift the lid on al fresco food. Does using marinades or dry rubs make a difference to your meat? Plus: halloumi, fruit salad, edible charcoal and more.
Episode 7
Matt Tebbutt reports from Argentina on the price of sunflower seeds. Amanda Byram is in Yorkshire's rhubarb triangle, where she investigates how forced rhubarb can grow in complete darkness. Plus, Andi Oliver reveals how much added sugar goes into takeaway milkshakes.
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