Food Unwrapped - Season 4

Food Unwrapped - Season 4

Season 4

Network
Episodes6
DatesJul 14, 2014 - Jan 5, 2015
Previous SeasonNext Season

Episodes

Bacon, Mozzarella, Snails
Season 4Episode 130 min

Bacon, Mozzarella, Snails

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?

Jul 14, 2014
Liquorice, Mushrooms, Beansprouts
Season 4Episode 230 min

Liquorice, Mushrooms, Beansprouts

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?

Jul 21, 2014
Black Pudding, Watermelons, Rock Candy
Season 4Episode 330 min

Black Pudding, Watermelons, Rock Candy

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 candy is made.

Jul 28, 2014
Seaweed and Eels
Season 4Episode 430 min

Seaweed and Eels

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?

Aug 4, 2014
Onions, Steak, Olives
Season 4Episode 530 min

Onions, Steak, Olives

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?

Aug 11, 2014
Stout, Watercress, Mustard
Season 4Episode 630 min

Stout, Watercress, Mustard

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?

Aug 18, 2014

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