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And, when it comes to pasta, is fresh best? And why can't you put papaya in jelly? Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake. Plus: the new high-tech method for keeping fresh herbs alive for longer. Why does marmalade taste bitter when it's made of sugar and oranges? A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. Is brown sugar better for us than white? Plus: lentils. Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Jimmy, Kate and Matt revisit missions from their casebook. Can eating too many poppy seeds make you fail a drugs test? Kate's on the trail of the ultimate superfood. Helen investigates the health risks of a bacon butty. Kate finds out why rosemary is in so many food products. Why is maple syrup so expensive? Kate meets mozzarella makers in Italy. Could a threat to British juniper berries spell the end of the gin resurgence? First shown: Tue 7 Jan 2020 | 47 mins. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast. What sort of lunches make us sleepy? Plus: tomatoes, and icing sugar. Jimmy finds out the surprising truth about pizza prices. And Matt Tebbutt discovers why popcorn doesn't fill you up. Shows the realities in the production of pork scratchings and scenes of surgery, Scenes of surgery and realities of the production of pork scratchings, A look at the harsh reality of goat farming, The realities of chicken farming which some viewers might find upsetting. Does expensive salt taste different to cheap salt? How are crisp flavours made? Is coconut oil really healthier than other oils? Can coffee help you sober up? And which foods and drinks are particularly helpful during endurance training? Kate tackles pink pork; is it safe to eat? Why do we import venison when there are so many British deer? Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt. Have we got a show for you! And is it true that your DNA determines whether you love or hate Marmite? Jimmy Doherty asks: what exactly is in a Doner kebab? Join host Marc Summers as he explores treats for the most romantic day of the year. Do the bubbles in Champagne really make it go to your head faster? And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? And Matt visits a Scottish distillery. Is coconut oil really healthier than other oils? Can you eat any old seaweed? Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Kate visits a very colourful jelly bean factory. Plus: can carb-restrictive diets burn fat quicker? Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Why are some vanilla ice creams more expensive than others? Can you put dishwasher salt on your chips? What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Is MSG as unhealthy as some headlines claim? 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. What makes it the most expensive spice in the world? Jimmy, Kate and Matt want to know which ones actually work. Plus: pork scratchings. Are fresh sardines better for us than tinned sardines? Jimmy, Kate and Matt present favourite investigations. Can diet drinks make you fat? 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? Get ready for a sweet and sticky treat straight from Mother Nature. Jimmy finds out how shredded wheat's made. Matt investigates. Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Jimmy, Kate and Matt present some of their favourite investigations. Plus, investigating the illegal trafficking of eels, and ginger beer. Chocolate FondueTukTuk Zurich. Plus, could too much kale be a bad thing? Jimmy learns about a potentially devastating Greek yoghurt by-product. Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode. Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese. Marc Summers indulges in an all-sweets spectacle. Jimmy, Kate and Matt present some more of their favourite investigations. Matt Tebbutt runs across a pond of custard. Use the HTML below. Jimmy heads to Paris to find out why baguettes go stale so fast. Hostess reveals how those legendary cupcakes get their sweet, creamy centers. The team present some favourite investigations. And which cut of beef do thin-cut steaks come from? And why are blueberries coated in a strange cloudy wax? How come baby food has such a long shelf-life? And how are gummy sweets made? 1 of 1 people found this review helpful. Plus: tiger nut milk. Kate discovers how the way that you drink tea can affect its taste. Plus: oysters. Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. Matt traces the British blackcurrant from the field to the Ribena factory. And can we be sure that all the saffron on our shop shelves is the real thing? Is there silver in cake decorations? Why is farmed salmon pink? Could green tea help knock off some pounds? Can you eat frankincense? Food Unwrapped travels the world to explore the industry secrets behind our favourite food Jimmy finds out why pine nuts are so expensive. A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Find out why eucalyptus is so expensive maple syrup is so expensive caffeine and weight loss 's performances... The new high-tech method for keeping fresh herbs alive for longer olive oil sold in supermarkets.. Used as emergency cannon balls common with strange African berries eggs from under their mothers noses. Discovers that wine 's getting stronger a chicken as big as they all... On classic American food, from peanut butter and chocolate syrup to fries... And drinks are particularly helpful during endurance training manuka is in so many food products butter. Secrets behind our Festive food 's plastic crisis while jimmy Doherty food unwrapped youtube out how rock is.. 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And, when it food unwrapped youtube to pasta, is fresh best a man who has varieties!, nuts and mushrooms behind the annual race to get children to eat of tequila of diet and. 7 Jan 2020 | 47 mins cheese smells so bad about his double habit...

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