Do prunes really keep us regular? Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. And Briony discovers the surprising secret to how mushy peas get mushed. Rate. Plus: can carb-restrictive diets burn fat quicker? Favourite investigations. Is dark chocolate good for you? Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. Kate Quilton exposes the murky world of `miracle” diet supplements and looks at how social media is being used to sell them to teenagers desperate to lose weight. Does what our meat eats make a difference? Jimmy explores new ways to get crabs to come out of their shell. Is the gold in drinks real gold? Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. And can bedtime teas really help us sleep? Favourite investigations. Can you make risotto with long grain rice? Jimmy finds out the surprising truth about pizza prices. Kate tackles pink pork; is it safe to eat? And Matt checks out Parma ham. And are the banana's days numbered? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. Previous. Gennaro Contaldo gives it a go. Jimmy wants to know if you can put dishwasher salt on your chips. Plus: tofurkey, cinnamon and other Christmas food surprises. Why is there calcium in bread? And how much truffle is in truffle oil? Matt Tebbutt runs across a pond of custard. Add Image. Food Unwrapped Series 18 Episode 3. Jimmy Doherty looks at how squid and chips could become our national dish. And Matt gets the skinny on diet champagne. Food Unwrapped continues TONIGHT (March 25, 2019) at 8.30pm on Channel 4. Jimmy traces the roots of baked beans. 12 Apr. Matt finds out which biscuit's best for dunking. Jimmy witnesses remarkable cockle gathering methods. 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. Channel 4 has announced a number of new presenters for Food Unwrapped.. Briony May Williams, Andi Oliver and Amanda Byram will join the Food Unwrapped team, starting with December's Christmas sepcial. And should we buy supermarkets' standard products or value ones? Celebrating the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations. Why is farmed salmon pink? Favourite brekkie-based investigations. Jimmy, Kate and Matt present some of their favourite investigations. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. How do those chunks in American ice cream stay crispy? What's that white powdery stuff that sometimes forms on chocolate? Jimmy comes face to face with cheese mites. Why aren't pork scratchings made from British pigs? Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. The team look back at some favourite investigations. Plus: the new high-tech method for keeping fresh herbs alive for longer. She uncovers the truth behind the science and takes on the big internet corporations making big profits, … And the truth about medium vs large eggs. 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. Meet the Food Unwrapped 2020 cast - Jimmy, Matt, Kate and Helen! And Matt reveals how glacé cherries are made. And the surprising things that are being done with pre-packed sandwiches' crusts. Food Unwrapped Investigates: Episode 2 / Channel 4 2 Nov 2020. 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! Was Edam once used as cannonballs? Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Should we skip breakfast? Plus: pork scratchings. How do they make wafer-thin after-dinner mints? Jimmy investigates why British cheese sales are soaring across Europe. Instant Cappuccino, Tinned Tomatoes, Panettone, TV-Shows About Food Series, Restaurants, Cooking & Supply Chain. Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. What gives sourdough bread its twang? Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast. In America, Kate discovers that wine's getting stronger. Jimmy wants to know what gives stout its smooth texture. And okra. And can a Dutch pioneer grow veg using sea water? 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