Baby Rice, Beef Burgers, Sushi
Food Unwrapped reveals more secrets about our food. Matt Tebbutt investigates concerns about levels of naturally-occurring arsenic in baby rice products. Jimmy Doherty examines Marks and Spencer's claim that they can trace all their beef burgers back to the cow. And Kate Quilton explores whether a parasite could be hiding in your sushi.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E03.540p.HDTV.x264-TVC
MP4 | AAC VBR | 317MB
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Oregano, Peanut Allergies, Ribena
Jimmy Doherty travels to Turkey on the trail of a surprising food fraud: oregano. Kate Quilton investigates the worrying rise in peanut allergies. And Matt Tebbutt traces the elusive British blackcurrant from the field to the Ribena factory.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E02.540p.HDTV.x264-TVC
MP4 | AAC VBR | 395MB
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Poppy Seeds, Cooking Oil, Ancient Grain Bread
Food Unwrapped returns for a new run, revealing more secrets about our food. Jimmy Doherty finds out if eating too many poppy seeds could make him fail a drugs test. Kate Quilton learns the consequences of tipping your waste cooking oil down the drain. And Matt Tebbutt has a Sicilian bake-off with increasingly popular ancient grain bread.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E01.540p.HDTV.x264-TVC
MP4 | AAC VBR | 455MB
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Kate Quilton, Jimmy Doherty and Matt Tebbutt revisit some favourite Food Unwrapped investigations. What's the difference between white and dark rum? Are they made from different ingredients? Jimmy finds the answer in a Mauritius distillery. Back home, he learns where the term 'proof' originally came from: the answer's explosive, and it nearly blows Jimmy away! Jelly beans don't contain gelatine, so what is the jelly in a jelly bean? To find out, Kate visits the world's largest jelly bean producers, in California, at what may well be one of the world's most colourful factories. And fresh anchovies aren't salty, so why do tinned anchovies taste so salty? To find out, Matt goes on a remarkable night-time fishing trip off Italy's Amalfi Coast and visits an anchovy processing plant.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E07.HDTV.x264-TVC
MP4 | AAC VBR | 435MB
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Food Unwrapped answers more questions about food and drink, which you didn't know that you didn't know. In a unique laboratory that could be mistaken for a pub, Jimmy Doherty investigates the popular belief that coffee can sober you up. He also looks into interesting new research linking coffee consumption and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates new trendy drink kombucha, and the mind-blowing American team who are turning it into clothes! And Matt Tebbutt takes a bite out of thin-cut steak, and wonders why the supermarket labels don't say which cut of beef they come from. Are retailers trying to fob us off with inferior cuts?

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E06.HDTV.x264-TVC
MP4 | AAC VBR | 336MB
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Food Unwrapped answers more questions about our grub that you didn't know you didn't know. Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E05.HDTV.x264-TVC
MP4 | AAC VBR | 324MB
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Food Unwrapped reveals more secrets about the food in our supermarket trolleys. Jimmy Doherty wants to know why jelly won't set if you add chopped papaya to it. In South Africa, Jimmy discovers that the exotic fruit contains enzymes that can also help tenderise meat. But could they also help the human gut? Jimmy quizzes Holland and Barrett, who sell papaya extract as an after-meal supplement. In Hawaii, Kate Quilton visits America's only tuna auction to find out why some fish have dangerous levels of mercury, while others don't. She also visits a ground-breaking tech start-up in San Francisco who hope to feed the world by growing fish flesh in a dish. And Matt Tebbutt wants to know why homemade ice cubes are always cloudy, when the ones that you buy in shops are always clear. They're all made with tap water, so what's the trick?

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E04.HDTV.x264-TVC
MP4 | AAC VBR | 364MB
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Food Unwrapped reveals more secrets about the food we eat. Why do you never find a pearl in an oyster? Matt Tebbutt visits China, who supply the world with millions of pearls, to find out how they maximise the chances of finding them, and helps to cultivate them from a surprising creature that's definitely not an oyster! Meanwhile, Kate Quilton has noticed a weird rainbow pattern on her sliced ham, and is puzzled, because it's within its use-by date and fresh from the fridge. As Kate investigates whether it's safe to eat, she discovers a bizarre connection between her ham and butterflies.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E03.HDTV.x264-TVC
MP4 | AAC VBR | 355MB
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Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate Quilton heads to tropical Hawaii to find out why macadamia nuts aren't sold in their shells. She ropes in some Hawaiian muscle in the Big Island shipyards to help crack the case. At a Food Unwrapped party, Matt Tebbutt grosses out the crew with his notorious habit of double dipping: going back for a second dip in a communal salsa with a tortilla chip that's already been in his mouth. In a laboratory, Matt investigates what germs he may be transferring to the dips, and whether he needs to change his mucky ways.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E02.HDTV.x264-TVC
MP4 | AAC VBR | 421MB
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Food Unwrapped returns unveiling more secrets about our food, thanks to the globe-trotting trio of Jimmy Doherty, Kate Quilton and Matt Tebbutt. This time Jimmy and Matt are braving the heat of chilli peppers, including some of the hottest in the world. Jimmy heads to South Africa on the trail of sweet piquanté peppers, and discovers a curious case of 'plant breeder's rights' - which allow companies to effectively 'own' a fruit or vegetable. Kate looks into Britain's plastic recycling crisis, and discovers one type of very common food packaging that can't be recycled, which one major supermarket has made plans to ditch. In Germany, Matt investigates a new type of yoghurt that claims to be full of fibre - but doesn't have any bits in it - and the secret involves chicory.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E01.HDTV.x264-TVC
MP4 | AAC VBR | 387MB
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