Season 16 - Episode Guide

Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, annd Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates why people cannot seem to get enough of salted caramel. Plus, Jimmy Doherty explores the price differences between fresh and frozen pizzas in supermarkets.

Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?

How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?

Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?

This special Food Unwrapped vegan episode asks if we should all be going vegan. Meat-loving and meat-rearing Jimmy Doherty attempts to go vegan for a week in the USA. While he's there, he sees if there's a solution to carbon emissions from belching cows, and samples the latest fake meats on offer, including chicken nuggets grown in a lab. Matt Tebbutt sets out to discover why some vegan products are more expensive than their meaty equivalents. Dr Helen Lawal asks if we should raise children as vegan, and Kate Quilton delves into the surprisingly secret world of the vegan cheese melt.

Have you ever wondered how the humble spud is turned into the unusual shapes in your favourite bag of crisps? Jimmy Doherty visits Germany to learn the secret behind the twists, twirls and curls of this much-loved snack. Dr Helen Lawal investigates whether carb-restrictive diets really burn fat quicker, and uncovers an astonishing medical use for this popular weight-loss tool. And Matt Tebbutt finds out the surprising reason why smoked fish is dyed yellow.

Jimmy Doherty investigates whether protein supplements help build better bodies and also heads to Japan to learn about wasabi. Matt Tebbutt exposes the potential dangers of consuming grapefruit while on certain medications, and finds out which foods generate the most wind, while Kate Quilton lifts the lid on peanut butter's shelf life, and asks if there is really any difference between dog and cat food.