Food Unwrapped Season 2

Season 2

Air date: 2013-06-03

Episodes: 8

Episodes

E1: Mouldy Bread, Chicken Kiev and Apples

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter?

Air date: 2013-06-03

E2: Kebab, Oysters and Gin

Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.

Air date: 2013-06-10

E3: Cashew, Scampi and Salt

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?

Air date: 2013-06-17

E4: Beef Stock, Processed Cheese and Corn Flakes

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.

Air date: 2013-07-01

E5: Caffeine, Gum and Diet Bread

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

Air date: 2013-07-08

E6: Chillies, Pork and Food Dye

Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

Air date: 2013-07-15

E7: Avocados, Eggs and Balsamico

Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?

Air date: 2013-07-22

E8: Sardines, Ducks and Pasta

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?

Air date: 2013-07-29