What makes British food special? The team look at Pimm's, apples and porridge, the best vinegar for fish and chips, and the growing influence of spicy jerk seasoning
Helen heads to a coffee factory to find out how instant cappuccinos get their froth. Matt is in Naples to learn why most tinned tomatoes come from Italy. Kate goes on a panettone odyssey to learn why the sweet bread lasts so long.
Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to our fridges without turning to mush? And why is Thai banana blossom shaking up fish and chips?
Jimmy visits India on the trail of turmeric and sees a wedding where guests are showered with it. Kate sees how much milk goes into a bar of chocolate. Andi uncovers the reason why asparagus can leave its eaters with very pungent urine.
Jimmy heads to France to find out what the white skin on brie is made out of, while Helen explores how candy floss is inspiring an astonishing food revolution, and Briony May goes crayfish trapping.
With the British public spending a staggering billion pounds a month on takeaways, Food Unwrapped delivers some fascinating facts on spring rolls, kebabs and ghee - the flavoursome heart of a curry.
Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks why do rhubarb and custard go so well together?
