Food Unwrapped UK

0:03:56

Why does Whisky Taste 'Smokey'? | Food Unwrapped

0:02:41

Could This Juniper Infection Be the End of London Gin? | Food Unwrapped

0:02:46

How Cabbage Juice Could Power Your Home | Food Unwrapped

0:04:59

How does Smooth Yogurt Have Added Fibre? | Food Unwrapped

0:02:07

Dr Emily Grossman on Channel 4's Food Unwrapped

0:04:58

Is There Any Difference Between Orange Types? | Food Unwrapped

0:04:36

Does 'Fun Shaped' Food Really Help Kids Eat? | Food Unwrapped

0:04:33

How Can Tiny Coffee Pods Have So Many Different Flavours? | Food Unwrapped

0:02:52

Kate Discovers a Bizarre Use for Icing Sugar | Food Unwrapped

0:06:04

How are Farms Keeping up with the Worldwide Avocado BOOM? | Food Unwrapped

0:05:51

London's 130 Ton FATBERG... and How to Avoid Another! | Food Unwrapped

0:04:57

Can Your Food Taste Be Predicted By Your DNA? | Food Unwrapped

0:04:13

How Do You Turn an Tree Into a Wine Cork? | Food Unwrapped

0:03:00

Italian and English Chef Compete to Make the Best Tiramisu | Food Unwrapped

0:04:41

Have Ready Meal Portion Sizes Secretly Been Getting BIGGER? | Food Unwrapped

0:03:13

Matt Shocked by Experiment Showing How Fast Germs Spread | Food Unwrapped

0:03:14

The Shocking Amount of Salt in Everyday Food Items | Food Unwrapped

0:03:03

Drinking the Original 500 Year Old Lager Recipe | Food Unwrapped

0:04:18

Why Are We Attracted to Salty Food? | Food Unwrapped: Sweet Tooth Special

0:04:20

Scallops are Hermaphrodites?! | Food Unwrapped

0:09:09

HOW IT'S MADE: Mac Donald's Food

0:03:30

How Fast Germs Can Spread when 'Double Dipping' | Food Unwrapped

0:04:42

What's so Special About British Cheese and Why do the French Love it? | Food Unwrapped

0:03:09

Special Machine Lets You Drink Tea Out of the Air | Food Unwrapped