Uploaded October 2025 | Updated September 2026, 1 week ago
Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe in their quest to uncover more unusual, intriguing and surprising secrets behind the food we eat.
Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. She learns there are two distinct types of tofu, each with its own special ingredient – one of which comes from the sea, the other from deep underground…
Jimmy's investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums, before enlisting the help of some 1950s jive dancers to see whether bigger plate sizes could also be causing us to eat more.
And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest. The only way to guarantee a steady supply of this new milk is to artificially inseminate each cow – but how will Matt react when he's invited to get hands on?
Subscribe for more #FoodUnwrapped ➡️ bit.ly/FoodUnwrapped
Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
Watch full episodes on All4 👉bit.ly/FoodUnwrappedAll4
FACEBOOK 👉bit.ly/FoodUnwrappedFB
TWITTER 👉bit.ly/FoodUnwrappedTW
Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe in their quest to uncover more unusual, intriguing and surprising secrets behind the food we eat.
Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. She learns there are two distinct types of tofu, each with its own special ingredient – one of which comes from the sea, the other from deep underground…
Jimmy's investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums, before enlisting the help of some 1950s jive dancers to see whether bigger plate sizes could also be causing us to eat more.
And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest. The only way to guarantee a steady supply of this new milk is to artificially inseminate each cow – but how will Matt react when he's invited to get hands on?
Subscribe for more #FoodUnwrapped ➡️ bit.ly/FoodUnwrapped
Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
Watch full episodes on All4 👉bit.ly/FoodUnwrappedAll4
FACEBOOK 👉bit.ly/FoodUnwrappedFB
TWITTER 👉bit.ly/FoodUnwrappedTW
