Uploaded November 2025 | Updated September 2026, 1 week ago
Jimmy's in Iceland looking into skyr, a mysterious yoghurt-like product that claims to be entirely fat free, yet has a surprisingly creamy texture. So what exactly is it? Jimmy's search for the answer sees him grappling on the beach with a team of Icelandic wrestlers, who tell him they swear by the stuff, before a trip to the factory reveals that this yoghurt may in fact not even be a yoghurt at all…
Kate wants to know if it's true we can now eat oysters all year round, or whether they should be avoided in the summer months as she's sometimes heard. Her journey begins with a trip to a Jersey oyster farm, where she learns that most oysters in the UK are sterile, and that this has an unexpected impact on when they can be eaten. But if oysters can't reproduce, then where do they all come from? To find out, Kate heads to one of the busiest oyster hatcheries in France, where she witnesses the amazing science that goes into bringing us oysters twelve months a year.
And Matt's got some questions about the dried strawberries in his cereal. Are they real or just a clever imitation? And how exactly do they get so small? Matt's journey takes him from an enormous strawberry farm in Kent to a high-tech factory in Preston, where he gets to the bottom of the surprising techniques involved.
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's in Iceland looking into skyr, a mysterious yoghurt-like product that claims to be entirely fat free, yet has a surprisingly creamy texture. So what exactly is it? Jimmy's search for the answer sees him grappling on the beach with a team of Icelandic wrestlers, who tell him they swear by the stuff, before a trip to the factory reveals that this yoghurt may in fact not even be a yoghurt at all…
Kate wants to know if it's true we can now eat oysters all year round, or whether they should be avoided in the summer months as she's sometimes heard. Her journey begins with a trip to a Jersey oyster farm, where she learns that most oysters in the UK are sterile, and that this has an unexpected impact on when they can be eaten. But if oysters can't reproduce, then where do they all come from? To find out, Kate heads to one of the busiest oyster hatcheries in France, where she witnesses the amazing science that goes into bringing us oysters twelve months a year.
And Matt's got some questions about the dried strawberries in his cereal. Are they real or just a clever imitation? And how exactly do they get so small? Matt's journey takes him from an enormous strawberry farm in Kent to a high-tech factory in Preston, where he gets to the bottom of the surprising techniques involved.
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
