Uploaded February 2026 | Updated September 2026, 1 week ago
Jimmy Doherty is puzzled by the strange instructions on the back of packets of jelly, which tell you not to make jelly with chopped papaya. Heading to South Africa, he finds out what it is about this exotic fruit that makes so incompatible with our favourite wobbly pudding as well as investigating potential health benefits quizzing Holland and Barrett who are selling papaya extract as an after meal supplement.
Kate Quilton is in sunny Hawaii at America's only tuna auction – finding out why some fish have dangerous levels of mercury, while others don't. Kate also visits a ground-breaking tech-start-up in San Francisco who hope to feed the world by growing fish flesh in a dish.
Matt Tebbutt tries to find some clarity on why homemade ice cubes are always cloudy, when ones you buy in the shops are always clear? Turns out, both are made with tap water, so what's the trick up their sleeve?
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 is puzzled by the strange instructions on the back of packets of jelly, which tell you not to make jelly with chopped papaya. Heading to South Africa, he finds out what it is about this exotic fruit that makes so incompatible with our favourite wobbly pudding as well as investigating potential health benefits quizzing Holland and Barrett who are selling papaya extract as an after meal supplement.
Kate Quilton is in sunny Hawaii at America's only tuna auction – finding out why some fish have dangerous levels of mercury, while others don't. Kate also visits a ground-breaking tech-start-up in San Francisco who hope to feed the world by growing fish flesh in a dish.
Matt Tebbutt tries to find some clarity on why homemade ice cubes are always cloudy, when ones you buy in the shops are always clear? Turns out, both are made with tap water, so what's the trick up their sleeve?
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
