Uploaded September 2026 | Updated September 2026, 1 week ago

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Discover the surprising secrets behind everyday foods like tofu and milk, and find out if bigger plates are making us eat more! Join us on a global food adventure.

Ever wondered how tofu is made, what A2 milk actually is, or if our modern portions are making us pack on the pounds? In this episode, the Food Unwrapped team travels from the bustling streets of Tokyo to the rolling hills of Wales, uncovering the fascinating stories and science behind what ends up on our plates. Explore ancient Japanese tofu traditions, learn the difference between nigari and gypsum as tofu coagulants, and see firsthand how A2 milk is produced - and whether it really is easier to digest.

We also dive into British food nostalgia, examining decades-old supermarket packaging to reveal just how much our portion sizes have changed. With help from nutrition experts and fun experiments, we put the "big plate, big appetite" theory to the test and uncover surprising results. Whether you're curious about food labels, fascinated by food science, or just love a quirky culinary journey, this episode has something for every food lover.

#FoodUnwrapped #Tofu #A2Milk #FoodScience #PortionControl #JapaneseCuisine #NutritionFacts #FoodMyths