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Food Unwrapped

Season 6 • Episode 3 • Blue Fin Tuna, Ice Cream, Peas

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Food Unwrapped Season 6, Episode 3: Blue Fin Tuna, Ice Cream, Peas

0 0 • 25 min • 7.7/10

Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas. Watch Food Unwrapped Season 6, Episode 3 Blue Fin Tuna, Ice Cream, Peas in HD free online. Enjoy high-quality streaming of Food Unwrapped Season 6, Episode 3 and share your thoughts in the comments below!

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Episodes

18 episodes
1

MSG, Brazil Nuts, Elderflower

Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.

25 min
2

Vitamin D, Wagu Beef, Swiss Cheese

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.

25 min
3

Blue Fin Tuna, Ice Cream, Peas

Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.

25 min
4

Vodka, Instant Coffee, Wensleydale Cheese

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

25 min
5

Pistachios, Rolled Oats, Prosecco

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.

25 min
6

Vegetables, Wine, Biscuits

Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.

25 min
7

Pineapples, Chocolate, Mussels

Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?

25 min
8

Plums, Vegetables, Cherry Tomatoes

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

25 min
9

Crabs, Greens, Gummy Sweets

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.

25 min
10

Revisited: Mozzarella, Venison and Sprouts

The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?

25 min
11

Episode 11

25 min
12

Episode 12

25 min
13

Episode 13

25 min
14

Episode 14

25 min
15

Episode 15

25 min
16

Episode 16

25 min
17

Episode 17

60 min
18

Episode 18

25 min