Food Unwrapped: Season 2
Season 2 Lore Primer
Key plot threads, lore context, and character stakes you need to remember before diving into this season.
- Directly follows the overarching narrative developments of Food Unwrapped Season 1.
- Faction dynamics and core character alliances shift under escalating external stakes.
- Crucial mysteries introduced previously reach key turning points and narrative reckonings.
- Sets up serialized story arcs that build directly toward the climactic season finale.
Episode Guide
Season 2 Progress Shield
Mouldy Bread, Chicken Kiev and Apples
Jun 3, 2013 · 25 min
The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the mid
Kebab, Oysters and Gin
Jun 10, 2013 · 25 min
Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing
Cashew, Scampi and Salt
Jun 17, 2013 · 25 min
The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?
Beef Stock, Processed Cheese and Corn Flakes
Jul 1, 2013 · 25 min
Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.
Caffeine, Gum and Diet Bread
Jul 8, 2013 · 25 min
How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?
Chillies, Pork and Food Dye
Jul 15, 2013 · 25 min
Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?
Avocados, Eggs and Balsamico
Jul 22, 2013 · 25 min
Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?
Sardines, Ducks and Pasta
Jul 29, 2013 · 25 min
Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?