Food Unwrapped, the show that answers the food questions you never knew you had, returns for its 25th season. Is it really season 25? How is that even possible? Regardless, this culinary curiosity shop opens its doors once again, tackling everything from the mysterious bubbles in bubble tea to the surprisingly complex world of canned fish.
Kate Quilton leads the charge, journeying to a cassava farm in Kenya to uncover the origins of those bouncy little spheres that make bubble tea so uniquely textured. Viewers will likely learn more than they ever wanted to know about cassava processing. Is it fascinating? Is it disturbing? It’s probably both.
Meanwhile, back in the UK, Jimmy Doherty grapples with a dairy dilemma: what’s the actual difference between sour milk and soured cream? His investigation takes him to Somerset, the land of rolling hills and presumably, lots of milk, in various states of sourness. One can only hope he avoids actually drinking any curdled concoctions on camera.
Helen Lawal completes the trio of intrepid food explorers, heading to Portugal to report on the often-overlooked world of canned fish. Given the recent increase in tinned fish’s popularity (blame the cost of living crisis), this segment is surprisingly timely. Will we learn about sustainable fishing practices? Or just different ways to make tuna salad? Time will tell.
This season premiere of Food Unwrapped hits the ground running, offering a mix of the global and the local, the familiar and the unexpected. It’s a reliable comfort food for the curious mind, even if some of the discoveries might make you rethink your next snack. Tune in to Channel 4 on Friday, January 10, 2025, at 8:00 PM to satisfy your food-based inquiries.
