<Data>
  <Series>
    <id>262305</id>
    <Actors>||</Actors>
    <Airs_DayOfWeek>Monday</Airs_DayOfWeek>
    <Airs_Time>8:30p</Airs_Time>
    <ContentRating>
    </ContentRating>
    <FirstAired>2012-09-03</FirstAired>
    <Genre>
    </Genre>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Network>Channel 4</Network>
    <NetworkID>
    </NetworkID>
    <Overview>The food and science series that travels the world to explore the industry secrets behind our favourite produce</Overview>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <Runtime>30</Runtime>
    <SeriesID>
    </SeriesID>
    <SeriesName>Food Unwrapped</SeriesName>
    <Status>Continuing</Status>
    <added>2012-09-10 16:22:21</added>
    <addedBy>244511</addedBy>
    <banner>graphical/262305-g.jpg</banner>
    <fanart>fanart/original/262305-1.jpg</fanart>
    <lastupdated>1355608927</lastupdated>
    <poster>posters/262305-1.jpg</poster>
    <zap2it_id>
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  </Series>
  <Episode>
    <id>4395265</id>
    <Combined_episodenumber>1</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 1</EpisodeName>
    <EpisodeNumber>1</EpisodeNumber>
    <FirstAired>2012-09-10</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics.</Overview>
    <ProductionCode>
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    <Rating>
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    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
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    <absolute_number>
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    <filename>episodes/262305/4395265.jpg</filename>
    <lastupdated>1351104024</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4395266</id>
    <Combined_episodenumber>2</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 2</EpisodeName>
    <EpisodeNumber>2</EpisodeNumber>
    <FirstAired>2012-09-17</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.</Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
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    <absolute_number>
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    <filename>episodes/262305/4395266.jpg</filename>
    <lastupdated>1351104112</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4401385</id>
    <Combined_episodenumber>3</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 3</EpisodeName>
    <EpisodeNumber>3</EpisodeNumber>
    <FirstAired>2012-09-24</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>The third episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups.

Kate flies to Thailand - the world's biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.</Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
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    <absolute_number>
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    <filename>episodes/262305/4401385.jpg</filename>
    <lastupdated>1351104072</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4410550</id>
    <Combined_episodenumber>4</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 4</EpisodeName>
    <EpisodeNumber>4</EpisodeNumber>
    <FirstAired>2012-10-01</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>The presenters stop at nothing to find out what goes into our foods, traveling to the food producers who supply the supermarkets to investigate, from Liverpool to Swaziland, and Thailand to Spain. Matt and Kate find out more about the difference between green and black olives, traveling to South Africa and Spain to look at how they are treated after they have been grown.
</Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
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    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
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    <absolute_number>
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    <filename>episodes/262305/4410550.jpg</filename>
    <lastupdated>1351104157</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4410551</id>
    <Combined_episodenumber>5</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 5</EpisodeName>
    <EpisodeNumber>5</EpisodeNumber>
    <FirstAired>2012-10-08</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>The presenters stop at nothing to find out what goes into our foods, traveling to the food producers who supply the supermarkets to investigate, from Liverpool to Swaziland, and Thailand to Spain. the team are in Thailand to discover what seafood goes in to making seafood sticks, and also learn how British wine is really made in Spain.</Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
    </Writer>
    <absolute_number>
    </absolute_number>
    <filename>episodes/262305/4410551.jpg</filename>
    <lastupdated>1351104187</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4417784</id>
    <Combined_episodenumber>6</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 6</EpisodeName>
    <EpisodeNumber>6</EpisodeNumber>
    <FirstAired>2012-10-22</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how 'fresh' it is.

The team then travel around the UK to find out what is used to replace the fat in low-fat mayonnaise, and discover it's a bacteria that usually grows on rotting cabbages.</Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
    </Writer>
    <absolute_number>
    </absolute_number>
    <filename>episodes/262305/4417784.jpg</filename>
    <lastupdated>1355609068</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4427649</id>
    <Combined_episodenumber>7</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 7</EpisodeName>
    <EpisodeNumber>7</EpisodeNumber>
    <FirstAired>2012-10-29</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.</Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
    </Writer>
    <absolute_number>
    </absolute_number>
    <filename>episodes/262305/4427649.jpg</filename>
    <lastupdated>1355608941</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
  <Episode>
    <id>4427650</id>
    <Combined_episodenumber>8</Combined_episodenumber>
    <Combined_season>1</Combined_season>
    <DVD_chapter>
    </DVD_chapter>
    <DVD_discid>
    </DVD_discid>
    <DVD_episodenumber>
    </DVD_episodenumber>
    <DVD_season>
    </DVD_season>
    <Director>
    </Director>
    <EpImgFlag>2</EpImgFlag>
    <EpisodeName>Episode 8</EpisodeName>
    <EpisodeNumber>8</EpisodeNumber>
    <FirstAired>2012-11-05</FirstAired>
    <GuestStars>
    </GuestStars>
    <IMDB_ID>
    </IMDB_ID>
    <Language>en</Language>
    <Overview>Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a method that is cheaper and quicker and enables flavours to be tailored more effectively. The Food Standards Agency requires that ice-cream needs to contain milk protein and any kind of fat - vegetable being the one most commonly used. Martin Dickie and James Watt head to Brighton beach with an old-fashioned bicycle adorned with banners saying `Ice Vegetable Oil'. What will the public make of this product? </Overview>
    <ProductionCode>
    </ProductionCode>
    <Rating>
    </Rating>
    <RatingCount>0</RatingCount>
    <SeasonNumber>1</SeasonNumber>
    <Writer>
    </Writer>
    <absolute_number>
    </absolute_number>
    <filename>episodes/262305/4427650.jpg</filename>
    <lastupdated>1355608749</lastupdated>
    <seasonid>500515</seasonid>
    <seriesid>262305</seriesid>
  </Episode>
</Data>