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Food Factory

A behind-the-scenes view of production lines across the country to find out how some of the most-popular food items are really made.

10 Votes (7.3)

2012 HD TV-PG Canada English Canceled
Documentary
food

Credits:

S1E1 - Warhol soup 2012-08-30

Discover how Campbells spells out the letters for perfect soup; why Razzles need a lot of pressure to become sweet candy gum; how beer becomes fine Canadian whiskey; and why dry ice is crucial to making sweet and sticky brioche.

S1E2 - The Big Apple 2012-08-30

Spanikopita; ginger snaps; tartufo; apple juice

S1E3 - A Griller Thriller 2012-09-06

Chewy granola bars; BBQ vegetable medleys; blue cheese; rice cakes

S1E4 - Pasta The Ice Cream 2012-09-06

Ice cream cones; sodapop; pasta; chewing gum

S1E5 - Smoking Salmon 2012-09-13

Discover how cool coils are essential to the tastiest cold smoked salmon; how special cups give a new spin to age-old yogurt; how 1000 kg of ravioli are made daily; and how making 3 million pounds of fresh salad can actually be easy.

S1E6 - Sweet as Sugar 2012-09-13

Refined sugar; apple danishes; eggs; tortillas

S1E7 - Crunch Time 2012-09-20

Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.

S1E8 - Whipping It Up 2012-09-20

Pureed buttercup soup; aerosol whipped cream; lollipops; crab sticks.

S1E9 - A Taste of India 2012-09-27

Crunchy chips; fav gulab jumun; almond biscotti; tofu

S1E10 - In a Jam 2012-09-27

Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.

S1E11 - From Toffee to Coffee 2012-10-04

Premium toffee; vegan-friendly pesto; high-quality coffee; ice rocket lollipops

S1E12 - Pasta the Olives 2012-10-04

Discover how stuffed olives get from branch to jar; 12,000 plates of tortellini are made per day; how local ingredients make cranberry pumpkin-seed baguettini; and the exact moment when culture has to be added to make yogurt drinks!

S1E13 - Holy Pierogy 2012-10-11

Discover just how many cheesecakes 15 tons of cream cheese will make; how to make 500,000 perogies a day; why for ice cream sandwiches, human touch is crucial; and what 1 million jars of marmalade and Formula One racing have in common

S1E14 - Flour Power 2012-10-11

Discover how 15 metric tonnes of goat cheese get made weekly; why a team of experts make 8000 strawberry shortcakes a week; what magnets have to do with grinding huge amounts of wheat; and how to pickle 15,000 kg of herring a day.

S1E15 - Come Fly With me 2012-10-18

Discover how 32,000 bagels are made in eight hours; how one company mass produces airplane food always ready for take off; why berries are essential to make Sun Chips(TM); and how organic carrots can make a vegan dessert.

S1E16 - Full Steam Ahead 2012-10-18

Discover how 15 billion tablets of candy are made; what the secret ingredient is in Pilsener beer; how a modern update of Ancient Egyptian technology allows for the union of blueberries and chocolate; and King Coles roast duck.

S1E17 - Going Crackers 2012-10-25

Discover how Freezies stay fresh for 820 days; how moisture levels are achieved to make parmesan cheese; why ripe bananas make banana chocolate chip bars; and how 600,000 loaves of calabrese bread per year are made into crostini!

S1E18 - Hot Potato 2012-10-25

Discover how the worlds best spuds make it to the dinner plate; why gumballs travel through the twilight zone to become perfectly shaped; how far hot chocolate has come since the Aztecs invented it; and the secret barbecue ribs at home.

S1E19 - Totally Tropical 2012-11-01

Discover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and decadent vegan brownies gets to the masses.

S1E20 - Mousse Hunting 2012-11-01

Blueberry cream cheese bagels; pot roast; spring water; lemon mousse cakes.

S1E21 - Like Momma Makes 2012-11-08

Frozen pizza; spreadable butter; organic mushrooms; mini quiche florentine.

S1E22 - Hitting The Trail 2012-11-08

Discover how 9.7 billion cups of yogurt are made every year; how to make trail mix; why less mixing makes more tasty organic baby cookies; and why timing is everything when making mushroom rice veggie burgers

S1E23 - Gone Fishing 2012-11-15

Discover what it takes to harvest 600,000 rainbow trout each year; why an oil shower creates roasted cashews; how one apple slicing machine is a life-saver to bakers across the country; and the secrets to producing peameal bacon.

S1E24 - This is Toast 2012-11-15

Discover how the sandwich staple Wonderbread is made; how nutty pecans are transformed into pralines; how to make a perfectly balanced Morroccan harira vegan soup; and how stainless steel plates ensure the most crystal clear bagged ice!

S1E25 - The Cream of the Crop 2012-11-22

Discover why free-range cows raised without pesticide produces the tastiest milk; why dried chick peas love a hot steam; how a samosa machine guarantees the tastiest Indian pouches; and how 250,000 creamy mini éclairs get made per day

S1E26 - In the Hot House 2012-11-22

Discover why a hot house is essential to growing the sweetest tomatoes; how a 130 foot tunnel oven makes perfect muffins; the secret recipe for Breathsavers(TM) candy; and how todays machines can make the best gnocchi in only ten minutes!

S2E1 - All You Cone Eat 2013-04-10

Discover how sweet, crispy waffle cones get their ice cream-ready shape; rich, dark chocolate milk is transformed from creamy to dreamy; tangy Doritos nachos go from kernel to crunchy chip; and how the special ingredient in cheesy Indian dessert Kesar Rasmalai could break the bank.

S2E2 - Salty and Sweet 2013-04-10

Discover how gooey glazed donuts get blasted by an icing waterfall, while ice cream bars are given a chocolate bath; why health-conscious Korean astronauts take pickled kimchi into outer space; and the lengths that salt miners will go to to put "white gold" on peoples plates.

S2E3 - All Bar Naan 2013-04-17

Discover how modern technology has transformed the way traditional Indian flatbread is baked; crunchy cheesy puffs get a flavour as bright as their neon colour; cream filled cookies get that distinctly Canadian taste and shape; and decadent chocolates are filled with the luck o the Irish.

S2E4 - Food Fortunes 2013-04-17

Discover how spicy salsa gets its peppery kick; a tangy ancient cheese once made by monks gets a modern makeover; crunchy fortune cookies come sweet, tasty and packed full of good advice; and a popular summertime snack gets stuffed with ice creamy coolness.

S2E5 - Cut the Mustard 2013-04-24

Discover how zesty mustard gets its vibrant colour; luxurious orange creams come filled with a double hit of sweet and tart; nutty granola bars are jam packed with exotic ingredients; and what exactly goes into Tootsie Rolls to give them that old-school chewy texture.

S2E6 - Spring in Georgia 2013-04-24

Discover how cool and refreshing frozen yogurt gets its dizzying layers of crunchy toffee and peanut butter swirl; the origin of crispy spring rolls and what really goes into plum sauce; Purdys rich and gooey Sweet Georgia Browns get their mouthwatering salty sweet balance; and double-the-pleasure brie gets its fuzzy white coat and creamy goodness.

S2E7 - Getting Saucy 2013-05-01

Discover how classic Tootsie Pops get that chewy reward in the middle; sweet and tangy ketchup contains all of the five taste sensations; a traditional Italian dessert, tiramisu, actually gets its pillowy texture from crunchy biscuits; and why salty, doughy pretzels get all twisted.

S2E8 - Tikka My Breath Away 2013-05-01

Discover how many spices go into richly aromatic tikka masala, and why its Britains favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until theyre stuffed full of Mexican treats on taco night; and seasonal Easter crème eggs get that yummy and yolky egg-like filling.

S2E9 - Double Trouble 2013-05-08

Discover how crispy, cheesy pizza goes from simple slice to portable pocket; refreshing ginger beer gets that sweet and spicy pop; powdered sugar is pressure packed into tangy tart double flavour lollipops; and addictive chocolate toffee nut clusters get their bite-sized crunchy shapes.

S2E10 - From Sugar with Love 2013-05-08

Discover how peppermint puffs get their light and airy texture while packing a spicy blast; flaky cheese straws get that perfect twist of buttery cheddar and crunchy pastry; cool and fruity mango chutney is the Indian condiment used as ketchup, relish and mustard all at once; and iconic love hearts are embossed with those catchy sweet nothings.

S2E11 - Colourful Candy 2013-05-15

Discover how sweet and sugary Mike and Ike candies get their chewy centres and shiny shells; rich and cheesy shredded mozzarella is made just right for nacho night; cool and refreshing Arizona iced green tea gets the same smooth, healthy taste in every can; and how banana-flavoured Turkish Taffy comes out crunchy yet soft and stretchy at the same time.

S2E12 - Use Your Noodle 2013-05-15

Discover how decadent peanut butter chocolate bonbons from Waggoner are made to resemble the lucky buckeye nut; the noodles in slurp-worthy instant Japanese ramen soup get their signature curly shape; Amazing Dads barbecue sauce gets its much buzzed-about sweet and tangy flavour; and a rich, coconut-infused marshmallow chocolate cup gets its sinfully fluffy centre.

S2E13 - Che Cha Sambur 2013-05-22

Discover how the makers of madras sambar, an ancient Indian vegetable stew, manage to fit an entire aromatic meal into a small can; the surprisingly sumptuous combo of lemony chocolate and cottage cheese is molded into Moo Moo bars, a modern update of a frozen Russian treat; CheeChas, a crunchy Mexican-inspired chip is puffed up from pasta; and classic sugary American gumdrops get their chewy texture.

S2E14 - Fancy a Sausage Roll 2013-05-22

Discover how irresistibly flaky sausage rolls were formerly a snack fit for just a king; fluffy, sugary Peeps marshmallows come out looking like adorable baby chicks; bright colored Candy Tree lollipops get their sweet and sour flavor; and a Middle Eastern staple, pita, gets puffed up into a crunchy, zesty bite-sized snack.

S2E15 - Hill of Beans 2013-05-29

Discover how smooth caramel and milky chocolate combine with scrumptious pretzels to produce a perfect salty sweet snack; the makers of Jelly Bellys get those mouth-watering flavours into their jellybeans; lip-smacking Korean dumplings are jam-packed with savory spices and healthy veggies; and meaty, finger-licking Cornish pasties get their signature shape from an underground connection.

S2E16 - Welch Rare-Bite 2013-05-29

Discover how sweet and crunchy Boston Baked Beans are made to be the candy version of a traditional side dish; the tangy strawberry filling in a Welchs fruit yogurt snack receives a creamy coating; brocato, a decadently cheesy Scottish breakfast pie, gets its signature stand up pastry shell; and Kerrs infuses their irresistible peppermint chocolate candies with an authentically spicy flavour.

S2E17 - The Names Boondi 2013-06-05

Discover how the makers of doubly delicious "Tortetufo" get one chocolate praline mousse cake inside another; plain chick peas are transformed into yummy boondi, a spicy, crunchy Indian snack; sinfully tender, frosted sugar cookies come out of the oven a technicolor treat; and mouthwateringly flaky, aromatic Greek spanakopita is spun into a modern spinach pie twisted up in phyllo pastry.

S2E18 - Abba Zaba Doo 2013-06-12

Discover how Amys Kitchen wraps up their scrumptious rice and pinto bean burritos; an Oregon-based company adds a double shot of bacon to lip smacking fried rice that never meets the fryer; sweet little Maraschino cherries get their signature colour; and the makers of classic Abba-Zaba candy bars get that perfect combo of chewy taffy and creamy peanut butter.

S2E19 - The Rocky Road 2015-06-12

Discover how old world flavour is lovingly baked into rustic and crusty Baltic dark rye bread; sweet and chewy Duo cookies cater to the tastes of chocolate and vanilla lovers alike; tangy Japanese ginger carrot dressing complements Western as well as Asian dishes; and fluffy, crunchy, chocolaty Rocky Road bars are carefully built on a sumptuous bed of creamy marshmallow.

S2E20 - Over The Rainbow 2013-06-12

Discover how humble rice and sugar are transformed into a gooey, crunchy marshmallow bar topped with rainbow-coloured chocolate chips; the root, stem and flowery part of a Japanese plant are pureed into a delicate but very spicy sidekick to sushi; meatless deli magicians, Tofurky, turn soy milk into mouthwateringly aromatic Italian veggie sausages; and, how many microscopic layers are baked into the flaky dough of a sinfully moist and tender Mini Choco bun.

S2E21 - Put The Kettle On 2013-06-19

Discover how crispy, lip-smacking Kettle potato chips are specially crinkled for maximum dipping power; sweet, melt-in-your-mouth meringue cookies get their delicate texture in an unconventional oven; chewy oat flax dough and country-style strawberry jam join forces to produce an omega-rich, delicious and nutritious snack; and the makers of savoury Mediterranean flatbread bake an extra snappy, super crunch into each bite.

S2E22 - Not Tonight Josephine 2013-06-19

Discover how an aromatic blend of exotic spices is packed into pakoras, a mouthwatering, deep-fried Indian fritter; the bakers of decadently custardy Napoleon bars fold thousands of tiny layers into flaky French pastry; fiery jalapeno peppers are added to a creamy, nutty hummus; and bold sea salt enhances the sinfully sweet flavor of irresistible caramel to produce a presidential bonbon.

S2E23 - Chip Off The Old Block 2013-06-26

Discover how roasted eggplants are transformed into rich and yummy baba ghanoush; apple strudel is hand braided into a flaky, buttery treat; creamy ranch dressing gets its distinctively tangy flavour; and soft, sweet and chewy chocolate chip cookies are produced in big enough quantities to satisfy the demand for bedtime snacks everywhere.

S2E24 - Where You Bean 2013-06-27

Chocolate-cherry cordials; mulled apple cider; four-bean medley; and turtle cheesecake.

S2E25 - The House That Santa Built 2013-11-28

Discover how festive eggnog gets its rich and creamy, soothing texture; pre-assembled gingerbread houses are built on a spicy foundation of aromatic dough and icing; sweet and luxurious milk chocolate is painstakingly formed into flavorful hollow chocolate Santas; and fruity, nutty, dense traditional Christmas cake is infused with a round of holiday cheer.

S2E26 - Yule Love This 2013-11-25

Discover how only a few simple ingredients produce the complex flavour of crumbly, buttery Scottish shortbread; moist cake and creamy mousse are rolled into Yule logs, a decadent holiday dessert; a secret ingredient is the crunch in a sweet and minty chocolate bark; and the iconic hook of a candy cane is the finishing touch on a classic stocking stuffer.

S3E1 - Halloween 1 2014-01-11

A look at how popular Halloween candy is made. Included: Kerrs Molasses Kisses; and ghoulish bubblegum treats.

S3E2 - Halloween 2 2014-01-11

A look at how certain Halloween treats are made, including chocolate witches and spooky marshmallow pops.

S3E3 - Smell the Coffee 2014-01-18

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S3E4 - From Candy to a Baby 2014-01-18

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S3E5 - Ice Cup of Tea 2014-01-25

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S3E6 - Get Fruity 2014-01-25

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S3E7 - Nuts About Brittle 2014-01-24

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S3E8 - Snow and Ice 2014-01-24

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S3E9 - A Chocolate Orange 2014-01-31

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S3E10 - Sweet and Savoury 2014-01-31

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S3E11 - Fantastic Flavours 2014-02-07

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S3E12 - In a Pickle 2014-02-07

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S3E13 - Give It a Whirl 2014-02-14

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S3E14 - Berry, Berry Tasty 2014-02-14

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S3E15 - Fries, with a Twist 2014-02-21

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S3E16 - Plenty of Fish 2014-02-21

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S3E17 - The Perfect Burger 2014-02-28

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S3E18 - A Taste of Japan 2014-02-28

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S3E19 - What a Hunk! 2014-03-07

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S3E20 - Rock Around the Choc 2014-03-07

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S3E21 - Hot Stuff! 2014-03-14

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S3E22 - A Trip to Dijon 2014-03-14

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S3E23 - Thirst Quencher 2014-03-21

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S3E24 - Six Into Eight 2014-03-21

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S3E25 - Breakfast in Shred 2014-03-28

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S3E26 - Pasta Master 2014-03-28

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S4E1 - Pop Goes the Cake 2014-09-20

An irresistible combination of caramel, chocolate, and butter pecan, discover the tantalizing secrets of the ice cream you serve like a cake; named after a people who were part of Genghis Khans famous army, tangy tartar sauce was given a gourmet twist in the 1970s, and is perfected daily; it takes plenty of icing, slabs of cake, and a machine called the encruster to make a single batch of 2,700 bite-size cake pops; and, a special roasting oven and Dead Sea salt give artisanal almonds their signature crunch.

S4E2 - Shaken Not Stirred 2014-09-20

The process of making instant ready-to-blend fruit smoothies is so cool that it takes a river of liquid nitrogen to make it happen; find out how raw organic cocoa beans are turned into luscious salted almond chocolate bars; delicious paneer isnt just the most popular cheese in southeast Asia, it doesnt melt when its cooked; and, with a killer combination of kick, wasabi horseradish mustard features a spicy family story that only science can explain.

S4E3 - Gold Bars 2014-09-27

Featuring shredded coconut, toasted almonds, and rum, this Caribbean-inspired candy bar takes a trip through a chocolate waterfall; it takes three kilograms of rosemary, six kilograms of roasted garlic, and 100 kilograms of corn meal to produce a single batch of irresistible polenta crisps; sprinkled with walnuts and glazed by hand, every maple-flavoured Danish is a patriotic pastry thats packed with a magical filling; and, laced with butter and parmesan, Alfredo risotto is so popular that more than 25 million boxes of it are produced every year.

S4E4 - Pasta Straight Up 2014-09-27

Two fun-loving brothers have put an organic spin on the classic cheese twist, and their high-tech assembly line includes a video system that scans for defective curls; if youve got a hankering for bite-size mint chocolate patties, the good news is that millions of them roll off the assembly line every day; it takes 200 litres of vodka every month to help put the zing in a buttery bacon-scented tomato sauce; and, the surprising thing about high-end chili powder is that it contains seven spices harvested from the four corners of the globe.

S4E5 - Everyday Is Sundae 2014-10-04

It takes 1.5 million kilograms of strawberry sauce to satisfy the annual demand for strawberry shortcake ice cream; hundreds of delectable tacitos are hand-rolled every minute, and if you want to join the assembly line, itll take you three months to get up to speed; with gallons of chocolaty fluff and just minutes on the clock, making marshmallows is a race against time; and, after a massive shredder cuts the vegetables down to size, broccoli slaw is washed twice before hitting the spin cycle.

S4E6 - Viva Los Churros 2014-10-11

The surprising thing about this protein-packed breakfast cereal is that its made from navy beans, lentils, garbanzo beans, and brown rice; a love for soda pop was the inspiration for an artisanal cream soda that delivers a flavour high without the sugar rush; the recipe for vegan mayonnaise came to its creator in a dream, and a 24-hour production cycle means a whopping annual yield of 4 million kilograms; and, steeped in Spanish history, a quarter of a million churros are dusted with cinnamon and flash-fried to perfection every day.

S4E7 - Lights, Camera, Popcorn 2014-10-11

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S4E8 - Fishing for Spuds 2014-10-11

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S4E9 - Crepe Escape 2014-10-18

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S4E10 - Green with Envy 2014-10-18

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S4E11 - My Cup Runneth Over 2014-10-25

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S4E12 - Cuckoo for Coconuts 2014-10-25

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S4E13 - Pigging Out 2014-11-01

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S4E14 - Chocolate Under Wraps 2014-11-01

If youve got a serious hankering for chocolate, head to the state-of-the-art factory that produces 1.5 billion truffles a year; packed with veggies, bananas, and heaps of chocolate chips, meet the guilt- and gluten-free muffin thats as satisfying as it is healthy; retro Hot Tamales are North Americas number one cinnamon flavored candy, and 73 million of them are produced every day; and, layers of buttery pastry dough and two tangy cheeses are the secret to light and flaky gourmet cheese crisps.

S4E15 - Let's TalkTofurky 2014-11-08

Complete with holiday stuffing in the centre, Tofurky is a hearty vegetarian alternative to Thanksgiving roast turkey; two best friends have put their passion for healthy eating into making tasty and nutritious snack bars that are guilt-free and packed with energy; its arguably the most famous kiddie cocktail ever, and the good news for fans is that 1.5 million cans of Shirley Temple soda are produced daily; and, these one-bite snacks combine three generations of love with crunchy almonds, tangy cranberries, and decadent white chocolate.

S4E16 - Just the Flax 2014-11-08

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S4E17 - Pepper Party 2014-11-15

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S4E18 - Ready for This Jelly 2014-11-15

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S4E19 - From Argentina with Love 2014-11-22

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S4E20 - Juiced Up 2014-11-22

A Florida factory that produces orange juice; a family-run business that turns out 2.5 million balls of pizza dough; bite-size cream puffs rolling off a California assembly line; and the makers of flavorful chewy candies.

S4E21 - Working for Peanuts 2014-11-29

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S4E22 - Miso Hungry 2014-11-29

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S4E23 - Brine Time 2014-12-06

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S4E24 - Pipe Dreams 2014-12-06

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S4E25 - Easy as Pie 2014-12-13

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S4E26 - Red Hot Delight 2014-12-13

"Food Factory turns up the heat with a legendary hot sauce, a century-old cereal,