Food Factory

Season 62012

Each episode offers a behind-the-scenes view of production lines in food factories across Canada to find out how some of the most-popular food items are really made. Through the ingredients, techniques and required processes, this documentary series reveals how raw ingredients are turned into everyday eats.

OverviewEpisodesPhotosDownload

26 Episodes

    E01 Warhol soup

    Discover how Campbell's 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.

    August 30, 2012

    E02 The Big Apple

    Spanikopita; ginger snaps; tartufo; apple juice

    August 30, 2012

    E03 A Griller Thriller

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

    September 6, 2012

    E04 Pasta The Ice Cream

    Ice cream cones; sodapop; pasta; chewing gum

    September 6, 2012

    E05 Smoking Salmon

    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.

    September 13, 2012

    E06 Sweet as Sugar

    Refined sugar; apple danishes; eggs; tortillas

    September 13, 2012

    E07 Crunch Time

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

    September 20, 2012

    E08 Whipping It Up

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

    September 20, 2012

    E09 A Taste of India

    Crunchy chips; fav gulab jumun; almond biscotti; tofu

    September 27, 2012

    E10 In a Jam

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

    September 27, 2012

    E11 From Toffee to Coffee

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

    October 4, 2012

    E12 Pasta the Olives

    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!

    October 4, 2012

    E13 Holy Pierogy

    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

    October 11, 2012

    E14 Flour Power

    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.

    October 11, 2012

    E15 Come Fly With me

    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.

    October 18, 2012

    E16 Full Steam Ahead

    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 Cole's roast duck.

    October 18, 2012

    E17 Going Crackers

    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!

    October 25, 2012

    E18 Hot Potato

    Discover how the world's 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.

    October 25, 2012

    E19 Totally Tropical

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

    November 1, 2012

    E20 Mousse Hunting

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

    November 1, 2012

    E21 Like Momma Makes

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

    November 8, 2012

    E22 Hitting The Trail

    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

    November 8, 2012

    E23 Gone Fishing

    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.

    November 15, 2012

    E24 This is Toast

    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!

    November 15, 2012

    E25 The Cream of the Crop

    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

    November 22, 2012

    E26 In the Hot House

    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 today's machines can make the best gnocchi in only ten minutes!

    November 22, 2012
More Like This