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.
The best episode of "Food Factory" is "Juiced Up", rated 9/10 from 7 user votes. It was directed by N/A and written by N/A. "Juiced Up" aired on 11/22/2014 and is rated 0.0 point(s) higher than the second highest rated, "Working for Peanuts".
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.
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If you've 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 that's as satisfying as it is healthy; retro Hot Tamales are North America's 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.
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"Food Factory turns up the heat with a legendary hot sauce, a century-old cereal,
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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.
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1.8 million cherry chews are produced from just one single batch; massive silos of wheat are transformed into ‘elbow’ macaroni pasta; this continental cranberry cheesecake first started as a Christmas experiment; and, meet chakri.
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A look at how popular Halloween candy is made. Included: Kerr's Molasses Kisses; and ghoulish bubblegum treats.
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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!
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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.
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This all-American candy company makes 200,000 packages of red licorice every day; this zippy mayonnaise packs the punch of spicy Sriracha; 40,000 Turkish bourekas are produced here every day; and, Laceys feature a chocolate centre sandwiched between two wafer-thin cookies.
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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.
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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.
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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.
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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; it's 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.
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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.
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Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.
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Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.
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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.
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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.
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