All Episodes of Food Factory
Browse all episodes of Food Factory
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
Season 1
8.7/108 votesGoing Crackers
Season 1 Episode 17 - Aired 10/25/2012
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!
Director: Unknown
Writer: Unknown
- 8.5/1013 votes
Come Fly With me
Season 1 Episode 15 - Aired 10/18/2012
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.
Director: Unknown
Writer: Unknown
- 8.4/1013 votes
Holy Pierogy
Season 1 Episode 13 - Aired 10/11/2012
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
Director: Unknown
Writer: Unknown
- 8.3/1012 votes
Smoking Salmon
Season 1 Episode 5 - Aired 9/13/2012
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.
Director: Unknown
Writer: Unknown
- 8.2/1010 votes
Gone Fishing
Season 1 Episode 23 - Aired 11/15/2012
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.
Director: Unknown
Writer: Unknown
- 8.1/1012 votes
Pasta the Olives
Season 1 Episode 12 - Aired 10/4/2012
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!
Director: Unknown
Writer: Unknown
- 8.0/1011 votes
This is Toast
Season 1 Episode 24 - Aired 11/15/2012
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!
Director: Unknown
Writer: Unknown
- 8.0/1010 votes
In the Hot House
Season 1 Episode 26 - Aired 11/22/2012
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!
Director: Unknown
Writer: Unknown
- 7.9/1011 votes
Flour Power
Season 1 Episode 14 - Aired 10/11/2012
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.
Director: Unknown
Writer: Unknown
- 7.9/1011 votes
Full Steam Ahead
Season 1 Episode 16 - Aired 10/18/2012
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.
Director: Unknown
Writer: Unknown
- 7.9/1012 votes
Hot Potato
Season 1 Episode 18 - Aired 10/25/2012
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.
Director: Unknown
Writer: Unknown
- 7.8/1014 votes
Warhol soup
Season 1 Episode 1 - Aired 8/30/2012
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.
Director: Unknown
Writer: Unknown
- 7.7/1010 votes
The Cream of the Crop
Season 1 Episode 25 - Aired 11/22/2012
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
Director: Unknown
Writer: Unknown
- N/A/100 votes