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 worst episode of "Food Factory" is "Hitting The Trail", rated N/A/10 from 0 user votes. It was directed by N/A and written by N/A. "Hitting The Trail" aired on 11/8/2012 and is rated NaN point(s) lower than the second lowest rated, "All You Cone Eat".
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
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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.
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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 people's plates.
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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.
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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.
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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.
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Discover how many spices go into richly aromatic tikka masala, and why it's Britain's favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until they're stuffed full of Mexican treats on taco night; and seasonal Easter crème eggs get that yummy and yolky egg-like filling.
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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.
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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.
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