Food Factory (CA)
Season 3
TV-PG
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.
Where to Watch Season 3
26 Episodes
- Smell the Coffee
E3Smell the CoffeeFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: The tumbling room of a jawbreaker factory sounds like a jet engine; at Tim Hortons' mammoth roasting facility, super-sized grinders tackle thousands of pounds of beans every hour; 30,000 savory empanadas are made from a single batch; and, the history of cocktail sauce is as zesty as its flavour. - From Candy to a Baby
E4From Candy to a BabyFOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Learn the age-old technique that packs the pistachio punch into every bite of baklava; watch as high-tech machines create 150 pounds of candy buttons per hour; a single batch of organic baby food fills 28,000 gourmet pouches; and, while feta cheese starts with a truckload of fresh sheep's milk, its origins date back to ancient Greece. - Ice Cup of Tea
E5Ice Cup of TeaFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: A special machine was developed to put the chunks in Cherry Garcia ice cream; a computer-controlled recipe ensures the perfect blend of Earl Grey tea; a single batch of tapenade fills 15,000 jars; and, a fast-paced machine churns out 500 tutti-frutti lollipops every minute. - Get Fruity
E6Get FruityFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 200 million pieces of Nitwitz candy are produced every year; so many popchips are made every year that they could circle the earth three times; nearly five million chocolaty Mighty Malts roll off the assembly line every day; and, chicken soup is cooked right in the can. - Nuts About Brittle
E7Nuts About BrittleFOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Wafer-thin peanut brittle is first cooked in a 'savage fire mixer'; 100,000 pigs-in-a-blanket roll off the assembly line every day; in a small shop open 24/7, 12,000 Montreal-style bagels are hand-crafted daily; and, it takes 48 hours to produce every hand-made piece of Indian jalebi. - Snow and Ice
E8Snow and IceA machine called the ‘chunker’ helps put the magic in every pint of chocolate chip cookie dough ice cream; a specially designed spinning nozzle puts the twist in every chocolate mint stick; 250 bushels of Extreme Beans are sweetly spiced and pickled every day; and, every batch of snowball cookies contains a bucketful of secret crumble. - A Chocolate Orange
E9A Chocolate OrangeFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: A classic Canadian candy, 700 million Chicken Bones have been produced since 1885; a single batch of Pastel de Nata yields nearly 4,000 tantalizing tarts; only the largest garlic cloves are coated with olive oil and roasted to perfection; and, it takes ingenuity and a major assembly line to create break-apart chocolate oranges. - Sweet and Savoury
E10Sweet and SavouryFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Mini Clark Bars are showered by a waterfall of chocolate; 11,000 kilograms of spuds are cooked every hour to make deviled egg potato salad; the dough for puff pastry cheese bites is punctured to prevent them from exploding in your oven; and, potato chip chocolate bars combine two surprising snacks in one delicious treat. - Fantastic Flavours
E11Fantastic FlavoursFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Super-sour Warheads candies contain as much malic acid as allowed by law; find out how veggies are turned into faux meat; every batch of maple bacon chocolate pods starts with two kilograms of crispy bacon; and, in order to make tons of sauerkraut, you'll need massive tanks that hold 225,000 heads of cabbage. - In a Pickle
E12In a PickleFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: You'll need gallons of brine and up to 50 days to create the perfect pickle; if Fizzies drink tablets get wet too soon the entire factory could foam up; maple cream chocolates combine cocoa beans from Africa with Canadian maple syrup; and, every single bliss ball passes through a heavenly waterfall of chocolate. - Give It a Whirl
E13Give It a WhirlFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Every jumbo lollipop is hand-twisted to give it its signature shape; Chinese hot and sour soup has been a crowd pleaser for more than 600 years; 13,000 hedgehog chocolates can be poured in an hour; and, seven million scallops are lovingly hand-wrapped in bacon every year. - Berry, Berry Tasty
E14Berry, Berry TastyFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Raspberry jellies leap through a shower of candy seeds to receive their finishing touch; every piece of crab Rangoon is hand-wrapped and fried to perfection; the key ingredient in cranberry pecan oat clusters is love; and, it takes tons of pressure to transform sugar-free powder into tiny yet powerful mints. - Fries, with a Twist
E15Fries, with a TwistOn their 90-minute trip to becoming curly fries, truckloads of potatoes enjoy a steam bath and a ride through a top-secret cutter; it takes 200,000 kilograms of cream cheese to frost half a million red velvet cakes a year; 50,000 vegetable pot pies are assembled and baked daily; and, Mitchell Sweets are marshmallow squares covered in fresh gooey caramel. - Plenty of Fish
E16Plenty of FishFish fingers are showered with batter and breadcrumbs, and fried to golden brown in just 20 seconds; corn meal is puffed to perfection and then covered with caramel; on their way to becoming crinkle cut sweet potato fries, crate loads of sweet potatoes are showered, peeled, diced, and dried; and, chunks of cookie dough batter hit the deep freeze before being smothered in milk chocolate. - The Perfect Burger
E17The Perfect BurgerFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Over 3,000,000 hamburger patties are produced every single day; ribbon candy is sent through a crimper to get its signature shape; Mexican chocolate discs are based on a tradition that dates back thousands of years; and, it takes a secret sauce and loads of cheese to keep the enchilada assembly line moving. - A Taste of Japan
E18A Taste of JapanFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Every 4,000-litre batch of micro-brewed root beer contains shovelfuls of spices and birch bark; sinfully delicious mini chocolate cakes, Lil' Devils are hand-dipped in dark chocolate; it takes up to six months to make tamari soy sauce; and, kosher matzo bread must be completed in 18 minutes or the entire batch is scrapped. - What a Hunk!
E19What a Hunk!From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 50 million Big Hunks of peanutty nougat are produced every year; potato pellets become Smart Fries in just two minutes flat; one million gummy bears are produced every hour; and, apple chips feature one single ingredient and deliver the crispy satisfaction of potato chips without all the calories. - Rock Around the Choc
E20Rock Around the ChocFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: One million kilograms of ChocoRocks are produced every year; pretzel nuggets get their crunch in a 15-metre oven; the secret to perfect French fried onions is a multi-step battering process; and, Italian Brio soda gets its signature zing from a citrus fruit called chinotto. - Hot Stuff!
E21Hot Stuff!From raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: Tabasco sauce is fermented in oak barrels for up to three years; uncover the secret to making irresistible Italian lemon ice; tumble dried for hours, nearly a million kilograms of peanuts hit the major leagues every year; and, double-chocolate mousse starts with two kinds of chocolate and lots of whipped cream. - A Trip to Dijon
E22A Trip to DijonFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: The secret to delicious Dijon mustard is a whole lot of Chardonnay; a single batch of rabbi-approved coconut macaroons weighs in at 15,000 kg; eight million bottles of kosher certified teriyaki sauce are blended every year; and, hazelnut cream-filled wafers are toasted for just 40 seconds. - Thirst Quencher
E23Thirst QuencherFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: 1,300 cans of cola are produced every minute; it takes two strains of bacteria and a modern centrifuge to produce fat-free Greek yogurt by the gallon; more than 700,000 kg of butter cream is used every year to make mountains of Swiss roll cakes; and, 30,000 jars of pickled sliced beets roll off the assembly line every day. - Six Into Eight
E24Six Into EightFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: More than one and a half billion Sixlets candies are produced every year; it takes 40,000 heads of cabbage to make 400,000 cabbage rolls; sweet and salty popcorn puts a twist on an ancient snack; and, potato skins chips look just like their deli counter counterparts. - Breakfast in Shred
E25Breakfast in ShredFrom raw materials to finished products, FOOD FACTORY goes behind the scenes to reveal how our favourite foods are made: More than eight billion Shreddies have been produced since 1939; every batch of Black Forest cake calls for 12,000 cherries; Alfajor cookies require special one-on-one care; and, find out what it takes to make tzatziki by the tanker full. - Pasta Master
E26Pasta MasterFrom raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are made: Lasagna is painstakingly assembled by both man and machine; a single batch of school-safe brownies makes more than 6,500 chocolaty treats; maple caramelized onions contain a secret spice blend and Canadian maple syrup; and, find out what it takes to make 67 million apple turnovers every year.
