Inside the Food Factory

Host Gregg Wallace channels his inner-Charlie Bucket as he enters chocolate factories across the U.K. His mission: to explore the extraordinary machines that make some of our favorite sweet treats (and maybe sample one or two along the way). Witness the ingenious engineering and science that goes into satisfying the world's sweet tooth, from a river of chocolate that "enrobes" biscuits to a high-speed machine that individually wraps 24,000 candies an hour to a state-of-the-art mixer that produces 70 tons of cake dough a day.

Follow host Gregg Wallace to the food factories of Europe as he examines the amazing machines that mass-produce our favorite snacks. From the Birds Eye plant in England, where they peel, mash, and form nearly a million waffle potatoes a day to the Roncadin factory in Northern Italy, where they fire up 370 pies a minute, we reveal how our insatiable appetite for a good snack has led to the invention of some of the craziest and most ingenious machines ever built, including traveling ovens, cheese waterfalls, "robo-cows," and more.

Most of our favorite comfort foods, from frozen pizzas and fish sticks to baked beans and sausages, will travel through as many as 30 different machines before they find their way to your cupboard, fridge, or freezer. But how exactly is a fish stick flash frozen? And are beans cooked and then canned or canned and then cooked? And how do eggs get separated on an industrial scale? Follow host Gregg Wallace as he travels the food factories of Europe to explore the wild and wonderful technology behind the family meal staples we all enjoy.