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Inside the Factory

  • 2016
  • Season 2
  • 6 episodes
  • Documentary and factual
  • News and current affairs

Summary

In Season 2, Gregg Wallace and Cherry Healey learn about the immunity-boosting powers of vitamin D, investigate how crisps are made and explore the production of baked beans.

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Episode 2: Crisps

Summary

Gregg Wallace follows 27 tons of potatoes from a Hampshire farm through the world's largest crisp factory as they are peeled, sliced and fried to make more than five million packets every 24 hours. Cherry Healey discovers the special varieties of potato that are grown to make the snacks, as well the surprising ways that brains can be tricked into thinking a crisp is crunchier than it is. And historian Ruth Goodman investigates who invented the crisp - was it the Americans, as is often cited, or the British?

Review

“It’s a crisp superhighway!” yells Gregg Wallace from the depths of the Walkers factory in Leicester.

As ever, he is pulsating with excitement about the task of reporting each stage of a production line, so even a conveyor belt stokes him up. But as well as enthusiasm, Wallace has a way of winkling out the interesting nuts and bolts of making stuff.

Like the fact that crisp packets are filled with nitrogen to make them keep better, (perfectly safe, the factory manager keeps emphasising) or the fact that it takes one potato to produce one packet of crisps. It’s all informative and watchable with a tasty seasoning of science and history.

How to watch

Next showing

channeltimestatus

Smithsonian

Smithsonian
-
Repeat

Smithsonian

Smithsonian
-
Repeat

Smithsonian HD

Smithsonian HD
-
Repeat

Smithsonian HD

Smithsonian HD
-
Repeat

Details

Released on
2016-08-02
Languages
Formats
Colour | HD

Credits

Crew

rolename
PresenterGregg Wallace
PresenterCherry Healey
UnknownRuth Goodman
Executive producerAlice Harper
Executive producerSanjay Singhal
Series producerChris Parkin
Series directorChris Parkin
Series producerAmanda Lyon
ProducerEmma Pound

All episodes

  • Summary

    Gregg Wallace follows 27 tons of potatoes from a Hampshire farm through the world's largest crisp factory as they are peeled, sliced and fried to make more than five million packets every 24 hours. Cherry Healey discovers the special varieties of potato that are grown to make the snacks, as well the surprising ways that brains can be tricked into thinking a crisp is crunchier than it is. And historian Ruth Goodman investigates who invented the crisp - was it the Americans, as is often cited, or the British?

    Review

    “It’s a crisp superhighway!” yells Gregg Wallace from the depths of the Walkers factory in Leicester.

    As ever, he is pulsating with excitement about the task of reporting each stage of a production line, so even a conveyor belt stokes him up. But as well as enthusiasm, Wallace has a way of winkling out the interesting nuts and bolts of making stuff.

    Like the fact that crisp packets are filled with nitrogen to make them keep better, (perfectly safe, the factory manager keeps emphasising) or the fact that it takes one potato to produce one packet of crisps. It’s all informative and watchable with a tasty seasoning of science and history.

    How to watch

    Next showing

    channeltimestatus

    Smithsonian

    Smithsonian
    -
    Repeat

    Smithsonian

    Smithsonian
    -
    Repeat

    Smithsonian HD

    Smithsonian HD
    -
    Repeat

    Smithsonian HD

    Smithsonian HD
    -
    Repeat

    Details

    Released on
    2016-08-02
    Languages
    Formats
    Colour | HD

    Credits

    Crew

    rolename
    PresenterGregg Wallace
    PresenterCherry Healey
    UnknownRuth Goodman
    Executive producerAlice Harper
    Executive producerSanjay Singhal
    Series producerChris Parkin
    Series directorChris Parkin
    Series producerAmanda Lyon
    ProducerEmma Pound
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