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Inside the Factory

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

Summary

Exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.

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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.

Details

Languages
Formats
Colour

Credits

Crew

rolename
PresenterGregg Wallace
PresenterCherry Healey
UnknownRuth Goodman
UnknownAlice Harper
UnknownSanjay Singhal
UnknownChris Parkin
UnknownAmanda Lyon
ProducerEmma Pound

All episodes

  • 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.

    Details

    Languages
    Formats
    Colour

    Credits

    Crew

    rolename
    PresenterGregg Wallace
    PresenterCherry Healey
    UnknownRuth Goodman
    UnknownAlice Harper
    UnknownSanjay Singhal
    UnknownChris Parkin
    UnknownAmanda Lyon
    ProducerEmma Pound
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