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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 1: Cereal

Summary

Gregg Wallace and Cherry Healey shed light on how some of Britain's biggest factories make the nation's favourite products, beginning with popular breakfast cereals. Gregg starts by receiving a boat-load of corn fresh from Argentina, and witnesses as it is cooked, milled and flavoured to become a top-selling cereal brand. Cherry learns about the immunity-boosting powers of vitamin D, which is added to many of the UK's most popular cereals, and historian Ruth Gordon samples a Victorian breakfast of lobster and pig's head, as part of a daily meal that included 4,500 calories

Review

How production lines work: it’s the kind of stolid, explanatory TV you used to get in the 1960s. I can still remember a clip of a milk bottling plant that mesmerised me as a child. And in this surprisingly absorbing series the informative turns informal as matey Gregg Wallace wields his bonhomie like a wooden club to make factory foremen explain their work.

He starts at the Kelloggs plant in Manchester, where we follow the route from kernel to cornflake. That means hoppers, conveyor belts, mangles, giant stainless steel drums and a brilliant star-shaped machine that makes a flat-pack into a cereal box. It shouldn’t be a great watch, but it is.

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 1

    Cereal

    Summary

    Gregg Wallace and Cherry Healey shed light on how some of Britain's biggest factories make the nation's favourite products, beginning with popular breakfast cereals. Gregg starts by receiving a boat-load of corn fresh from Argentina, and witnesses as it is cooked, milled and flavoured to become a top-selling cereal brand. Cherry learns about the immunity-boosting powers of vitamin D, which is added to many of the UK's most popular cereals, and historian Ruth Gordon samples a Victorian breakfast of lobster and pig's head, as part of a daily meal that included 4,500 calories

    Review

    How production lines work: it’s the kind of stolid, explanatory TV you used to get in the 1960s. I can still remember a clip of a milk bottling plant that mesmerised me as a child. And in this surprisingly absorbing series the informative turns informal as matey Gregg Wallace wields his bonhomie like a wooden club to make factory foremen explain their work.

    He starts at the Kelloggs plant in Manchester, where we follow the route from kernel to cornflake. That means hoppers, conveyor belts, mangles, giant stainless steel drums and a brilliant star-shaped machine that makes a flat-pack into a cereal box. It shouldn’t be a great watch, but it is.

    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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