Food Factories
New Delhi, February 1, 2013: Bags of chips, cans of beer, bars of chocolate, packets of pasta and plates full of Gulab-jamuns; these are the bites that not only excite our palates on a daily basis, but leave us craving for more. Behind each of these relished eats is a mega-industrial production line that brings it to the masses. This February on FOOD FACTORY, Discovery Channel takes viewers on an in-depth peek into the amazing processes that are responsible for producing everyone’s favourite food and thirst quenchers.
Catch FOOD FACTORY on Discovery Channel, starting February 4, every night at 8 pm.
FOOD FACTORY goes behind-the-scenes at the high-tech factories where the world’s most loved bites and drinks are created. Each episode of FOOD FACTORY uncovers the transformation of various tantalising eats, tracking their entire production process; from the raw materials and ingredients, the cooking and production flow and techniques, right up to the finished products. Mixing, chopping, sifting, filling, freezing, boiling, and wrapping are just a few of the transfixing steps to look out for. Meet the brand ambassadors and factory employees who will recount the product’s history in American cuisine, touching on nostalgic elements in pop culture as well as the product’s evolution over the decades.
Why is a chocolate bath essential to make the perfect ice cream cone? Why does pasta need a haircut and a blow dry before it can hit the plate? Why do potatoes need to go on a wild hydraulic ride to become crunchy chips? Put on a hardhat and get ready to meet the food!
Highlights from episodes:
Discover why a chocolate bath is essential to make a perfect ice cream cone; how a new generation of soda-pop lovers get their fizzy fix; and how are 17 million pieces of bubble gum produced every single day?
How many cheesecakes can you make from 15 tons of cream cheese? how to make 500,000 perogies a day and not sacrifice quality; why for ice cream sandwiches, human touch is crucial; and what
What do 1 million jars of marmalade and Formula One racing have in common?
How did a modern update of Ancient Egyptian technology allow for the delectable union of blueberries and chocolate?
How is it possible for a vacuum to produce the most flavourful roast duck?
Why is dry ice crucial to making sweet and sticky brioche?
Why does less friction make ginger snaps healthier?
What adds a whole year of shelf life to a box of sweet apple juice?
Discover why potatoes go on a wild hydraulic ride to become crunchy chips; how machines and human hands have to perfectly co-exist to make the Indian dessert fav gulab jamun; how 6 million eggs can make 75 million delectable almond biscotti; and How does soya bean transform into tofu?
How can vegan brownies be healthy and taste sinfully delicious?
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