Affiche Food Factory (CA)
  • 3 saisons
  • 136 épisodes
  • Début :
    2012
  • Statut :
    En Cours
  • Hashtag :
    #

Behind each bag of chips, can of beer, candy bar, or loaf of bread, lies a mega-industrial production line that brings each product to the masses. Introducing Food Factory, a mesmerizing peek behind the scenes of the weird and wonderful processes that produce everyone’s favourite foods. From raw materials to finished products, Food Factory reveals in awe-inspiring detail how mass-produced favourites are really made. Put on a hardhat and get ready to meet the food!

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Saisons & épisodes Les résumés de tous les épisodes de Food Factory (CA)

S01E01 Warhol Soup 30/08/2012 Discover how Campbell's spells out the letters for perfect soup; why Razzles need a lot of pressure to become sweet candy gum; how beer becomes fine Canadian whiskey; and why dry ice is crucial to making sweet and sticky brioche.
S01E02 The Big Apple 30/08/2012 Discover how delicious flakey spanikopita, love-filled ginger snaps, mouth-watering tartufo, and good ol’ apple juice gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E03 A Griller Thriller 06/09/2012 Discover how chewy granola bars, tasty BBQ veggie medleys, rich blue cheese, and hearty rice cakes gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E04 Pasta the Ice Cream 06/09/2012 Discover how perfect ice cream cones, retro fizzy sodapop, Primo’s primo pasta, and the world’s best chewing gum get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E05 Smoking Salmon 13/09/2012 Discover how the most delectable cold smoked salmon, culture-rich yogurt, perfect pouches of ravioli, and the freshest garden salad gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E06 Sweet as Sugar 13/09/2012 Discover how refined sugar, delicious apple danish, protein-rich eggs, and the ultimate tortillas gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E07 Crunch Time 20/09/2012 Discover how perfectly blended vodka mixers, delicious Italian pizzelle cookies, juicy Buffalo wings, and an entirely original Super Caramel Crunch cake gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E08 Whipping It Up 20/09/2012 Discover how comforting purréed buttercup soup, aerosol whipped cream, happy-go-lucky lollipops, and protein-packed crab sticks gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E09 A Taste Of India 27/09/2012 Discover how finger smackin’ crunchy chips, South Asian dessert fav gulab jamun, masterful almond biscotti, and protein-rich tofu gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E10 In a Jam 27/09/2012 Discover how rich croissants, sweet and tart rhubarb strawberry jam, savoury cranberry and orange stuffing, and delicious tomato sauce gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E11 From Toffee to Coffee 04/10/2012 Discover how premium toffee, vegan-friendly pesto, top-quality coffee, and ice rocket lollipops get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E12 Pasta the Olives 04/10/2012 Discover how succulent stuffed olives, authentic tortellini, delicious cranberry pumpkin-seed baguettini, and a probiotic yogurt drinks gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E13 Holy Pierogy 11/10/2012 Discover how creamy cheesesake, melt-in-your-mouth perogies, top-notch ice cream sandwiches, and the freshest marmalade get to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E14 Flour Power 11/10/2012 Discover how cranberry covered goat cheese, whipped creamy strawberry shortcake, perfectly ground wheat, and pickled herring gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E15 Come Fly With Me 18/10/2012 Discover how slow cooked bagels, delicious airplane food, crunchy multigrain Sun Chips™; and the tastiest organic vegan carrot cake gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E16 Full Steam Ahead 18/10/2012 Discover how Rocket candy, perfectly crisp Pilsener beer, delectable chocolate blueberries, and flavour rich roast duck gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E17 Going Crackers 25/10/2012 Discover how the wonders of sweet icy Freezies, rich parmesan cheese, delicious nut-free banana chocolate chip bars, and crunchy crostinis gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E18 Hot Potato 25/10/2012 Discover how perfect potatoes, bubblicious gumballs, sinfully delicious hot chocolate, and finger lickin’ barbecue ribs gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E19 Totally Tropical 01/11/2012 Discover how addictive roasted peanuts, creamy mango smoothies, full fat bocconcini cheese, and perfectly decadent vegan brownies gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E20 Mousse Hunting 01/11/2012 Discover how wild blueberry cream cheese bagels, comforting pot roast, refreshing spring water, and delicious lemon mousse cakes gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E21 Like Momma Makes 08/11/2012 Discover how perfect frozen pizzas, creamy spreadable butter, versatile organic mushrooms, and rich mini quiche florentine gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E22 Hitting the Trail 08/11/2012 Discover how Danone’s Activia yogurt, snazzy trail mix, organic sweet apple baby cookies, and powerhouse veggie burgers gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E23 Gone Fishing 15/11/2012 Discover how succulent rainbow trout, crunchy roasted cashew nuts, expertly sliced apples, and unspeakably tasty peameal bacon gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E24 This is Toast 15/11/2012 Discover how the wondrous Wonderbread, sugary crunchy pralines, hearty Morroccan harira vegan soup, and crystal-clear bagged ice gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E25 The Cream of the Crop 22/11/2012 Discover how healthy organic milk, high-fibre chick peas, aromatic samosas, and delicious creamy mini eclairs gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S01E26 In the Hot House 22/11/2012 Discover how sweet plump tomatoes, perfect muffins, breath saving candy, and the richest tasting gnocchi gets to the masses. From raw materials to finished products, Food Factory reveals the wonders of how food is really made.
S02E01 All You Cone Eat 11/04/2013 Discover how sweet, crispy waffle cones get their ice cream-ready shape; rich, dark chocolate milk is transformed from creamy to dreamy; tangy Doritos nachos go from kernel to crunchy chip; and how the special ingredient in cheesy Indian dessert Kesar Rasmalai could break the bank.
S02E02 Salty and Sweet 11/04/2013 Discover how gooey glazed donuts get blasted by an icing waterfall, while ice cream bars are given a chocolate bath; why health-conscious Korean astronauts take pickled kimchi into outer space; and the lengths that salt miners will go to to put “white gold” on people’s plates.
S02E03 All Bar Naan 18/04/2013 Discover how modern technology has transformed the way traditional Indian flatbread is baked; crunchy cheesy puffs get a flavour as bright as their neon colour; cream filled cookies get that distinctly Canadian taste and shape; and decadent chocolates are filled with the luck o’ the Irish.
S02E04 Food Fortunes 18/04/2013 Discover how spicy salsa gets its peppery kick; a tangy ancient cheese once made by monks gets a modern makeover; crunchy fortune cookies come sweet, tasty and packed full of good advice; and a popular summertime snack gets stuffed with ice creamy coolness.
S02E05 Cut The Mustard 25/04/2013 Discover how zesty mustard gets its vibrant colour; luxurious orange creams come filled with a double hit of sweet and tart; nutty granola bars are jam packed with exotic ingredients; and what exactly goes into Tootsie Rolls to give them that old-school chewy texture.
S02E06 Spring in Georgia 25/04/2013 Discover how cool and refreshing frozen yogurt gets its dizzying layers of crunchy toffee and peanut butter swirl; the origin of crispy spring rolls and what really goes into plum sauce; Purdy’s rich and gooey Sweet Georgia Browns get their mouthwatering salty sweet balance; and double-the-pleasure brie gets its fuzzy white coat and creamy goodness.
S02E07 Getting Saucy 02/05/2013 Discover how classic Tootsie Pops get that chewy reward in the middle; sweet and tangy ketchup contains all of the five taste sensations; a traditional Italian dessert, tiramisu, actually gets its pillowy texture from crunchy biscuits; and why salty, doughy pretzels get all twisted.
S02E08 Tikka My Breath Away 02/05/2013 Discover how many spices go into richly aromatic tikka masala, and why it’s Britain’s favourite meal; sweet and sour gummy worms get their mouth-puckering flavour; crunchy golden tortillas stay intact until they’re stuffed full of Mexican treats on taco night; and seasonal Easter crème eggs get that yummy and yolky egg-like filling.
S02E09 Double Trouble 09/05/2013 Discover how crispy, cheesy pizza goes from simple slice to portable pocket; refreshing ginger beer gets that sweet and spicy pop; powdered sugar is pressure packed into tangy tart double flavour lollipops; and addictive chocolate toffee nut clusters get their bite-sized crunchy shapes.
S02E10 From Sugar With Love 09/05/2013 Discover how peppermint puffs get their light and airy texture while packing a spicy blast; flaky cheese straws get that perfect twist of buttery cheddar and crunchy pastry; cool and fruity mango chutney is the Indian condiment used as ketchup, relish and mustard all at once; and iconic love hearts are embossed with those catchy sweet nothings.
S02E11 Colourful Candy 16/05/2013 Discover how sweet and sugary Mike and Ike candies get their chewy centres and shiny shells; rich and cheesy shredded mozzarella is made just right for nacho night; cool and refreshing Arizona iced green tea gets the same smooth, healthy taste in every can; and how banana-flavoured Turkish Taffy comes out crunchy yet soft and stretchy at the same time.
S02E12 Use Your Noodle 16/05/2013 Discover how decadent peanut butter chocolate bonbons from Waggoner are made to resemble the lucky buckeye nut; the noodles in slurp-worthy instant Japanese ramen soup get their signature curly shape; Amazing Dad’s barbecue sauce gets it’s much buzzed-about sweet and tangy flavour; and a rich, coconut-infused marshmallow chocolate cup gets its sinfully fluffy centre.
S02E13 Chee Cha Sambur 23/05/2013 Discover how the makers of madras sambar, an ancient Indian vegetable stew, manage to fit an entire aromatic meal into a small can; the surprisingly sumptuous combo of lemony chocolate and cottage cheese is molded into Moo Moo bars, a modern update of a frozen Russian treat; CheeChas, a crunchy Mexican-inspired chip is puffed up from pasta; and classic sugary American gumdrops get their chewy texture.
S02E14 Fancy A Sausage Roll? 23/05/2013 Discover how irresistibly flaky sausage rolls were formerly a snack fit for just a king; fluffy, sugary Peeps marshmallows come out looking like adorable baby chicks; bright colored Candy Tree lollipops get their sweet and sour flavor; and a Middle Eastern staple, pita, gets puffed up into a crunchy, zesty bite-sized snack.
S02E15 Hill of Beans 30/05/2013 Discover how smooth caramel and milky chocolate combine with scrumptious pretzels to produce a perfect salty sweet snack; the makers of Jelly Bellys get those mouth-watering flavours into their jellybeans; lip-smacking Korean dumplings are jam-packed with savory spices and healthy veggies; and meaty, finger-licking Cornish pasties get their signature shape from an underground connection.
S02E16 Welch Rare-Bite 30/05/2013 Discover how sweet and crunchy Boston Baked Beans are made to be the candy version of a traditional side dish; the tangy strawberry filling in a Welch’s fruit yogurt snack receives a creamy coating; brocato, a decadently cheesy Scottish breakfast pie, gets its signature stand up pastry shell; and Kerr’s infuses their irresistible peppermint chocolate candies with an authentically spicy flavour.
S02E17 The Name's Boondi 06/06/2013 Discover how the makers of doubly delicious “Tortetufo” get one chocolate praline mousse cake inside another; plain chick peas are transformed into yummy boondi, a spicy, crunchy Indian snack; sinfully tender, frosted sugar cookies come out of the oven a technicolor treat; and mouthwateringly flaky, aromatic Greek spanakopita is spun into a modern spinach pie twisted up in phyllo pastry.
S02E18 Abba Zaba Doo 06/06/2013 Discover how Amy’s Kitchen wraps up their scrumptious rice and pinto bean burritos; an Oregon-based company adds a double shot of bacon to lip smacking fried rice that never meets the fryer; sweet little Maraschino cherries get their signature colour; and the makers of classic Abba-Zaba candy bars get that perfect combo of chewy taffy and creamy peanut butter.
S02E19 The Rocky Road 13/06/2013 Discover how old world flavour is lovingly baked into rustic and crusty Baltic dark rye bread; sweet and chewy Duo cookies cater to the tastes of chocolate and vanilla lovers alike; tangy spicy Japanese ginger carrot dressing complements Western as well as Asian dishes; and fluffy, crunchy, chocolaty Rocky Road bars are carefully built on a sumptuous bed of creamy marshmallow.
S02E20 Over the Rainbow 13/06/2013 Discover how humble rice and sugar are transformed into a gooey, crunchy marshmallow bar topped with rainbow-coloured chocolate chips; the root, stem and flowery part of a Japanese plant are pureed into a delicate but very spicy sidekick to sushi; meatless deli magicians, Tofurky, turn soy milk into mouthwateringly aromatic Italian veggie sausages; and, how many microscopic layers are baked into the flaky dough of a sinfully moist and tender Mini Choco bun.
S02E21 Put The Kettle On 20/06/2013 Discover how crispy, lip-smacking Kettle potato chips are specially crinkled for maximum dipping power; sweet, melt-in-your-mouth meringue cookies get their delicate texture in an unconventional oven; chewy oat flax dough and country-style strawberry jam join forces to produce an omega-rich, delicious and nutritious snack; and the makers of savoury Mediterranean flatbread bake an extra snappy, super crunch into each bite.
S02E22 Not Tonight Josephine 20/06/2013 Discover how an aromatic blend of exotic spices is packed into pakoras, a mouthwatering, deep-fried Indian fritter; the bakers of decadently custardy Napoleon bars fold thousands of tiny layers into flaky French pastry; fiery jalapeno peppers are added to a creamy, nutty hummus; and bold sea salt enhances the sinfully sweet flavor of irresistible caramel to produce a presidential bonbon.
S02E23 Chip Off The Old Block 26/06/2013 Discover how roasted eggplants are transformed into rich and yummy baba ghanoush; apple strudel is hand braided into a flaky, buttery treat; creamy ranch dressing gets its distinctively tangy flavour; and soft, sweet and chewy chocolate chip cookies are produced in big enough quantities to satisfy the demand for bedtime snacks everywhere.
S02E24 Where You Bean? 26/06/2013 Chocolate-cherry cordials; mulled apple cider; four-bean medley; and turtle cheesecake.
S02E25 The House that Santa Built 25/11/2013 Discover how festive eggnog gets its rich and creamy, soothing texture; pre-assembled gingerbread houses are built on a spicy foundation of aromatic dough and icing; sweet and luxurious milk chocolate is painstakingly formed into flavorful hollow chocolate Santas; and fruity, nutty, dense traditional Christmas cake is infused with a round of holiday cheer.
S02E26 Yule Love This 25/11/2013 Discover how only a few simple ingredients produce the complex flavour of crumbly, buttery Scottish shortbread; moist cake and creamy mousse are rolled into Yule logs, a decadent holiday dessert; a secret ingredient is the crunch in a sweet and minty chocolate bark; and the iconic hook of a candy cane is the finishing touch on a classic stocking stuffer.
S03E01 Smell The Coffee 11/01/2014 The tumbling room of a jawbreaker factory sounds like a jet engine; at Tim Hortons’ mammoth roasting facility, super-sized grinders tackle thousands of pounds of beans every hour; 30,000 savory empanadas are made from a single batch; and, the history of cocktail sauce is as zesty as its flavour.
S03E02 From Candy to a Baby 11/01/2014 Learn the age-old technique that packs the pistachio punch into every bite of baklava; watch as high-tech machines create 150 pounds of candy buttons per hour; a single batch of organic baby food fills 28,000 gourmet pouches; and, while feta cheese starts with a truckload of fresh sheep’s milk, its origins date back to ancient Greece.
S03E03 Ice Cup of Tea 18/01/2014 A special machine was developed to put the chunks in Cherry Garcia ice cream; a computer-controlled recipe ensures the perfect blend of Earl Grey tea; a single batch of tapenade fills 15,000 jars; and, a fast-paced machine churns out 500 tutti-frutti lollipops every minute
S03E04 Get Fruity 18/01/2014 200 million pieces of Nitwitz candy are produced every year; so many popchips are made every year that they could circle the earth three times; nearly five million chocolaty Mighty Malts roll off the assembly line every day; and, chicken soup is cooked right in the can.
S03E05 Nuts About Brittle 25/01/2014 Wafer-thin peanut brittle is first cooked in a ‘savage fire mixer’; 100,000 pigs-in-a-blanket roll off the assembly line every day; in a small shop open 24/7, 12,000 Montreal-style bagels are hand-crafted daily; and, it takes 48 hours to produce every hand-made piece of Indian jalebi.
S03E06 Snow and Ice 25/01/2014 A machine called the ‘chunker’ helps put the magic in every pint of chocolate chip cookie dough ice cream; a specially designed spinning nozzle puts the twist in every chocolate mint stick; 250 bushels of Extreme Beans are sweetly spiced and pickled every day; and, every batch of snowball cookies contains a bucketful of secret crumble.
S03E07 A Chocolate Orange 01/02/2014 A classic Canadian candy, 700 million Chicken Bones have been produced since 1885; a single batch of Pastel de Nata yields nearly 4,000 tantalizing tarts; only the largest garlic cloves are coated with olive oil and roasted to perfection; and, it takes ingenuity and a major assembly line to create break-apart chocolate oranges.
S03E08 Sweet and Savoury 01/02/2014 Mini Clark Bars are showered by a waterfall of chocolate; 11,000 kilograms of spuds are cooked every hour to make deviled egg potato salad; the dough for puff pastry cheese bites is punctured to prevent them from exploding in your oven; and, potato chip chocolate bars combine two surprising snacks in one delicious treat.
S03E09 Fantastic Flavours 07/02/2014 Super-sour Warheads candies contain as much malic acid as allowed by law; find out how veggies are turned into faux meat; every batch of maple bacon chocolate pods starts with two kilograms of crispy bacon; and, in order to make tons of sauerkraut, you’ll need massive tanks that hold 225,000 heads of cabbage.
S03E10 In A Pickle 07/02/2014 You’ll need gallons of brine and up to 50 days to create the perfect pickle; if Fizzies drink tablets get wet too soon the entire factory could foam up; maple cream chocolates combine cocoa beans from Africa with Canadian maple syrup; and, every single bliss ball passes through a heavenly waterfall of chocolate.
S03E11 Give It a Whirl 14/02/2014 Every jumbo lollipop is hand-twisted to give it its signature shape; Chinese hot and sour soup has been a crowd pleaser for more than 600 years; 13,000 hedgehog chocolates can be poured in an hour; and, seven million scallops are lovingly hand-wrapped in bacon every year.
S03E12 Berry, Berry Tasty 14/02/2014 Raspberry jellies leap through a shower of candy seeds to receive their finishing touch; every piece of crab Rangoon is hand-wrapped and fried to perfection; the key ingredient in cranberry pecan oat clusters is love; and, it takes tons of pressure to transform sugar-free powder into tiny yet powerful mints.
S03E13 Fries, With a Twist 21/02/2014 On their 90-minute trip to becoming curly fries, truckloads of potatoes enjoy a steam bath and a ride through a top-secret cutter; it takes 200,000 kilograms of cream cheese to frost half a million red velvet cakes a year; 50,000 vegetable pot pies are assembled and baked daily; and, Mitchell Sweets are marshmallow squares covered in fresh gooey caramel.
S03E15 The Perfect Burger 28/02/2014 Over 3,000,000 hamburger patties are produced every single day; ribbon candy is sent through a crimper to get its signature shape; Mexican chocolate discs are based on a tradition that dates back thousands of years; and, it takes a secret sauce and loads of cheese to keep the enchilada assembly line moving.
S03E16 A Taste of Japan 28/02/2014 Every 4,000-litre batch of micro-brewed root beer contains shovelfuls of spices and birch bark; sinfully delicious mini chocolate cakes, Lil’ Devils are hand-dipped in dark chocolate; it takes up to six months to make tamari soy sauce; and, kosher matzo bread must be completed in 18 minutes or the entire batch is scrapped.
S03E18 Rock Around the Choc 07/03/2014 One million kilograms of ChocoRocks are produced every year; pretzel nuggets get their crunch in a 15-metre oven; the secret to perfect French fried onions is a multi-step battering process; and, Italian Brio soda gets its signature zing from a citrus fruit called chinotto.
S03E19 Hot Stuff! 14/03/2014 Tabasco sauce is fermented in oak barrels for up to three years; uncover the secret to making irresistible Italian lemon ice; tumble dried for hours, nearly a million kilograms of peanuts hit the major leagues every year; and, double-chocolate mousse starts with two kinds of chocolate and lots of whipped cream.
S03E20 A Trip to Dijon 14/03/2014 The secret to delicious Dijon mustard is a whole lot of Chardonnay; a single batch of rabbi-approved coconut macaroons weighs in at 15,000 kg; eight million bottles of kosher certified teriyaki sauce are blended every year; and, hazelnut cream-filled wafers are toasted for just 40 seconds.
S03E21 Thirst Quencher 21/03/2014 1,300 cans of cola are produced every minute; it takes two strains of bacteria and a modern centrifuge to produce fat-free Greek yogurt by the gallon; more than 700,000 kg of butter cream is used every year to make mountains of Swiss roll cakes; and, 30,000 jars of pickled sliced beets roll off the assembly line every
S03E22 Six Into Eight 21/03/2014 More than one and a half billion Sixlets candies are produced every year; it takes 40,000 heads of cabbage to make 400,000 cabbage rolls; sweet and salty popcorn puts a twist on an ancient snack; and, potato skins chips look just like their deli counter counterparts.
S03E23 Breakfast in Shred 28/03/2014 More than eight billion Shreddies have been produced since 1939; every batch of Black Forest cake calls for 12,000 cherries; Alfajor cookies require special one-on-one care; and, find out what it takes to make tzatziki by the tanker full.
S03E24 Pasta Master 28/03/2014 Lasagna is painstakingly assembled by both man and machine; a single batch of school-safe brownies makes more than 6,500 chocolaty treats; maple caramelized onions contain a secret spice blend and Canadian maple syrup; and, find out what it takes to make 67 million apple turnovers every year.
S03E25 Breakfast in Shred 28/03/2014 More than eight billion Shreddies have been produced since 1939; every batch of Black Forest cake calls for 12,000 cherries; Alfajor cookies require special one-on-one care; and, find out what it takes to make tzatziki by the tanker full.
S03E26 Pasta Master 28/03/2014 Lasagna is painstakingly assembled by both man and machine; a single batch of school-safe brownies makes more than 6,500 chocolaty treats; maple caramelized onions contain a secret spice blend and Canadian maple syrup; and, find out what it takes to make 67 million apple turnovers every year.

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