Plot Synopsis

FOOD FACTORY goes behind the scenes inside food factories, showing the production lines and the people responsible for making food items for some of Canada's favorite brands. This series shows how raw materials get turned into the finished product, including a firsthand, step-by-step look at the anatomy of how each morsel is made, and what ingredients and techniques go into making them. Each 30-minute episode features four different foods, including Campbell's Vegetable Soup, Razzles, Steam Whistle's Pilsner, Greaves Jam's Orange Marmalade, products from David Chapman's Ice Cream Limited, Redpath sugar, Primo Foods pasta sauce, and many more made-in-Canada products. Destination America aired the U.S. premiere of this series on Monday, January 14, 2013 at 10pm, showing back-to-back episodes. On Saturday, November 16, 2013 at 9pm ET/PT, Biography Channel aired the Season 2 premiere of this series, showing four episodes back to back on the night of the season opener. On Thursday, April 3, 2014 at 9pm ET/PT, Biography Channel (Bio) aired the U.S. premiere of Season 3, showing back-to-back new episodes. The Season 3 opener featured: the tumbling room of a jawbreaker factory, which sounds like a jet engine; Tim Hortons' roasting facility, where super-sized grinders tackle thousands of pounds of beans every hour; 30,000 savory empanadas that are made from a single batch; and the history of cocktail sauce that is as zesty as its flavor. The night's second episode highlighted these foods and culinary processes: a special machine that was developed to put the chunks in Cherry Garcia ice cream; a computer-controlled recipe that ensures the perfect blend of Earl Grey tea; a single batch of tapenade that fills 15,000 jars; and a fast-paced machine that churns out 500 tutti-frutti lollipops every minute.
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FYI aired the U.S. premiere of the fourth season of FOOD FACTORY on Thursday, March 19, 2015 at 9pm ET/PT, showing back-to-back new episodes: "Pop Goes the Cake" at 9pm and "Gold Bars" at 9:30pm. In the first episode, an irresistible combination of caramel, chocolate, and butter pecan, discover the tantalizing secrets of the ice cream you serve like a cake; named after a people who were part of Genghis Khan's famous army, tangy tartar sauce was given a gourmet twist in the 1970s, and is perfected daily; it takes plenty of icing, slabs of cake, and a machine called the "encruster" to make a single batch of 2,700 bite-size cake pops; and, a special roasting oven and Dead Sea salt give artisanal almonds their signature crunch. Then, in the night's second episode, featuring shredded coconut, toasted almonds, and rum, this Caribbean-inspired candy bar takes a trip through a chocolate waterfall; it takes three kilograms of rosemary, six kilograms of roasted garlic, and 100 kilograms of corn meal to produce a single batch of irresistible polenta crisps; sprinkled with walnuts and glazed by hand, every maple-flavored Danish is a patriotic pastry that's packed with a magical filling; and, laced with butter and parmesan, Alfredo risotto is so popular that more than 25 million boxes of it are produced every year.