Episode 1
Gregg Wallace receives some tea leaves from Kenya and follows them through the factory that produces one quarter of all the tea drunk in Britain.
Episode 2
Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day.
Episode 3
Gregg Wallace follows the production of chocolate digestives and discovers that we are all eating them the wrong way up.
Episode 4
Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day.
Episode 5
Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins.
Episode 6
Gregg Wallace explores Ribena's Gloucestershire factory. Meanwhile, Cherry Healey is in the lab figuring out why fizzy drinks are so appealing.
