Food Factory - Season 5

This all-American candy company makes 200,000 packages of red licorice every day; this zippy mayonnaise packs the punch of spicy Sriracha; 40,000 Turkish bourekas are produced here every day; and, Laceys feature a chocolate centre sandwiched between two wafer-thin cookies.

1.8 million cherry chews are produced from just one single batch; massive silos of wheat are transformed into ‘elbow’ macaroni pasta; this continental cranberry cheesecake first started as a Christmas experiment; and, meet chakri.

Meet the worker bees who transform raw honey into liquid gold; this California bakery turns out 50,000 loaves of sprouted wheat bread every day; meet the cookie doctor behind this unique checkerboard creation

A humble sunflower seed is at the heart of every rainbow-coloured Sunburst candy; this rice vinegar packs a karate kick of flavour; get a tangy taste of Thailand without leaving home.

There’s a waterfall of chocolate at this California candy factory; meet the saucy squad behind mountains of cannelloni; find out what it takes to make rice noodles by the truckload

From tree to bottle, follow the amazing story of maple syrup; there’s a ‘tower of power’ behind this delectable Almond Roca® butter toffee popcorn; this British Columbia candy company is giving Turkish Delight a thoroughly modern twist

It takes 80,000 apples to produce a single batch of fruit leather; discover the secret to making squeaky and addictive cheese curds; inspired by Broadway, Hello Dolly bars are getting a vegan encore

Visit the amazing chocolate factory behind these exotic truffles; these eco-friendly coffee pods combine guilt-free caffeine with all the convenience; 250,000 gyoza dumplings roll of this assembly line every day

A single sturgeon can produce a bowl of sustainable caviar worth $12,000; this shepherd’s pie puts a modern twist on Mom’s classic recipe; this family business rolls out nine million risotto balls every year.

Find out how the cheese met the peanut butter in this legendary sandwich snack; get the scoop on these two-toned frozen fruit bars from Florida; 1.5 million blueberry dumplings are produced in just one shift

These melt-in-your-mouth chocolate mints are lovingly finished by hand; in this unique antipasto, the star ingredient goes from field to jar all on the same day

These peanut butter cups feature an amazing history and a one-of-a-kind butterscotch coating; starting with giant slabs of butter, three million Sara Lee pound cakes are produced every year.

This eco-minded breakfast cereal gives back to the iconic birds for which it is named; these artisan chocolatiers turn liquid into luscious raspberry creams.

Five million of these iconic throat drops are produced every day; it took dozens of tries to perfect these gluten-free veggie pockets; the recipe for these peanut butter chocolates is top secret.

Visit the historic Michigan home of Alphabits cereal; the secret to this jet-black fettuccine is 3 litres of squid ink per batch; every jar of this zesty garden mix is artfully packed by hand.

Once discontinued, the strawberry cheesecake frozen treat is back by popular demand; find out the secret to these irresistible sea salt caramels.

10,000 of these fruit goodies are produced every minute; find out what it takes to make 100 million pieces of sushi every year; these small-batch bitters are guaranteed to put an extra kick in your cocktail.

Find out what makes these flavoured chips distinctly Canadian; Pal-o-Mine candy bars first debuted in 1920 and the winning recipe hasn’t changed since.

Hundreds of gourmet BLT sandwiches are on the line as food workers deal with badly burned brioche buns, no-show bacon & tomatoes that are still green on the vine.

A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.

A toronto team prepares thousand so meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.

Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature desert for a ladies' golf club.

A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.

A crew of Cape Cod fishermen struggle to fill a hefy fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.

A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.

Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares for 250 gourmet meals.