Series 3

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.

Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day.

Gregg Wallace follows the production of chocolate digestives and discovers that we are all eating them the wrong way up.

Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day.

Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins.

Gregg Wallace explores Ribena's Gloucestershire factory. Meanwhile, Cherry Healey is in the lab figuring out why fizzy drinks are so appealing.