Inside the Factory: Cereal

U&Eden +1

7:00 PM to 8:00 PM

Wednesday 27 November

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Gregg Wallace and Cherry Healey shed light on how some of Britain's biggest factories make the nation's favourite products, beginning with popular breakfast cereals. Gregg starts by receiving a boat-load of corn fresh from Argentina, and witnesses as it is cooked, milled and flavoured to become a top-selling cereal brand. Cherry learns about the immunity-boosting powers of vitamin D, which is added to many of the UK's most popular cereals, and historian Ruth Gordon samples a Victorian breakfast of lobster and pig's head, as part of a daily meal that included 4,500 calories