Inside the Factory

Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe as it is cooked, milled and flavoured to become Crunchy Nut Cornflakes. He discovers how they can produce more than a million boxes of cereal every 24 hours and distribute them all over the globe. Meanwhile, Cherry Healey finds out about the immunity-boosting powers of vitamin D, which is added to many of our breakfast cereals. She also discovers the effect that skipping breakfast has on our cognitive function - studies show that breakfast skippers perform 7% worse in attention tests. And historian Ruth Goodman sits down to a Victorian breakfast of lobster and pig's head to reveal how the average Victorian was gorging down a mind-boggling four and a half thousand calories a day and that breakfast cereal was invented as a healthy alternative.