Inside the Factory

Today in the UK we get through more than two million cans of baked beans every day, with the average UK household consuming 10 tins of canned food a week. Gregg Wallace helps to unload 27 tonnes of dried haricot beans from North America and follows them on a one and a half mile journey through the Heinz factory in Wigan - the largest baked bean factory in the world - making more than three million cans of beans every 24 hours.

He'll discover how a laser scrutinizes every single bean; how the spice recipe for the sauce is a classified secret known only by two people; and, most surprisingly, how the beans are not baked at all!

Meanwhile Cherry Healey follows the journey of her discarded baked bean can through a recycling centre and onto the largest steelworks in the UK, where she watches a dramatic, fiery process that produces 320 tonnes of molten steel - enough to make eight million cans.

She also takes a can that is 14 months after its ‘Best Before' date to a lab at the University of Coventry and is amazed when tests reveal it has the same Vitamin C levels compared to fresh tomatoes. The lab also proves that a 45 year-old tin of Skippers is still fit to eat.

And historian Ruth Goodman looks at how tinned food was invented to improve the nutrition of sailors to prevent them developing scurvy on their long voyages at sea. She'll also relate how Henry Heinz first marketed baked beans in the UK in the early 1900s - making them a family favourite.