Ep 17. Red Red Vine

In the Food Factory season 5 episode 17, titled "Red Red Vine," viewers are taken on a journey through the manufacturing process of one of the most popular condiments in the world – ketchup.

The episode begins at Heinz's tomato farm in Leamington, where the perfectly ripened tomatoes are handpicked and transported to the processing plant. Here, the tomatoes are washed, sorted, and crushed before entering a centrifuge to separate the juice from the solids. The juice is then filtered and pasteurized before it is ready to be turned into ketchup.

Next, viewers are taken to a factory in Cedar Rapids, where Heinz's ketchup is manufactured. The juice is mixed with vinegar, salt, and spices in a massive stainless steel vat. The mixture is heated and continuously stirred until it reaches the perfect consistency. Once the desired thickness is achieved, the ketchup is pumped into large mixing tanks, where it is combined with other ingredients such as high-fructose corn syrup and preservatives.

The episode then takes viewers to a plant in Columbus, where the ketchup is bottled and packaged. The bottles are first cleaned and sanitized before being filled with hot ketchup. The bottles are then sealed, labeled, and packed into boxes before being shipped to stores across the country.

Throughout the episode, viewers are also given a glimpse into the history of ketchup, including its origins in China thousands of years ago and how it made its way to the United States. Fun facts about the condiment are also shared, such as the fact that Americans consume over 10 billion ounces of ketchup each year.

Overall, "Red Red Vine" offers a fascinating insight into the manufacturing process behind one of the most beloved condiments in the world, while also educating viewers on the history and impact of ketchup on our lives and culture.