Inside the Factory: Cereal

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