In this episode of Inside the Factory, viewers are taken behind the scenes of a vegan sausage factory, witnessing the production process and learning about the history of vegetarianism in Britain. The episode, “Vegan Sausages“, airing on the Smithsonian Channel on Sunday, April 14, promises to offer fascinating insights into the world of vegan food production.
Host Gregg Wallace visits a Yorkshire factory that produces up to 90,000 vegan sausages each day. The company, Heck, has been making these plant-based bangers since 2018, employing a surprisingly futuristic production process. Wallace also harvests fresh crops from Heck’s vertical farm, which aims to reduce air miles and water usage while growing vegetables without fertilizers.
Co-host Cherry Healey takes viewers on a journey to discover how Canadian soybeans are transformed into protein-packed tofu, and she heads to the Scottish coast to harvest a vegan superfood from the sea. Historian Ruth Goodman uncovers the early days of the vegetarian movement in Britain and the nutritional challenges faced by sailors deprived of their daily rations.
The episode provides a comprehensive look at the vegan sausage-making process, from the ingredients to the finished product. It also highlights the growing trend of vegan and vegetarian food options, exploring the motivations behind these dietary choices.
Inside the Factory is a documentary series that takes viewers on a journey behind the scenes of some of Britain’s favorite foods.
Inside the Factory: Vegan Sausages airs on the Smithsonian Channel at 9:00 pm on Sunday, April 14, 2024.
