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Every year we eat a mind-boggling
90 billion sweets!

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That makes us one of the biggest
consumers of sweets in the world.

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This is one of the oldest
sweet factories in Britain.

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Where a team of over 500 people is
working really hard

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to keep up with that demand.

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And tonight,
they're letting us inside.

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'I'm Gregg Wallace.'

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What is that?!

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'And tonight I'm going to help this
factory turn raw sugar...'

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I've made a witch's brew here!

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'..into some of Britain's most
iconic sweets, from Love Hearts

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'to Drumstick lollies.'

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How do you get it so the pink
is in the middle

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and the white is around the edge?

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'I'll learn the
sweet-making secrets...'

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I've made a right pig's ear of it!

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'..that make these products among
the nation's favourites...'

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Does shaking them
stop them sticking together?

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'..in what could be the most
romantic factory in the world.'

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One in four of the people who work
here are actually in a relationship

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with each other. No way!

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I'm Cherry Healey,

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and I'm going to find out
how they put the writing in rock.

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That is the letter E.

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Wow! That's brilliant!

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And that us Brits
have very particular tastes

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when it comes to sweets.

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Holy Moley! Yeah, be brave.

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I think my eyes have exploded.

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And historian
Ruth Goodman investigates

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how sweets were first invented.

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So fiddly.

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I can't imagine doing an entire jar
of these.

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Over 100 million individual sweets
are made,

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wrapped and bagged at this factory
every single day.

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And we're going to show you
the secrets of how it's done.

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Welcome to Inside The Factory.

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This is Swizzels
in New Mills, Derbyshire.

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One of the largest family-owned
sweet factories in Britain.

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And for those of you
with a sweet tooth like me,

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a very dangerous place to be.

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HE LAUGHS

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This five-storey factory
spans over 25,000 square metres

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and it's been pumping out sweets
since 1940.

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Tonight I'm going to show you how,
in just 24 hours,

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they can turn 56 tonnes of raw sugar
into 100 million sweets.

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I'll visit four parts of the factory

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that make four different types
of sweet.

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Powdered,
which are hard tablet sweets.

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Boiled, where they make lollies.

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Chews, where their bestseller
is the Drumstick.

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And finally jellies,
where they make Squashies.

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But before the factory can produce
any of them,

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we need a key ingredient.

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Sugar.

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They make over 50 different types of
sweets in this factory.

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And most of them start off life
as one of these.

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Over half of all the sugar
we consume in the UK

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is made from sugar beet.

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It's harvested between September
and February

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on around 3,500 farms across
the eastern counties.

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It's processed in factories
like this one in Norfolk,

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that gets through three million
tonnes of beet every year.

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It's washed, cut into strips,

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and then giant diffusing machines
dissolve the sugar out of the beet

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using hot water.

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The sugary water is put through
three separate boiling processes

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to create sugar crystals.

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These are then separated from the
water, creating granulated sugar,

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that's dried out,
ready for shipping.

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Two tankers like this one
will make the 150-mile journey

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to the sweet factory
every single day.

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'I'm in the loading bay with
production manager Barry Land...'

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No sweets without sugar, Barry. No.

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'..to receive the first of those
two sugar deliveries.'

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This is 28 tonnes going in,
is that right?

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Yes. So, it's pretty much turning
sugar around on a daily basis.

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Yeah. So what's your worry,
what keeps you awake at night?

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The sugar not turning up.
No sugar, we can't make any sweets.

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Have you any idea how many
unhappy children there'd be?

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Can you feel that responsibility,
Barry?

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Yes, very heavy on my shoulders,
you're right, Gregg!

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'The pump on this lorry
uses compressed air...'

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I'm not manually pumping it out,
am I?

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'..to blow the sugar out of the tank

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'and three storeys up to
the top of a massive sugar silo.'

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Let's do it!

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Sugar's going in.

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Let's make some sweets.
Ha-ha-ha-ha!

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First of all, I'm going to the
powdered sweet department

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to make Fizzers,
Parma Violets and Love Hearts.

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I'm starting at the top of the
building, in the mixing room,

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where the magic begins.

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All powdered sweets are made
in the same way.

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By compressing different colours
and flavours of powdered sugar.

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Barry oversees this department.

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The smell in here is unbelievable!

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You could just walk around here
licking it off the wall.

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HE CHUCKLES

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Barry, I've seen the sugar coming.

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Now what do you do with it?

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We get it into the factory
just like granulated sugar,

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but it's too coarse for us
to do anything with.

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So we have to mill it
to a finer powder.

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That's so it can take in a liquid,
the binding agent, the colours.

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The sugar, binding agent and colour

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are mixed together
in these machines.

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Oh! No good to us.

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Which turns the powder into
a sticky mixture.

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So the binding agent and the colour,
because they're both liquid,

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has made the dried sugar into,
like, a putty.

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Exactly. Right, then what happens?

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It's no good to us being wet.

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We need a dry powder.

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So what's happening now, we're
putting it through our dryers.

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This dryer runs at 120 centigrade.

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So in just ten minutes,
the sticky mixture is dry again.

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It looks exactly the same,
but as you can tell, it's dry.

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Some sweets fizz in your mouth
when you eat them.

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And that's down to two ingredients
they add next.

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Bicarbonate of soda, and malic acid.

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They react together
and release carbon dioxide,

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but only when they come into contact
with the water in saliva.

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Next, they're adding flavour and
I'm helping with the Parma Violets.

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That's just a concentrated
flavoured oil.

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The violet flower has been used to
flavour sweets

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for hundreds of years,
and inspired this sweet.

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Although what we're adding
is a synthetic version.

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Taste it.

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It's strong.

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Why did you let me do that?!

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Why did you let me do that?!
I told you it was concentrated!

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First of all you get
the lovely violet flavour,

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then it's like having your tongue
scrubbed with washing-up liquid!

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Don't forget, Gregg, you've just
tasted enough

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for over 1,000
Parma Violet tablets.

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Where do I put it in? Follow me.

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'Once the flavour has been added,

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'the sugar mixture is ready to be
turned into sweets.'

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Well done, that's it, you've
flavoured a mixture of Parma Violet.

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Our mixture is now sent down
to the second floor...

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..and stored in a movable container.

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They're each filled
with different colours

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and flavours of powdered sugar.

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On the first floor below are the
machines that press the sweets.

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And they're fed with sugar

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from the containers
through funnels in the floor.

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Right now, they're making Fizzers.

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And they've just requested
a fresh batch of powder.

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Can I have a go,
can I pull that out?

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You go for it. Try it, Gregg.

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Is that right?
That's how it should be.

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'Gravity is all that's needed

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'to drop half a tonne of powder
15 feet down

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'to the powder sweet pressing room.'

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I've made a witch's brew here!

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It's a bit of eye of frog and
toe of newt, mate, isn't it?!

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What's happening now,
it's going to fall down

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and we'll make tablets with that.

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Before I learn the secrets of
turning that powder into tablets,

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Cherry is finding out about one of
the most intriguing secrets

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in the world of sweets.

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# With me little stick of
Blackpool rock... #

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Coronation Rock has been making this
sweet here in Blackpool since 1927,

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producing up to 16,000 sticks a day.

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Managing director Ian Atkinson
knows all about the hard stuff.

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Ian, I had absolutely no idea
that rock came in so many flavours.

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There are some extraordinary ones
here.

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We always used to make the
traditional flavours,

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you know, mint, fruit, pineapple.

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Now, everyone wants something wacky.

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We've got lager flavoured rock,
gin and tonic rock.

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We've got pizza flavoured rock,
Marmite, we've got chicken tikka.

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People really buy that? They buy it
in big quantities.

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It's really popular!

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Ever since I was little,
I've wondered,

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how do you get the letters
through the rock?

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Why don't we go down to the factory
now, you can try it?

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Amazing. Yes, please! Come with me.

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Confectioner David French has been
making rock here for over 35 years.

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Right, Cherry, what would you like?
I think we should write

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"Gregg's rock." Gregg's rock?
I think he'd like that.

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OK, then. Gregg's rock, it'll be.

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The writing in rock is too small
for any man or machine to make.

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So to solve the problem, they make
a giant stick of rock first,

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and then stretch it
to the right size.

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To start the recipe,

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they boil sugar and glucose
at 149 degrees centigrade.

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Then tip it onto water-cooled slabs.

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We've got to cool it down
so we can work with it.

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Colour is added to
some of the sugar.

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A bit more.

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00:11:22,560 --> 00:11:26,320
'This will create the outer shell
and the letters inside the rock.'

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00:11:26,320 --> 00:11:28,240
Oh, my gosh, it's fizzing!

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Bubbling away.

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00:11:29,640 --> 00:11:33,320
'The temperature drops swiftly,
but it's still 70 degrees.'

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You can touch it? Just the edges.

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00:11:35,080 --> 00:11:37,120
Not for long, yeah, not for long.

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Wow, it's amazing!
It's like a runny egg.

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You can lift that piece up,
if you wish. Oh, I can't lift that!

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00:11:45,960 --> 00:11:48,080
How are you touching that?!

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00:11:48,080 --> 00:11:50,800
You have asbestos hands.
I probably have, yes.

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00:11:50,800 --> 00:11:54,400
'Next up, the flavour needs to be
added to the rock's core.'

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00:11:54,400 --> 00:11:55,760
What flavour would you like?

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One of my favourite things in
the whole world is salted caramel.

206
00:11:58,640 --> 00:12:00,800
Is it possible to do that?
Salted caramel, yes.

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00:12:00,800 --> 00:12:03,040
We could have salted caramel.

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00:12:03,040 --> 00:12:05,160
Right. That is strong!

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00:12:05,160 --> 00:12:07,280
I'll pour that into it.

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00:12:07,280 --> 00:12:10,720
Oh, wow. We're going to put this
on the top now and seal it in.

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00:12:10,720 --> 00:12:12,680
Like a pie. Yeah.

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00:12:12,680 --> 00:12:15,880
'The rock's core is put in
a special pulling machine

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00:12:15,880 --> 00:12:17,960
'for six minutes to aerate it.

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00:12:17,960 --> 00:12:21,720
'So it becomes white, brittle
and easy to bite through.'

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00:12:21,720 --> 00:12:23,960
Almost like a giant whisk.

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00:12:23,960 --> 00:12:26,120
Yeah. Adding air.

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00:12:26,120 --> 00:12:29,840
'The coloured sugar used for the
outer casing and the letters

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00:12:29,840 --> 00:12:31,640
'are worked by hand.'

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Gregg's rock.

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That's the letter E.

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00:12:34,680 --> 00:12:36,280
Wow! Yes, of course it is!

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00:12:37,800 --> 00:12:42,320
That's brilliant! It's so wonderful
to see something made by hand.

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You can make a letter C.

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Put that inside it, OK?

225
00:12:45,560 --> 00:12:49,160
Just like that?
Yes, and turn it over.

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00:12:49,160 --> 00:12:51,320
And fold them pieces
round the outside.

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00:12:51,320 --> 00:12:52,360
Is that it?

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00:12:52,360 --> 00:12:54,120
Oh, wow!

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00:12:56,360 --> 00:12:58,120
'The letters must be done quickly,

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00:12:58,120 --> 00:13:03,080
'as we've only got 20 minutes before
the rock will be too hard to mould.'

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00:13:03,080 --> 00:13:04,880
What is the hardest letter to make?

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00:13:04,880 --> 00:13:06,560
The Q. The Q is one of my pet hates.

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00:13:06,560 --> 00:13:07,680
Really? Hate the Q?

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00:13:07,680 --> 00:13:10,680
The Q and the G. The Q and the G?

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00:13:10,680 --> 00:13:11,960
Oh, no, "Gregg's"!

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00:13:11,960 --> 00:13:13,600
We've got three!

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00:13:14,880 --> 00:13:17,640
I'm never going to eat a stick
of rock the same way again.

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00:13:17,640 --> 00:13:19,160
I had no idea
it took this much work.

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00:13:19,160 --> 00:13:21,440
Oh, yeah.
Right, we get these spaces now.

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00:13:21,440 --> 00:13:24,280
'White strips are placed between
the coloured letters.'

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00:13:24,280 --> 00:13:27,320
The letter R. Another piece of
white. The letter E.

242
00:13:29,520 --> 00:13:33,360
So that's the inside
of a stick of rock.

243
00:13:33,360 --> 00:13:37,200
'The letters can now be assembled
with the rolled-out, aerated core.'

244
00:13:38,320 --> 00:13:40,600
Wow, that is not light!

245
00:13:42,280 --> 00:13:46,080
So one word is on the top
and one is on the bottom. Right.

246
00:13:46,080 --> 00:13:49,400
'Then it's all wrapped
in a colourful casing.'

247
00:13:50,680 --> 00:13:52,480
The scale is ridiculous.

248
00:13:52,480 --> 00:13:54,080
It is huge!

249
00:13:54,080 --> 00:13:55,960
That is hysterical.

250
00:13:55,960 --> 00:13:58,800
Feels like we're making
a stick of rock for a giant.

251
00:13:58,800 --> 00:14:03,600
'To turn the 60kg colossal log of
rock into a stick,

252
00:14:03,600 --> 00:14:06,720
'we'll need to use
the batch roller.'

253
00:14:06,720 --> 00:14:09,920
And it will shape it into a cone
shape at the front of the machine.

254
00:14:09,920 --> 00:14:12,200
It still looks pretty massive.

255
00:14:12,200 --> 00:14:15,040
It is pretty big at the moment,
but it'll soon diminish

256
00:14:15,040 --> 00:14:16,880
as we pull it out into smaller bars.

257
00:14:16,880 --> 00:14:20,120
So you're really pulling it out
by hand? Yeah.

258
00:14:20,120 --> 00:14:23,120
So now, you just keep on
pulling it out?

259
00:14:23,120 --> 00:14:26,720
Yes. So you're twisting it to give
it that recognisable twisty thing.

260
00:14:26,720 --> 00:14:30,560
A nice spiral. If you karate chop
that now, give it that karate chop.

261
00:14:30,560 --> 00:14:32,120
Ha-cha!

262
00:14:32,120 --> 00:14:33,680
Oh, wow!

263
00:14:35,560 --> 00:14:37,960
Oh, it says "Gregg's rock"!

264
00:14:37,960 --> 00:14:39,720
It does, it really does!

265
00:14:39,720 --> 00:14:42,200
It worked. It really works!
That's my credibility saved.

266
00:14:42,200 --> 00:14:44,800
It's perfect.
'And finally, strings of rock

267
00:14:44,800 --> 00:14:46,760
'are cut to the correct length
by cutters...'

268
00:14:46,760 --> 00:14:49,480
Great!
'..and wrapped by hand.'

269
00:14:49,480 --> 00:14:50,680
So here we are.

270
00:14:50,680 --> 00:14:53,520
The first stick of Gregg's rock!

271
00:14:53,520 --> 00:14:54,960
The E is very big.

272
00:14:54,960 --> 00:14:56,520
The E is very big, yes.

273
00:15:00,800 --> 00:15:02,080
Oh, wow!

274
00:15:02,080 --> 00:15:05,520
I think Gregg's going to be very
happy with that. I think he will be.

275
00:15:16,480 --> 00:15:19,000
Three hours after
the morning sugar delivery,

276
00:15:19,000 --> 00:15:21,360
and I've seen sugar being milled,

277
00:15:21,360 --> 00:15:24,240
coloured and flavoured.

278
00:15:25,600 --> 00:15:29,040
'Now I'm with Barry in the powder
pressing room on the first floor...'

279
00:15:29,040 --> 00:15:32,320
What is that?!
HE LAUGHS

280
00:15:32,320 --> 00:15:34,080
'..where they'll turn it
into sweets.

281
00:15:34,080 --> 00:15:36,320
'And right now,
they're making Fizzers.'

282
00:15:37,720 --> 00:15:40,600
About 5,000 a minute
are coming off this machine.

283
00:15:40,600 --> 00:15:45,440
But the stuff upstairs was so fine,
it was coming up in clouds.

284
00:15:45,440 --> 00:15:50,000
I don't get how it's turned into
a firm tablet, at all.

285
00:15:50,000 --> 00:15:54,400
The secret to making these powdered
sweets is the tablet press machine.

286
00:15:57,320 --> 00:15:59,840
You can see where the punches are
coming round.

287
00:15:59,840 --> 00:16:01,280
The powder is coming down.

288
00:16:01,280 --> 00:16:05,080
On those two wheels is where the
punches are coming together.

289
00:16:05,080 --> 00:16:07,680
Crushed on top,
crushed on the bottom?

290
00:16:07,680 --> 00:16:10,080
Pressured
down between the two rollers.

291
00:16:10,080 --> 00:16:13,200
These punches
squeeze the powder together

292
00:16:13,200 --> 00:16:15,600
under three tonnes of pressure,

293
00:16:15,600 --> 00:16:18,000
to form a tablet sweet.

294
00:16:18,000 --> 00:16:21,040
Do you want to have a go?
What, turn it on, you mean?

295
00:16:21,040 --> 00:16:24,000
No, turn the wheel.
You'll see as it turns round...

296
00:16:24,000 --> 00:16:28,360
Manually turn the three tonne...
Manually turn it. Use your muscles!

297
00:16:28,360 --> 00:16:29,880
Which way? Clockwise.

298
00:16:31,760 --> 00:16:33,480
That's it! Go on, Gregg!

299
00:16:42,160 --> 00:16:44,160
There it is. Told you!

300
00:16:44,160 --> 00:16:46,560
There's my Gregg Fizzer.

301
00:16:46,560 --> 00:16:49,840
All the powdered sweets are made
in the same way.

302
00:16:49,840 --> 00:16:53,760
Including what could be the most
romantic sweet in the world.

303
00:16:57,400 --> 00:16:59,080
The Love Heart.

304
00:17:01,640 --> 00:17:04,720
They've been making them here
since 1954.

305
00:17:04,720 --> 00:17:08,640
And the recipe and design have
barely changed in all that time.

306
00:17:10,040 --> 00:17:12,040
Managing director Jeremy Dee

307
00:17:12,040 --> 00:17:14,480
is third generation
in the family business.

308
00:17:15,720 --> 00:17:18,440
Have the messages changed
over the years?

309
00:17:18,440 --> 00:17:20,440
In the '80s we were trying to stay
in touch

310
00:17:20,440 --> 00:17:25,600
and stay current with technology,
so we had "page me", "fax me".

311
00:17:25,600 --> 00:17:29,120
I see. I think we took those out
in the early part of this century.

312
00:17:29,120 --> 00:17:31,280
So what's modern in the world of
Love Hearts,

313
00:17:31,280 --> 00:17:32,720
what's the newest messages?

314
00:17:32,720 --> 00:17:34,360
We've got "#selfie".

315
00:17:36,040 --> 00:17:37,840
We've got "take a selfie".

316
00:17:38,960 --> 00:17:40,920
"Skype me". No!

317
00:17:40,920 --> 00:17:43,640
"Tweet me", as well.

318
00:17:43,640 --> 00:17:46,760
There must be guys and girls working
here over the years

319
00:17:46,760 --> 00:17:49,840
that have passed each other
the odd sweet? Countless, Gregg.

320
00:17:49,840 --> 00:17:53,880
We were actually voted Britain's
most romantic workplace.

321
00:17:53,880 --> 00:17:56,160
In fact, one in four of the people
who work here

322
00:17:56,160 --> 00:17:58,200
are actually in a relationship
with each other.

323
00:17:58,200 --> 00:17:59,560
So that's 61 couples.

324
00:17:59,560 --> 00:18:01,840
No way! It's true.

325
00:18:01,840 --> 00:18:03,400
One in four people who work here

326
00:18:03,400 --> 00:18:07,080
have a relationship with someone
else who works here? That's right.

327
00:18:07,080 --> 00:18:10,680
Is the ease of the chat-up line on
a Love Heart responsible for that,

328
00:18:10,680 --> 00:18:12,400
do you think?! It may be.

329
00:18:12,400 --> 00:18:16,480
It may be just the fact of working
in a sweet factory

330
00:18:16,480 --> 00:18:18,840
with magical, fun products!

331
00:18:18,840 --> 00:18:24,120
# Je t'aime
Je t'aime

332
00:18:24,120 --> 00:18:26,760
# Oui, je t'aime

333
00:18:26,760 --> 00:18:30,480
# Moi non plus... #

334
00:18:30,480 --> 00:18:32,840
So many sweets, such little time.

335
00:18:32,840 --> 00:18:37,560
We, each of us, on average
consume 1,300 sweets a year.

336
00:18:37,560 --> 00:18:41,720
But when did we start eating sweets?

337
00:18:44,080 --> 00:18:46,560
It's hard to believe,
but back in the Middle Ages,

338
00:18:46,560 --> 00:18:49,400
sugar wasn't seen as a treat.

339
00:18:49,400 --> 00:18:52,200
It was used as a medicine.

340
00:18:52,200 --> 00:18:55,240
Sugar was considered to have
healing properties

341
00:18:55,240 --> 00:18:58,840
and was used to treat
a whole host of illnesses.

342
00:19:00,160 --> 00:19:03,480
I'm meeting with food historian
Seren Evans-Charrington

343
00:19:03,480 --> 00:19:04,600
to find out why.

344
00:19:04,600 --> 00:19:07,280
When people came down with
some form of ailment,

345
00:19:07,280 --> 00:19:10,400
whether it be a sore throat
or a digestive upset,

346
00:19:10,400 --> 00:19:14,760
they were going into
the spice cabinet

347
00:19:14,760 --> 00:19:16,480
and looking what was in there.

348
00:19:16,480 --> 00:19:18,840
So, you know, caraway seeds,
coriander, nutmeg.

349
00:19:18,840 --> 00:19:22,400
Cloves. And sugar was considered
a spice.

350
00:19:22,400 --> 00:19:24,920
And it was considered
a medicinal product,

351
00:19:24,920 --> 00:19:27,360
something that had
great medicinal properties.

352
00:19:28,720 --> 00:19:33,040
Eating sugar does release endorphins
so they may not have understood why,

353
00:19:33,040 --> 00:19:35,760
but it made our poorly ancestors
feel better.

354
00:19:37,040 --> 00:19:39,120
But it was expensive.

355
00:19:39,120 --> 00:19:42,080
At one point, you know,
this amount of sugar,

356
00:19:42,080 --> 00:19:45,320
just this spoonful is a day's wages.

357
00:19:45,320 --> 00:19:49,080
That would all change in the
16th century with the Tudors.

358
00:19:49,080 --> 00:19:52,840
They opened trade routes that made
sugar ten times cheaper

359
00:19:52,840 --> 00:19:56,080
and they soon developed
a sweet tooth.

360
00:19:56,080 --> 00:19:58,600
It's when it becomes
that little bit cheaper

361
00:19:58,600 --> 00:20:00,360
that the balance begins to tip

362
00:20:00,360 --> 00:20:03,440
and it starts being,
"Actually, this is good for me,

363
00:20:03,440 --> 00:20:05,160
"this is medicinal.

364
00:20:05,160 --> 00:20:06,840
"But goodness, this tastes good!"

365
00:20:08,040 --> 00:20:09,920
Not only did the Tudors love sugar,

366
00:20:09,920 --> 00:20:12,840
but they wrongly believed it could
stop flatulence

367
00:20:12,840 --> 00:20:15,480
so served it after meals.

368
00:20:15,480 --> 00:20:19,720
Seren's unearthed a recipe
for Tudor comfits,

369
00:20:19,720 --> 00:20:21,440
sweets made from medicinal spices

370
00:20:21,440 --> 00:20:23,440
like liquorice roots
and caraway seeds

371
00:20:23,440 --> 00:20:25,640
covered in layers of sugar.

372
00:20:28,840 --> 00:20:31,000
First, we melt half a pound of sugar

373
00:20:31,000 --> 00:20:33,600
until it's boiling
at around 130 degrees.

374
00:20:33,600 --> 00:20:36,680
Ooh, look, it's bubbling up there.

375
00:20:36,680 --> 00:20:38,000
Oh, yes.

376
00:20:38,000 --> 00:20:40,520
'We're starting with the
caraway seeds.'

377
00:20:40,520 --> 00:20:42,160
They're so tiny!

378
00:20:42,160 --> 00:20:44,960
'Once they've been coated,
we remove them to cool down.'

379
00:20:46,240 --> 00:20:48,360
This is the first coat.

380
00:20:48,360 --> 00:20:52,160
We have 20 to 30 more coats
more to go.

381
00:20:52,160 --> 00:20:54,640
What we're looking to do
is separate them out

382
00:20:54,640 --> 00:20:59,320
and we want one caraway seed
per comfit.

383
00:20:59,320 --> 00:21:03,240
It's so fiddly and slow.

384
00:21:03,240 --> 00:21:07,040
I can't imagine doing
an entire jar of these.

385
00:21:07,040 --> 00:21:09,880
'Next, we're sugar-coating
strips of liquorice root.'

386
00:21:11,560 --> 00:21:14,720
You can see they're not easy
to get tidy.

387
00:21:14,720 --> 00:21:17,400
No, they're not. It's a real art.

388
00:21:17,400 --> 00:21:19,040
It's a real fiddle.

389
00:21:19,040 --> 00:21:23,080
'After layer upon layer
of messy sugar coating,

390
00:21:23,080 --> 00:21:26,600
'we're finally able to try
our first Tudor sweets.'

391
00:21:26,600 --> 00:21:28,520
Actually, they look quite delicious.

392
00:21:28,520 --> 00:21:31,680
They do, don't they? I'll try
a little caraway seed.

393
00:21:31,680 --> 00:21:34,040
Here we go.

394
00:21:34,040 --> 00:21:35,160
Mmm!

395
00:21:35,160 --> 00:21:38,320
It's a real capsule of flavour,
isn't it?

396
00:21:38,320 --> 00:21:42,360
That's sweet and very, very spicy.

397
00:21:42,360 --> 00:21:44,560
Liquorice. Liquorice,
that's the biggest.

398
00:21:46,080 --> 00:21:48,720
It's too hard for my teeth!

399
00:21:48,720 --> 00:21:51,720
If you were having some of those at
the end of a meal

400
00:21:51,720 --> 00:21:55,880
as some form of digestive aid,
yeah, you'd remember it.

401
00:21:57,240 --> 00:21:59,920
They may be basic, but these Tudor
sugar-coated spices

402
00:21:59,920 --> 00:22:02,440
were the forerunners
of the modern boiled sweet.

403
00:22:04,000 --> 00:22:07,240
Within 150 years,
the first spice-flavoured sweets

404
00:22:07,240 --> 00:22:11,320
like barley sugars and
liquorice lozenges had appeared.

405
00:22:11,320 --> 00:22:13,280
And we still enjoy those today.

406
00:22:24,760 --> 00:22:28,080
It's been four hours
since the sugar delivery

407
00:22:28,080 --> 00:22:31,880
and already, this factory
has made 30 million sweets.

408
00:22:31,880 --> 00:22:34,880
I've been let into the secrets of
making powder sweets.

409
00:22:34,880 --> 00:22:38,040
Next stop is my favourite -
boiled sweets.

410
00:22:39,560 --> 00:22:42,280
With boiled sweets, instead of
compressing dry sugar

411
00:22:42,280 --> 00:22:44,200
like they do for powder sweets,

412
00:22:44,200 --> 00:22:46,880
they turn it into a liquid
and then mould it.

413
00:22:48,320 --> 00:22:51,920
And team leader Bill Barnes is
the man to show me how they do it.

414
00:22:51,920 --> 00:22:54,640
He's been working here
for over 40 years.

415
00:22:55,960 --> 00:23:00,440
This is the best smell in a factory
full of fantastic smells!

416
00:23:00,440 --> 00:23:02,240
What is that?
It's like blackcurrant.

417
00:23:02,240 --> 00:23:03,480
It is today, Gregg.

418
00:23:03,480 --> 00:23:05,160
We're making Fruity Pop lollies.

419
00:23:05,160 --> 00:23:08,680
I'm going to show you, from start
to finish, how we do them.

420
00:23:08,680 --> 00:23:10,120
I'm in your hands, mate, go on.

421
00:23:10,120 --> 00:23:13,280
We'll have a look. I'll show you
what goes in the cooker first.

422
00:23:13,280 --> 00:23:16,560
Sugar, glucose and water
mixed together is called syrup.

423
00:23:18,000 --> 00:23:22,520
This cooker boils the ingredients at
138 degrees centigrade

424
00:23:22,520 --> 00:23:25,720
to dissolve the sugar
and create a smooth syrup.

425
00:23:25,720 --> 00:23:27,480
I'll just show you a bit
if you want.

426
00:23:28,920 --> 00:23:31,760
See how watery it is?

427
00:23:31,760 --> 00:23:33,360
That will become a lolly.

428
00:23:33,360 --> 00:23:35,800
It just looks like water
out of the tap, doesn't it?

429
00:23:35,800 --> 00:23:38,440
But it would take the skin
off your fingers.

430
00:23:38,440 --> 00:23:42,960
Bill is making over three-quarters
of a million lollies today

431
00:23:42,960 --> 00:23:45,640
and this isn't even his busiest time
of the year.

432
00:23:46,840 --> 00:23:50,320
When it comes up to Halloween,
I will be running 22 hours a day.

433
00:23:50,320 --> 00:23:53,480
I'll be running seven days a week
and nights will come on.

434
00:23:53,480 --> 00:23:55,800
I just can't make enough lollies.

435
00:23:55,800 --> 00:23:59,440
Do you like that time or do you hate
that time? I love it.

436
00:23:59,440 --> 00:24:01,400
I've always got something to do.

437
00:24:01,400 --> 00:24:04,000
Honestly, the more busy I am,
I'm happy.

438
00:24:04,000 --> 00:24:05,840
Why do you love this so much?

439
00:24:05,840 --> 00:24:08,000
I've just been here all my life.

440
00:24:08,000 --> 00:24:10,160
It's just what I do.

441
00:24:10,160 --> 00:24:12,880
Have you yet added colour
or flavour?

442
00:24:12,880 --> 00:24:14,560
No, we're going to add it now.

443
00:24:16,840 --> 00:24:20,320
After introducing colour and flavour
to the sugar syrup,

444
00:24:20,320 --> 00:24:23,400
they also add citric acid.

445
00:24:23,400 --> 00:24:26,200
This is what naturally makes
citric fruits tangy

446
00:24:26,200 --> 00:24:29,400
and this man-made version
does the same thing with sweets.

447
00:24:31,760 --> 00:24:33,760
Whoa!

448
00:24:33,760 --> 00:24:35,760
That's a pretty thing.

449
00:24:35,760 --> 00:24:38,920
'The mix is then poured out onto
a conveyor belt

450
00:24:38,920 --> 00:24:40,520
'to start cooling down.'

451
00:24:40,520 --> 00:24:43,040
That's a river of jam!
Yeah, yeah, yeah.

452
00:24:44,120 --> 00:24:46,200
Two ploughs fold the mixture over

453
00:24:46,200 --> 00:24:49,360
so the top doesn't form a skin
as it cools.

454
00:24:51,200 --> 00:24:54,080
Next, it needs to be rolled into
an even thickness

455
00:24:54,080 --> 00:24:56,320
so it can be cut into lollies.

456
00:24:57,520 --> 00:25:00,760
So now it's going to go over here
into the batch rollers.

457
00:25:03,360 --> 00:25:07,320
The liquid lolly mix falls onto the
top of a plastic cone and flows

458
00:25:07,320 --> 00:25:12,240
downwards as metal rollers spread
it out to an even thickness.

459
00:25:12,240 --> 00:25:15,520
Rollers at the bottom then
pull it off the cone

460
00:25:15,520 --> 00:25:17,800
in a perfectly uniform lolly snake.

461
00:25:18,960 --> 00:25:20,480
I don't really understand.

462
00:25:20,480 --> 00:25:22,440
Is it just gravity that pushes it?

463
00:25:22,440 --> 00:25:25,200
Yeah, yeah, the weight,
cos it's wider here, Gregg,

464
00:25:25,200 --> 00:25:28,520
but it goes narrow, so it will
always force it down into a point.

465
00:25:28,520 --> 00:25:31,200
And you reckon every chunk of that
now, if it's cut off at the

466
00:25:31,200 --> 00:25:34,480
right lolly shape, that'll
be about 8g? I'm hoping so.

467
00:25:36,440 --> 00:25:39,640
Next, the lolly mix is
cut into small pieces

468
00:25:39,640 --> 00:25:41,680
and each one needs a stick.

469
00:25:41,680 --> 00:25:44,680
Turning out 800 lollies a minute
means this machine

470
00:25:44,680 --> 00:25:46,880
gets through a lot of them.

471
00:25:46,880 --> 00:25:49,800
Shall I put some sticks in?
Only pick a few up at a time.

472
00:25:49,800 --> 00:25:52,360
'The sticks are made from
tightly rolled paper,

473
00:25:52,360 --> 00:25:54,640
'so they're strong,
but lightweight.'

474
00:25:59,400 --> 00:26:00,680
GREGG LAUGHS

475
00:26:00,680 --> 00:26:03,760
Isn't it harder than
it looks, though? Honestly!

476
00:26:03,760 --> 00:26:06,920
Deep inside this machine,
the sticks are added,

477
00:26:06,920 --> 00:26:08,840
but even though the
lollies look finished,

478
00:26:08,840 --> 00:26:12,760
they still need to cool for 20
minutes before they can be wrapped.

479
00:26:15,560 --> 00:26:18,000
When it comes to sweets,
we're creatures of habit.

480
00:26:18,000 --> 00:26:21,080
Many of us choose the sweets
we grew up eating as kids,

481
00:26:21,080 --> 00:26:23,240
but how universal
are our preferences?

482
00:26:23,240 --> 00:26:25,200
Well, Cherry's off to find out.

483
00:26:29,960 --> 00:26:34,440
As a nation, we've got some definite
favourites when it comes to sweets.

484
00:26:34,440 --> 00:26:37,760
In fact, some of the top-selling
products have been around

485
00:26:37,760 --> 00:26:39,520
for over 100 years.

486
00:26:39,520 --> 00:26:43,960
So, what makes us go back to the
same sweets time and time again?

487
00:26:43,960 --> 00:26:47,240
'According to Professor Barry Smith
of the University of London,

488
00:26:47,240 --> 00:26:50,200
'it's down to our very
British sense of taste.'

489
00:26:50,200 --> 00:26:53,520
When we like sweets, it's not
just the sugar. That's not it.

490
00:26:53,520 --> 00:26:56,120
It's got to be the sugar in
combination with other things.

491
00:26:56,120 --> 00:26:58,920
There might be fruity flavours,
there might be a bit of sourness.

492
00:26:58,920 --> 00:27:00,280
There might be a bit of salt.

493
00:27:00,280 --> 00:27:02,640
And then it's about the order
in which things happen

494
00:27:02,640 --> 00:27:03,720
when in the mouth.

495
00:27:04,840 --> 00:27:09,040
'To prove his point, Professor Smith
has asked me to eat a jelly baby

496
00:27:09,040 --> 00:27:12,280
'and describe the flavours
I'm experiencing.'

497
00:27:12,280 --> 00:27:13,760
What do you get at first?

498
00:27:13,760 --> 00:27:17,320
Sweet. Great. So you're getting the
sugar coating straight away. Mm.

499
00:27:17,320 --> 00:27:18,840
There's a bit of a burn, it's tangy.

500
00:27:18,840 --> 00:27:22,120
Tangy, good. Fruity.
That's the fruit. Really fruity.

501
00:27:22,120 --> 00:27:23,440
So, the burn is interesting.

502
00:27:23,440 --> 00:27:25,680
That's a little bit of the
bitter sour acids.

503
00:27:25,680 --> 00:27:27,360
What are you left with?

504
00:27:27,360 --> 00:27:30,240
The sweetness and now it's over.

505
00:27:30,240 --> 00:27:32,800
Now I'm sad. Did you like it?

506
00:27:32,800 --> 00:27:33,920
I loved it.

507
00:27:33,920 --> 00:27:37,520
That's the flavour profile that
British people rather like -

508
00:27:37,520 --> 00:27:41,680
from sweet to tangy fruit,
bitter-sour, back to sweet.

509
00:27:41,680 --> 00:27:43,360
That's a big hit. People like that.

510
00:27:45,520 --> 00:27:49,400
'Of course, that could just be me so
we've created an experiment with

511
00:27:49,400 --> 00:27:51,520
'three identical-looking sweets

512
00:27:51,520 --> 00:27:55,040
'that have three very
different primary tastes.

513
00:27:55,040 --> 00:27:58,560
'A is sweet, B is salty, C is sour.

514
00:28:00,800 --> 00:28:03,400
'First, we're testing
British people who, like me,

515
00:28:03,400 --> 00:28:05,680
'should prefer the
sweet taste of A.'

516
00:28:07,520 --> 00:28:09,400
So, which one is the most familiar?

517
00:28:09,400 --> 00:28:12,400
A. Is it quite a comforting taste,
like, of your childhood?

518
00:28:12,400 --> 00:28:14,000
Yeah, it tastes like wine gums.

519
00:28:14,000 --> 00:28:15,800
I'm going to go this first one.

520
00:28:15,800 --> 00:28:19,280
That's quite nice. You like it?
Erm... Sweet. Sweet, yep.

521
00:28:19,280 --> 00:28:21,040
Definitely the first one.

522
00:28:21,040 --> 00:28:23,000
Yeah? Which is your favourite one?

523
00:28:23,000 --> 00:28:25,440
I'm going to say A. It's a
bit more fruity and, like,

524
00:28:25,440 --> 00:28:26,800
I think I like that one more.

525
00:28:26,800 --> 00:28:32,000
'The majority of Brits we asked
really did prefer sweet A.'

526
00:28:32,000 --> 00:28:34,480
But it turns out the
sweets we love here

527
00:28:34,480 --> 00:28:37,240
don't always go down
well in other countries.

528
00:28:38,200 --> 00:28:42,000
'Two parts of the world with
extremely different tastes to us

529
00:28:42,000 --> 00:28:44,040
'are Japan and Scandinavia.

530
00:28:45,120 --> 00:28:46,600
'According to Professor Smith,

531
00:28:46,600 --> 00:28:50,560
'the Scandinavians in this
cafe should prefer sweet B,

532
00:28:50,560 --> 00:28:53,080
'which starts with a salty taste.'

533
00:28:53,080 --> 00:28:54,480
Eurgh!

534
00:28:54,480 --> 00:28:55,960
Salt, salt, salt.

535
00:28:55,960 --> 00:28:58,120
I feel like I need to
drink a pint of water.

536
00:28:58,120 --> 00:29:00,880
'But what will the
Scandinavians think?'

537
00:29:00,880 --> 00:29:02,600
The second one, B.

538
00:29:02,600 --> 00:29:04,440
Definitely B. I'm B.

539
00:29:04,440 --> 00:29:06,640
And do you eat lots of
salt in the diet?

540
00:29:06,640 --> 00:29:08,560
Massive. Salt. You like it?

541
00:29:08,560 --> 00:29:11,360
Yeah, I like it. Would you have
eaten sweets like this when you were

542
00:29:11,360 --> 00:29:14,800
small, when you were young? Yes,
salty liquorice in Sweden, yeah.

543
00:29:14,800 --> 00:29:19,400
'Incredibly, 80% of Scandinavians
chose salty sweet B,

544
00:29:19,400 --> 00:29:21,640
'but what about Japanese people?

545
00:29:21,640 --> 00:29:23,800
'They should show a
strong preference

546
00:29:23,800 --> 00:29:26,120
'for the sour flavour of sweet C.'

547
00:29:27,200 --> 00:29:28,960
First impression? Wow! Wow.

548
00:29:28,960 --> 00:29:30,160
Holy Moley!

549
00:29:30,160 --> 00:29:32,920
Be brave. I think my
eyes have exploded.

550
00:29:32,920 --> 00:29:34,880
Gosh. They're very sour.

551
00:29:34,880 --> 00:29:37,480
Mm-hm. Tangy, really tangy. Tangy.

552
00:29:37,480 --> 00:29:39,840
Not getting loads of sweet.

553
00:29:39,840 --> 00:29:41,800
Yes.

554
00:29:41,800 --> 00:29:44,760
I prefer C.
I think it's my favourite one.

555
00:29:44,760 --> 00:29:49,560
Yes, it's the kind of flavour I
used to eat in my childhood.

556
00:29:49,560 --> 00:29:51,040
I like this one the best.

557
00:29:51,040 --> 00:29:54,520
Right. It reminds me of the
citrus fruit we have in Japan.

558
00:29:55,720 --> 00:30:01,040
It turns out 60% of Japanese people
we asked preferred sweet C.

559
00:30:01,040 --> 00:30:02,360
So, that really worked.

560
00:30:02,360 --> 00:30:04,800
The British people really
went for the first option,

561
00:30:04,800 --> 00:30:08,400
the Scandinavian people really
loved the liquorice salty one.

562
00:30:08,400 --> 00:30:11,760
They're used to having foods
that have got high salt content.

563
00:30:11,760 --> 00:30:14,560
They cure fish and meat with salt.

564
00:30:14,560 --> 00:30:16,680
That's something that's
in their background.

565
00:30:16,680 --> 00:30:19,000
Most of the Japanese
people really liked that

566
00:30:19,000 --> 00:30:21,480
kind of citrus-y, sour flavour.

567
00:30:21,480 --> 00:30:25,800
They preferred less sweet and,
again, that'll be in the diet and,

568
00:30:25,800 --> 00:30:28,880
of course, when we are exposed to
different things,

569
00:30:28,880 --> 00:30:32,400
either when we're children,
it might even be in utero,

570
00:30:32,400 --> 00:30:35,320
that's going to determine some of
our palate, so there's a mixture of

571
00:30:35,320 --> 00:30:37,720
biology and there's a
mixture of culture.

572
00:30:39,520 --> 00:30:41,800
Different countries might
have different tastes,

573
00:30:41,800 --> 00:30:44,120
but, judging from today,
one thing is clear -

574
00:30:44,120 --> 00:30:46,520
we all share a love for sweets.

575
00:30:56,840 --> 00:30:58,120
Back at the factory,

576
00:30:58,120 --> 00:31:02,000
I'm in the boiled sweet department
with Bill Barnes, making lollies.

577
00:31:04,280 --> 00:31:08,320
We've added the sticks, but
they're still too hot to wrap.

578
00:31:08,320 --> 00:31:11,280
Can I get one off?
Yeah, yeah, just take one off.

579
00:31:11,280 --> 00:31:13,720
Quite soft, aren't they?
HE CHUCKLES

580
00:31:13,720 --> 00:31:15,760
If you suck one of them now,
the flavour comes out

581
00:31:15,760 --> 00:31:17,400
because it's still warm.

582
00:31:17,400 --> 00:31:18,800
Can I? Yeah, yeah, yeah.

583
00:31:18,800 --> 00:31:21,760
'While it's hot, the flavour
is released quicker,

584
00:31:21,760 --> 00:31:24,720
'making it taste more intense.'

585
00:31:24,720 --> 00:31:26,840
Am I one of the very
few people lucky enough

586
00:31:26,840 --> 00:31:28,800
to have had a hot lolly? Yeah!

587
00:31:30,160 --> 00:31:32,600
'Next, the soft lollies
need to harden

588
00:31:32,600 --> 00:31:34,000
'before they can be wrapped...'

589
00:31:34,000 --> 00:31:35,840
GREGG CHUCKLES

590
00:31:35,840 --> 00:31:39,000
'..so they're sent to a
special cooling machine.'

591
00:31:39,000 --> 00:31:42,680
# Shake it up, baby, now
Shake it up, baby

592
00:31:42,680 --> 00:31:46,360
# Shake it up, baby
Twist and shout

593
00:31:46,360 --> 00:31:49,720
# Shake it up, baby
Shake it up, baby

594
00:31:49,720 --> 00:31:52,160
# Come on and work it on out... #

595
00:31:52,160 --> 00:31:53,880
This is actually called a cooler.

596
00:31:53,880 --> 00:31:57,520
The lolly will go in on the
top tray, goes down, down, down

597
00:31:57,520 --> 00:32:00,600
and we introduce cold
air in it, and all.

598
00:32:00,600 --> 00:32:02,120
That's on the bottom tray.

599
00:32:05,880 --> 00:32:09,960
20 minutes. Does shaking them
stop them sticking together?

600
00:32:09,960 --> 00:32:12,440
If you didn't have it shaking,
they'd just go down

601
00:32:12,440 --> 00:32:15,120
and they'd flatten on that
top tray, cos they're still soft.

602
00:32:15,120 --> 00:32:18,360
So, because they roll like
that, they keep the shape.

603
00:32:18,360 --> 00:32:20,720
You know that looks a little
bit nuts, Bill, don't you?

604
00:32:20,720 --> 00:32:22,440
Yeah. It's good, isn't it, though?

605
00:32:22,440 --> 00:32:23,480
It's fantastic.

606
00:32:25,320 --> 00:32:28,240
'Finally, the lollies are
sent to wrapping machines

607
00:32:28,240 --> 00:32:32,120
'that can each wrap
800 lollies a minute.

608
00:32:32,120 --> 00:32:34,560
'But before they're
sent to be boxed up,

609
00:32:34,560 --> 00:32:38,480
'there's just one thing left to do -
unofficial quality control.'

610
00:32:38,480 --> 00:32:39,520
Cheers!

611
00:32:41,080 --> 00:32:43,280
Jeremy'll tell us off.

612
00:32:43,280 --> 00:32:44,320
That's 10p.

613
00:32:46,920 --> 00:32:50,760
Sweets are an occasional treat,
a guilty pleasure, but,

614
00:32:50,760 --> 00:32:52,760
as Ruth Goodman's been learning,

615
00:32:52,760 --> 00:32:55,160
when sugar took off
in the 18th century,

616
00:32:55,160 --> 00:32:57,880
we really did have
something to be guilty about.

617
00:33:01,320 --> 00:33:06,200
'By the mid-1700s, we had become
a nation of sugar addicts.

618
00:33:06,200 --> 00:33:08,920
'Cheap sugar imported from
the British West Indies

619
00:33:08,920 --> 00:33:11,400
'was being enjoyed by
rich and poor alike.

620
00:33:12,800 --> 00:33:16,160
'Bristol was the main port bringing
sugar into Britain and merchants

621
00:33:16,160 --> 00:33:19,560
'grew fat on the profits,
building huge mansions

622
00:33:19,560 --> 00:33:21,080
'that still stand today.'

623
00:33:23,760 --> 00:33:26,920
But cheap sugar came at
a heavy price,

624
00:33:26,920 --> 00:33:30,160
with the entire industry
based upon slavery.

625
00:33:32,720 --> 00:33:35,240
'I'm heading to one of
those Georgian mansions,

626
00:33:35,240 --> 00:33:36,880
'that's now a museum,

627
00:33:36,880 --> 00:33:39,800
'and I'm meeting with
historian Sue Giles

628
00:33:39,800 --> 00:33:43,720
'to find out about the human cost
of Britain's sweet tooth.'

629
00:33:45,040 --> 00:33:48,400
The level of labour on a plantation

630
00:33:48,400 --> 00:33:50,880
meant you needed huge
numbers of people.

631
00:33:50,880 --> 00:33:54,440
They couldn't get that from
indentured labour,

632
00:33:54,440 --> 00:33:57,800
people going out on a seven-year
contract from Europe,

633
00:33:57,800 --> 00:34:03,480
so the enslaved labour force was
the only way, really, of doing it.

634
00:34:03,480 --> 00:34:07,880
Our insatiable appetite for sugar
was driving a slave trade that was

635
00:34:07,880 --> 00:34:10,400
unparalleled for its time.

636
00:34:10,400 --> 00:34:12,440
How many people did Britain enslave?

637
00:34:12,440 --> 00:34:16,760
The numbers carried on British
ships in the 18th century

638
00:34:16,760 --> 00:34:19,120
were anything up to three million.

639
00:34:21,280 --> 00:34:23,920
As many as one in three
slaves on those ships

640
00:34:23,920 --> 00:34:27,840
didn't survive the journey
from Africa and, for those that did,

641
00:34:27,840 --> 00:34:30,480
conditions on the
plantations were shocking.

642
00:34:31,760 --> 00:34:33,440
Until the late 1700s,

643
00:34:33,440 --> 00:34:36,960
the British public had turned a
blind eye to the horrors of the

644
00:34:36,960 --> 00:34:42,120
slave trade, but now we were
finally developing a conscience.

645
00:34:42,120 --> 00:34:44,080
From about the 1760s onwards,

646
00:34:44,080 --> 00:34:48,080
there was a lot of discussion
about the slave trade,

647
00:34:48,080 --> 00:34:51,640
whether it was ethical, whether it
was right, whether it was Christian.

648
00:34:51,640 --> 00:34:55,160
And then, slowly, more and more
people became aware of it and there

649
00:34:55,160 --> 00:34:56,800
was this growing abolition movement.

650
00:34:57,920 --> 00:35:02,880
The abolitionists knew that sugar
and slavery went hand in hand.

651
00:35:02,880 --> 00:35:05,120
One supporter of abolition, Fox,

652
00:35:05,120 --> 00:35:10,080
he wrote a pamphlet calling on
people to boycott sugar.

653
00:35:10,080 --> 00:35:12,360
"An address to the
people of Great Britain,

654
00:35:12,360 --> 00:35:15,400
"proving the necessity of
refraining from sugar and rum,

655
00:35:15,400 --> 00:35:18,920
"in order to abolish the
African slave trade."

656
00:35:18,920 --> 00:35:21,480
Fox said that if you
ate a pound of sugar,

657
00:35:21,480 --> 00:35:26,000
you were consuming human flesh,
because so many Africans had died in

658
00:35:26,000 --> 00:35:28,520
creating this sugar
that you were eating.

659
00:35:28,520 --> 00:35:31,760
So, he was asking people
to stop eating sugar -

660
00:35:31,760 --> 00:35:34,120
stop buying it, stop consuming it.

661
00:35:34,120 --> 00:35:35,840
Mm, yes. And did they?

662
00:35:35,840 --> 00:35:41,360
Yes. About 300,000 people,
maybe more, joined the boycott.

663
00:35:41,360 --> 00:35:44,240
This sugar boycott would
become a powerful weapon

664
00:35:44,240 --> 00:35:45,840
for the abolition movement.

665
00:35:45,840 --> 00:35:48,440
They produced a logo and a slogan.

666
00:35:48,440 --> 00:35:51,960
The slogan was,
"Am I not a man and a brother?"

667
00:35:51,960 --> 00:35:56,200
And later on, they also brought in,
"Am I not a woman and a sister?"

668
00:35:56,200 --> 00:36:01,760
And sugar bowls that promoted sugar,
made not by slaves, but by free men.

669
00:36:01,760 --> 00:36:05,640
All your friends who came to tea
would know where you stood

670
00:36:05,640 --> 00:36:10,000
on the sugar subject and grocers
reported that sugar sales

671
00:36:10,000 --> 00:36:13,080
dropped by about a third.
Now, that's quite a lot.

672
00:36:13,080 --> 00:36:17,960
It really is just like the modern
fair-trade campaign, isn't it?

673
00:36:17,960 --> 00:36:21,640
Respecting other people's labour
in other parts of the world.

674
00:36:21,640 --> 00:36:25,280
It was also a way that
people, ordinary people,

675
00:36:25,280 --> 00:36:29,040
could actually do something
about the slave trade

676
00:36:29,040 --> 00:36:33,480
by hitting it where it hurt -
in the profit and the money.

677
00:36:33,480 --> 00:36:35,600
That is such a
modern idea, isn't it?

678
00:36:35,600 --> 00:36:38,800
That you can change the world
through your shopping habits. Mm.

679
00:36:40,400 --> 00:36:44,720
In 1807, the slave trade was finally
ended in the British Empire

680
00:36:44,720 --> 00:36:48,520
and it might not have been possible
without the public's backlash

681
00:36:48,520 --> 00:36:50,880
against sugar made by slaves.

682
00:36:53,160 --> 00:36:58,480
The 1791 boycott of sugar was one of
the first examples of the

683
00:36:58,480 --> 00:37:01,720
British public demanding
ethically sourced goods.

684
00:37:01,720 --> 00:37:04,000
It was powerful consumer action

685
00:37:04,000 --> 00:37:07,400
and one that changed the
course of history for ever.

686
00:37:22,040 --> 00:37:24,280
Five hours after the
morning sugar delivery

687
00:37:24,280 --> 00:37:27,480
and the factory has produced
35 million sweets.

688
00:37:30,520 --> 00:37:33,400
I've made powder sweets
and boiled sweets.

689
00:37:33,400 --> 00:37:36,400
Next up is the chew sweets.

690
00:37:36,400 --> 00:37:39,080
And their top seller is the
Drumstick lolly.

691
00:37:40,680 --> 00:37:43,440
Team leader Paul Jones has been
overseeing their production

692
00:37:43,440 --> 00:37:44,840
for more than ten years.

693
00:37:47,440 --> 00:37:51,200
The first part we're going to go to
is what we call the Tyrell and

694
00:37:51,200 --> 00:37:54,560
this is where the syrup
is actually made.

695
00:37:54,560 --> 00:37:59,480
This vat contains glucose, sugar,
water and vegetable oil.

696
00:37:59,480 --> 00:38:01,960
And as you can see,
that's the syrup there now

697
00:38:01,960 --> 00:38:03,800
and it's just ready for cooking.

698
00:38:03,800 --> 00:38:05,560
How many sweets will that make?

699
00:38:05,560 --> 00:38:09,320
An awful lot. We're running
at about 1,200kg an hour

700
00:38:09,320 --> 00:38:12,480
and we probably make
120,000 Drumsticks.

701
00:38:12,480 --> 00:38:16,280
'These lollies start their life in
the same way as boiled sweets.

702
00:38:16,280 --> 00:38:19,800
'The syrup is heated up to
125 degrees centigrade

703
00:38:19,800 --> 00:38:21,480
'to dissolve the sugar.'

704
00:38:21,480 --> 00:38:24,720
It doesn't smell the same any more.
It smells like toffee.

705
00:38:24,720 --> 00:38:26,240
That's what it basically is.

706
00:38:26,240 --> 00:38:28,960
We've just basically
got a syrup hot mix.

707
00:38:28,960 --> 00:38:32,480
MUSIC: HARRY POTTER THEME

708
00:38:32,480 --> 00:38:36,240
Next, they add a magic ingredient
that transforms the syrup

709
00:38:36,240 --> 00:38:37,480
into a chewy sweet...

710
00:38:39,160 --> 00:38:41,560
..marshmallow foam.

711
00:38:41,560 --> 00:38:43,840
So, I can show you, here,
a bit of marshmallow.

712
00:38:46,360 --> 00:38:48,640
It's a mix of gelatine and glucose

713
00:38:48,640 --> 00:38:52,200
that's been whipped up
in an aerating machine.

714
00:38:52,200 --> 00:38:54,080
Could I taste some?
Yeah, course you can.

715
00:38:57,480 --> 00:38:59,560
I thought that was going
to be really sweet.

716
00:38:59,560 --> 00:39:02,480
It's not. Why do you add
the marshmallow foam?

717
00:39:02,480 --> 00:39:05,480
It's to make it, rather than
being a hard-boiled sweet,

718
00:39:05,480 --> 00:39:07,680
we've now added in a
foam to make it chew.

719
00:39:08,640 --> 00:39:11,800
Without the foam, it would
be like a hard-boiled sweet?

720
00:39:11,800 --> 00:39:13,240
Yeah.

721
00:39:13,240 --> 00:39:17,560
This sugar syrup and marshmallow
mixture is divided into two parts

722
00:39:17,560 --> 00:39:20,440
for the different coloured
stripes in the lolly.

723
00:39:20,440 --> 00:39:23,480
From this point on, we're going to
add the flavours in this point

724
00:39:23,480 --> 00:39:24,920
and the colours.

725
00:39:25,880 --> 00:39:29,760
One half has milk flavour
and citric acid added.

726
00:39:29,760 --> 00:39:33,040
The other half has raspberry
flavour and colour added.

727
00:39:34,200 --> 00:39:35,680
That's looking like the sweet.

728
00:39:37,040 --> 00:39:38,720
White one side, pink the other.

729
00:39:38,720 --> 00:39:41,520
Don't touch it, cos it's over
100 degrees centigrade.

730
00:39:42,680 --> 00:39:44,360
It doesn't look like it, but it is.

731
00:39:44,360 --> 00:39:47,960
You'll have never felt
so alive if you touch it.

732
00:39:47,960 --> 00:39:51,160
This greased conveyor belt has water
running underneath it

733
00:39:51,160 --> 00:39:53,240
to cool the mixture.

734
00:39:53,240 --> 00:39:54,880
But it's cooling as it's travelling.

735
00:39:54,880 --> 00:39:57,440
It will be in the next
seven sections.

736
00:39:57,440 --> 00:39:58,480
Love it!

737
00:40:00,680 --> 00:40:02,760
After less than a
minute on the belt,

738
00:40:02,760 --> 00:40:06,440
the mix has cooled to exactly
45 degrees centigrade.

739
00:40:08,720 --> 00:40:11,400
It's now ready to be
collected and sent on

740
00:40:11,400 --> 00:40:13,400
to the next stage of the process.

741
00:40:13,400 --> 00:40:15,120
Let me have a go of this, please.

742
00:40:15,120 --> 00:40:18,560
Right, I'll get you some gloves.
Can I? Yeah.

743
00:40:18,560 --> 00:40:21,640
Is that one ready? That one's
ready and that one's ready.

744
00:40:21,640 --> 00:40:23,720
No pressure. There you are.

745
00:40:23,720 --> 00:40:24,880
Oh!

746
00:40:26,960 --> 00:40:28,000
Agh!

747
00:40:32,200 --> 00:40:33,440
Oh! Agh!

748
00:40:34,920 --> 00:40:36,080
Got him!

749
00:40:38,000 --> 00:40:40,880
Oh, I've got some pink in my white!

750
00:40:40,880 --> 00:40:43,600
Cover it over so no-one sees.

751
00:40:43,600 --> 00:40:46,920
'Next stop, one of the strangest
places in the factory...

752
00:40:48,120 --> 00:40:50,080
'..the slab room.'

753
00:40:51,440 --> 00:40:53,840
Here, blob wrangler Steve Gough

754
00:40:53,840 --> 00:40:56,800
forms the chew mix into
disc shapes and,

755
00:40:56,800 --> 00:40:58,880
when it's cooled to
just the right firmness,

756
00:40:58,880 --> 00:41:00,840
he feeds it into the batch roller.

757
00:41:02,760 --> 00:41:04,480
How difficult is this?

758
00:41:04,480 --> 00:41:05,960
Not hard. Not hard?

759
00:41:05,960 --> 00:41:07,720
No. Have you got to be strong?

760
00:41:07,720 --> 00:41:08,760
Yes.

761
00:41:11,960 --> 00:41:13,160
Yay-hey-hey!

762
00:41:15,800 --> 00:41:18,360
As Steve feeds them
into the batch roller,

763
00:41:18,360 --> 00:41:20,960
all I've got to do is stop
them from sticking together.

764
00:41:22,880 --> 00:41:26,000
MUSIC: Baby Elephant Walk
by Lawrence Welk

765
00:41:35,920 --> 00:41:38,760
Oh, no! Oh, no...
HE CHUCKLES

766
00:41:39,880 --> 00:41:41,440
It's sticking to it!

767
00:41:41,440 --> 00:41:43,760
Right, you handle
these really simply.

768
00:41:43,760 --> 00:41:45,160
I've made a right pig's ear of it.

769
00:41:49,240 --> 00:41:53,240
This cone of stickiness is bigger
than a football at the top end,

770
00:41:53,240 --> 00:41:56,880
but it tapers down to the size of a
2p coin at the bottom

771
00:41:56,880 --> 00:41:59,680
as rollers slowly
pull the mixture out.

772
00:41:59,680 --> 00:42:02,000
MUSIC: Regret
by Everything Everything

773
00:42:07,480 --> 00:42:10,760
The lolly snake now enters
a machine that can cut it,

774
00:42:10,760 --> 00:42:15,160
squash it around a stick, and wrap
it in just a quarter of a second.

775
00:42:17,760 --> 00:42:21,120
Machine operator Emma Bartley has
been working at the factory

776
00:42:21,120 --> 00:42:22,880
for just six months.

777
00:42:24,560 --> 00:42:26,240
Did you see me put
that pink slab on?

778
00:42:26,240 --> 00:42:27,880
You did really well.

779
00:42:27,880 --> 00:42:30,640
If you don't put it in right,
you won't get the swerve right.

780
00:42:30,640 --> 00:42:32,760
You seem to be a bit of
a Drumstick expert.

781
00:42:32,760 --> 00:42:36,640
I've had my family work
here since about the 1960s,

782
00:42:36,640 --> 00:42:40,040
so both grandmothers used to work
here, my brother worked here,

783
00:42:40,040 --> 00:42:43,000
I've had five cousins
that work here.

784
00:42:43,000 --> 00:42:47,360
My mum and dad met here and my mum
left to have me, so here I am.

785
00:42:47,360 --> 00:42:49,440
So, your mum and dad met here.

786
00:42:49,440 --> 00:42:52,360
Have you got...
Have you met anyone here?

787
00:42:52,360 --> 00:42:53,960
I've met plenty of friends here.

788
00:42:53,960 --> 00:42:55,240
Yeah, but I mean... No!

789
00:42:56,600 --> 00:42:57,920
Anyone you like the look of?

790
00:42:57,920 --> 00:43:00,920
Cos I could quickly
put a word in for you.

791
00:43:00,920 --> 00:43:03,960
Oh, I'll have to have a word
with you about that secretly.

792
00:43:06,520 --> 00:43:10,720
This firm has been family run
since it opened in the 1920s.

793
00:43:10,720 --> 00:43:13,160
In fact, Britain has
a fine tradition

794
00:43:13,160 --> 00:43:15,360
of family-run
confectionery businesses.

795
00:43:15,360 --> 00:43:18,760
Cherry's been learning how one
Lancashire family turned a

796
00:43:18,760 --> 00:43:21,360
niche product into
a worldwide success.

797
00:43:24,040 --> 00:43:28,520
I'm finding out about a very special
sweet that's been clearing noses and

798
00:43:28,520 --> 00:43:31,440
soothing throats for over 100 years.

799
00:43:33,360 --> 00:43:36,520
'Here in Fleetwood, Lancashire,
the Lofthouse family

800
00:43:36,520 --> 00:43:40,000
'has been making
Fisherman's Friends since 1865.

801
00:43:41,520 --> 00:43:45,240
'Today, their
37,000-square metre site

802
00:43:45,240 --> 00:43:50,640
'employs 350 staff with an annual
turnover of £47 million.

803
00:43:53,720 --> 00:43:57,200
'This sweet success story was
originally a solution to a

804
00:43:57,200 --> 00:43:59,240
'very local seafarers' problem.

805
00:44:01,280 --> 00:44:05,920
'I'm going onboard Fleetwood's last
remaining trawler, now a museum,

806
00:44:05,920 --> 00:44:07,520
'to meet Tony Lofthouse.

807
00:44:09,960 --> 00:44:13,800
'His great-grandfather James had
an apothecary shop in town

808
00:44:13,800 --> 00:44:16,080
'and first invented
this cough medicine

809
00:44:16,080 --> 00:44:18,880
'for Fleetwood's
deep-sea trawlermen.'

810
00:44:18,880 --> 00:44:20,200
Trawlers in those days

811
00:44:20,200 --> 00:44:22,840
were beginning to go into
colder and colder waters

812
00:44:22,840 --> 00:44:25,360
and this weather affected
the fishermen's chests,

813
00:44:25,360 --> 00:44:27,680
so they made a liquid, a linctus.

814
00:44:27,680 --> 00:44:30,920
The linctus worked fine,
but the bottles broke at sea,

815
00:44:30,920 --> 00:44:32,920
so he went and had another
think and he came up

816
00:44:32,920 --> 00:44:35,080
with the same sort of thing,
but in a solid form,

817
00:44:35,080 --> 00:44:37,520
in a lozenge, and they
started to take those.

818
00:44:37,520 --> 00:44:40,080
It's so clever.
How did it get its name?

819
00:44:40,080 --> 00:44:41,600
They used to go in the shop and say,

820
00:44:41,600 --> 00:44:44,600
"Could I have some of my friends,
please?" So, Fisherman's Friend.

821
00:44:45,640 --> 00:44:49,400
At the factory, Tony has collected
some family treasures from the

822
00:44:49,400 --> 00:44:54,200
old apothecary shop, including
the original cough syrup.

823
00:44:54,200 --> 00:44:57,920
We have one single bottle left.

824
00:44:57,920 --> 00:45:02,120
Wow! So, this is very precious.
Very precious, yes.

825
00:45:02,120 --> 00:45:03,560
I'm really nervous to hold it.

826
00:45:03,560 --> 00:45:08,760
"Dose - five to 15 drops on sugar,
three times a day after food."

827
00:45:08,760 --> 00:45:10,200
I'm going to give that back to you,

828
00:45:10,200 --> 00:45:13,040
because that is a little piece of
British history... Thank you.

829
00:45:13,040 --> 00:45:15,200
..and I don't want to drop it.
Me neither!

830
00:45:16,800 --> 00:45:20,400
Once Tony's great-grandfather turned
the syrup into cough sweets,

831
00:45:20,400 --> 00:45:23,960
for over 100 years, it was sold
mostly to local fishermen.

832
00:45:25,080 --> 00:45:28,840
But, after the fishing industry
declined in the 1970s,

833
00:45:28,840 --> 00:45:32,240
the family decided to
look to other markets.

834
00:45:32,240 --> 00:45:36,400
Tony's wife Doreen had the idea to
start selling the throat sweets

835
00:45:36,400 --> 00:45:39,040
to shops around the country.

836
00:45:39,040 --> 00:45:40,960
They proved so popular

837
00:45:40,960 --> 00:45:44,000
that the company has
continued to grow ever since.

838
00:45:47,200 --> 00:45:50,440
Today, they make
five billion lozenges a year

839
00:45:50,440 --> 00:45:52,920
and sell to over 100
different countries.

840
00:45:54,640 --> 00:45:59,400
The original flavour throat sweet
is made using sugar, liquorice,

841
00:45:59,400 --> 00:46:01,840
menthol and eucalyptus oil,

842
00:46:01,840 --> 00:46:05,080
but that's not the
only flavour they make.

843
00:46:05,080 --> 00:46:07,360
We have 15 different
flavour variants.

844
00:46:07,360 --> 00:46:09,320
Tropical? Tropical!

845
00:46:09,320 --> 00:46:11,480
'Duncan Lofthouse now
runs the company

846
00:46:11,480 --> 00:46:15,200
'and he's fifth-generation
in the family business.'

847
00:46:15,200 --> 00:46:19,040
97% of our output is exported.

848
00:46:19,040 --> 00:46:21,280
What's the strangest
place you export to?

849
00:46:22,520 --> 00:46:24,400
Papua New Guinea, maybe.

850
00:46:24,400 --> 00:46:26,360
Who likes the cherry ones?

851
00:46:26,360 --> 00:46:30,240
That is the favourite in our second
biggest market, which is Thailand.

852
00:46:30,240 --> 00:46:31,640
They love cherry in Thailand?!

853
00:46:31,640 --> 00:46:34,720
Yes, indeed. It's looked upon
as a strong-flavoured candy.

854
00:46:34,720 --> 00:46:36,280
How funny! Absolutely.

855
00:46:41,160 --> 00:46:42,840
It's been so wonderful today

856
00:46:42,840 --> 00:46:47,520
to see something so quintessentially
British is loved around the world.

857
00:47:02,800 --> 00:47:05,920
I'm at the Swizzels factory
in New Mills, Derbyshire.

858
00:47:05,920 --> 00:47:10,080
In just six hours, they've turned
nearly 22 tonnes of sugar

859
00:47:10,080 --> 00:47:11,840
into 40 million sweets.

860
00:47:14,760 --> 00:47:16,960
In the jellies department
on the first floor,

861
00:47:16,960 --> 00:47:21,600
they make classic gummy sweets
using sugar, glucose and gelatine.

862
00:47:24,720 --> 00:47:27,480
But one of their sweets
follows a different recipe.

863
00:47:27,480 --> 00:47:29,680
It was invented five years ago

864
00:47:29,680 --> 00:47:33,400
and is now the company's
bestselling product.

865
00:47:33,400 --> 00:47:36,520
Carl Pilkington oversees
their production.

866
00:47:36,520 --> 00:47:39,720
What are we making here?
We're making Squashies.

867
00:47:39,720 --> 00:47:42,680
Squashies would just be a normal
jelly sweet if it wasn't for

868
00:47:42,680 --> 00:47:45,560
one very special ingredient.

869
00:47:45,560 --> 00:47:47,480
We use apple pulp down here.

870
00:47:47,480 --> 00:47:49,400
Apple pulp? Apple pulp, yes.

871
00:47:49,400 --> 00:47:52,240
That's to hold the body, that's to
make the product stay together.

872
00:47:52,240 --> 00:47:56,200
Wow. How does that work? Do you
know? I'm not very good at
chemistry. When you've got gelatine,

873
00:47:56,200 --> 00:47:59,040
it's very stretchy and you're
putting air inside that and you want

874
00:47:59,040 --> 00:48:02,280
that to hold the air in, otherwise
it'll all collapse and just become a

875
00:48:02,280 --> 00:48:04,520
jelly, but, because we want it
to be a foam product,

876
00:48:04,520 --> 00:48:08,440
we put apple pulp in. It makes it
strong. It holds on to the air.

877
00:48:08,440 --> 00:48:10,560
After adding colour and flavour,

878
00:48:10,560 --> 00:48:13,160
the mix is pumped
to the depositing room.

879
00:48:13,160 --> 00:48:15,520
Now, here's where we
start making the sweets.

880
00:48:15,520 --> 00:48:18,240
This is where it's
squirted into moulds.

881
00:48:18,240 --> 00:48:20,480
Do you know how many of
these you're making a day?

882
00:48:20,480 --> 00:48:22,240
There's 240 on there.

883
00:48:22,240 --> 00:48:24,560
240 sweets on a tray and you're
doing a tray,

884
00:48:24,560 --> 00:48:26,080
like, nearly every second.

885
00:48:26,080 --> 00:48:27,920
That's millions and
millions of sweets.

886
00:48:27,920 --> 00:48:30,600
Millions and millions
of sweets, yes.

887
00:48:30,600 --> 00:48:35,160
From here, these trays of gooey
sweets need to be put in the oven.

888
00:48:35,160 --> 00:48:37,760
Can I put this in the oven?
Sure. Where's the oven?

889
00:48:37,760 --> 00:48:40,320
The oven's just down there.
It's oven three.

890
00:48:41,360 --> 00:48:43,120
'Because of their moisture content,

891
00:48:43,120 --> 00:48:47,560
'they'll need to bake at 38
degrees centigrade for 24 hours

892
00:48:47,560 --> 00:48:49,440
'to dry them out.'

893
00:48:49,440 --> 00:48:52,920
It's quite a tight space, mate,
innit? Very, very tight space.

894
00:48:52,920 --> 00:48:55,720
'That means, of all the
sweets in the factory,

895
00:48:55,720 --> 00:48:57,640
'these take the longest to make.'

896
00:48:59,120 --> 00:49:01,480
Straighten it up.
Just watch your wall, there.

897
00:49:02,560 --> 00:49:04,760
You made it! You've
filled your first oven.

898
00:49:04,760 --> 00:49:09,080
'They've got eight of
these ovens running 24/7,

899
00:49:09,080 --> 00:49:10,800
'which is how they can produce

900
00:49:10,800 --> 00:49:15,080
'1.5 billion individual
sweets every year!'

901
00:49:16,280 --> 00:49:19,440
So, now you can touch one.
Can I eat it? Of course you can.

902
00:49:22,800 --> 00:49:25,600
Yeah, it's not an easy
texture to make, is it?

903
00:49:25,600 --> 00:49:28,000
No. It's neither hard nor soft.

904
00:49:28,000 --> 00:49:29,840
No, not at all.

905
00:49:29,840 --> 00:49:32,360
It took three months
of trial and error

906
00:49:32,360 --> 00:49:34,360
to create the recipe for Squashies.

907
00:49:36,200 --> 00:49:38,560
'And Cherry's on the third
floor of the factory

908
00:49:38,560 --> 00:49:40,720
'to meet the woman who did it.'

909
00:49:40,720 --> 00:49:44,560
Behind this door is the research
and development department.

910
00:49:44,560 --> 00:49:47,760
It's where they come up
with all the new sweet ideas.

911
00:49:47,760 --> 00:49:50,920
I'm just a little, tiny bit excited.

912
00:49:50,920 --> 00:49:53,960
'Linda Hallam knows how
hard it is to come up

913
00:49:53,960 --> 00:49:56,280
'with a successful new product.

914
00:49:56,280 --> 00:49:59,720
'Her team create as many as 80 new
sweets every year,

915
00:49:59,720 --> 00:50:02,560
'but because us Brits are so fussy,

916
00:50:02,560 --> 00:50:06,680
'just 5% of her inventions
make it onto our shelves.

917
00:50:06,680 --> 00:50:08,400
'She's agreed to let me try

918
00:50:08,400 --> 00:50:12,080
'and create my very own
version of sherbet.'

919
00:50:12,080 --> 00:50:14,280
So, are these the three
ingredients in sherbet?

920
00:50:14,280 --> 00:50:15,800
That's what you're going to use.

921
00:50:15,800 --> 00:50:19,320
What is anhydrous citric acid?

922
00:50:19,320 --> 00:50:22,400
It's the sharpness
that you get in powder.

923
00:50:22,400 --> 00:50:24,080
And sodium bicarbonate?

924
00:50:24,080 --> 00:50:26,520
That's what you use in your
cooking and your baking.

925
00:50:26,520 --> 00:50:29,000
Blend the two together and
that's what gives you fizz.

926
00:50:29,000 --> 00:50:31,680
It's like a science experiment.
It's lots of fun!

927
00:50:34,320 --> 00:50:39,480
'Recipes for sherbet date back as
far as the mid-1800s and the key is

928
00:50:39,480 --> 00:50:41,280
'getting the right proportions.

929
00:50:42,680 --> 00:50:48,280
'We're combining 500g of sugar
with 20g of citric acid

930
00:50:48,280 --> 00:50:51,800
'and 14.6g of bicarbonate.'

931
00:50:52,920 --> 00:50:55,800
Is it awful that I want to put
a bit more citric acid in?

932
00:50:55,800 --> 00:50:58,160
Because I remember,
as a child, having sherbet

933
00:50:58,160 --> 00:51:00,840
and it would just blow my head off.
Off you go!

934
00:51:00,840 --> 00:51:03,160
Really? We can have a super-sour.

935
00:51:03,160 --> 00:51:04,880
Yeah, yeah, yeah! Let's do it.

936
00:51:06,000 --> 00:51:09,680
'Citric acid activates the sour
receptors on the tongue

937
00:51:09,680 --> 00:51:13,920
'and it's the ingredient
you'll find in most sour sweets.

938
00:51:13,920 --> 00:51:16,680
'Next, I'm adding a
synthetic flavour.'

939
00:51:16,680 --> 00:51:18,400
I love cotton candy...

940
00:51:19,560 --> 00:51:23,400
..but I love chocolate more.

941
00:51:23,400 --> 00:51:25,440
I think that's a people pleaser.

942
00:51:25,440 --> 00:51:30,400
What about a
cherry chocolate gateau?

943
00:51:30,400 --> 00:51:33,360
I mean, everyone loves cake.
Cake's a winner, surely?

944
00:51:34,440 --> 00:51:37,160
'I'm also adding red
colour to my mix.

945
00:51:37,160 --> 00:51:40,720
'In 2007, a study linked
artificial colours

946
00:51:40,720 --> 00:51:42,960
'to hyperactivity in children,

947
00:51:42,960 --> 00:51:47,080
'so, at this factory, they now
don't use them in their sweets.

948
00:51:47,080 --> 00:51:50,920
'The natural colour I'm
using is made from beetroot.'

949
00:51:50,920 --> 00:51:53,520
So, for red, you use beetroot.

950
00:51:53,520 --> 00:51:55,880
We can use beetroot or we
can use grape skins.

951
00:51:55,880 --> 00:51:57,920
What's this? Why do you
need a grey colour?

952
00:51:57,920 --> 00:52:00,360
There aren't that many grey
sweets on the market.

953
00:52:00,360 --> 00:52:02,720
That's actually one which
we don't use any more.

954
00:52:02,720 --> 00:52:04,400
It's cochineal.

955
00:52:04,400 --> 00:52:06,440
What is cochineal?
They're little beetles.

956
00:52:06,440 --> 00:52:08,240
What?! Those are beetles?

957
00:52:08,240 --> 00:52:10,040
Yeah. Are you kidding?

958
00:52:10,040 --> 00:52:12,240
So, we actually used it
in our Rainbow Drops

959
00:52:12,240 --> 00:52:15,520
and we had comments that they
weren't vegetarian any more,

960
00:52:15,520 --> 00:52:17,560
so we decided to remove it.

961
00:52:17,560 --> 00:52:20,200
But it's grey. It's not
when it's been processed.

962
00:52:20,200 --> 00:52:22,280
When you actually crush
it down and add water,

963
00:52:22,280 --> 00:52:24,120
it's a really nice,
vibrant pink colour.

964
00:52:25,680 --> 00:52:30,200
The cochineal beetle lives on a
cactus in South America and has been

965
00:52:30,200 --> 00:52:32,760
used as a red dye
for hundreds of years.

966
00:52:34,000 --> 00:52:35,640
It may be all natural,

967
00:52:35,640 --> 00:52:39,600
but I'm glad it's not making
its way into my sherbet.

968
00:52:39,600 --> 00:52:41,880
Do you think it's ready? I think so.

969
00:52:43,920 --> 00:52:46,440
Get ready, Linda. Buckle up!

970
00:52:52,480 --> 00:52:53,840
Whoo!

971
00:52:53,840 --> 00:52:55,920
It's a little bit on
the, erm, sharp side.

972
00:52:55,920 --> 00:52:59,680
Yeah. I'm six years old again,
eating sherbet.

973
00:52:59,680 --> 00:53:01,120
I really like that.

974
00:53:01,120 --> 00:53:02,800
I think I'm going to name it...

975
00:53:02,800 --> 00:53:06,160
Oh! ..Cherry Gateau Surprise.

976
00:53:06,160 --> 00:53:08,000
Right. It's not very original.

977
00:53:08,000 --> 00:53:09,520
So, what do we do next?

978
00:53:09,520 --> 00:53:12,600
We actually need to go out
and have it tested on people.

979
00:53:14,080 --> 00:53:17,080
'Whenever the development department
come up with a new product,

980
00:53:17,080 --> 00:53:20,080
'they test it out on
the workers here first.

981
00:53:20,080 --> 00:53:23,720
'Time to find out if I've
invented the next big thing.'

982
00:53:25,840 --> 00:53:30,080
Can I interest you in
a little dip of sherbet?

983
00:53:30,080 --> 00:53:32,920
This is a new flavour
that I've just created.

984
00:53:45,960 --> 00:53:47,280
Is your eye twitching?

985
00:53:48,440 --> 00:53:50,040
MOUTH FULL: Bloody hell!

986
00:53:50,040 --> 00:53:53,600
That's quite fizzy. Very fizzy, OK.

987
00:53:53,600 --> 00:53:56,360
What do you think the flavour is?

988
00:53:56,360 --> 00:53:58,440
I reckon it could be strawberry.

989
00:53:58,440 --> 00:54:00,800
It's like a marzipan taste.

990
00:54:00,800 --> 00:54:02,640
It's a bit lemony.

991
00:54:02,640 --> 00:54:04,000
A little bit appley.

992
00:54:04,000 --> 00:54:06,520
Appley? Perhaps.

993
00:54:06,520 --> 00:54:08,160
Ras...raspberry?

994
00:54:08,160 --> 00:54:09,680
Is it cherry?

995
00:54:09,680 --> 00:54:11,440
Yes! Well done!

996
00:54:11,440 --> 00:54:13,120
Is there a hint of
anything else there?

997
00:54:13,120 --> 00:54:14,360
Cherry and...? Chocolate.

998
00:54:14,360 --> 00:54:16,600
Oh, my gosh, you win the prize!

999
00:54:16,600 --> 00:54:19,000
What do I get? You get more sherbet.

1000
00:54:19,000 --> 00:54:20,240
Yaay!

1001
00:54:20,240 --> 00:54:22,240
Once was enough for today, I think.

1002
00:54:23,280 --> 00:54:27,640
'It looks like I may have made
my sherbet a bit too sour.

1003
00:54:27,640 --> 00:54:30,680
'Maybe that's why no-one
can tell what flavour it is.'

1004
00:54:31,680 --> 00:54:33,800
I think, after all that,
I can safely say

1005
00:54:33,800 --> 00:54:35,600
that it's back to the drawing board.

1006
00:54:37,280 --> 00:54:39,400
And maybe I won't give up
my day job just yet.

1007
00:54:50,720 --> 00:54:54,360
All around the factory, millions of
sweets are being wrapped,

1008
00:54:54,360 --> 00:54:55,960
bagged and boxed...

1009
00:54:59,080 --> 00:55:02,800
..whether it's with hi-tech robot
arms or the old-fashioned way.

1010
00:55:03,880 --> 00:55:06,320
Soon, there will be powdered
and boiled sweets,

1011
00:55:06,320 --> 00:55:09,120
jellies and chews ready
to be dispatched.

1012
00:55:13,160 --> 00:55:15,680
On the ground floor of the
powder sweet department,

1013
00:55:15,680 --> 00:55:19,440
I'm helping Adele Thomas and
Julia Hughes on the packing line.

1014
00:55:21,720 --> 00:55:23,520
Why would you shake them like that?

1015
00:55:23,520 --> 00:55:26,160
Because any tablets that
are broken or half-tablets

1016
00:55:26,160 --> 00:55:29,160
will fall through those holes.

1017
00:55:29,160 --> 00:55:32,000
Down here, they're just
having a dance.

1018
00:55:32,000 --> 00:55:34,400
It's where they get straightened
up into the channels.

1019
00:55:34,400 --> 00:55:37,040
Oh! That checks for holes...

1020
00:55:37,040 --> 00:55:38,920
Yep. ..that puts them
in straight lines.

1021
00:55:38,920 --> 00:55:42,320
Yep. Do you know what
this reminds me of?

1022
00:55:42,320 --> 00:55:43,960
No. The M25!

1023
00:55:45,640 --> 00:55:49,560
'This machine can wrap 100
packets of sweets every minute,

1024
00:55:49,560 --> 00:55:52,480
'but it's down to Adele and
Julia to check the quality

1025
00:55:52,480 --> 00:55:54,440
'and then box them up.'

1026
00:55:54,440 --> 00:55:56,360
You put 24 in the box.

1027
00:55:56,360 --> 00:55:58,560
Yeah, but how do I know I've got 24?

1028
00:55:58,560 --> 00:56:03,040
Because when they're in right,
they lie flat.

1029
00:56:03,040 --> 00:56:04,560
Three rows? Three rows of eight.

1030
00:56:04,560 --> 00:56:07,040
But if you're picking them up
in a big chunk like that,

1031
00:56:07,040 --> 00:56:09,040
you're not checking the quality.

1032
00:56:09,040 --> 00:56:10,560
I am!

1033
00:56:10,560 --> 00:56:13,760
Years of experience.
You can feel the good and the bad.

1034
00:56:19,560 --> 00:56:21,440
All good.

1035
00:56:21,440 --> 00:56:23,480
One, two, three, four,
five, six, seven...

1036
00:56:25,640 --> 00:56:28,000
I'm not very good at this, am I?

1037
00:56:28,000 --> 00:56:31,960
Give you another 28 years,
you'll be able to do it perfect.

1038
00:56:31,960 --> 00:56:35,240
MUSIC: Hey Brother
by Avicii

1039
00:56:38,480 --> 00:56:42,400
24 hours ago, we had
56 tonnes of raw sugar.

1040
00:56:44,160 --> 00:56:50,320
I've seen it coloured and flavoured,
pressed, boiled, stretched,

1041
00:56:50,320 --> 00:56:51,760
rolled and wrapped.

1042
00:56:54,440 --> 00:56:56,440
Now, in this distribution warehouse,

1043
00:56:56,440 --> 00:57:00,320
there are 100 million sweets
ready to be dispatched.

1044
00:57:04,520 --> 00:57:07,640
They'll head across the UK,
with the Welsh taking the crown

1045
00:57:07,640 --> 00:57:09,560
for eating the most sweets,

1046
00:57:09,560 --> 00:57:12,280
but they're also sent
all over the world,

1047
00:57:12,280 --> 00:57:14,080
from Australia to Norway,

1048
00:57:14,080 --> 00:57:17,360
where they eat more Love Hearts
per person than anywhere else.

1049
00:57:18,560 --> 00:57:20,080
And all of these sweets come from

1050
00:57:20,080 --> 00:57:24,640
this traditional, family-run
sweet factory in Derbyshire.

1051
00:57:24,640 --> 00:57:28,120
It's impossible to escape
the sense of tradition here.

1052
00:57:28,120 --> 00:57:30,640
I mean, they're making sweets
that I grew up with.

1053
00:57:30,640 --> 00:57:33,480
I can clearly remember
having them as a child,

1054
00:57:33,480 --> 00:57:35,480
going to my local shop
with my pennies.

1055
00:57:37,160 --> 00:57:40,240
And it's great to see that
the art of British sweet-making

1056
00:57:40,240 --> 00:57:43,160
is still going strong today.

1057
00:57:43,160 --> 00:57:45,600
And do you know what I love more
than absolutely anything?

1058
00:57:45,600 --> 00:57:48,480
It's obvious that Britain has
got just as sweet a tooth

1059
00:57:48,480 --> 00:57:51,600
as it had 50 years ago
when I had my first sweets.

1060
00:58:00,760 --> 00:58:02,920
'Next time, I'm being let inside

1061
00:58:02,920 --> 00:58:05,560
'the largest sports
shoe factory in the UK...'

1062
00:58:05,560 --> 00:58:07,600
I made this shoe right
from the very beginning.

1063
00:58:07,600 --> 00:58:12,800
'..to see how they make 3,500
trainers in just 24 hours.'

1064
00:58:12,800 --> 00:58:14,080
I've broke it.

1065
00:58:14,080 --> 00:58:17,800
'And Cherry is let into the
intriguing secrets of shoe design.'

1066
00:58:17,800 --> 00:58:19,480
Is that really going
to hold my weight?

1067
00:58:19,480 --> 00:58:21,000
CLICK!
Whoa!

1068
00:58:21,000 --> 00:58:24,280
'And historian Ruth Goodman
investigates the surprising origins

1069
00:58:24,280 --> 00:58:27,160
'of the trainer from the
back streets of Bolton.'

1070
00:58:27,160 --> 00:58:29,480
Reebok? Reebok is British?!