Have you ever wondered how jelly beans are made? For aficionados of the confectionary classics, it’s hard to find a treat that’s more iconic. The tiny sugar candies are shaped into beans and coated with a sweet shell that comes in an assortment of different colors.
Discovery UK posted a video showing the entire process of how such a sweet idea comes to life.
Essentially, liquid sugar is heated, then combined with glucose and starch. The jelly bean mix created from liquid sugar and starch are poured into hundreds of molds. Once the jelly bean centers are dry, they achieve the chewiness most people are familiar with.
After being separated from the excess starch, the dried jelly bean centers are cooled and coated with more sugar.
To achieve the vibrant colors of a jelly bean, liquid sugar is combined with food coloring and flavoring. The mixture is then added to the jelly bean centers as they spin rapidly in a giant drum. The process repeats several times, creating the layer of sugar around a jelly bean center.
Finally, a little wax is added to create a glossy finish to the confectionaries.
The result: millions of the tiny, iconic, colorful candies.
Check out the video to catch the entire jelly bean-making process from starch to finish.
There are few things that soothe the soul more than a Krispy Kreme donut. With warm, pillowy bites that make you experience sweet nirvana, Krispy Kreme has become a sugar-filled indulgence that nobody can resist.
With that said, seeing these things of beauty being made is just as orgasmic, and Business Insider got an in-depth look at the process.
From the dough being prepped, to watching the glaze fall over it like a waterfall of sweetness, the whole process makes you appreciate the time that goes into making the perfect donut.
So just sit back, enjoy the food porn and get your mouth watering as you’ll surely want to hit up your local Krispy Kreme after watching this.
Bonito flakes are one of the most popular ingredients in Japanese cuisine. From serving as a garnish to being the base for dashi (fish broth), these fish shavings are incredibly versatile. Making bonito flakes, or kazuri-bushi, is a tough job, but the process makes the flavor worth it.
The above video from Great Big Story shows how these fish shavings come to life. First, a piece of tuna goes through a long process of cooking, drying, and fermentation. Afterward, the final product, called katsuobushi, is as hard as a piece of wood. When katsuobushi is thinly shaved, kazuri-bushi is born.
To see the entire process each fish goes through, check out the above video. Great Big Story’s tale focuses on a traditional katasuobushi producer that still fillets by hand. However, the dried fish often goes through a mechanical process these days, making the video a true trip into history.
If you’ve ever wondered how the delicious little fish sticks you get at the market keep their consistent shape and immaculate breading, prepare to be blown away.
The Science Channel was all over this on its “How It’s Made” series, as they went inside a frozen fish factory, showing the entire process of fish-based sticks, and breaded fish fillets being made.
It’s pretty insane to see that fish sticks start off as giant frozen blocks of minced cod, and eventually get cut down, seasoned, breaded and packaged into the ready-to-heat appetizers we know and love.
Tilapia fillets don’t come in giant blocks of frozen fish, but they are still frozen. The process is similar to fish sticks, as you can imagine, they both get coated and fried, while keeping their frozen consistency within.
Peep the vid, and get your little mind blown, as you’ll finally know how your favorite frozen fish products are made.
A processed food is any food item that’s been converted from a raw ingredient (like wheat, corn, or soy) and turned into a food product (like bread, corn syrup, or tofu). We’ve all eaten our fair share of processed foods over the course of our lives. They crowd the shelves of our grocery stores and supermarkets, where we see them, recognize them as tasty or nutritious, and consume them. But if you’ve never been to the factories that produce items like cookies and chips by the thousands, you’ve probably never seen how these go from raw ingredient to supermarket shelf. Hopefully, after reading this article and watching these videos, you’ll have learned how some of the more common processed foods out there are actually produced.
American cheese has long had a reputation as an inferior cheese product that people shouldn’t be eating. However, as explained above by HowStuffWorks, it was actually developed as a novel way to reconvert cheeses that wouldn’t sell into a usable piece of dairy that we all enjoy as Kraft singles and the like today. We should be thankful that American cheese has evolved the way it has now, because it helps the rest of the cheese industry fight against food waste.
Whether you had Pop Tarts growing up or some of the other popular frosted toasted pastry brands, these were a childhood breakfast staple. The combination of buttery pastry and sweet filling with a thin layer of glaze made us all fall in love with this humble but tasty on-the-go meal, and I’m glad it’s still around today. Watching it get made in this old Discovery channel video is pretty cool as well, especially when you discover what frosting’s dual purpose is for these delectable sweets.
Orange juice is just about as synonymous with breakfast as coffee or eggs, so it’s important to understand what really goes into making this popular beverage. As shown in the above Discovery video, it takes a lot of oranges (and a lot of wasted pulp) to make a carton of OJ, which means we ingest a lot of sugar that naturally comes from the fruit in each glass. There’s also another way to make the juice not shown in this video where water, concentrated juice (juice that’s been boiled down and frozen to preserve it), and copious amounts of sugar are mixed together. Fresh squeezed orange juice isn’t as sugary as this version, but it can come pretty close. Enjoy this sweet citrus nectar, but also ensure that you drink in moderation.
A lot of work goes into making this ubiquitous salty condiment that we can find in the Asian section of most grocery stores. Soy sauce has to be fermented for quite a while to achieve the flavor profile we expect, and it’s definitely a bit of a pain to make. Salute to everyone out there who works in the soy sauce industry, ’cause based off of Discovery’s video, this looks hard.
This savory, salty, and nutty cheese is often found on top of pasta dishes or integrated into pestos, and man, do we love it here in the US. Making this beloved cheese requires a lengthy amount of fermentation and a TON of milk, but the final product is absolutely worth it. Side note: as shown in National Geographic’s video above, this cheese actually isn’t vegetarian since it uses rennet — an enzyme naturally occurring in a calf’s stomach — to separate the curd and the whey. Vegetarian sources of rennet do exist, but you should check your cheese beforehand to ensure you’re not eating the kind that comes from a calf’s stomach.
Did you know that there’s no plant called “canola?” While the Discovery video above calls the plant canola, it’s actually called “rapeseed,” which probably explains why people wanted to change the name so badly. Regardless, the seeds make an excellent oil that is cheap and easily found in grocery stores all across the nation. If you’ve ever wondered where canola truly comes from, this video’s got all the answers for you.
Not everyone out there may be a fan of tofu, but this soy curd has been a protein staple for many cultures for several generations. Nowadays, we’ve perfected the method at the industrial scale to crank out tons of tofu blocks daily. It’s definitely not the most natural of curdling methods, as the above Discovery/Science video shows. But hey, how we process tofu today gives it a ton of calcium, so that’s always a plus.
Honey may come from bees, but it’s hard to figure out how a company can produce so much at a time. Well, thanks to the above Discovery clip, we can all see how factories take honey combs from beekeepers they contract with and convert the fruits of their labor into bottles of the delicious, runny honey we all know and love. It’s definitely a much better method than over a century ago, when bees would have to be killed before we could break into their hives and steal their honey. Now, we can have our honey and prevent bee populations from getting even more dangerously extinct.
Man, did I love tapioca pudding as a kid. Made with chewy pearls that were processed from the root of a cassava tree, these sweet treats have become wildly popular as a sugary snack or dessert option for younger kids and kids at heart. Watching it get made in Discovery’s video above is absolutely mesmerizing, and also kinda making me crave some tapioca pudding right now.
Like any other fast food item, McDonald’s chicken McNuggets are shrouded in controversy as to what they actually are made of. Many people still believe they’re made with pink slime, the beef byproduct made by many establishments to lower the cost of ground beef while making it healthier. As Mythbuster Grant Imahara shows, it’s not the case. You can take a look inside one of the Tyson factories that makes McDonald’s nuggets in the above video if you need to see it to believe it.
In our early twenties we usually never heard gin used in casual conversation, unless it was followed by “and tonic” in a classic movie that happened to be on television. As we got older, however, we discovered more cocktails made from gin we truly enjoyed. These include martinis, gimlets, negroni, and even the aforementioned gin and tonic.
Have you ever wondered, however, how the spirit is created? How It’s Made took a look at the origins behind the popular beverage to show us just what goes down.
Distillers call upon Juniper berries as the main ingredient in gin and are complimented with spices such as dried angelica plant roots, coriander seeds, lemon peel, and cardamom. The dry ingredients are added to a giant copper still that’s already filled with a spirit distilled from fermented grains.
The highly-alcoholic spirit is diluted a bit with water and re-distilled with the spices for long periods of time. Once they hit the desired alcohol by volume content, the gin is cooled and bottled.
Check out the video to see the step-by-step process on how gin is created.
There are many thoughts that go through your head when you’re traveling on a plane. How am I gonna kill 11 hours? Does the dude next to me snore? When’s the attendant coming with that drink cart, I need some ginger ale?
Have you ever wondered how the food served on your flight was made, though?
How It’s Made, the popular series from Science Channel, took a look at the process in creating airplane meals. Rather than simply cook different dishes and throw them into containers, many factors must be taken into account when cooking for airlines.
It’s said people’s perceptions of taste change when they’re at a higher altitude and pressure, so foods are seasoned depending on distance of travel. Foods are portioned out and ventilated in order to be re-heated in-flight. Separate meals must also be prepared for the pilot and co-pilot, in case one gets sick the other will not have eaten the same meal.
Definitely something to think about the next time you’re about to grub on your mile-high feast.
Check out the video to get an in-depth look at the fascinating process.