Gregg Wallace visits a Yorkshire team that churn out up to 90,000 vegan sausages a day! Heck have been making these bangers since 2018, and the process is surprisingly futuristic.

Meanwhile, Cherry Healey discovers how Canadian soy beans are transformed into protein-packed tofu, and she heads to the Scottish coast to harvest a vegan superfood of the sea.

Historian Ruth Goodman uncovers the green shoots of the vegetarian movement in Britain and the high price that British sailors paid when deprived of their five a day.

Gregg Wallace visits a factory with a menthol scent - the Polos factory in York, which produces 32 million mints every day and contributes to the 19,000 tonnes of mints per year that the UK consumes.

Meanwhile, Cherry Healey visits the largest sugar beet factory in Europe and helps to bring in the harvest on one of the last surviving peppermint farms in the UK. And Ruth Goodman explores the clever marketing that persuaded many people to purchase minty mouthwash.