大象传媒

Half the sugar we eat comes from cane grown in the tropics. The other half comes from sugar beet grown here in the UK. Sugar cane and sugar beet are two very different crops and the way the food factories go about producing all that glistening sweetness involves two very different methods.

As Stefan Gates and his workforce discover, it also requires a bucket load of chemistry know how. Over the years, lots of everyday supermarket foods have been made in the barn but this is by far the most ambitious.

It turns out making sugar is really, really difficult.