Synopsis

In an Essex factory, a daily output of 400,000 cereal bars emerges, crafted from a diverse array of ingredients: nuts, cranberries, sultanas, and puffed rice, all unified by a precise balance of honey and glucose to achieve the perfect texture. The journey begins with macadamia nuts, harvested in South Africa and shelled under immense pressure. A deeper look reveals the botanical distinctions between true nuts, legumes, and drupes. The story of Britain’s cereal bar tradition unfolds, including