A North Yorkshire sausage factory will be the star of the show on a special Channel 4 Vegan Food Unwrapped on Monday (July 10).

Bedale-based HECK! Food will feature on the show at 8pm when the company’s very own sausage scientist, Calum Smith, reveals the secret behind the best bite for their popular meat-free sausages to the programme’s John Waite.

John followed the Bedale-based firm’s vegan sausages down the line and found out how you get the best bite for a vegan sausage, using ground-breaking seaweed science.

Read more: North Yorkshire sausage factory to feature on Gregg Wallace's Inside the Factory

Calum said:  “We work hard to get every aspect of the sausage perfect in every way and our “bite” test is effectively a really scientific way to check the snap the sausage delivers.”

HECK! co-founder Jamie Keeble adds, “Our meat free sausages are really popular, and we’ve seen a lot of growth in this area as a company, where consumers want a tasty meat replacement.

"They’re available now in 3000 stores nationwide and we’ve just doubled our distribution in Tesco, so there’s obviously a real appetite for them.”

Ninety thousand meat-free sausages are made at HECK! every day and the company use a seaweed-based casing, which can be changed by a micro millimetre to get the right bite.

Watch the programme on Monday 10th July at 8pm on Channel 4.

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It is not the first time the factory has been featured on the small screen. 

In April, the factory was on is on the popular BBC show Inside the Factory, which sees presenter and professional foodie Greg Wallace tour factory locations across the world.

The Yorkshire sausage manufacturers exploded onto the scene in 2013, and turn out more than 90,000 vegan sausages each day.

On his visit, Gregg was guided through the process of creating delicious vegan sausages by HECK’s very own sausage scientist, Calum Smith, who revealed some of the secrets behind the best bite for its bangers.