In addition to hiking prices and shrinking product sizes, some food companies have also been quietly downgrading ingredients to reduce manufacturing costs in a process known as ‘skimpflation.’
How food companies are swapping ingredients to
reduce costsmaximize profitsThat’s the real headline. We are getting scammed left and right while food companies are recording record profits.
Right. Writing it as they did makes it seem that the food companies are doing this out of necessity, like they’re barely getting by. They’re doing this because they’re evil, greedy, fucks.
Writing it as they did makes it seem that the food companies are doing this out of necessity, like they’re barely getting by.
More insidiously, it could also be read in a way that makes these companies look like heroes. “We’re reducing costs to keep food prices low.” type BS.
It could be true that middlemen are doing the profit-taking. Like, Amazon produces nothing, but takes a huge cut. So to see any profit, the producers reduce quality, quantity, etc. Of course, Amazon just tightens the screws and takes whatever profit they do eke out.
It’s disingenuous to say that Amazon produces nothing. They produce the environment that allows everyone to sell their products on the largest marketplace that has ever existed. They produce the servers, the hosting, the DNS, the security, the credit card processing, the shipping setup, and so much more. Plus they do produce actual products too. There’s a lot of criticism that could be levied against Amazon, but not producing anything valuable isn’t one of those criticisms.
Yes, all that is true, but there are also instances in which they are the middleman taking a cut out of proportion to their value add. It was just one example out of many.
Food is getting so adulterated it is becoming cheaper and more satisfying to just cook everything from scratch. After using the homemade versions, I can’t go back … especially at the cost of pre-prepared stuff.
If you get deep into cooking it does actually become very easy. The most important thing is organizing the kitchen because I find that many people have tons of clutter. Once you have experience and a well organized kitchen cooking is usually less than an hour.
Another important tip is that it’s usually best to stick to one kind of cuisine. It shouldn’t be exact (like french, Spanish Italian) and it should be something vague like “Mediterranean/European”, “India/south Asian”, “East Asia (pretty much Japan, China, Korea)”. Otherwise you will require so many ingredients and sauces it’s impossible to keep track of.
Stop. Buying. This. Shit.
Yah… food is overrated.
Do meat next!!
