Quote:
Originally Posted by scott free
I've read that cheaper brands oftentimes use little fillers, ...
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That's happening with some other food too. Ever wonder why cheap ice-cream doesn't completely melt but part of it semi-solid? Cellulose fillers. Same is happening with olive oil being cut with cheaper oils.
Now, with along with all the food inflation--we're seeing the Incredibly Shrinking package. Notice that? Tuna less ounces and a higher price...same with bags of chips etc.