I love picking up packages and seeing 90 grams, 450 grams etc. That’s how you really know that the quarterly doubling prices and shrinkflation go hand in hand :3
And it’s not just package sizes! I used to drink those Naked Juice smoothies, because they were all thick and creamy, with the main ingredients being blended bananas and strawberries.
Then a little while ago I noticed they weren’t thick and creamy anymore. They were super thin and watery. At first I thought maybe I just got a bad batch, but eventually realized that was the new normal. I checked the ingredients list, and sure enough, apple juice is now the primary ingredient.
I also like that they no longer align with typically required measurements for recipes. Nothing gets me off more than having to calculate fractions for amounts of ingredients.
Thankfully it hasn’t caused many issues to me personally :3
Usually the differences are small enough that they don’t change the consistency or the taste to a significant level, at least in the shrinkflation I’ve seen where I live
I am probably too pedantic for that. If the recipe says 500g of this with 250g of that, it’s typically a good 2:1 mix and the packaging sizes often aligned. Now you have shit like 400g and 220g and you can’t easily align them anymore. Realistically it probably won’t matter even if it’s not a nearly perfect 2:1 mix either. But … I can’t help myself :D
That doesn’t work for me because part of the issue is the number of servings I get at the end and the size of the cooking container. Example: random veggie casserole calls for 1 pound frozen broccoli, 1 pound frozen caulflower, 1 medium onion, 3 stalks celery, and a bunch of other stuff (rice, cheese, spices, breadcrumbs, etc.).
Frozen veg is now mostly bagged at 3/4 of a pound instead of a full pound (same with certain pasta). While I can theoretically use 1.5 bags or reduce other measures by 25%, I don’t want a bunch of half-bags in the freezer – and if I make a casserole that’s 75% the size… well, I don’t have a 75% sized casserole dish so it still has to bake in the dish I’ve used to decades, but now as a sad thin version of what it ought to be – and it typically dries out while cooking (if I don’t try to fix it).
That’s the “pedantic” part that also gets me, but realistically it doesn’t really work out anyway, because the “servings” are individual sizes. I can’t really calculate exactly how much everyone is going to eat. So even if the recipe turns out the exact amount it intended, it could still be too much or not enough, simple because someone is more or less hungry than usual / expected.
I like having reproducible results, but practically with food it just doesn’t happen perfectly, even if I actually measure everything perfectly (amounts, time, etc.)
I love picking up packages and seeing 90 grams, 450 grams etc. That’s how you really know that the quarterly doubling prices and shrinkflation go hand in hand :3
And it’s not just package sizes! I used to drink those Naked Juice smoothies, because they were all thick and creamy, with the main ingredients being blended bananas and strawberries.
Then a little while ago I noticed they weren’t thick and creamy anymore. They were super thin and watery. At first I thought maybe I just got a bad batch, but eventually realized that was the new normal. I checked the ingredients list, and sure enough, apple juice is now the primary ingredient.
Bummer, I haven’t had a Naked in awhile now but I used to love them.
Yeah they’re nothing like they used to be. I don’t bother with them anymore.
I also like that they no longer align with typically required measurements for recipes. Nothing gets me off more than having to calculate fractions for amounts of ingredients.
Thankfully it hasn’t caused many issues to me personally :3
Usually the differences are small enough that they don’t change the consistency or the taste to a significant level, at least in the shrinkflation I’ve seen where I live
I am probably too pedantic for that. If the recipe says 500g of this with 250g of that, it’s typically a good 2:1 mix and the packaging sizes often aligned. Now you have shit like 400g and 220g and you can’t easily align them anymore. Realistically it probably won’t matter even if it’s not a nearly perfect 2:1 mix either. But … I can’t help myself :D
That doesn’t work for me because part of the issue is the number of servings I get at the end and the size of the cooking container. Example: random veggie casserole calls for 1 pound frozen broccoli, 1 pound frozen caulflower, 1 medium onion, 3 stalks celery, and a bunch of other stuff (rice, cheese, spices, breadcrumbs, etc.).
Frozen veg is now mostly bagged at 3/4 of a pound instead of a full pound (same with certain pasta). While I can theoretically use 1.5 bags or reduce other measures by 25%, I don’t want a bunch of half-bags in the freezer – and if I make a casserole that’s 75% the size… well, I don’t have a 75% sized casserole dish so it still has to bake in the dish I’ve used to decades, but now as a sad thin version of what it ought to be – and it typically dries out while cooking (if I don’t try to fix it).
That’s the “pedantic” part that also gets me, but realistically it doesn’t really work out anyway, because the “servings” are individual sizes. I can’t really calculate exactly how much everyone is going to eat. So even if the recipe turns out the exact amount it intended, it could still be too much or not enough, simple because someone is more or less hungry than usual / expected.
I like having reproducible results, but practically with food it just doesn’t happen perfectly, even if I actually measure everything perfectly (amounts, time, etc.)
Fair :3
I just can’t be bothered to go dig out more ingredients if a recipe says 400g of butter and the packages are 180g each or smth lol