104
Downgrading the Ingredients in our Food Items: 'Skimpflation' Hits Grocery Stores in Canada [Op-Ed]
(retail-insider.com)
this post was submitted on 15 Aug 2023
104 points (99.1% liked)
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It's carbohydrate foam now. It used to be you mixed water, flour and yeast and let it sit for hours. Time is money, so now they force it to happen faster and the result is less flour and more bubbles = more profit.