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As far as I understand it shouldn’t cost more. It will just mean that the color is not pink, which consumers may need to be educated about. It may need to be a
by Synaesthesia 9y ago
As far as I understand it shouldn’t cost more. It will just mean that the color is not pink, which consumers may need to be educated about. It may need to be aged more to attain a pink color, which granted could cost more.
- tomxor 9y agoIt definitely will cost more, longer time to process means more storage, less shelf life means more waste from lost sales which has to be costed in. This doesn't just apply to processed meats, plenty of cheap crap is packed with preservatives, the reason it's so damn cheap is that so little of it goes to waste when it can stay on the shelf for months. That doesn't mean preservatives must be inherently bad or carcinogenic though - e.g canned foods, dehydrated fruit, while things are lost in the process it doesn't necessarily have to make the food toxic. But when you see a 20p cake you can bet it's going to be bad for you, not just because it's sugary, but because it's 20p and therefor must have a long shelf life, and cake isn't inherently long lived.