5 ms·
Along with skimpflation in sizes, keep a look out for it in things like legally protected terms. For instance ice cream has to have a certain level of milk fat
by dpeck 4y ago
Along with skimpflation in sizes, keep a look out for it in things like legally protected terms. For instance ice cream has to have a certain level of milk fat to be legally called “ice cream”, if they aren’t it’ll be called something like “frozen dairy dessert”.
- jabbany 4y agoHuh.. that must explain why I've been seeing a lot of brands switching to the term "frozen yogurt" for what is essentially cheap "ice cream" (=> tastes nothing like actual frozen yogurt...). > Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA) (wikipedia)
- atdrummond 4y agoWonder if one could get away with calling a Yogurt-like product Yogurt* and be under the nonexistent regulatory set. *Formerly Frozen
- bombcar 4y agoThe apple juice aisle used to be mostly apple juices, now they’re almost all juice cocktails.
- feet 4y agoAren't most "juices" mostly just apple juice because apples are cheaper to produce? They flavor it with other fruit juices or extracts
- Gigachad 4y agoYou can still buy real juice at pretty much any supermarket. It's just sold in the fridge section at 3x the price compared to those 4L jugs of sugar water.
- Tao3300 4y agoI'm sure with some brands this is what you say it is, but I know for some of the good ones it's more like: yes, the ice cream was at 10% milkfat, but the total percentage in the packaged product is dragged down because it has chocolate chips and cookie dough and whatnot mixed in.
- dpeck 4y agoNot sure if that’s the case. But maybe? I think I remember seeing some well known brands of plain vanilla go back and forth on the labeling over the years.