Food scientist here. Top priority has been to reformulate foods to be cheaper over the last few years. I used to occasionally buy what I design. No more. I always cook from ingredients now because the processed stuff is just so bad nowadays.
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Last few years?
It's been about 50 years.
Avoiding ultra processed foods shouldn't be a secret any more.
It is a slow poison to us. Various diseases sky rocketed in that time.
Your job is to maximise profit, so UPFs are the worst ingredients.
BBC doc on it for those unaware and not willing to read.
Comments
It's been about 50 years.
Avoiding ultra processed foods shouldn't be a secret any more.
It is a slow poison to us. Various diseases sky rocketed in that time.
Your job is to maximise profit, so UPFs are the worst ingredients.
BBC doc on it for those unaware and not willing to read.
Something doesn't make sense here.
#staff
That's why there's space on the shelves for store brand, no frills.