Cooks Beware
Cooks beware!
Upon reading an article in the Star Tribune this weekend www.startribune.com/lifestyle/30269654.html?elr=KArksUUUU I first thought about how this affected me and then I thought of its larger implications. If you read the article you will find that the products on your grocery shelves are shrinking and you are not aware of it since the food manufactures have gone to great lengths to hide the loss of product.
I have not complaint that they are doing this since everything we buy is going up in price. My complaint is that they are trying to hide it.
Why does that effect cookbook writers? Or how does that effect cookbook writers? I have recipes that say add a frozen box of spinach for my dip, cheesecake with four bars of cream cheese or one jar of peanut butter for stay sauce. If the size inside these containers has changed so would the out come of these recipes. These are just off the top of my head but you may have more.
Here is are some examples mentioned in the article sites:
half gallon of ice cream. 5 years ago it was down sized to 1.75 quarts and now they are at 1.5 quart
Star Kist Tuna can from 6 ounces to 5.2 ounces
Tropicana Orange Juice from 96 to 89 ounces
Country Cock Margarine 48 ounce to 45 ounces
When writing your recipe if you can mention the amount in the box, bar or can. State the amount 32oz of cream cheese approx 3 bars or what ever is in your recipe. If those products have not been downsize yet they probably will.
Upon reading an article in the Star Tribune this weekend www.startribune.com/lifestyle/30269654.html?elr=KArksUUUU I first thought about how this affected me and then I thought of its larger implications. If you read the article you will find that the products on your grocery shelves are shrinking and you are not aware of it since the food manufactures have gone to great lengths to hide the loss of product.
I have not complaint that they are doing this since everything we buy is going up in price. My complaint is that they are trying to hide it.
Why does that effect cookbook writers? Or how does that effect cookbook writers? I have recipes that say add a frozen box of spinach for my dip, cheesecake with four bars of cream cheese or one jar of peanut butter for stay sauce. If the size inside these containers has changed so would the out come of these recipes. These are just off the top of my head but you may have more.
Here is are some examples mentioned in the article sites:
half gallon of ice cream. 5 years ago it was down sized to 1.75 quarts and now they are at 1.5 quart
Star Kist Tuna can from 6 ounces to 5.2 ounces
Tropicana Orange Juice from 96 to 89 ounces
Country Cock Margarine 48 ounce to 45 ounces
When writing your recipe if you can mention the amount in the box, bar or can. State the amount 32oz of cream cheese approx 3 bars or what ever is in your recipe. If those products have not been downsize yet they probably will.
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