Shrinkflation is a sneaky form of inflation (which itself is a hidden tax) where you get less of something for the same price. This loaf felt light, and when opened, was missing almost half the bread!
Every single slice was affected - only the crusts on either end were whole. This air pocket went right through the loaf, leaving most slices at half the size they should be.
I've never seen this before. Air pockets, sure, but not like this! Are air pockets becoming bigger and more common nowadays because of some new ingredients or technique? Or is it another way to gauge the consumer by giving them less product for the same price?
Have a look at my previous post on shrinkflation in bread, where I showed shrinkflation problems I've identified, such as ultra-thin slices, big air bubbles and tiny loaves:
So the loaves are shorter than they used to be, the slices themselves have become smaller and thinner, and half of each slice is actually air! But the price hasn't gone down. In fact, it keeps going up.
Notice there are only 15 thin slices, including the crusts. This tiny loaf was $9.19 CAD ($7 USD) for 13 tiny slices full of air!
You can't tell from the outside that half of it isn't even there, except that it doesn't feel very heavy. Most customers would have no idea until they went to eat it.
I hope you like the crust, because there's not much else to these slices!
It's getting ridiculous how ridiculous it's getting!
DRutter
I have noticed on many items, the quality has gone down. Like quality control is non-existent now. COVID used to be the excuse but quality control never came back. Not just food items either. Shrinkflation, cheaper ingredients, lack of quality and consistency. We are starting to sell junk just like in China.
Nailed it! 100% agree. Stuff's not just smaller, it's crappier, across the board.
I’ve never seen that! Here you could tell
The supermarket and they would refund you, my friend did it the other day with a pizza when the crust was too big lol . I make my own bread with buckwheat
Yeah we are vegan and gluten-free also... although sometimes when we make bread we use a recipe with eggs (free range). I don't know if egg makes it any better though. Still looking for the perfect recipe and technique! Our bread machine is okay but Katie doesn't love it. I think it's quite good toasted, but sometimes a bit crumbly.
I don’t mind that kind of healthy, dry, roughage taste and consistency I’ve just gotten used to it over the years of healthy eating to where I quite like it lol.
I thought homemade bread didn't make as good sandwiches, but uhm, holy hell, now it's no competition, hands-down have to start making bread at home.
Prob doesn’t but I don’t eat wheat and use buckwheat you jaut get used to it lol
https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/
And here I thought I was a good hunter/gatherer for finding a loaf in the freezer section that wasn't squished...oops...fuck it.
They sure were easy to carry home, though.... no problem carrying 20 loaves at a time!
Lol. One say it will just be the crust. Make your own bread i say.
Stop making me start salivating for toasted bread.
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