Sylvain Charlebois discusses the subtle alteration in the nutritional composition of some products as manufacturing costs soar in the industry.

  • Peppycito@sh.itjust.works
    2·
    1 year ago

    It’s carbohydrate foam now. It used to be you mixed water, flour and yeast and let it sit for hours. Time is money, so now they force it to happen faster and the result is less flour and more bubbles = more profit.