Do they have food scientists just guessing and checking with taste testers? Or do they know the exact recipe somehow and just tweak it to avoid lawsuits? Or do big box stores require name brands to hand over their recipes as part of a contract to shelf their brand along with their own store brand? Do the name brands try to keep it a secret but they keep getting bested? I have no idea how this works.
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FYI it’s not only store brand vs name brand…two name brands can be the same company at different price points. I work for Michelin, which is intentionally expensive, but Uniroyal and BF Goodrich are also made in the same factories to target different segments of the market at a lower price point. The strategy is called multi-segment marketing, most large companies do this in some way.
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