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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Worked a cannery in Oregon during the summers in high school and college. The cannery produced frozen and canned green beans, corn and frozen strawberries. There was no difference in quality or process among the various labels we packaged. When I was operating a labelling machine, a foreman would come by to tell me when to switch from one label to another. The line never shut down.
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