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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It’s called private labeling. The same company that makes Reynolds’s Wrap brand foil, for example, also manufactures foil that is sold by stores as their store brand foil. In some cases the quality is a little lesser than the name brand, in others it is the same. Same with food products.
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