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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They’re factory seconds for name brands. You’re Campbell’s or Progresso, and you’ve got some product which doesn’t meet your quality control standards. Do you throw it away, or do you doctor it to make it palatable, and sell it to a bunch of grocery stores for them to stick their own label on?
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