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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More often than not, store brand and name brand are one and the same, often produced in the same facility. Sometimes the store brand is the cast offs or “good but not quite up to spec” of the name brand and then packaged in plain packaging and sold at a discount.
To put it another way, it’s almost never worth it buying name brand.
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