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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I had a co-worker whose wife worked at a pantyhose manufacturing plant, back in the UK and he told me the expensive ones and cheap ones come off the same production line, they just slapped different labels on them.
And I think he and I got into this topic because I used to believe that name brand stuff was better quality than “no name” brand / lesser name brand items.
sometimes name brands make cheaper things for store brands, most of the time you’re paying more just for the branding, sometimes those are minimally inferior products
I had a co-worker whose wife worked at a pantyhose manufacturing plant, back in the UK and he told me the expensive ones and cheap ones come off the same production line, they just slapped different labels on them.
And I think he and I got into this topic because I used to believe that name brand stuff was better quality than “no name” brand / lesser name brand items.
sometimes name brands make cheaper things for store brands, most of the time you’re paying more just for the branding, sometimes those are minimally inferior products
Guy who used to come into my shop worked for Sara Lee Bagels and two “generic” store brands. He said he filled all three bags from the same machine. Same exact recipe.
Guy who used to come into my shop worked for Sara Lee Bagels and two “generic” store brands. He said he filled all three bags from the same machine. Same exact recipe.
So my dad (63 now) was a teenager, young adult when he worked at a butter factory in Canada. The butter bricks would go along the belt and get wrapped in their name brand packaging. When the packaging roll got to the end, he would change it over to the next roll. Apparently it wasn’t the same brand. He would just switch it over to different brands but the same butter bricks would be getting wrapped.
He is the biggest user of “no name” brand and just buying the cheapest product because he swears for the most part it’s all the same.
Except ketchup… he can taste the difference with ketchup so that’s something we were never allowed to cheap out on
Cereal Manufacturers would make store versions of their rivals products. So Weetabix will make stores own brand Cornflakes and Kellogs will make store brand weetabix.
Jordans cereal bars are put into many different packaging. The exact same product in M&S, Aldi, Sainsbury’s packaging.
The same factory can produce for several brands (including name brands and store brands), so in this case it’s very easy to copy a recipe. The store brand might use slightly different ingredients (for example in the factory where I work, we have different variations of the same recipe, and the only thing that changes is the origin of the ingredients. So a more expensive brand will ask for local ingredients, while a cheaper brand will be okay with ingredients coming from another country)
So my dad (63 now) was a teenager, young adult when he worked at a butter factory in Canada. The butter bricks would go along the belt and get wrapped in their name brand packaging. When the packaging roll got to the end, he would change it over to the next roll. Apparently it wasn’t the same brand. He would just switch it over to different brands but the same butter bricks would be getting wrapped.
He is the biggest user of “no name” brand and just buying the cheapest product because he swears for the most part it’s all the same.
Except ketchup… he can taste the difference with ketchup so that’s something we were never allowed to cheap out on
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