how huge food companies like Cargill and Mcdonald’s, etc. protect themselves from extreme price changes.
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One other aspect people haven’t touched on here is that highly processed foods are often not one single recipe, but a family of variations that can be used to get the same taste/texture/stability/price/whatever in the end result with somewhat different ingredients, depending on market conditions.
It’s not unlike a home baker who knows what the dough’s consistency is supposed to be like, and can add just enough water for that day’s humidity and room temperature to get that consistency even if it’s not the same amount of water as what they used yesterday.
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