Shrinkflation is a term coined in recent years indicating customers are selling less food for the same price.Pittsburgh’s Action News 4 anchor Michelle Wright encountered store-bought cake mixes in which the boxes appear to be the same size but there are fewer ounces of mix inside of them.Wright was able to acquire older versions of the same mixes, which had more ounces of mix inside, and put them to the test with help from professional pastry chef Zoe Peckich, the winner of the Food Network’s Summer Baking Championship last year.Wright and Peckich noted immediately that the instructions had been adjusted slightly in terms of what is added to the cake mix.When testing a French Vanilla mix, the two-ounce different was noticeable in the pan, but when baked, both appeared about even in size.In response, Peckich said, “A new formula for sure. A lot of cake mixes may have an addition of baking powder. Baking powder helps cake mix puff and that’s actually a lower-cost ingredient than more flour mixes nowadays.”During a taste test, Peckich indicated the new mix didn’t have as much flavor.“I don’t taste as much concentration of flavoring as the old one,” said Peckich. Wright and Peckich also compared two milk chocolate brownie mixes.The newer box had about two ounces less mix and the instructions called for a tablespoon less water.Of the new mix, Peckich said, “It doesn’t have that brownie effect I want it to be. When I eat brownies, I really want it to be a fudgey texture.”Of the finished product from the old mix, she added, “You get that gooey, chewy quintessential brownie taste in the older one.”Wright reached out to General Mills, the owner of Betty Crocker, which manufactured the mixes tested.As of Tuesday morning, she had not heard back from the company. Peckich did suggest adding an egg yolk to the new brownie mix to get a fudgier brownie.
Shrinkflation is a term coined in recent years indicating customers are selling less food for the same price.
Pittsburgh’s Action News 4 anchor Michelle Wright encountered store-bought cake mixes in which the boxes appear to be the same size but there are fewer ounces of mix inside of them.
Wright was able to acquire older versions of the same mixes, which had more ounces of mix inside, and put them to the test with help from professional pastry chef Zoe Peckich, the winner of the Food Network’s Summer Baking Championship last year.
Wright and Peckich noted immediately that the instructions had been adjusted slightly in terms of what is added to the cake mix.
When testing a French Vanilla mix, the two-ounce different was noticeable in the pan, but when baked, both appeared about even in size.
In response, Peckich said, “A new formula for sure. A lot of cake mixes may have an addition of baking powder. Baking powder helps cake mix puff and that’s actually a lower-cost ingredient than more flour mixes nowadays.”
During a taste test, Peckich indicated the new mix didn’t have as much flavor.
“I don’t taste as much concentration of flavoring as the old one,” said Peckich.
Wright and Peckich also compared two milk chocolate brownie mixes.
The newer box had about two ounces less mix and the instructions called for a tablespoon less water.
Of the new mix, Peckich said, “It doesn’t have that brownie effect I want it to be. When I eat brownies, I really want it to be a fudgey texture.”
Of the finished product from the old mix, she added, “You get that gooey, chewy quintessential brownie taste in the older one.”
Wright reached out to General Mills, the owner of Betty Crocker, which manufactured the mixes tested.
As of Tuesday morning, she had not heard back from the company.
Peckich did suggest adding an egg yolk to the new brownie mix to get a fudgier brownie.
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