1w ago

"Losing 50 ml for the same price": Canadians call out Classico pasta sauce shrinkflation

dailyhive.com "Losing 50 ml for the same price": Canadians call out Classico pasta sauce shrinkflation | Eat & Drink

Last year, Canadians called out Kraft Dinner for shrinkflation, with packs becoming 25 grams lighter. Now, Classico pasta sauce has shrunk.

I noticed this after my latest SaveOn order and was going to post pictures, but here's a whole article about it.

Not only is the jar smaller, but they have added more water - aqua-flation!

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38 comments

This is why I just make my own sauce. Takes about a half hour for two jars and costs less than a buck per jar. Only uses one pot, too.
And it tastes better.
- Hijacking this in case anyone is interested.
  Last year I went down a rabbit hole of trying to find the best canned tomatoes I could find in my area that didn't cost an absurd amount (the Italian imported ones from speciality Italian stores are excellent but very expensive). My conclusion is a little irritating.
  Alta Cucina tomatoes by Stanislaus (major commercial food supplier) we're by far the best I could find in terms of quality/taste, availability, and price.
  Bad news: these are designed for commercial use and only come in huge 28oz cans. So I usually open one , use a quarter of it, and freeze the rest.
  Good: Excellent taste. Perhaps not strictly "the best" whatever that means, but so good that it basically made me stop looking further.
  More good news: that 28oz can is only $10 at Costco Business Center, which comes to $2.50 ish per normal sized can, which makes it far cheaper than the other premium tomatoes I've seen.
  https://www.costcobusinesscentre.ca/alta-cucina-plum-tomatoes%2C-2.84-l.product.100347364.html
  If you live somewhere like California that itself grows high quality tomatoes then you probably have many other options. If like me you don't, then I hope this helps.
  
  Whole tomatoes are better to buy canned they apparently keep the flavor better or something.
  
  Diced canned tomatoes without preservatives tend to turn to mush during the canning process. To prevent this, citric acid is often added. Acidity strengthens pectin of whatever. But it affects taste and texture of the tomatoes in a bad way.
  
  Thanks
  
  Assisting in my own hijacking: Thanks for the tip, I’ve been using it expensive Italian ones.
- Share your recipe please!
  
  Two 28oz cans of whole, peeled tomatoes, an onion, some garlic, fresh basil, oregano, and tarragon (about a tablespoon each), and salt and pepper.
  Sweat the onions until they're translucent, add the garlic, crush the tomatoes by hand, and then simmer with the rest of the ingredients until it smells like an Italian grandma's house.
  Also: You'll probably buy a lot more fresh herbs than you'll need, so portion and wrap them tightly in plastic wrap and freeze them. Then you have them ready when you want some pasta sauce
  
  Thank you!
  
  The simplest sauce you can make is still damn good:
  1 can whole peeled tomatoes
  1/2 yellow onion (literally just cut in half, no slicing needed)
  1 stick salted butter
  Cook slow and low, about 1.5 hours, stirring occasionally, until the onion has completely disintegrated.
  It's not especially healthy but it's real tasty. Feel free to dress it up with some garlic, basil, meat, etc. in the last 15 minutes if you want.

38 comments