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ajlelectronics
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Leaf it out!
Shox Dr
Chief Engineer to Carlos Fandango
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Poor Cow. She'd be plugged in to a CNC dro with uprated tits
Im with @addjunkie. Buy the proper stuff.
Coz ti's certainly anit f'ing butter in them tubs
I can't believe anyone would prefer to eat something conjured up in a lab over the real thing, personally..
droopsnoot
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I've just been out shopping, where I remembered to look the product was still in tubs marked 500g, so perhaps they've been there a long while.
not done it yet
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More like 10-15g? 20g at most? 10% saving would be 1-1.5g or 8% saving would be 0.—1.2g on my lower guess.
Maker
Most folk just call me; Orange Joe
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There's the comment I was looking for. It would cost so much (And be so wasteful...) to re-tool the entire production line overnight, for what might not even be a permanent change.
It tastes like **** anyway, I'll stick with proper butter.
octo0072000
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morrisons spreadable butter seems to spread more easy now
fridge is at same temp so must have more marg less butter content
anyone found this out as well
fridge is at same temp so must have more marg less butter content
anyone found this out as well
I get involved in similar in other industries - the time, hassle and expense to run a different size container down a line is enormous - even in setting it up and tweaking it to run smoothly. Some places run different sizes regularly, so spend a big chunk of money to make it as painless as possible. And the hassle if someone misses an old item somewhere on a dead plate and it gets swept up in the new . . .
dobbslc
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That is being deceptive in my book! Tut tut tut
The makers of Toblerone did that one year by reducing the chocolate by a massive amount, I tell everyone DON'T buy me it anymore.
ajlelectronics
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Never had any complaints about mine!
MattF
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Screwdriver
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I'm an Anchor butter man myself. Always have been always will be and I don't spare the calories when it goes on my toast. Remember those little pats of butter you used to get wrapped up like a little pacrcel? One or two of those per slice.
Speaking of mini packages. Next time look out for the sizing. Anchor is now only available in 200g pats (at the typical supermarket). All other butters are 250g. Pretty sure Anchor was too until it started hitting £3 quid a pop! When you see it, you'll see it but if you're not looking properly, not paying attention, it does look the same size as "usual".
Speaking of mini packages. Next time look out for the sizing. Anchor is now only available in 200g pats (at the typical supermarket). All other butters are 250g. Pretty sure Anchor was too until it started hitting £3 quid a pop! When you see it, you'll see it but if you're not looking properly, not paying attention, it does look the same size as "usual".
Morrisman
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Tesco are doing it with loads of stuff, just so they can brag that the price is frozen... bags or sprouts which are a 1/4 full, packs of strawberry's with a half dozen rolling around the box.....
I buy small tins of tuna, I have done for several years, they come with a ring pull top so they can be opened simply and easily and snacked on. The ones I bought yesterday have no ring pull, to probably save a penny a can, and I now have to open them using a messy can opener.. that I had to dig through drawers to find.
Parm
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The best way to clog up your arteries is Ghee, especially when it’s home made, always with anchor butter
Nomad
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I tend to stick to stuff I like and am familiar with but recently switched from spreadable marge to pure butter.
A doctor showed me my blood under and electron microscope and pointed out large platelet cells dwarfing the normal red & white cells. He explained margerine is usually the cause of the platelets and he advised I should wwitch to butter. I've had the same advice from at least 2 good friends who have very healthy diets.
Margarine has a very similar cell format to plastic, and you wouldn't inject plastic into your bloodstream.
Back on topic, chocolate (especially choc bars) have been shrinking for many years. I used to buy multi-packs of mars & similar and was shocked when they changed the multi-packs to have the same number of bars but shrunk to "fun size"
Crisps are another fine example of the packaging staying the same size but the contents shrinking over the years.
A doctor showed me my blood under and electron microscope and pointed out large platelet cells dwarfing the normal red & white cells. He explained margerine is usually the cause of the platelets and he advised I should wwitch to butter. I've had the same advice from at least 2 good friends who have very healthy diets.
Margarine has a very similar cell format to plastic, and you wouldn't inject plastic into your bloodstream.
Back on topic, chocolate (especially choc bars) have been shrinking for many years. I used to buy multi-packs of mars & similar and was shocked when they changed the multi-packs to have the same number of bars but shrunk to "fun size"
Crisps are another fine example of the packaging staying the same size but the contents shrinking over the years.
Easy open ends do cost more, there's more work, more scrap, more cost in making them - so whoever your chosen supplier of tuna is, they may well have gone to a different supplier of cans, or maybe only supplier of ends, to save a bit as you say. Or it could be even more simple - they simply didn't buy enough EO ends at the right time, and had to take what they could get. Can makers make to order, not to stock.Tesco are doing it with loads of stuff, just so they can brag that the price is frozen... bags or sprouts which are a 1/4 full, packs of strawberry's with a half dozen rolling around the box.....
I buy small tins of tuna, I have done for several years, they come with a ring pull top so they can be opened simply and easily and snacked on. The ones I bought yesterday have no ring pull, to probably save a penny a can, and I now have to open them using a messy can opener.. that I had to dig through drawers to find.
Can never make everyone happy - there will be a similar number of people delighted not to have to struggle with the tab.
ajlelectronics
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"When we examine the chemical structures of both materials, it is easy to see why someone would suggest this; margarine has a similar chemical backbone structure to plastic. However, the same could be said about butter, or any fatty acid present in the human body. Many varied substances share similar chemical properties, but even the slightest variation in molecular structure can make a world of difference.”
The bottom line: Myth
Human beings are only a couple of DNA links away from chimpanzees, but it doesn’t make us the same! 