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Old 07-16-2013, 02:47 PM   #1
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New Package Sizing

One of my pet peeves is when a manufacturer reduces the package size so they don't have to raise the price. I have been making Lasagne for years. I use 12 pieces of lasagne, 1 jar of pasta sauce, 14 oz of Ricotta and about 8 ox shredded mozarella. And browned ground meat, of course. I think they are making the lasagne noodles smaller. Thinner, actually. When I put them in the 13 X 9 pan that I have always used, there seems to be so much more space around the noodles. I know that most of the jars of pasta sauce have been reduced a few ounces, and in order to have enough sauce I have to add a small can of tomato sauce to it. I don't mind that too much because it's easy to fix, but the size of the lasagne noodles is annoying.

I'd like to add that I cook the noodles and cut them in thirds. I layer the pieces with the other ingredients, then when it bakes, the cheese melts down in the spaces between the noodles and it is automatically scored in portion size pieces and easier to remove from the pan.
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Old 07-16-2013, 03:10 PM   #2
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I agree. Their credible shrinking tuna can is my favorite example. it has shrunk for 7 to 6.5 to6 to 5 .0 oz. If you consider that some of that weight is the oil or water you drain off, you're getting even less.
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Old 07-16-2013, 03:11 PM   #3
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i'm with ya. it's very difficult to get the proportions right.
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Old 07-16-2013, 03:58 PM   #4
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Yeah Andy,
The incredible shrinking tuna can is a prime example, although I think the Kirkland brand tuna at Costco may still be 7oz.
How about packaged sliced bacon? Use to be 16oz, now some brands have it in 12oz packs. And remember the half gallon container of ice cream? Now it's about 48oz
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Old 07-16-2013, 04:17 PM   #5
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Smaller ice cream cartons and smaller Egg McMuffins are the worst! :)
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Old 07-16-2013, 04:32 PM   #6
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Carol, that is a problem if you use the same pan all the time. Guess I haven't noticed since I use one or more various pans, depending on freezer space and desire for leftovers.

JohnL, my favorite brand of ice cream, having gone from 64 to 48 oz tubs, has also decreased in price from $4.50 or more to $3.59 or less (depends on the store). As a trade-off I am able to buy two cartons of different flavors, now having variety in the space I used to have one carton in. I don't mind that option.

Andy, isn't the tuna weight after being drained? I know that's how it goes with olives and other items. I did check the cans I have and there was no information other THAN weight.
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Old 07-16-2013, 05:04 PM   #7
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Quote:
Originally Posted by Andy M. View Post
I agree. Their credible shrinking tuna can is my favorite example. it has shrunk for 7 to 6.5 to6 to 5 .0 oz. If you consider that some of that weight is the oil or water you drain off, you're getting even less.
Interesting article here: Canned Tuna Review | Joel Hirschhorn
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Old 07-16-2013, 05:14 PM   #8
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I agree!

I also have a problem with recipes simply calling for a package, can or box of this or that. I have to guess at the amount based on the other ingredients and the age of the recipe.
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Old 07-16-2013, 05:44 PM   #9
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Originally Posted by Cooking Goddess View Post
Carol, that is a problem if you use the same pan all the time. Guess I haven't noticed since I use one or more various pans, depending on freezer space and desire for leftovers.

JohnL, my favorite brand of ice cream, having gone from 64 to 48 oz tubs, has also decreased in price from $4.50 or more to $3.59 or less (depends on the store). As a trade-off I am able to buy two cartons of different flavors, now having variety in the space I used to have one carton in. I don't mind that option.

Andy, isn't the tuna weight after being drained? I know that's how it goes with olives and other items. I did check the cans I have and there was no information other THAN weight.
But, a lot of brands have also cheapened the product. Many Edy's (Dreyer's) are "frozen dairy dessert" because they can no longer be called ice cream because of so much air whipped into them and not having enough cream. Breyer's is now doing the same exact thing (with certain flavors). So much for Breyer's being all natural with easy to understand ingredients, that only applies to a few of their offerings now.

Did you know that it can still be called ice cream even if it is 50% air? One thing that I know, I can eat a lot of commercial, grocery store ice cream, but give me Ben and Jerry's or another premium ice cream and I cannot eat as much, it's much richer and more filling. I could eat 1/2 a carton of Edy's in one sitting and not be stuffed, I can't finish a pint of premium stuff, maybe 1/2.
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Old 07-16-2013, 05:48 PM   #10
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Yeah, the most maddening part is how it will mess with recipes! There are times now where you have to buy 2 of something and only use part of the second one!
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