Recent changes to Kraft’s Singles cheese slices have sparked discussions about “shrinkflation” in the food industry. According to industry expert Sylvain Charlebois from McGill University, these changes reflect a decline in product quality.
Kraft Cheese Slices and Shrinkflation Claims
The modifications made to Kraft Singles involve replacing some ingredients with cheaper alternatives, compromising the overall quality of the product. Charlebois pointed out that the alteration includes an increase in water content, which affects the cheese’s texture.
Expert Commentary
During an interview on the program ‘À vos affaires,’ Charlebois highlighted two main aspects of this shrinkflation. He mentioned that the decrease in quality is evident not only in the cheese itself but also in its packaging.
Trends in the Food Industry
- Ingredient Changes: Companies are increasingly substituting expensive ingredients with lower-cost alternatives.
- Impact of Social Media: Information about product changes spreads quickly through social media, making it harder for companies to conceal modifications.
- Widespread Practice: Many food industry companies have been employing similar strategies to reduce costs and maintain profit margins.
Charlebois emphasized the importance of transparency and quality in food products. The adjustments made by Kraft have raised concerns among consumers who demand products that meet their expectations for taste and quality.
As more consumers become aware of changes in food products, brands like Kraft face increased scrutiny. This trend underscores the significance of maintaining product integrity while balancing production costs.
