When R&D works to create your favourite meal.

I don’t know if you have ever had the opportunity to visit a food factory. You’d be amazed by the automated processes that leave only a few roles to workers, just because they’re still irreplaceable. R&D takes months of study to develop a new product and industrialise it, then the production begins, and the marketers promote the new product, until it becomes a well-known product. Fleets of trucks deliver tons of products that are placed on supermarket shelves, which will then be chosen for their packaging, taste, smell…. but almost never for the ingredients they’re made with.

But what do we know about the real cost of food?

I discovered years ago that “healthy” and “cheap” don’t get on well together. Only a few people really know how to read labels. Some of these are chemists with experience in the food industry. That’s why I asked an acquaintance, a chemist, a few questions… and what from I understood, he voluntarily avoids buying many products because of the ingredients they contain. He explained that many foods are the result of market compromises: for example, if a product costs £10, the finished factory value is £3 and the remaining 7 is the price (and part of the profit) for the distribution (wholesale and retail).

If we pay for something, then it is only right that we find out what the products we eat are made of. To reduce costs....... read more on
https://www.italianfoodjoy.com/kitchen-blog/news/what-we-eat-part-1/
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