US isn’t a poor country. Yet typical food includes junk like corn syrup. Even in fairly expensive restaurants, imitation crab is used instead of real crab. Airlines serve absolutely foul artificial creamer instead of half-and-half or cream. Typical baked goods, even at the fancy bakeries, are so inferior to German, Swiss or Czech products that I can’t help wonder why.
Does anyone know?
It’s not like making better food is difficult. At this point, I can prepare meal ingredients in 2 to 5 minutes to rival all but the best restaurants in town, and do so with fairly inexpensive ingredients. For grocery makers, is the cost of ingredients so critical compared to the cost of packaging, distribution and advertising as to mandate the use of very inferior substitutes in mainstream food products?