Before 2001, Subway’s meatball sub sandwich was a staple for most people. However, this quickly changed when a shift in the recipe resulted in something completely unrecognizable. There is a noticeable shift in flavor, and the chalky, artificial texture of the meatball isn’t helping anyone either.
In 2015, Cadbury decided to make a major shift in the recipe. While we can’t pinpoint the exact difference, many consumers report a too-sweet and greasy flavor, as well as a waxy and firm texture. Not to mention, they decided to abandon using Dairy Milk in their Crème Egg shells.
The use of cheaper oils has resulted in a dip in quality for Pringles. The crispy texture has been replaced with a dense and chalky aftertaste, and certain flavors in particular, such as sour cream and onion, suffer the most.
Everyone knows McDonald’s has changed the oil in their French fry recipe, specifically switching from flavorful beef tallow to accessible vegetable oil. Not only is this cheaper and less tasty, but the addition of new freezing and shipping practices ruins the overall texture too.
There is a significant lack of butter in new Ritz crackers, which is why they lack the rich and melt-in-your-mouth texture they were known for. Instead, to save on costs, new Ritz crackers are known to be brittle and thin.
It might be surprising to hear that even vegetables have been significantly changed. This is because they are genetically modified organisms, or GMOs. Scientists have prioritized shelf life over flavor, which is why genetically produced tomatoes are more bland and watery.
By now, everyone is talking about the hard caramel texture that ruins the Twix experience. One bite, and you’ll realize the cookie is thinner, and it all tastes extremely sweet—not in a good way either. This is because the filling is now made up of large portions of high-fructose corn syrup.