Friday, February 21, 2020
Barley shrinkflation?
Undoubtedly a dumb question.
When I switched back to vegy diet in 2010, I decided to use barley instead of rice as the 'base'. It's more nutritious and less starchy than rice. I've been buying Safeway's house brand Signature barley ever since, and the product has always been consistent.
Last month Safeway switched brands to Goya. I didn't think a commodity like barley could be different, but this is different. The grains are half the size, and they cook up with a lot more starch and less taste. Most of the grains are missing the structure of a barley grain.
With the house brand, all of the grains looked like barley when dry, and looked like fatter barley when cooked. With Goya, all of the grains are little unmarked white things when dry, and a few of them end up looking like barley when cooked.
I don't understand the difference. Maybe the Goya is milled longer, taking off more of the grain? At any rate it's less satisfying and possibly less nutritious.
I'll look in the 'organic' aisle and see if they still have unshrunk barley there.
Labels: Asked and unanswered
¶ 1:24 AM
