Case in point, for a family of four it'd probably cost in the region of 10 -12 euros at McD. Now I know for an absolute fact I can put good nutritious tasty food for four on a table for about 8 - 10. It won't be the finest meal you've ever had but it won't need half of monsantos chemistry set and half a ton of salt to make it seem palatable keep to the Fen Causeway
Sales of supermarkets' 'value' products have soared in the recession. But, as Jay Rayner has discovered, the quality is dire. Here he asks why highly profitable supermarkets force the poor to buy and eat such low-grade food ... In short, they can afford to take the hit - because it really wouldn't cost much at all. I asked a food technologist, David Harrison, who has huge experience of the mass-market food business, to re-engineer some standard value-range products. I didn't want him to make a gourmet beef pie. That would be easy. Just throw money and some quality sirloin at the problem. I wanted to make a better pie, keeping within reasonable financial parameters. He started by analysing all the cheapest pies on the market and found that, on average, they had just 18% beef plus a few more percentage points of that connective tissue. (It can go much lower. I came across a minced beef and onion pie that declared a beef content on the label of just 7%.) ... Unsurprisingly, the supermarket business doesn't quite see it this way. As far as it is concerned, it has never stopped striving to improve the quality and value of its products. "Supermarkets are constantly looking at their ranges, both in terms of the quality and the price that they can offer it at to customers," Andrew Opie of the British Retail Consortium told me. "It's what they do and it's what they do well. So all of the supermarkets will be undergoing reviews of their ranges on a regular basis to examine what's the best-quality products they can get on the shelves at the right price. This is nothing new to the supermarkets."
In short, they can afford to take the hit - because it really wouldn't cost much at all. I asked a food technologist, David Harrison, who has huge experience of the mass-market food business, to re-engineer some standard value-range products. I didn't want him to make a gourmet beef pie. That would be easy. Just throw money and some quality sirloin at the problem. I wanted to make a better pie, keeping within reasonable financial parameters. He started by analysing all the cheapest pies on the market and found that, on average, they had just 18% beef plus a few more percentage points of that connective tissue. (It can go much lower. I came across a minced beef and onion pie that declared a beef content on the label of just 7%.) ...
Unsurprisingly, the supermarket business doesn't quite see it this way. As far as it is concerned, it has never stopped striving to improve the quality and value of its products. "Supermarkets are constantly looking at their ranges, both in terms of the quality and the price that they can offer it at to customers," Andrew Opie of the British Retail Consortium told me. "It's what they do and it's what they do well. So all of the supermarkets will be undergoing reviews of their ranges on a regular basis to examine what's the best-quality products they can get on the shelves at the right price. This is nothing new to the supermarkets."
