Saw this thread online, thought it is relevant to now since we're in holiday baking season:

https://www.reddit.com/r/Cooking/comments/18ceah6/recipe_impact_of_shrinkflation/

Basically, if you're using a tried and true recipe you inherited from a grandmother, you may want to check ingredient sizes. Boxes and bags are being reduced by a few ounces to remain at the same price, so you're forced to by double what you usually bought just to obtain the same amount.

I don't do much candy making during the holidays, but I believe my mother's old recipes all called for a certain amount of chocolate. If I was making her recipes, this would affect me.

I haven't noticed it so much with baking because most raw ingredients are sold & packaged by a specific quantity - a dozen eggs, 5lb of flour, etc.

I have seen it a lot in the cereal aisle.

From what I have read online, what's more prevalent now with packaged & processed food is "Skimpflation". That is where they keep the overall quantity and price the same but lower the quality of the product.

Orange juice may have 5 - 10% more water in it, literally watering it down. A 16 ounce can of beef stew may still be 16 ounces but have 1oz less of beef and increase the noodles by 1oz to offset the difference. Other products may use more fillers, etc.

Skimpflation is hard to spot because the list of ingredients may stay exactly the same; just the ratio of each one is different.

If you have noticed that your steak or BBQ place has slipped in quality but kept the same pricing or barley increased probably skimpflation. Many places have switched from prime to choice or choice to select without mentioning it to their customers. This one I have been a victim of.

Koko Chingo said:

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I haven't noticed it so much with baking because most raw ingredients are sold & packaged by a specific quantity - a dozen eggs, 5lb of flour, etc.

I have seen it a lot in the cereal aisle.

From what I have read online, what's more prevalent now with packaged & processed food is "Skimpflation". That is where they keep the overall quantity and price the same but lower the quality of the product.

Orange juice may have 5 - 10% more water in it, literally watering it down. A 16 ounce can of beef stew may still be 16 ounces but have 1oz less of beef and increase the noodles by 1oz to offset the difference. Other products may use more fillers, etc.

Skimpflation is hard to spot because the list of ingredients may stay exactly the same; just the ratio of each one is different.

If you have noticed that your steak or BBQ place has slipped in quality but kept the same pricing or barley increased probably skimpflation. Many places have switched from prime to choice or choice to select without mentioning it to their customers. This one I have been a victim of.

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Damn good point.