A friend of mine once worked for the Campbell’s soup company. She said that the soup for Campbell’s soup and for store brand soup all came from the same vats. Just some of it went into the cans labeled Campbell’s and some of it went into the cans with labels for the varioius grocery chains. So Safeway, King Soopers, A&P house brand soups all came out of the same vats which had been used to fill the Campbell’s cans. Never could understand why so many people were so determined to spend the extra cash for name-brand products.
I baked bread with generic flour. I used the store’s generic brand instead of Pillsbury’s—-I figured flour was flour, right? When I was low on flour, I sent my son to the store to get more. Imagine my surprise when there WAS a difference. My son had just grabbed the bag that was first as he walked up the aisle. It was Pillsbury’s. I made three loaves of bread, the last loaf, I had run out of the store brand, I used the Pillsbury’s. There IS a difference, Pillsbury’s must have used a different grade of flour, or something. The last loaf was higher,the crust was more brown, and it was definitely more white and softer on the inside. I now use Pillsbury’s flour exclusively.
margueritem almost 15 years ago
Oy…..
lewisbower almost 15 years ago
All the same ingredients in the same order. Hmmm
Saucy1121 Premium Member almost 15 years ago
I’ll usually try the store brand. If I like it, I’ll keep buying. If not, go back to the name brand next time I need it.
DebJ4 almost 15 years ago
A friend of mine once worked for the Campbell’s soup company. She said that the soup for Campbell’s soup and for store brand soup all came from the same vats. Just some of it went into the cans labeled Campbell’s and some of it went into the cans with labels for the varioius grocery chains. So Safeway, King Soopers, A&P house brand soups all came out of the same vats which had been used to fill the Campbell’s cans. Never could understand why so many people were so determined to spend the extra cash for name-brand products.
noreenklose almost 15 years ago
I baked bread with generic flour. I used the store’s generic brand instead of Pillsbury’s—-I figured flour was flour, right? When I was low on flour, I sent my son to the store to get more. Imagine my surprise when there WAS a difference. My son had just grabbed the bag that was first as he walked up the aisle. It was Pillsbury’s. I made three loaves of bread, the last loaf, I had run out of the store brand, I used the Pillsbury’s. There IS a difference, Pillsbury’s must have used a different grade of flour, or something. The last loaf was higher,the crust was more brown, and it was definitely more white and softer on the inside. I now use Pillsbury’s flour exclusively.