Thats the word from food expert Sylvain Charlebois—who says food processors have been pumping more air into the bags —which, in case you hadnt noticed–have actually become smaller.
And its happening so much these days—-that officials are now using the term “shrinkflation” to describe it.
Charlebois says one perfect example —are the inward bubbles at the bottom of many jars.
Its not done because it looks good.
The do it because you dont have to put as much product inside! (photo credit–Mental Floss/ThinkStock)