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SHRINKFLATION

May 4, 2022 | ECONOMY, ECONOMY, TROUBLES AND BLOWS, TROUBLES AND BLOWS

Shrinkflation is the situation where the price of a product remains the same but its size shrinks.

Unfortunately many products have been affected by shrinkage.

Basically, a clever way to covertly raise prices by downsizing the content.

Many examples are listed in this video by The Wall Street Journal

I had already talked about the disappointment of finding a few cookies in deceptive packages that suggest larger quantities, but here we are facing a procedure for which a complaint has been filed to one hundred and four powers of attorney to ascertain that it is not part of the crime of fraud.

All this fits into a context that raises serious concern: the ISTAT publishes the provisional inflation data in April 2022 equal to 6.2% on a annua, and FAO complaint how world food commodity prices have made a significant leap in March to reach the highest levels ever.

The report Effects and expectations on inflation edited by IPSOS for FederDistribuzione of March 2022 does not reveal anything that we cannot imagine on our own: the main concerns of Italians are employment and the economy, as illustrated by this chart.

With my anxiety I certainly spoil the excess, but you are optimistic, right?

How do you go about purchasing?
Do you notice the weight of the product?
Have you had the opportunity to directly observe any cases of shrinkflation?

#WORLDPASTADAY WHAT IS YOUR FAVORITE RECIPE?

Oct 25, 2020 | ITALY, WHO CARES

In addition to coffee, of course we are regular consumers of pasta, so why not celebrate it today too?

What’s your favorite pasta?
And how do you like to cook it?

In recent days there is a lot of talk about Senatore Cappelli wheat following the complaint of all the farmers’ associations against the SIS Società Italiana Sementi which was fined by the antitrust for the unjustified increase in the price and above all for the constraint of the supply chain.

Because? What’s special about it?

It is a stronger and more suitable wheat for the production of pasta selected over 100 years ago by Nazareno Strampelli, a famous geneticist agronomist, who dedicated the discovery to Senator Raffaele Cappelli, promoter of agrarian reform in the early 1900s.

It is a durum wheat that has fought hunger in times of war, and over time its purity has been protected by preventing contamination and keeping the supply chain controlled and certified.

But this time, rather than antitrust, I would like to talk about health: pasta produced with Senatore Cappelli wheat, thanks to its better properties and nutritional value, can bring benefits to those suffering from gastrointestinal problems.

The Report transmission broadcast an interview with Dr. Maria Cristina Mele of the Digestive System Disease Center Gemelli Catholic University of the Sacred Heart who stated how much follows:

We gave Senatore Cappelli pasta for four weeks, then we did another litmus test, that is, we made a cross. Those who initially ate Senatore Cappelli pasta, after two weeks of abstention, again followed a gluten-free diet, because we had to clean up any symptoms: we crossed the types of pasta.
Symptoms have greatly reduced.
When we say that it is a statistically significant result, it means that the reduction of symptoms in this case is not related to chance, that is, it is not a coincidence.
We were impressed because we didn’t honestly expect it. And all of them have had benefits.
All those who ate Senatore Cappelli pasta compared to patients who ate the other type of pasta, had a benefit during the Senatore Cappelli course.
We can say that this event took place, but it is clear, we need to confirm the data to enlarge the population.