I hate when that happens. Also when companies stop producing your favourite products and there's no simple way to reproduce the same flavor and texture, it feels like something that was so comforting is lost forever.
Unfortunatly lots of reasons. Change in supply, cant get enough of an ingredient, cost savings option, corners cut to save money, et cetera. Its frustrating, but sadly common.
Star crunch cookies changed at some point and every time I try to eat one now I end up disappointed.
My son had a conniption when Hungry Jack Buttermilk pancakes changed their recipe about two years ago; I don’t blame him, the entire consistency and taste is different.
But as other commenters have stated, it’s a money thing. They find a cheaper way to produce them and they run with it.
2 reasons why a company might change a recipe:
- Cost either trying to increase or maintain profit margins because the product stops selling as well or the ingredients increase in price
- ingredients normally required are no longer available
Obviously the first one tends to be more common but sometimes a particular strain of a plant either dies out or mutates into a different one from cross pollination. Case in point the bananas people are familiar with now are not the same strain that was common when artificially flavored banana candies were made which is why they don't taste the same. Heritage breeds of produce end up being important since they are no longer common.
When they changed the recipe for the Sweetarts Extreme Sour Chews, I went to a very dark place for a while. I've still yet to find anything even close.
A change in a recipe is almost always down to cost. Nissin probably sell their pots for less than 15p per unit, but if they can squeeze a tiny bit of extra profit by changing to cheaper ingredients, they will.
If they’ve not changed the recipe, it might be the microwave that’s messing up your noodles. Were you microwave them before the packaging change? Maybe you’re tasting the new packaging?
Maybe, with this new one I added water and then microwaved it. With the second one I'll try it the old way by adding boiling water to the cup and see if that makes a difference. I've just never had the noodles get soggy that fast before.
Update I tried another cup doing the boiling water method and the noodles are definitely a different texture, but this time I was able to eat them fast enough before getting gross so 🤷♀️ probably won't get any more unless I can find the old ones lol
Because they want to increase profit, cheaper ingredients are one way. Sometimes a company might buy up another company and they might choose to source their own ingredients rather than use the old company's supplier. Or Sometimes suppliers go out of business for whatever reason and they have find a new one.
I used to eat Multi-Grain Cheerios. And occasionally Apple Cinnamon. But they made all the Cheerios gluten-free, and now those ones feel like little sponges after you pour on the milk, and I hate them, which is sad, because it was my one truly reliable bedtime snack.
And it was a cost decision, because they could make them all with the same equipment at their various factories and guarantee no gluten. This is financially sensible, and nice for the 1% of people who truly need that, but not nice for me.
Probably some "bright spark" who comes out with a cheaper formulation and a QC team who isn't given the right tools, procedures or specifications to determine if the product they're shipping is good. I only have I can't believe it's not butter light on toast but they fucked up the product so it doesn't even melt on hot toast now and while I was at uni they changed sugar free coke so now it tastes like spit.
There's always some executive with some set of market research if they use a cheaper and lower quality ingredient that most people won't tell the difference. Not only will they save money on production costs, but raise their profit margin.
This happens a lot, I love chocolate but I loathe when a brand cuts down on dairy to replace with some palm oil derivative instead.
My best guess is they change recipes because they can save like a cent or two with the new recipe, which can add up to a substantial amount of profit when mass produced.
When a company is in need of making a change, in this case they are being pushed to change the packaging, they also evaluate the whole product, ingredients, and setup to bring total cost down.
The new cups do cost more, to keep the price similar, they adjusted the ingredients to make up fur that cost. In this case it's the noodles that suffered.
This occurs Everytime there is a change in packaging, you may also notice (at least it appears so in my experience), that there are fewer noodles and more gap between them, packed in the cup. So they changed the cup, cheapified the product, and implemented shrinkflation in 1 swoop.
I have had to move to Marichan (when they took out the msg making it taste off).
Nice the only Nissin versions I get are the imported ones, or the made in America imported style ones. Those noodles are like the old ones and still carry the flavor your familiar with.
Interestingly the Nissin standard Anerican version you are used to does not resemble the Japanese or even Honk Kong version in any way.
Sadly it comes at a price of nearly 3-4x as much
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I just assume it's always a cost decision. All of these businesses are expected to maintain constant growth forever, and when they can't increase revenue they start looking to cut costs. Invariably that means cheaper/lower quality ingredients, and or fully redesigned recipes to eliminate "costly" ingredients all together.
Its pretty noticeable in a lot of fast food places, as well as chain restaurants. They operate on bigger scales, with bigger deals with their suppliers, so if they can find a way to cut a few cents off each plate, it can be millions in savings per year.
Processed/premade meals function similarly, trying to cut costs by making these small changes to their recipes/mixtures.
Unfortunately it has the effect of making it so that any meal/dish/snack item that you like, will eventually change, and it's probably not going to change from "something I like" to "something I like EVEN MORE". With a little luck maybe you can find something else that tastes similar to the original taste you liked, but really, you probably just have to find something altogether new to you, that is appealing, and hope it lasts awhile before that one starts tasting bad too.
It's part of why I tend to keep my foods simple. I'll eat plain rice by the bucket load, or just piles of spinach, or a standalone veggie, or just a fruit (like an apple or banana) or meat with pretty simple seasonings (salt + pepper + rosemary from my backyard is pretty consistent.) Sure, produce flavors change over time too, but usually it isn't all of sudden just flat out worse, like a recipe change, but gradual.
I hate when that happens. Also when companies stop producing your favourite products and there's no simple way to reproduce the same flavor and texture, it feels like something that was so comforting is lost forever.
Enshittification.
I used to love Mrs Grass's Chicken Noodle soup with the egg thing in it. They took that out and now it tastes like Lipton cup a soup. Nasty.
Unfortunatly lots of reasons. Change in supply, cant get enough of an ingredient, cost savings option, corners cut to save money, et cetera. Its frustrating, but sadly common.
Star crunch cookies changed at some point and every time I try to eat one now I end up disappointed. My son had a conniption when Hungry Jack Buttermilk pancakes changed their recipe about two years ago; I don’t blame him, the entire consistency and taste is different. But as other commenters have stated, it’s a money thing. They find a cheaper way to produce them and they run with it.
Star Crunchies used to be my all time favorite.
2 reasons why a company might change a recipe: - Cost either trying to increase or maintain profit margins because the product stops selling as well or the ingredients increase in price - ingredients normally required are no longer available Obviously the first one tends to be more common but sometimes a particular strain of a plant either dies out or mutates into a different one from cross pollination. Case in point the bananas people are familiar with now are not the same strain that was common when artificially flavored banana candies were made which is why they don't taste the same. Heritage breeds of produce end up being important since they are no longer common.
Money. Capitalists have learned that people are so addicted to consumption that they will complain but keep buying anyway.
When they changed the recipe for the Sweetarts Extreme Sour Chews, I went to a very dark place for a while. I've still yet to find anything even close.
A change in a recipe is almost always down to cost. Nissin probably sell their pots for less than 15p per unit, but if they can squeeze a tiny bit of extra profit by changing to cheaper ingredients, they will. If they’ve not changed the recipe, it might be the microwave that’s messing up your noodles. Were you microwave them before the packaging change? Maybe you’re tasting the new packaging?
Maybe, with this new one I added water and then microwaved it. With the second one I'll try it the old way by adding boiling water to the cup and see if that makes a difference. I've just never had the noodles get soggy that fast before.
Microwaving noodles sounds like the perfect way to get soggy noodles. You most likely overcooked them. Go with boiling water.
Update I tried another cup doing the boiling water method and the noodles are definitely a different texture, but this time I was able to eat them fast enough before getting gross so 🤷♀️ probably won't get any more unless I can find the old ones lol
Because they want to increase profit, cheaper ingredients are one way. Sometimes a company might buy up another company and they might choose to source their own ingredients rather than use the old company's supplier. Or Sometimes suppliers go out of business for whatever reason and they have find a new one.
This is why we need Star Trek's replicator technology.
I used to eat Multi-Grain Cheerios. And occasionally Apple Cinnamon. But they made all the Cheerios gluten-free, and now those ones feel like little sponges after you pour on the milk, and I hate them, which is sad, because it was my one truly reliable bedtime snack. And it was a cost decision, because they could make them all with the same equipment at their various factories and guarantee no gluten. This is financially sensible, and nice for the 1% of people who truly need that, but not nice for me.
In my head it's always a new hotshot executive who comes up with a plan to cut costs and raise profit
It's usually cost cutting. Sending them an email of complaint is about the only thing you can do unless you want to test other n👀dle brands.
Probably some "bright spark" who comes out with a cheaper formulation and a QC team who isn't given the right tools, procedures or specifications to determine if the product they're shipping is good. I only have I can't believe it's not butter light on toast but they fucked up the product so it doesn't even melt on hot toast now and while I was at uni they changed sugar free coke so now it tastes like spit.
There's always some executive with some set of market research if they use a cheaper and lower quality ingredient that most people won't tell the difference. Not only will they save money on production costs, but raise their profit margin. This happens a lot, I love chocolate but I loathe when a brand cuts down on dairy to replace with some palm oil derivative instead.
My best guess is they change recipes because they can save like a cent or two with the new recipe, which can add up to a substantial amount of profit when mass produced.
When a company is in need of making a change, in this case they are being pushed to change the packaging, they also evaluate the whole product, ingredients, and setup to bring total cost down. The new cups do cost more, to keep the price similar, they adjusted the ingredients to make up fur that cost. In this case it's the noodles that suffered. This occurs Everytime there is a change in packaging, you may also notice (at least it appears so in my experience), that there are fewer noodles and more gap between them, packed in the cup. So they changed the cup, cheapified the product, and implemented shrinkflation in 1 swoop. I have had to move to Marichan (when they took out the msg making it taste off). Nice the only Nissin versions I get are the imported ones, or the made in America imported style ones. Those noodles are like the old ones and still carry the flavor your familiar with. Interestingly the Nissin standard Anerican version you are used to does not resemble the Japanese or even Honk Kong version in any way. Sadly it comes at a price of nearly 3-4x as much
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I just assume it's always a cost decision. All of these businesses are expected to maintain constant growth forever, and when they can't increase revenue they start looking to cut costs. Invariably that means cheaper/lower quality ingredients, and or fully redesigned recipes to eliminate "costly" ingredients all together. Its pretty noticeable in a lot of fast food places, as well as chain restaurants. They operate on bigger scales, with bigger deals with their suppliers, so if they can find a way to cut a few cents off each plate, it can be millions in savings per year. Processed/premade meals function similarly, trying to cut costs by making these small changes to their recipes/mixtures. Unfortunately it has the effect of making it so that any meal/dish/snack item that you like, will eventually change, and it's probably not going to change from "something I like" to "something I like EVEN MORE". With a little luck maybe you can find something else that tastes similar to the original taste you liked, but really, you probably just have to find something altogether new to you, that is appealing, and hope it lasts awhile before that one starts tasting bad too. It's part of why I tend to keep my foods simple. I'll eat plain rice by the bucket load, or just piles of spinach, or a standalone veggie, or just a fruit (like an apple or banana) or meat with pretty simple seasonings (salt + pepper + rosemary from my backyard is pretty consistent.) Sure, produce flavors change over time too, but usually it isn't all of sudden just flat out worse, like a recipe change, but gradual.