Pumped Up With Water?

[Segilla]

Manufacturers are fond of confusing us with new sizes, formulas etc but has anyone else noticed products becoming more watery.
Utterly Butterly, Fairy washing up liquid etc.
And my favourite Waitrose current wholemeal loaf is heavy as lead and almost soggy.

[TheHangman]

I did hear that beef hormones were used in chicken etc to help it absorb water.
Most bacon in supermarkets is now sold @ 87% pork (read the ingredients). The water is added (if you care to believe the waffle) to enhance the succulence of the meat and is in no way intended to enhance the profit margin. As a result we now have bacon you cannot fry or make crispy, chicken that you cannot stir fry and meat that shrinks far more than is acceptable. Easy answer is stop buying it, as suggested above use a local butcher or farm shop. Why buy something you don't really want to eat.

[woofgang]

its not beef hormones, its hydrolysed protein which holds the water in the chicken flesh. Problem is that they started using mixed protein instead of using beef for beef and chicken for chicken etcet, which gives allergy and religious issues. MOST chicken still has no added water and supermarkets sell premium dry cure bacon, however even that will "weep" if you freeze it. I buy my meat from supermarkets as i have no local butcher, you still get what you pay for so need to buy the dearer kinds but the chicken stir fries beautifully and the bacon crisps up nicely.