Shrinkflation really bothers me in a different area: recipes.
I have recipes I’ve used for years that require “1 can” or “1 pkg” of something. But the quantities have shrunk 10+%. So, do I then shrink the other ingredients to balance out? Or do I buy more of the shrunken product to get the correct amount, but then have leftover? This sounds trivial, but it’s not !! It can really mess up a recipe…