As grocery prices are set to rise amid supply chain disruptions and ingredient shortages, food manufacturers are quietly turning to lab-engineered additives. These additives — including hydrocolloids, protein isolates, and other polymer-based compounds — bulk up food by forming microscopic networks that trap water, air or fat, creating the illusion of more meat, dairy or grains than the product actually contains. Research has shown that tiny amounts of these polymers can hold up to 10 times their weight, forming gel-like structures that stabilize and boost volume. The result: a burger, a box of cereal, or a loaf of bread can feel satisfying, even when it contains 10% to 20% less of the core ingredient. To spot over-engineered products, compare the unit price — the cost per ounce or pound — rather than just the package price. A smaller package may actually contain more edible product than a larger, additive-heavy one. For example, a 12-ounce bag of frozen shrimp might seem cheaper than a 10-ounce bag, but if 2 ounces of the 12-ounce package are ice glaze, you’re actually paying more per ounce of shrimp. Thaw frozen seafood and weigh it; if you’ve lost more than 10%, you just bought ice.
