this post was submitted on 12 Nov 2026
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They were better. Optimisation is filling everything with palm oil and other cheap replacements. Few ingredients may be hard to notice, but it all gets optimised to the point of inedibility. We have full shelves with hundreds of choices for those all to be sad and gross. Not to mention bad for the farmers and the environment.
Someone else mentioned that transfats were making them taste better too.
I’m sure enshitification isn’t helping either though.
Trans fats don't affect taste - human taste buds don't activate for any fat molecule.
Trans fats were used because they keep longer, unsaturated fats go rancid in air, hydrogenated fats (which contain some portion of trans fats) keep better. Saturated fats (e.g. butter) can keep for very long times.
For packaged food like this, the oils used would (previously) be hydrogenated so they could push the expiration dates out and avoid waste. Now, they just either use saturated fats directly or add extra preservatives.
Not entirely true. The shift to ever cheaper oils and other industrially optimized shortening does change the eating experience.