Over the past 20 years, Carnation has knocked 4 ounces off the size of a can of condensed milk & dropped the fat content to the point that it looks like skim milk. Parkay turned its margarine into a spread by adding gelatin and more water. McCormick uses a lower quality of orchid to produce a less fragrant vanilla. For a while, Jif peanut butter was even unfit to eat. I have found that using "cheaper" store brands works better for my 50+ year old fudge recipe. It still makes great fudge when you can compensate for all the changes in the ingredients.

Oh, since PGPR is derived from the castor bean, let's hope they never screw up and brew up a batch of ricin by mistake. www.wikipedia.org/wiki/Ricin