Perhaps one of the reasons Big Foodie and it's mostly unhealthy products have such a penetration into the food market is that the public itself allows it. How has this come about?
I think, as always, of the convenience factor. Decades ago the housewife stayed at home, looked after the kids and spent good deal of time organising the purchase and the husbanding of food in and into the household. The cultural finesse that she would have had handed down from her mother would express itself as a continuance uninterrupted and inviolate.
In the twentieth and now twenty first centuries across the world women are supplementing their husbands income by working full or part time and are therefore not in the house to offer time to that cultural culinary finesse that they once did.
Big Foodie has hopped on the bandwagon and with money, mass production, a packaging revolution and intense marketing practices filled the food shops with a spectrum of items aimed at a minimum of preparation to seduce the now time deprived housewife.
Big Foodie is making billions from goods that cost next to nothing. The first high price the public is paying is, at the counter, a lot more money. The second price is that they are paying for a stale product, the cost of seductive and mostly non-recyclable packaging, and the highest price of all for a product that is almost universally unhealthy containing a range of preservatives with documented risks to cardiovascular and other body systems.
What is needed is for the public, male and female, to be made aware both of risk of Big Foodie products and how easy it is, with a minimum of inconvenience, to make something at home that is better and cheaper.
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