"Many 'Shrinkflation' Foods Confirmed with Reduced Quantity but Same Price"
Korea Consumer Agency Survey Results Announced
Reduction from Minimum 7.7% to Maximum 20%
Many so-called 'shrinkflation' food products, which reduce volume while maintaining product prices, were confirmed in a survey conducted by the Korea Consumer Agency.
The Korea Consumer Agency announced on the 13th that, as a result of investigating 209 processed food products sold by nationwide distributors from the 23rd of last month to the 8th of this month, 19 products had reduced their volume. These food products reduced their volume by a minimum of 7.7% to a maximum of 12.5%, and among them, it was confirmed that the manufacturer of Honey Butter Almond notified the volume change through its official online store.
The Consumer Agency also added that, in an investigation of 53 products reported to the Shrinkflation Reporting Center, 9 products were found to have reduced volume. Among these, 7 types of Hoolsu Sticks (including Mentoliptus) reduced their volume by 17.9% in March of this year. Yonsei University Jeonyongmokjangyu also reduced its volume by 10% last October.
As a result of an additional investigation of 10 food products reported in the media to have experienced shrinkflation, the Consumer Agency confirmed that 9 food products (5 items) reduced their volume this year. However, the Consumer Agency added that some manufacturers acknowledge the volume change but claim that these are renewed products with changes in packaging and recipes.
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The Consumer Agency plans to establish a monitoring cooperation system with major distributors such as large supermarkets and department stores within this year, and from next year, regularly check volume changes in food and daily necessities and provide consumers with necessary information on these changes. The Consumer Agency stated, "We will continue to provide various price information so that consumers can accurately understand actual price increases such as volume reductions and make rational choices based on this information."
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