A few things you're missing. You're making a batch in your kitchen. They're making a significantly higher volume through an industrialized process. You probably throw things in a ziplock bag, then into the freezer. They need to think of actually packaging a product. You can source the highest ingredients you can, as you only need a little. They need to be able to source ingredients at a volume that can satisfy production and at a cost that makes the item profitable. You don't really worry about how long it'll last because you plan to use it in a month or two. They need to ensure the product stays fresh during storage, on the shelves, and in your fridge/freezer for longer than you expect.Each of these components requires compromises in a way that the home cook doesn't need to worry about. These are the things that cause compromise in quality, the addition of ingredients you'd never add yourself, and a lack of freshness that's apparent to anyone who makes their own versions from scratch. The best you can do is buy items from small, local, specialty shops, but it will be much more costly and just about anything you find in your average grocery store isn't going to be produced at that scale at all.
ethbr1|2 years ago
100%. This is always the epitome of French cooking, to me.
France: No good X at the market this week? I won't make X dish.
America: We have X on the menu, so we must be able to make it every week.