They don't make restaurants unique looking anymore simply because of resale value. Its easier to sell a square box than it is to sell a building that is clearly an old mcdonalds.
Diglycerides are a type of fat molecule made of a glycerol backbone with two fatty acid chains attached, acting as vital emulsifiers in processed foods to blend oil and water, improving texture, consistency, and shelf life in items like bread, ice cream, and peanut butter, though they also occur naturally as breakdown products of triglycerides.
It's absolutely crazy how like one half to three fourths of every chip bag is just nitrogen gas. It's not oxygen or carbon dioxide, it's a preservative that helps keep the chips fresh, but for the love of god, WHAT CHIPS ARE THEY PRESERVING?!
“The Pringles receive a equal even dusting of seasoning on the topside” CAP! So who’s brushing most of that seasoning off between the factory and the store? Because I see a decent amount of seasoning about 1 in every 10 cans of pringles.