I’ve noticed that it’s really common for foods to have sunflower oil AND/OR other oils in the ingredients. Is there a reason they would sometimes use one type of oil for one batch and use another in a different batch. I’ve always been puzzled by this.
Its a legal thing. Using that specifically allows them to use other things if the primary ingredient isn’t available. Which happens.
It’s not a necessarily bad thing, or sneaky. It just means that they can keep production moving smoothly without having to repackage.
Because it’s cheaper to cut the oils. This is one of the big reasons I don’t consume seed oils despite the research behind them being positive. It’s so processed and cheaply made and I feel like shit after eating anything cooked in it.