Perhaps not just the ingredients but how they're processed.

I've heard Lea & Perrin Worcestershire sauce isn't fermented (takes both space and time (and equipment) which all boils down to costing more) now. Does taste insipid and flavorful when I think that i remember from half a century back.

My neighbour wasn't impressed that I had bought a U.S./North American version of HP Sauce and bought me a bottle of the U.K. one (imported, which he had grown up with as an early boomer child/young adult). Can't say I can really taste the difference but perhaps I am not taking large enough sample..

his recent thread too, and food changed in a very very short lifetime
https://www.flyertalk.com/forum/34617597-post70.html

A few other notes: green vegetables aren't or don' t seem to be as bitter as I remember them (I still haven't acquired the taste for bitter). English" cucumbers for one don't have to be desapped. Garlic, especially the stuff used in the Burmese dish laphet isn't as pungent but this may be processing too.