this is a topic I often see people making descision I can't understand. A higher price never guarantees anything, except you paying more. I don't trust brands if big corparations are behind them, there's not a single reason why they should produce a better product than the no name discounter version of it.
Reasons they might produce a better product.
So presumably this corporation has had some serious investment and does one thing. The supermarket (or their contractor) might not have had that.
They might have a better supply of goods -- there is a large difference between 10 million product per year and 500 million if I am the supplier selling something, and if you can scale it into some kind of arbitrage or futures contracts region then prices get even lower.
They might have some patents. Food patents are even more complicated than probably even medicine and vary by location but it is an option.
They might have some secret ingredients (a few drops per fairly considerable amounts of a certain flavour compound can have a radical effect on the end result. Possibly also some more money and onus to experiment with different things. They don't have to tell you that either -- look at the back of whatever you have around there and it will probably just say the local equivalent of flavourings, preservatives.... so it is not like their competitors can just read the back and add it into theirs.
They might have some secret manufacture methods, or just different ones. See something like liquid nitrogen ice cream which has no different ingredients to normal ice cream, or indeed the various ways of setting and moulding chocolate, or the cheap vs long term methods of making booze, or the various cheeses you can make despite all mostly just being milk. High end food production these days has more in common with industrial chemistry or industrial pharmacology in terms of the processes required*, seeing videos of such factories reminds me more of proper hardcore industrial control heavy assembly lines more than the more classic "bigger version of your home kitchen but made out of stainless and using 3 phase motors" food production stuff. While the latter is certainly not cheap the former is eye watering to set up and keep running. Said industrial stuff also means cost per unit produced can be lower (24 hours a day production, fewer staff...) which in turn can go back to ingredients
They might have some cheaper transport methods.
On top of all this that nice advertising meaning it could well all be in your head, and also first bite is with the eyes. Or on the flip side ever see that test where food critics could not tell which olive oil was the legit stuff as the fake was so prevalent their taste buds has adjusted?
*as a slight taster for this I have been quite enjoying Bon Appetit's series where they make gourmet versions of cheap and cheerful foods, wherein they get a decent pastry chef, a very nicely kitted out kitchen (do you know anybody in the real world with a dehydrator?) and have a fairly hard time with a lot of things.
Now at the same time there are a great many cases of bigger manufacturers scaling past what they can use (I believe McDonalds has a famous story of someone in their test kitchen doing some good stuff with celery powder, only to be told they can't do it as the world's supply of celery is not enough even if they had it all), ramming things full of preservatives that take a little bit from the end result but still "good enough" before repeating 50 times and the end result being a far cry from where things started out, cutting back on proportions for more expensive ingredients** (I'm looking at you toblerone, though I would possibly place money on Jaffa cakes cutting back for some things), following some stupid health trend (I just noticed my beloved tumeric got landed with some kind of magic herb status, hopefully my tray in the freezer lasts until that one leaves us) and slashing salt and fat or another ingredient, chasing some kind of diet fad (animals and animal products are, by and large, bloody tasty so imagine what happens when someone decides vegans are in, repeat for gluten, artificial flavourings, organic food, halal food... and then back again when people decide that was all nonsense), getting bought out and new overlords changing things up because of ignorance/stupidity/supply lines/just wanting the infrastructure, chasing a bigger market by attempting to broaden appeal at the cost of their traditional base***... The little guy still making it like granddad used to do, or maybe having their own secret sauce, then has the upper hand, and is possibly where the subject of this thread comes in.
**my grandma once told me about her time in the bakers. Her boss would say only one injection of jam in the doughnuts, but she did two and apparently everybody loved it/noted it when she left and prior to that when she was not around.
***was watching a show earlier featuring a historical cook. He showed how they made the traditional oat bread favoured in that area where today wheat bread (back then and there a luxury of sorts) is probably the norm. Local people might well have local tastes that don't scale well outside it.
and another video to finish. In this case covering the hot dog discussion some others we having and having the barest whiff of what high end industrial food production looks like (this stuff is entry level compared to what else is out there).