Meats too! I bought some name branded diced chicken that was ~20% water! I complained and it certainly went into the bin because the water is apparently required to keep diced chicken moist and fresh. It was not like the water laden chicken was priced differently to the deli-case chicken I got a once off “for my concerns” but nothing changed about the way the product was packaged or weighed or priced.
“The law” might serve us well if it mandated showing the net weight of product, not the gross weight with “the water”.
FWIW when I relocated to Australia I was and remain amazed how much liquid is tolerated in meats. It is a common problem for us that meats get boiled from the excess water as it builds up, not fried, unless we use a grill pan or BBQ or keep draining the liquids whilst cooking. I would not be surprised if one of the “production steps” involves significant “extra” water injection to make meats plump and juicy looking.