I agree with Turbo and so do top-tier chefs. About twelve years ago, Tsu and I attended a brunch at a high-end hotel, in Portland. The scrambled eggs were so good that I made a point to hunt down a chef and ask how they were made. Based on what he said, I needed to add about three times as much milk as my mother had taught me. Sure enough, that was the trick.
Part of my objection to a product like this is the waste. It is convenience taken to the point of aburdity. I actually find products like this to be offensive.
It takes energy to manufacture and distribute any product. In a year, when you throw it away, it will go to a landfill and probably last for decades, if not much longer. Any convenience found here is trivial. Products like this are plague on our energy-hungry, oil-powered society.