I'm in the US. The pattern here seems to be more a matter of large brand conglomerates (General Foods, General Mills, Mondelez, Coca-Cola, Pepsi, Anhauser) swallowing little companies and continuing to market as those little companies. I'm sure they're also small-washing (good term) but some of that is just acquisitions.
That said, it's absurdly easy to make your own vinaigrette - easier than granola, even. I'll append my own recipe below (feel free to modify to your own taste).
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My own vinaigrette

This started as an attempt to replicate Newman’s Italian. This is not a replica, but what I ended up with after discovering that one of Newman’s secrets was high-acidity vinegar (found that in a memoir written by one of PN’s friends who developed the dressing along with him)

Ingredients

● ⅓ C vinegar (sherry vinegar at 8% or wine vinegar at 7%)

● 1 Tbsp balsamic vinegar

● 10g sea salt
● one shallot (or a couple of garlic cloves), minced fine
● 1 tsp Herbes de Provence (also easy to make)

● ½ tsp black pepper

● ¼ tsp rough ground dijon style mustard*

● 1 C good virgin olive oil**

* the mustard should have cracked seed pieces visible. The mucin on the seed covering helps keep things emulsified. Bookbinders deli mustard is ideal

** I mostly use a varietal and favor 'early pick' for the flavor and oleocanthal content

BTW, I use a ⅓ Cup measure for first the vinegar, then 3 times for 1 Cup oil (makes for less stuff to clean - but I'm *lazy*)
This works well as both a salad dressing and as a marinade. Perfect on salmon after I’ve flipped it on the grill. Also good for marinating ‘baseball bat’ zucchini (cut in slices, marinate for half a day, then grill)
NOTE: this is no cheaper than the stuff on the grocer's shelves, it's just made of better ingredients - and you can 'tweak' the recipe to accomodate your own taste preferences.