Those allocations change as needed; it entirely depends on what I need to do that week. We tend to run out of things like laundry soap and TP at the same times.
We don't need to buy a great lot in the way of household and personal care stuff, which makes a difference, I think. Our cleaning supplies are pretty basic, we buy shampoo/conditioner twice a year or so in bulk. And there are some ways of eating that are just a lot cheaper for larger families, versus small families or singletons. We're sure not growing things right now, though we are enjoying "home" eggs; they're definitely egg-only chickens, as they are also the 5yo's beloved pets, so they can look forward to a long, clucky life.
The vast, vast majority of everything we buy is unprocessed, single-ingredient food, since I'm willing and able to cook from scratch most of the time. Not everyone is set up to do that.
(The up-side of using more processed things is that there are great coupon options... no one gives coupons on bulk carrots that are already down to 40c a pound, versus packaged baby carrots that run closer to $2.50 a pound.
A normal shopping trip sees us buying heavily in the fresh produce section (in-season fruits & veg, local and regional preferred), then hopping over to the bulk bins (where we buy targeted quantities of grains, flour, sugars, herbs, spices, dried fruits, nuts, honey, baking supplies, and chocolate).
From there, we hit canned goods (usually the smallest part of our run, actually!) and then we're into the meat/cheese section. We go local/regional there for most everything, but we get a lot of our protein from grains/legumes and eggs/cheese, so our meat needs are smaller per meal without reducing the nutrition content. We have local dairies, so low milk prices can be had... I can regularly find gallons of whole, sustainably-farmed milk under $2 a gallon, which is a LOT lower than most areas of the country, and it's a good thing, too, because we can go through five to six gallons of milk in an average week!
DH is slowly becoming resigned to a less-carnivorous lifestyle.
I go for small roasts and whole chickens or thighs over cuts of meat or breasts, and then prep them in such a way that the meats are finely sliced or shredded, used as a flavor, rather than a main feature in the meal. Most of the cuisines we like incorporate that feature.
After that, we hit the freezers for fruit if it's on special, and frozen peas (I love those, and won't eat canned, so it's fresh in the summer, and frozen the rest of the time), then the household aisle if we need to, then we're done.
Back when we had two children, the budget was $50 a week, so you can see that we've opened it up quite a lot adding two more kids; I don't have to budget quite so rigorously as I once did.
So, all that's very long-winded to say: I don't pay for packaging. The vast majority of what comes into the house is in "original format", with as little processing and packaging as possible.
I'm thinking of the packaged stuff in the pantry right now: it's canned veg & canned beans, some canned fruit, jars of marinated artichokes and olives; two boxes of pudding mix; a bottle of syrup, and some peanut butter. I've got a big stock of various mustards and similar condiments in the fridge, but beyond those few things, if someone wants food at my house, there's going to be prep work involved, as everything is in a "single ingredient" state most of the time. It gives me a lot of flexibility, particularly in how things are budgeted.
If I bought prepared pizza, all that money is tied up in just pizza. However, buying single ingredients, I can use flour for a zillion different things, and those tomatoes might be turned into pizza sauce, or pasta sauce, or salsa, or bruschetta... I'm not restricted, and that spent money is very flexible.
I have a bulk container of dry pasta. If I bought packaged pasta/sauce combos, they are limited in application. My raw ingredients can let me turn that pasta into mac & cheese, or primavera, or lo mein, or cold pasta salad, or a saucy casserole. LOTS of options to utilize that grocery money.
Come summer, we'll divert some of the produce money (as we'll be growing our own) and use that to stock up on local sustainable meats for the fall/winter. It's a whole cycle.
Since DH and I both work from home, and we do have willing hands to help, and we *like* growing our own food and having pet chickens, and *enjoy* cooking as a family, this sort of process and budget work for us. It's definitely not something everyone is going to enjoy. I think it's important to focus individual priorities; this is one for us, but not for everyone, and that's cool. I do consider groceries as a "flexible" budget category, and can tighten down by a good half for a week or three if I must, though I'd prefer not to do it.