Nestlé has sparked debate among chocolate lovers by reformulating two iconic treats — Toffee Crisp and Blue Riband — so they no longer qualify as “milk chocolate” under UK food regulations. Rising cocoa prices have driven the change, with the company replacing some cocoa mass with vegetable fats to keep costs under control. As a result, the bars now feature a “milk‑chocolate flavour coating” rather than genuine milk chocolate, a subtle but legally significant distinction. While Nestlé insists the taste remains virtually unchanged thanks to extensive sensory testing, the move highlights a growing trend in the confectionery industry: balancing affordability with authenticity. For consumers, this raises questions about transparency and whether beloved brands can maintain trust when recipes evolve behind the scenes. It’s a reminder that even heritage products aren’t immune to economic pressures — and that what’s on the label really matters.
BBQ - Should Toffee Crisp increase the price rather than reduce the quantity of cocoa?
