Two classic British chocolate bars have undergone a significant recipe alteration that means they can no longer be legally classified as chocolate. Nestle, the confectionery giant, has confirmed changes to its Toffee Crisp and Blue Riband products, which now fall below the legal cocoa content threshold required to bear the 'chocolate' name.
The Legal Threshold Breached
In the United Kingdom, strict legal standards define what constitutes chocolate. For a product to be labelled as milk chocolate, it must contain a minimum of 20% cocoa solids and 20% milk solids. According to reports, the recent reformulation of both Toffee Crisp and Blue Riband has caused the cocoa content in each to dip below this critical legal level. This shift occurred after Nestle increased the proportion of vegetable fat used in the coatings.
A spokesperson for Nestle explained the decision to trade publication The Grocer, citing "significant increases in the cost of cocoa over the past years" as the primary driver. The company stated that while it strives to absorb rising costs, adjusting recipes sometimes becomes necessary. They emphasised that the new formulations were "carefully developed and sensory tested" to maintain taste.
Industry-Wide Reformulation Trend
Nestle is not alone in tweaking recipes to manage soaring ingredient expenses. This move reflects a broader trend within the food industry, where manufacturers are seeking alternatives to cope with inflated costs for key components. Many businesses are resorting to using less of expensive ingredients or even reducing portion sizes.
Other notable examples include biscuit maker McVitie's, which reportedly adjusted its recipes last year. The company removed cocoa butter from its White Chocolate Digestives, leading to a rebrand to simply "White Digestives" in March. Furthermore, it reduced the cocoa mass in its Penguin and Club biscuits to a point where they, too, lost their legal designation as chocolate.
New Labelling and Consumer Impact
As a direct result of the recipe change, Nestle has updated the product descriptions. The bars are now marketed as being "encased in a smooth milk chocolate flavour coating", a careful choice of words that avoids the now legally inaccurate term 'chocolate'.
The company has sought to reassure consumers, stating there are no current plans to alter the recipes of its other chocolate goods. However, this incident highlights the ongoing pressure on food manufacturers from global commodity price fluctuations and the tangible impact this has on beloved household products.
