Two well-known candy bars have undergone a quiet but significant change: they can no longer be legally described as chocolate. The manufacturer has reformulated the products, citing rising ingredient costs, and now labels them with a “chocolate flavour coating” instead.
To meet the legal standard for milk chocolate in many markets, a product must contain specific minimum levels of cocoa and milk solids. Recent adjustments to the recipes, which involved increasing the proportion of vegetable fats, mean these bars now fall below those required thresholds. The company stated the modifications were a necessary response to sustained increases in the cost of cocoa and were rigorously tested to maintain taste.
The shift reflects broader pressures within the confectionery industry. The price of cocoa has reached record highs in recent years, driven largely by poor harvests in major West African growing regions. Unfavorable weather patterns have severely impacted yields, creating a supply shortage that has forced many manufacturers to seek cost-saving measures. This trend is not isolated; other major brands have recently made similar adjustments to their recipes, moving products to a “chocolate flavour” designation.
While the core identity and packaging of the bars remain familiar, the change in terminology marks a notable departure from their original composition, underscoring how global commodity volatility is reshaping everyday products.