Toffee Crisp, Blue Riband Lose Chocolate Label Status

Nestlé has announced a significant alteration to its popular chocolate bars, Toffee Crisp and Blue Riband. The company’s new labeling indicates that these treats are now “encased in a smooth milk chocolate flavour coating” instead of genuine milk chocolate. This change reflects the ongoing challenges in ingredient sourcing and production costs.

Rising Cocoa Costs Impact Chocolate Production

A Nestlé spokesperson explained that the food giant has faced “significant increases in the cost of cocoa” in recent years. These rising costs have made it more difficult to manufacture products profitably. The company is adopting various strategies to manage these increased costs.

Industry-Wide Reformulations

Nestlé is not the only company reformulating its products. In October, McVitie’s also changed the labels on their Penguin and Club bars to reflect a similar trend, indicating they now contain “chocolate flavour” instead of a true chocolate composition. This adjustment was also a response to increased ingredient costs as companies opt for more affordable alternatives.

Factors Driving Up Costs

Although recent estimates indicate a slight easing in cocoa commodity prices, they have surged dramatically over the past three years. Factors such as poor harvests and droughts have contributed to the escalating costs of chocolate production.

The Rise of “Skimpflation”

The phenomenon of altering ingredient proportions due to economic pressures is often referred to as “skimpflation.” This trend has gained traction as inflation continues to impact manufacturers’ costs across various sectors. For example, a 2024 study revealed that supermarkets have decreased the quantity of more expensive ingredients, such as beef and chicken, in ready meals to counteract rising expenses.

• Toffee Crisp and Blue Riband now feature “chocolate flavour” coatings.
• These changes are in response to increased cocoa prices.
• Similar adjustments were made by McVitie’s with their Penguin and Club bars.
• Over the past three years, cocoa prices have surged due to poor harvests.
• Inflation has led to a phenomenon known as “skimpflation.”

The food industry continues to adapt amid rising costs, highlighting a significant shift in how chocolate products are marketed and produced. As consumers become more aware of these changes, the implications for taste and quality will likely remain a topic of discussion.