Toffee Crisp and Blue Riband can't be called chocolate since recipe change

"British classics Toffee Crisp and Blue Riband bars can no longer be referred to as chocolate after the latest changes made to their recipe. In the UK, in order to be called milk chocolate, a product must be made up of at least 20% milk solids and 20% chocolate solids. But both products have fallen below this level since Nestle changed their recipes to include a higher amount of cheaper vegetable fat, instead of more expensive cocoa and butter."

"Blue Riband bars are a British classic, but can no longer be called chocolate They have said that there are no current plans to change the recipes of other chocolate items. The snacks are now being described by Nestle as being "encased in a smooth milk chocolate flavour coating" as opposed to being covered in milk chocolate. A Nestle spokesperson told the BBC"

Toffee Crisp and Blue Riband bars now fall below the UK threshold to be called milk chocolate after recipe changes. UK rules require at least 20% milk solids and 20% chocolate solids for milk chocolate. Nestle increased cheaper vegetable fat and reduced cocoa and butter content to lower costs. Nestle said higher cocoa input costs drove the change and that the new formulas were carefully developed and sensory tested. The products are now labeled as being "encased in a smooth milk chocolate flavour coating" rather than covered in milk chocolate. Similar relabeling has affected other brands as cocoa prices and poor harvests squeeze costs. The practice is an example of skimpflation in the food industry.

Read at www.standard.co.uk