Why Nestlé dropped chocolate from iconic bars – summary
- Nestlé has removed ‘chocolate’ from Toffee Crisp and Blue Riband after recipe changes
- UK law requires 20% cocoa solids and 20% milk solids for chocolate labelling
- Reformulation driven by soaring cocoa costs and supply chain challenges
- Similar moves include Pladis removing chocolate from Digestives
- Industry faces rising costs prompting recipe tweaks and labelling adjustments
Nestlé has been forced to remove the word ‘chocolate’ from Toffee Crisp and Blue Riband, in the UK, after the Swiss confectionery maker changed their recipes, dropping the cocoa content below minimum standards.
To be described as milk chocolate in the UK a product needs to have at least 20% cocoa solids and 20% milk solids, a level each product fell below following reformulation.
The Swiss multinational claimed the change was needed due to higher input costs but said the new versions had been “carefully developed and sensory tested”.
Nestlé now describes the bars as being “encased in a smooth milk chocolate flavour coating” rather than being covered in milk chocolate.
A spokesperson for Nestlé said the food giant had seen “significant increases in the cost of cocoa over the past years, making it much more expensive to manufacture our products. We continue to be more efficient and absorb increasing costs where possible”.
Industry-wide changes
This isn’t the first time Nestlé has lost the right to use the word ‘chocolate’ on one of its products.
It was reported in July that white chocolate KitKats had also been subject to the regulation.
And Nestlé isn’t the only one making changes. Biscuit and snack brand Pladis has removed it from Digestives.
Industry impact
Nestlé’s decision underscores a growing trend of manufacturers reformulating products to manage soaring ingredient costs while maintaining consumer appeal.
Cocoa prices have surged to record highs in recent years, driven by supply chain disruptions and climate-related challenges, forcing brands to rethink recipes and labeling strategies.
As economic and environmental factors continue to reshape the confectionery landscape, these changes raise questions about transparency, product identity, and how far brands can go before consumer trust is tested.
For now, it appears the definition of ‘chocolate’ is becoming more fluid, and the industry is adapting in real time.
