Nestlé has reformulated the recipes of its Toffee Crisp and Blue Riband bars, resulting in a change to their classification under UK food rules. The bars can no longer be labeled as “milk chocolate” because they contain less than 20% cocoa solids and 20% milk solids, the minimum requirements for a product to be considered milk chocolate. Instead, the bars will be described as “encased in a smooth milk chocolate flavour coating”. This change is due to Nestlé increasing the proportion of vegetable fats in the recipes to manage rising ingredient costs, particularly the cost of cocoa.
The move is part of a wider trend of reformulation across the confectionery industry, with other manufacturers such as McVitie’s also making changes to their products to offset soaring raw material costs. The practice of changing ingredient ratios or replacing premium components with cheaper alternatives, known as “skimpflation”, has become increasingly common across food categories. Cocoa prices have eased slightly in recent months, but three years of cost surges have put pressure on manufacturers to make changes to their products.
Convenience retailers need to be aware of these changes and stay alert to label changes, reformulations, and potential shopper reactions. This is particularly important in categories where flavor, quality cues, and brand trust heavily influence purchasing decisions. Retailers should ensure that they are accurately labeling products and communicating any changes to customers to maintain trust and avoid any potential backlash. Nestlé has stated that the updated recipes were carefully developed and sensory tested, and that no other chocolate products in its portfolio are currently planned for reformulation. However, the trend of reformulation is likely to continue, and retailers need to be prepared to adapt to these changes to meet the evolving needs of their customers.