Toffee Crisp and Blue Riband can't be called chocolate any more
'Nestle has reformulated Toffee Crisp and Blue Riband bars, reducing their cocoa and milk solid content below UK chocolate standards, leading to their reclassification as "encased in a smooth milk chocolate flavour coating." This change, driven by rising cocoa prices, reflects a broader industry trend known as "skimpflation," where companies adjust recipes to manage increased production costs. Similar adjustments have been made by other brands, such as McVitie's, which recently relabelled its Penguin and Club bars as "chocolate flavour."'
[Summarised by Apple Intelligence]
#Nestle #ToffeeCrisp #BlueRiband #MilkChocolate #CocoaPrices #Skimpflation #RecipeChange #ProductionCosts #McVities #ChocolateFlavour #Reclassification #FoodIndustry
McVitie’s reduces cocoa content in Club and Penguin biscuits due to rising cocoa prices
McVitie’s has significantly reduced the cocoa content in its popular Club and Penguin biscuit bars, reclassifying them as 'chocolate flavour' rather than true chocolate products. This change comes in response to soaring cocoa prices driven by poor harvests in major growing regions like Ghana and Ivo... [More info]
Lotte Wellfood Co. reported a 45.8% year-on-year drop in Q2 operating profit, missing market expectations as higher cocoa prices and weak demand weighed on margins, though overseas sales rebounded and cost pressures are expected to ease in H2.
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Of ‘shrinkflation’ (which Hershey calls “price pack architecture”), the CEO said:
“It’s not a direct price point increase, but rather, it’s kind of a combination of sizing and price, which can tend to offer perhaps a better value perception for consumers.”
(🥴)
(Omg it’s such utter nonsense and I have a degree in it lol)
#business #prices #cocoaprices #Hershey #inflation #shrinkflation