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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

http://bbc.com/news/articles/c79x7q325p3o

Toffee Crisp and Blue Riband can't be called chocolate any more

Nestle has used more vegetable oil in it recipes, meaning the treats no longer qualify as chocolate under UK law

Ever wondered why chocolate’s flavor is so irresistible?🍫 Thank the tiny microbes! Discover how fermentation magic transforms bitter cacao into the rich, complex taste that makes every bite unforgettable.
#ChocolateLover #MicrobesInAction #FermentationMagic #DarkChocolate #MilkChocolate #ChocolateHeaven #ChocolateMagic #ScienceOfTaste #MicrobiologyMatters
https://www.scientificworldinfo.com/2025/08/what-makes-chocolate-taste-so-good.html
What Makes Chocolate Taste So Good? Thanks to Microbes

The Science Behind Chocolate Flavor: How Microbes Make It Delicious Chocolate is one of the most loved foods in the world. From rich dark ch...

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