Backlash Prompts Hershey to Revert to Original Chocolate Recipes
In response to rising consumer dissatisfaction, The Hershey Company recently announced plans to revert to its original milk and dark chocolate recipes for its classic brands by next year. This change will affect approximately 3 percent of its Reese’s products, addressing concerns over the use of chocolate alternatives.
Consumer backlash has been mounting over recipe changes in popular candies, with many noting a shift in taste and texture. Deema Zein reports on this brewing conflict in the candy industry.
Hyacinth Moya, a South Dakota resident, fondly recalls her high school days when she often indulged in extra-large Kit Kat bars. However, she now finds the chocolate to feel “really waxy” and not like she remembers. Similarly, Philip Dennison from Minnesota shares his disappointment, stating that major brands like Mars and Hershey’s have altered the flavor profile of their iconic products.
Julia Alvarado, a California resident and self-professed chocoholic, echoes this sentiment. A longtime fan of Reese’s Peanut Butter Cups, she admits to avoiding them in recent years due to the change in taste.
Under pressure from these dissatisfied customers, Hershey has acknowledged the growing concerns. The company aims to increase the cocoa content in its products, a move driven by fluctuating cocoa prices. Climate change and production challenges in West Africa, a key cocoa-producing region, have led to record-high cocoa prices, impacting candy manufacturers.
Richard Hartel, a food science professor at the University of Wisconsin-Madison, has observed these industry shifts over the years. Hartel notes, “Candy industries are profit-driven. And as the cost of ingredients go up, they have got to figure out ways to either reduce costs or raise prices.”
Hartel’s research indicates a reduction in chocolate content in many products, with some brands discreetly dropping “milk chocolate” from their labels. Products like Rolo, Almond Joy, and Mr. Goodbar have been using alternatives such as palm kernel oil, which mimics cocoa butter’s properties.
Despite these changes, most consumers are often unable to differentiate between authentic chocolate and its alternatives, according to Hartel. However, this hasn’t stopped criticism from emerging, even from unexpected places.
Brad Reese, the grandson of H.B. Reese, the creator of Reese’s Peanut Butter Cup, has openly critiqued the use of “inferior, cheap ingredients.” His viral LinkedIn post questioned Hershey’s decision to alter Reese’s trusted recipe, despite it being the company’s flagship brand.
In a statement to PBS News Hour, Hershey expressed its commitment to evolving with consumer tastes, despite declining an interview request. “Hershey is committed to making products consumers love. And that means continually reviewing a recipes to meet evolving tastes and preferences,” the company stated.
Julia Alvarado welcomes the return to original recipes, hoping it will restore the quality and loyalty she once felt towards Hershey’s products. She remains open to trying them again, stating, “I would have stayed loyal to Hershey’s, honestly, forever.”
For more detailed insights, visit PBS News Hour.
Original Story at www.pbs.org