Toffee Crisp and Blue Riband bars can no longer be called chocolate after Nestlé reformulated their recipes due to the increasing cost of ingredients.

The Swiss conglomerate now describes the treats as being “encased in a smooth milk chocolate flavour coating”, rather than being covered in milk chocolate.

In the UK, a product needs to have at least 20% cocoa solids and 20% milk solids in order to be described as milk chocolate, a level each product fell below after a higher amount of cheaper vegetable fat was used. Extreme weather expected to cause food price volatility in 2025 after cost of cocoa and coffee doubles Read more

Nestlé said the changes were necessary due to higher input costs but were “carefully developed and sensory tested”, adding there were no plans to alter the r

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