On December 10, 2025, a subtle but significant shift rippled through the world of British confectionery. Nestlé, one of the globe’s most recognizable food giants, confirmed it had changed the recipes of two of its iconic bars—Toffee Crisp and Blue Riband—in a move that means they can no longer legally be called “chocolate.” For sweet-toothed fans, it’s a change that might seem almost unthinkable, but for those who’ve been tracking the price of cocoa and other key ingredients, perhaps it’s not all that surprising.
According to The Grocer, which first broke the story, Nestlé’s reformulation of Toffee Crisp and Blue Riband involved reducing the amount of cocoa and increasing the use of cheaper vegetable fats. This was no minor tweak: UK law stipulates that for a product to be described as milk chocolate, it must contain at least 20% cocoa solids and 20% milk solids. The new recipes for both bars fall below these thresholds, meaning they must now be described as “chocolate flavour coating” rather than “milk chocolate.”
“We’ve recently updated the recipes for our Toffee Crisp range and Blue Riband. These changes have been carefully developed and sensory tested with taste and quality being our top priority at all times,” a Nestlé spokesperson told The Sun. The company was quick to reassure consumers that, despite the change, they “continue to offer shoppers great value and enjoyment.” Still, the spokesperson acknowledged the driving force behind the move: “Like every manufacturer, we’ve seen significant increases in the cost of cocoa over the past years, making it much more expensive to manufacture our products. We continue to be more efficient and absorb increasing costs where possible. To continue to offer shoppers great value and enjoyment, it is sometimes necessary to adjust the recipes of some of our products.”
The reformulation is part of a broader trend in the food industry, sometimes dubbed “skimpflation.” As reported by BBC News, skimpflation refers to the practice of reducing the amount of expensive ingredients in products to manage rising costs. Over the past three years, cocoa prices have surged dramatically—by as much as 200% in 2024 alone, according to the World Bank. Heavy rainfall and droughts in major cocoa-producing countries like Ghana and Ivory Coast have severely affected harvests, sending global prices skyrocketing to a record $12,000 per tonne in January 2025.
This isn’t the first time Nestlé has had to make such changes. Earlier in 2025, the company altered the packaging for Kit Kat Chunky White, removing the “white chocolate” label after the recipe was changed to contain less cocoa butter, which is required for the legal definition of white chocolate. Nestlé also reduced the size of its Kit Kat multipacks, citing those same “significant increases in the cost of cocoa.”
But Nestlé isn’t alone. Pladis, the parent company of McVitie’s, also reformulated its Penguin and Club bars this year, swapping out cocoa butter for a blend of fats and reducing cocoa mass to the point that these treats, too, can no longer be called chocolate. “We made some changes to McVitie’s Penguin earlier this year, where we are using a chocolate flavour coating rather than a chocolate coating,” a Pladis spokesperson told The Sun. The company cited a “business continuity issue” with their local supplier, which led to the new recipe.
Back in the supermarket aisles, the impact of these changes is now visible on packaging. Where once Toffee Crisp and Blue Riband proudly declared their chocolate credentials, shoppers will now find the more modest “chocolate flavour coating.” Nestlé said it always keeps its ingredients up to date and clearly labelled so that “confectionery fans can continue to enjoy our products with confidence.” But for purists, the difference is more than semantic. The taste, texture, and overall experience of the bars may change, and some loyal customers might not be pleased.
According to The Grocer, Nestlé’s reformulations were “carefully developed and sensory tested,” with the company emphasizing that taste and quality remain a priority. However, there’s no guarantee that the new bars will be cheaper for consumers. Nestlé told The Sun that pricing is “at the discretion of individual retailers,” so even with lower-cost ingredients, the savings might not be passed on to shoppers.
“This decision is driven by the current economic conditions that require us to adjust the ingredients to maintain competitiveness,” a Nestlé representative told one outlet, underscoring the tough choices facing many food producers in today’s volatile market. The company added that there are “no plans” to make similar changes to any of its other chocolate products for now, but the door remains open should costs continue to rise.
For many consumers, these recipe changes are more than just a footnote in the ongoing saga of inflation. They’re a sign of how even the most familiar brands must adapt in the face of global pressures. The cost of cocoa isn’t the only factor—other ingredients like butter have also seen price hikes, prompting manufacturers across the food industry to rethink recipes, shrink serving sizes, or both. In 2024, supermarkets were found to have reduced the amount of costlier ingredients such as beef and chicken in their ready meals, illustrating just how widespread the trend has become.
It’s not all doom and gloom, of course. Some consumers may not notice the difference, or may even prefer the new versions. Others might turn to alternative treats, or simply accept the changes as a necessary adjustment in challenging economic times. But for those who grew up with the original taste of Toffee Crisp or Blue Riband, the news is bittersweet—another reminder that even the most cherished sweets aren’t immune to the realities of global supply chains and commodity markets.
Whether Nestlé can maintain the loyalty of its customers under these conditions remains to be seen. As the company and its competitors navigate the choppy waters of inflation, climate impacts, and shifting consumer expectations, one thing is certain: the chocolate bar, that humble staple of British confectionery, is facing a new era of change. Only time will tell how sweet—or not—those changes will be.
