Nestlé's Toffee Crisp and Blue Riband No Longer 'Chocolate' in UK After Reformulation

Nestlé Reclassifies Popular Confectionery Bars in the UK

Nestlé has recently announced significant changes to the recipes of its popular Toffee Crisp and Blue Riband bars in the United Kingdom. As a direct consequence of these reformulations, the products can no longer be legally described as 'chocolate' and are now marketed as being 'encased in a smooth milk chocolate flavour coating'. This reclassification stems from alterations to their cocoa and milk solid content, which now fall below the minimum thresholds stipulated by UK food regulations.

Regulatory Standards and Recipe Adjustments

Under the Cocoa and Chocolate Products Regulations 2003 in the UK, a product must contain a minimum of 20% cocoa solids and 20% milk solids to be legally designated as 'milk chocolate'. Nestlé's updated recipes for Toffee Crisp and Blue Riband now incorporate less cocoa mass and a higher proportion of cheaper vegetable fats, causing them to no longer meet these specific compositional requirements. This adjustment necessitates the change in product description from 'milk chocolate' to 'chocolate flavour coating'.

Soaring Cocoa Costs Drive Industry-Wide Reformulations

The primary catalyst for Nestlé's decision is the substantial increase in the cost of cocoa over recent years. A spokesperson for Nestlé confirmed that the company has experienced 'significant increases in the cost of cocoa over the past years, making it much more expensive to manufacture our products.' This surge in cocoa prices is largely attributed to poor harvests in key growing regions, such as Ghana and the Ivory Coast, which have been affected by extreme temperatures and unusual rainfall patterns linked to the climate crisis. Nestlé stated that while they strive to be efficient and absorb rising costs, 'it is sometimes necessary to adjust the recipes of some of our products' to continue offering value to consumers.

This trend is not isolated to Nestlé. Other confectionery manufacturers have also made similar changes. For instance, McVitie's has reduced the cocoa content in its Club and Penguin bars, leading them to be described as having a 'chocolate flavour coating with cocoa mass'. Earlier in 2025, Nestlé itself adjusted the packaging for Kit Kat Chunky White, removing 'white chocolate' from the front of the pack due to similar ingredient changes.

Consumer Impact and Nestlé's Assurance

The reformulation and subsequent re-labeling of Toffee Crisp and Blue Riband bars have been implemented 'over recent weeks'. Nestlé has assured consumers that these changes were 'carefully developed and sensory tested' with taste and quality remaining a top priority. The company has also indicated that there are currently no plans to alter the recipes of its other chocolate products. These adjustments highlight the ongoing challenges faced by the confectionery industry in balancing rising ingredient costs with consumer expectations and regulatory compliance.