British classics Toffee Crisp and Blue Riband bars can no longer be referred to as “chocolate” after the latest changes made to their recipe.
In the UK, in order to be called milk chocolate, a product must be made up of at least 20% milk solids and 20% chocolate solids.
But both products have fallen below this level since Nestlé changed their recipes to include a higher amount of cheaper vegetable fat, instead of more expensive cocoa and butter.
Nestlé explained that the change was needed as a result of higher input costs, but have been sure to “carefully” develop and sensory test the new formulas.
They have said that there are no current plans to change the recipes of other chocolate items.
The snacks are now being described by Nestle as being "encased in a smooth milk chocolate flavour coating" as opposed to being covered in milk chocolate.
A Nestlé spokesperson told the BBC that the brand has seen "significant increases in the cost of cocoa over the past years, making it much more expensive to manufacture our products.
They said: “We continue to be more efficient and absorb increasing costs where possible".
Nestlé is not the first chocolate manufacturer to change their recipes.
They follow McVitie's Penguin and Club bars, which in October reduced the quantity of cocoa in their products, causing them to be re-labelled as "chocolate flavour"
Cocoa commodity prices have recently relaxed a little over recent years.
However, costs brought in by poor harvests and droughts have increased the price of chocolate.
This has resulted in brands switching out ingredients to save money.
The phenomenon, sometimes called “skimpflation”, has become more commonplace in the food industry in recent years as prices keep climbing.
