Candy makers quietly change recipes as climate change hits cocoa industry

https://www.youtube.com/watch?v=fovXtFrkzII

Candy makers are quietly reformulating products as climate change drives cocoa prices higher and makes supplies less reliable. A recent PBS report says Hershey is now moving some classic brands back to earlier milk and dark chocolate recipes after consumer backlash over changes and substitutes.

What’s changing

Manufacturers have been using less cocoa, swapping in cheaper fats or partially coating candies in chocolate to cut costs. When recipes fall below the standard for milk chocolate, companies may have to relabel products as “chocolate candy” or “chocolate-flavored” instead.

Why it’s happening

Cocoa prices have soared because of drought, crop disease, and broader production problems in major growing regions such as West Africa. Since candy companies buy ingredients months ahead, they often feel those shocks even after market prices ease.

Consumer impact

The changes can be subtle, so shoppers may not immediately notice a difference in taste or packaging. But the industry shift is already prompting scrutiny from consumers who feel brands are changing familiar products without being upfront about it.