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#milkchocolate — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #milkchocolate, aggregated by home.social.

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  1. Aldi’s new $2.50 chocolate block to rival beloved Coles, Woolworths range: ‘Quarter of the price’

    A new Aldi chocolate block is being compared to Cadbury, as shoppers point out a similar taste for…
    #Germany #DE #Europe #EU #Europa #Aldi #Aldichocolate #block #Cadbury #CadburyMarvellousCreations #CherryJelly #Emily #MarvellousCreations #milkchocolate #poppingcandy #Süd&Nord
    europesays.com/germany/63956/

  2. We Asked 5 Dietitians How to Choose the Healthiest Chocolate—They All Said the Same Thing

    Reviewed by Dietitian Karen Ansel, M.S., RDN Credit: Design elements: Getty Images. EatingWell design. Key Points Cocoa in…
    #NewsBeep #News #Nutrition #AU #Australia #beneficialcompounds #brittanybrown #cocoabutter #cocoacontent #darkchocolate #Follador #Health #healthiestchocolate #ingredient #KellyBurgess #milkchocolate #TaliaFollador
    newsbeep.com/au/557440/

  3. Toffee Crisp and Blue Riband can't be called chocolate any more

    'Nestle has reformulated Toffee Crisp and Blue Riband bars, reducing their cocoa and milk solid content below UK chocolate standards, leading to their reclassification as "encased in a smooth milk chocolate flavour coating." This change, driven by rising cocoa prices, reflects a broader industry trend known as "skimpflation," where companies adjust recipes to manage increased production costs. Similar adjustments have been made by other brands, such as McVitie's, which recently relabelled its Penguin and Club bars as "chocolate flavour."'
    [Summarised by Apple Intelligence]

    #Nestle #ToffeeCrisp #BlueRiband #MilkChocolate #CocoaPrices #Skimpflation #RecipeChange #ProductionCosts #McVities #ChocolateFlavour #Reclassification #FoodIndustry

    bbc.com/news/articles/c79x7q32

  4. Toffee Crisp and Blue Riband can't be called chocolate any more

    'Nestle has reformulated Toffee Crisp and Blue Riband bars, reducing their cocoa and milk solid content below UK chocolate standards, leading to their reclassification as "encased in a smooth milk chocolate flavour coating." This change, driven by rising cocoa prices, reflects a broader industry trend known as "skimpflation," where companies adjust recipes to manage increased production costs. Similar adjustments have been made by other brands, such as McVitie's, which recently relabelled its Penguin and Club bars as "chocolate flavour."'
    [Summarised by Apple Intelligence]

    #Nestle #ToffeeCrisp #BlueRiband #MilkChocolate #CocoaPrices #Skimpflation #RecipeChange #ProductionCosts #McVities #ChocolateFlavour #Reclassification #FoodIndustry

    bbc.com/news/articles/c79x7q32

  5. Toffee Crisp and Blue Riband can't be called chocolate any more

    'Nestle has reformulated Toffee Crisp and Blue Riband bars, reducing their cocoa and milk solid content below UK chocolate standards, leading to their reclassification as "encased in a smooth milk chocolate flavour coating." This change, driven by rising cocoa prices, reflects a broader industry trend known as "skimpflation," where companies adjust recipes to manage increased production costs. Similar adjustments have been made by other brands, such as McVitie's, which recently relabelled its Penguin and Club bars as "chocolate flavour."'
    [Summarised by Apple Intelligence]

    #Nestle #ToffeeCrisp #BlueRiband #MilkChocolate #CocoaPrices #Skimpflation #RecipeChange #ProductionCosts #McVities #ChocolateFlavour #Reclassification #FoodIndustry

    bbc.com/news/articles/c79x7q32