Recent changes by McVitie’s regarding two of their popular snacks, Club and Penguin biscuits, have attracted attention as they have altered their recipes to reduce cocoa content. These biscuits are now labelled as having a “chocolate flavour” instead of being classified as chocolate biscuits, as they now contain more palm oil and shea oil than cocoa. This modification follows rising cocoa prices, prompting food manufacturers to adjust their products to maintain consumer affordability.
In a statement, Pladis, the parent company of McVitie’s, confirmed the switch to a chocolate flavour coating that utilizes cocoa mass, rather than traditional chocolate. They claim that consumer testing indicated the new coatings preserve the original taste. Consequently, Club’s classic slogan referencing its chocolate content has been updated to focus on the biscuit itself.
The increased cost of cocoa, which has more than doubled in recent years due to poor harvests linked to climate conditions in major producing regions like Ghana and Ivory Coast, has impacted many chocolate manufacturers. Analysts have noted that companies have been responding to these economic pressures by reducing product sizes and altering ingredients to limit price increases for consumers.
Furthermore, the use of the term “white chocolate” has also been restricted for certain products, such as KitKat White and McVitie’s white digestives, which do not contain the required amount of cocoa butter. Nestlé, which produces KitKat, stated that they regularly review their recipes to maintain a balance between quality, affordability, and sustainability.
The recent adjustments by these manufacturers raise questions regarding the acceptance of such changes by consumers and the broader implications for the snack industry in response to fluctuating raw material costs.
Source: https://www.theguardian.com/business/2025/oct/18/chocolate-biscuit-club-penguin-mcvities-cocoa-prices