capndesign – Hershey’s other mockolate products: 5th Avenue, Payday Chocolatey Avalanche*, Reese’s Nutrageous, ReeseSticks, Reese’s Whipps*, Reese’s Crispy Crunchy Bar*, Take 5 & Whoppers*.

(* were never real chocolate products)

While they say their packages are clearly labeled, I’ve found instances where they’re mislabeled, and their website is a huge mess of contradictions – mostly erring on the side of misleading the consumer that they’re eating a product with cocoa butter.

As for Hershey’s statements, they also said:

Hershey’s spokesman Kirk Saville told the Harrisburg Patriot-News that “there are high-quality oils available which are equal to or better than cocoa butter in taste, nutrition, texture and function, and are preferred by consumers.”

I don’t know what these preferred high-quality oils are, but Palm Oil is not one of them and that’s what they’re using in combination with safflower, sunflower and palm kernel oil.

The local paper to Hershey, the Harrisburg Patriot News did a follow up story on the NBC piece:

http://www.pennlive.com/midstate/index.ssf/2008/09/a_consumer_segment_on_nbcs.html

The Mr. Goodbar formula was changed to allow the peanut flavor to come through, Saville said.

“Consumers love this, and people prefer the change,” he said.

In other news, Hershey’s has changed their Milk Chocolate recipe. It started in 2006 with the addition of PGPR (an additional emulsifier) to some chocolate coatings like Reese’s Peanut Butter Cups and KitKat, then Hershey’s Kisses. It is not found in most new Hershey’s Milk Chocolate Bars (though both versions are on shelves if you look sharp).

hungry – as far as I know Dagoba is as good as ever. Some folks have told me that Scharffen Berger isn’t the same, I don’t think that has as much to do with Hershey’s involvement as the fact that they are simply growing and don’t make all the chocolate in one place any longer.

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