Cadbury chocolate contains vegetable fat?

[Beemer]

While looking at another online forum I discovered a story from an Aussie newspaper (http://www.themercury.com.au/article...food-wine.html) about Cadbury adding vegetable fat to their chocolate. I haven't bought anything other than cooking chocolate for ages so I can't check my packets but has anyone noticed a change here in NZ? I know they are closing down some factories here and some chocolate will be made overseas, but I can't recall when or what products it covers. What's the point in buying it if it isn't full of milk and cocoa like before?

"TASMANIAN chocolate lovers are outraged at Cadbury's decision to add vegetable fat to its popular chocolate range.

They say it has reduced the famous brand's product to little more than compound chocolate.

Cadbury says vegetable fat was introduced to improve the chocolate and make it softer to bite.

But once-loyal customers are now vowing never to buy the product again because of the changes.

Cadbury changed its famous recipe at the same time as it introduced new packaging and a reduction in the size of its chocolate blocks.

Cadbury recently reduced the size of its moulded chocolate range.

The 150g block has been re-sized to 100g/110g, the 250g block has been downsized to 200g/220g and the 400g block is now 350g.

Cadbury Corporate Communication Manager Daniel Ellis defended the move.

"Our research and consumer testing shows that adding a small amount of vegetable fat to our recipe makes the chocolate slightly softer to bite, whilst still maintaining the great taste of Australia's favorite chocolate," he said.

"This research shows that consumers are still happy with the taste of Cadbury Dairy Milk milk chocolate that includes vegetable fat."

Mr Ellis said a change in the shape of the blocks also influenced how it tasted. (I can't believe this bullshit!)

"The new-look Cadbury Dairy Milk milk chocolate blocks now feature wider chocolate squares. The change in chocolate square shape may provide some consumers with a different taste to the one they are used to because the new wider chocolate squares provide a more even distribution of chocolate taste throughout the mouth.

"The smaller squares from the former block tended to concentrate the delivery of the chocolate to a smaller area of the mouth."

But consumers remain unconvinced: "There's nothing now to set Cadburys apart from Chickenfeed chocolate," said one disgruntled customer.

"It hasn't improved the chocolate -- it's ruined it.""

[merv]

I hate this smaller size higher price stuff we keep getting from manufacturers so downsizing the 250g block to 220g or less is outrageous.

My other favourite piss off in that area is toilet paper - once every roll was about 230 sheets, now many are 190 or 180 even. What a ripoff.

Buy Whittakers chocolate, all the way from Porirua now then eh!

[rickstv]

I have several friends in Brisbane and The Gold Coast. When ever I visit them, they all ask me to bring them some Cadburys Dairy Milk as the chocolate there tastes different. and not just since the Ausies started adding vege oil.

I have to take their word for it as I prefer dark chocolate myself.
Rick.

[riffer]

Meh.

Don't bitch. At least you can eat the stuff.

[Grumpy]

[QUOTE=merv;1129226487
My other favourite piss off in that area is toilet paper - once every roll was about 230 sheets, now many are 190 or 180 even. What a ripoff.
[/QUOTE]

Especially with them adding that vege crap to the chocolate these days .... we cant afford to skimp on the bog paper!

[merv]

Especially with them adding that vege crap to the chocolate these days .... we cant afford to skimp on the bog paper!

Yeah how loose is that making the Aussies?

[coffeejunkie]

Nope just checked a label and no they haven't added the fat here YET but i'm with Merv on this one....Go Whittakers!!!

[Steam]

I have several friends in Brisbane and The Gold Coast. When ever I visit them, they all ask me to bring them some Cadburys Dairy Milk as the chocolate there tastes different. and not just since the Ausies started adding vege oil.

The chief engineer at Cadbury's Dunedin say Cadburys Chocolate is going to have a standardised taste and recipe worldwide within a year or two.
So just like McDonalds, you'll be able to go anywhere in the world and buy identical shitty chocolate/burgers.

[Swoop]

Buy Whittakers chocolate, all the way from Porirua now then eh!

Damn right! The dairy milk is far superior.
Also, it is on special at Pack & Save at the moment...

I have several friends in Brisbane and The Gold Coast. ... they all ask me to bring them some Cadburys Dairy Milk as the chocolate there tastes different.

It is that fucking horrible "carob" choc. Disgusting stuff.

[YellowDog]

In the UK they have used Veg Fat for ages and the French won't recognise it as Chocolate. They have branded it Vegolate and hate it when their natives buy it. So far as I know the NZ Cadburys contans more coco and has not yet been 'vegolated'. I understood the reason for this is that the veg fat is not able to cope with the higher temperatures in this part of the world. If the Aussies are now doing it then NZ will not be far behind. Bad news for the 'chocoholicly aflicted' NAMELY ME.

[davebullet]

There is a a reason Aussie chocolate is "browner" than ours....

[peasea]

There is a a reason Aussie chocolate is "browner" than ours....

Local content?

Oh that's so lame.............

[bane]

Mr Ellis said "a change in the shape of the blocks also influenced how it tasted". (I can't believe this bullshit!)

Actually this isnt necessarily bullshit at all; the size of chocolate put into the mouth can influence the perceived flavour, due to volatiles and melt characteristics of the contained fat (the heat of your mouth is the major melting source - amount of chocolate changes so does the melt profile in the mouth.

In addition, where in the world you eat a particular chocolate can also influence the flavour. Chocolate made for hot countries (e.g. West Indies), will behave and taste different when eaten in NZ - often displaying a waxy characteristic where the taster feels that their mouth is coated with fat.
Fat profiles, (i.e. saturated - long and short chain - and unsaturated) which dictate melting characteristics, are key.

Small additions of vegetable oils can help perfect the desired fat profile for a particular chocolate. In my opinion if the addition results in a better performing and tasting chocolate, what is the issue?
(As long as the manufacturer doesnt hide the fact they have)

[Ixion]

The chief engineer at Cadbury's Dunedin say Cadburys Chocolate is going to have a standardised taste and recipe worldwide within a year or two.
So just like McDonalds, you'll be able to go anywhere in the world and buy identical shitty chocolate/burgers.

Hey dude! Long time no hiss. Have y' come down off that mountain then. Welcome back to trhe world (or commiserations, not sure which) .

[Beemer]

I think I'll stick to Guylian, Toblerone and Lindt then! I used to eat heaps of chocolate but don't any more, so I may as well buy nice stuff. I like some of the Whittakers chocolate and often buy their dark bars for cooking as it's usually cheaper than cooking chocolate. I quite like their coconut one too.