Hershey announced plans to return to the original “classic recipe” for all Reese’s products by 2027, following backlash from the grandson of the peanut butter cup’s inventor regarding the brand’s ingredients.
The company stated that it will reintroduce the classic milk and dark chocolate recipes to the remaining 3% of Reese’s products that currently do not utilize them. This move is part of Hershey’s larger initiative to align its candy brands with consumer expectations, including enhancing the texture and taste of Kit Kat.
“Hershey is dedicated to producing products that consumers love, which involves regularly reassessing our recipes to meet changing tastes and preferences,” the company explained in a statement. “The original recipes for Hershey’s chocolate bars and Reese’s peanut butter cups remain unchanged.”
Brad Reese, the grandson of the inventor of Reese’s Peanut Butter Cups, launched a campaign urging Hershey to revert to the original recipe after noticing ingredient substitutions in certain products. He criticized the use of vegetable oil compounds in place of milk chocolate and peanut-style crème instead of peanut butter, attributing these changes to cost-cutting measures at Hershey.
“Restoring the ingredients in Reese’s is just the first step. Rebuilding trust with Reese’s consumers is a challenge that The Hershey Company has yet to address,” remarked Brad Reese.
In addition to revising the Reese’s recipe, Hershey is also making ingredient changes across its confectionery lineup. The company plans to boost research and development investment by 25%, focusing on nutrition science and technology for its candy and snack brands.
Stacy Taffet, Hershey’s chief growth and marketing officer, revealed plans to enhance the Kit Kat recipe for a creamier taste and texture, as well as transitioning to natural colors in the sweets portfolio.
“We continuously evaluate the recipes of our most beloved brands to ensure they meet consumer expectations in terms of size, shape, and flavor, with each ingredient playing a crucial role,” stated Taffet.
While chocolate remains a key focus for both Hershey and rival Mondelēz International, both companies have introduced new products with reduced chocolate content. Hershey, for instance, launched a milk chocolate bar with crunchy waffle cone bits, while Mondelēz introduced bars with nougat, caramel, nuts, and fruits.
These changes reflect shifting consumer preferences in snacking and the ongoing increase in cocoa prices, leading to higher production costs for companies.