Changes to the Cadbury Creme Egg

It’s early January, but people in the UK are apparently already munching on a lot of Cadbury Creme Eggs—and many of them aren’t happy about some changes inside the foil. The Easter treats used to be made with the Dairy Milk brand of milk chocolate, but the maker admits they’re now made with “a standard, traditional Cadbury milk chocolate” instead. Chocolate lovers have taken to social media to voice their outrage at both the recipe change and the company’s decision to cut the number of eggs in each pack from six to five, which it says is the result of “changes in economic factors.”

“The Creme Egg had never been called Cadbury’s Dairy Milk Creme Egg. We have never played on the fact that Dairy Milk was used,” a company spokesman tells the Guardian, which notes that while the recipe change won’t affect the American version, the US Creme Egg is already a “wretched creature” of 1.2 ounces, compared to 1.4 ounces in Britain. The Cadbury recipe changes follow a blow to British national pride in 2010, when Kraft bought the chocolate maker in a $19 billion deal.


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