I was reading that Hershey has increased its prices due to increases in the cost of ingredients. I am okay with that. I would rather have good ingredients in products I am consuming (and I am known to consume large quantities of Reese's cups this close to Halloween). And I'm very late to the party on this but I'm also very unhappy to read that the Hershey company has been using inferior ingredients in its chocolate for years."They've also changed the manufacturing process (Hershey’s no longer roasts its own beans or processes them into chocolate liquor, they’ve subcontracted that to Barry Callebaut), altered how long products are conched and have started substituting substandard ingredients. In 2006 Hershey’s began using PGPR, which is an emulsifier and extender, in some of [its] milk chocolate products, but it wasn’t until this year that it finally appeared in the formula for the Hershey’s Milk Chocolate bar."
In fact, I've read that some of Hershey's products aren't even allowed to be called milk chocolate anymore. Sort of like Velveeta and that individually wrapped Kraft cheese cannot actually be called cheese but "cheese product."
Do you really want to hand that out for Halloween? I'd rather have wax lips. At least you know what's in it. Guess I'm back to Godiva (hazelnut praline truffles in case you are thinking of sending me some). Sigh.
And I almost forgot the good news: Hershey's profits doubled for 3Q 2008. I'm so happy. Because in America, that's what it's all about, right?
7 comments:
What is emulsifer anyway? It sounds disgusting.
Oh, comparing Godiva to Hershey is just not right. Hershey does, however, make some of that 70% stuff. Pretty good, I have to say. But compared to Godiva, or Cadbury, no contest...
Practically makes my personal favorite, Candy Corn sound all-natural!
Two doors down from the apartment we rented in Paris there was a great chocolate shop run by Denise Acabo. Wonderful things, my favorite being a half-inch thick triangle of coconut, palm-sized, covered in dark, dark chocolate.
Hershey's is too sugary for my taste. When I bite into the bar it's gritty and makes my teeth hurt.
Now Lindt makes yummy chocolate. I like the 60% best.
Mmmmmm... hungry now.
Were you thinking of the slogan... "_____________ makes the very best...chocolate"? Because that was Nestle I think.
I've never cared for Hershey's chocolate - because I like dark chocolate and don't care for milk chocolate. Haven't eaten it for years. But when they started making it elsewhere who was surprised that they lowered the quality and upped the profit? That's what its all about, as you say, HG.
Decorina - You're correct. I whiffed that headline. That's okay. My brain is full of PGPR or whatever (it's emulsified)...
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