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The last thing Big Food wants is for Americans to realize how much worse their food is compared to much of Europe's. The sugar, preservatives, and additives are one reason why Americans have become so unhealthy and obese, and why healthcare costs have skyrocketed. I grew up eating Hershey's bars and I've noticed a difference in how they taste over the years. Btw, they were never a high-end chocolate. I don't eat them anymore.
Ever eat at McDonald's in Europe? Americans would be pissed to know how gypped they are on the fresh ingredients.
They actually should start making chocolate the way it's made in Europe, rather than potentially get contracts and change recipes. Hersey chocolate is just nasty.
Agreed.I don't know what Hersey "chocolate" is, exactly, but I do know that it ain't chocolate.
Hershey's chocolate is awful, it's so cheap and waxy. I used to travel to London frequently for work and I loved their Cadbury's chocolates, they're delicious.
Hershey's chocolate is awful, it's so cheap and waxy. I used to travel to London frequently for work and I loved their Cadbury's chocolates, they're delicious.
A few years ago Hershey reduced the amount of Cocoa butter in their products to save money. They replaced the Cocoa butter with other oils which are NOT the same and contributes to a waxy taste/mouth feel. For what it's worth, under EU laws Chocolate can only contain up to 5% or less oils other than Cocoa butter otherwise it's not Chocolate.
It's all about profits over quality, which wins out??
Cybele May, the founder of the candy review Web site Candy Blog, said that in recent years rising cocoa prices have led candy companies like Hershey's -- the maker of Take 5 and the top chocolate-seller in the U.S. -- to replace cocoa butter with cheaper vegetable oils. The ingredients list for Take 5, for instance, now includes "palm, shea, sunflower and/or safflower oil."
In the United States, when a so-called chocolate bar doesn't include cocoa butter or includes other oils, it can't actually be labeled chocolate.
"According to the Food and Drug [Administration's] regulations for chocolate, cocoa butter is the required fat for chocolate," said Susan Smith, the spokeswoman for the National Confectioners Association.
First time I went to Europe my biggest shock was the difference in our chocolate and theirs. For the trip home, every spare place in my luggage carried chocolate bars.
They actually should start making chocolate the way it's made in Europe, rather than potentially get contracts and change recipes. Hersey chocolate is just nasty.
If someone could get the recipe to the high-end Swiss chocolate, it would put everyone else out of business, lol!
First time I went to Europe my biggest shock was the difference in our chocolate and theirs. For the trip home, every spare place in my luggage carried chocolate bars.
I seek out German chocolate in the grocery stores. It's sometimes sold under oddball labels, but reading the packaging, it says it's German chocolate, or imported from Germany. It's like night and day, compared to our chocolate.
A few years ago Hershey reduced the amount of Cocoa butter in their products to save money. They replaced the Cocoa butter with other oils which are NOT the same and contributes to a waxy taste/mouth feel. For what it's worth, under EU laws Chocolate can only contain up to 5% or less oils other than Cocoa butter otherwise it's not Chocolate.
It's all about profits over quality, which wins out??
This belies the market theory (developed and pushed by US economists) that the better product will win market share. US companies have so much money to throw into advertising, that they're able to dominate the market, and take over foreign markets. Hershey's a garbage product, but it's able to control the US market to some degree.
And whatever happened to Nestle, since we're on the topic of chocolate. I never see Nestle products anymore.
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