Attention chocolate candy fans
Ferrero changes the recipe of the popular candy
© Janet Worg / Adobe Stock
We are all familiar with the shiny chocolate candies from the Italian confectionery manufacturer Ferrero. Now a special ingredient disappears from the recipe.
In January, the EU decided that certain insects may be processed in food. This caused a lot of excitement among consumers. Insects have actually been a part of some products for a long time. They are used in part to color food – or to give it the appropriate shine. That’s right: the crunchy shell of the popular chocolate bonbons, for example, was actually due to an additive that originated in certain lice.
Chocobons say goodbye to an ingredient
The chocolate bons were the so-called shellac. And behind it is nothing more than an excretion product of the lacquer scale insect. Thank consumers: inside falls the ingredient immediately as it is often labeled as E904. Now the insects should disappear completely from the chocolate balls in the future. Ferrero has announced that it will change its recipe. One ingredient flies out – namely the said shellac.
New recipe, same taste
Those worried about a change in taste can relax, because Ferrero’s press office promises: “In the future, we will offer the same unique taste experience of Kinder Schoko-Bons with a list of ingredients in which shellac is no longer an ingredient”.
The new insect-free chocolate candies are already available in stores, but the old chocolate candies are still on sale. If you are particularly curious, you can now, with a little luck, do the test – and get hold of an old and a new pack to compare the taste.
Sources used: Kinder.com, Ferrero.de, inFranken.com, chip.de, europa.de