Shellshocked: British Cadbury Creme Egg fans broken up over new recipe

Kraft has reportedly changed the chocolate recipe used in Cadbury Creme Eggs.
Kraft has reportedly changed the chocolate recipe used in Cadbury Creme Eggs.

They’ve ruined Easter! That’s how loyal fans of Cadbury Creme Eggs in the United Kingdom are feeling after learning that Kraft Foods has changed the recipe.

Seriously. We’re not yolking.

British media broke the news, reporting that Kraft has replaced Cadbury’s Dairy Milk with a “standard cocoa mix chocolate” in the eggs.

The good news for U.S. fans: The change applies only to the eggs sold in the U.K.


Check out the headlines from across the pond.

“Nation in shock as Cadbury's changes the Creme Egg recipe,” says The Independent.

“Cadbury's Creme Egg anger: American owners cause fury after 'secretly' changing recipe,” screams the headline in London’s Mirror.

A Kraft spokesperson told The Sun that “it’s no longer Dairy Milk. It’s similar, but not exactly Dairy Milk.

“We tested the new one with consumers. It was found to be the best one for the Creme Egg, which is why we’ve used it this year. The Creme Egg has never been called the Cadbury’s Dairy Milk Creme Egg. We have never played on the fact that Dairy Milk chocolate was used.”

Reaction has been swift and harsh on social media.

“Altho I cant stand them ... how very dare they,” tweeted @ZoraSuleman.

“Kraft, American owners of Cadbury, have changed the creme egg chocolate to a standard cocoa mix. These people are destroying our heritage,” tweeted ‏@MrsMills.

And @lizzyp couldn’t figure out why people were talking about the eggs today: “Why is there a picture of a Cadbury creme egg in my time line? Easter is not for another 81 days.”

But that’s not the only thing that has fans of the eggs scrambling. For economic reasons, the company also reduced its traditional six-pack of eggs to five apparently without – gasp! – lowering the price.

Cadbury UK explained the move to consumers in a tweet: “We now sell them in 5 packs due to changes in economic factors, such as – cost of ingredients that make our eggs so delicious!”

Hearing the uproar, British chocolate expert Andrew Baker took one for the team and taste-tested the eggs made with the new recipe.

The Telegraph reported his finding: Tastes the same.

“The truth is that separating the contents of a Creme Egg from the shell is a tricky and messy business – part of the appeal of the things being the difficulty in eating them,” he said.

“But when the chocolate is consumed without the goo, it still tastes overwhelmingly sweet, with subsidiary flavours (and the texture) of vegetable fat and barely a hint of dairy. Is the lack of Dairy Milk a terrible loss? You would be hard-pressed to miss the flavour.”

A controversy that’s not all it’s cracked up to be?