Reese’s Grandson Accuses Hershey of Diluting Iconic Chocolate‑Peanut Butter Formula
Updated (2 articles)
Brad Reese Sends Formal Letter Highlighting Ingredient Substitutions Brad Reese, 70, grandson of Reese’s creator, mailed a February 14 letter to Hershey’s brand manager and posted it on LinkedIn, alleging the company replaced milk chocolate and peanut butter with cheaper alternatives in several Reese’s products [1]. Hershey acknowledged recipe tweaks, saying they respond to consumer demand, high cocoa prices, and enable new shapes, sizes, and innovations while preserving the “perfect combination of chocolate and peanut butter” [1]. The company maintains that the adjustments were carefully tested with consumers before rollout [1].
Specific Products Listed as Using New Formulations Reese points to Reese’s Mini Hearts, marketed for Valentine’s Day, now labeling “chocolate candy and peanut butter crème” instead of milk chocolate and peanut butter [1]. He also notes that Take5 and Fast Break bars no longer use a milk‑chocolate coating, prompting him to discard a bag as “not edible” [1]. Hershey’s CFO Steven Voskuil told investors the formula changes underwent extensive consumer testing and were intended to have no adverse impact on taste [1].
Packaging Language and Regulatory Context Differ Between Regions British online supermarket, Ocado, describes U.S.‑style Reese’s Peanut Butter Cups as having a “milk chocolate‑flavored coating and peanut butter crème,” while Hershey asserts that EU and U.K. formulas match the U.S. version, with label differences reflecting stricter regional cocoa and milk‑solid requirements [1]. FDA standards require at least 10 % chocolate liquor, 12 % milk solids, and 3.39 % milk fat for a product to be labeled milk chocolate, allowing manufacturers to use alternative terms like “chocolate candy” to avoid these rules [1]. Hershey has employed such terminology on other bars as well [1].
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Timeline
2024 – The U.S. freeze‑dried candy market totals roughly $1.3 bn, establishing a niche that later attracts major confectionery firms and social‑media buzz [1].
Dec 2025 – Freeze‑drying uses a cold oven then vacuum dehydration, puffing gummies into a crisp, chip‑like texture that intensifies flavor while creating a fragile product prone to crushing in bags [1].
Dec 2025 – Market analysts project the freeze‑dried candy segment to reach $3.1 bn by 2034, driven by TikTok‑fueled viral exposure and expanding distribution beyond indie online sellers [1].
Dec 2025 – Hershey, Mars and Ferrara launch their own freeze‑dried lines, validating the trend and targeting consumers under 45 who are most likely to encounter the novelty on social platforms [1].
Dec 2025 – Industry insiders warn the craze may be a fad, noting that the brittle texture and departure from traditional chewiness could limit repeat purchases despite ongoing product‑development plans [1].
Feb 14, 2026 – Brad Reese, grandson of Reese’s creator, sends a letter to Hershey’s brand manager alleging the company replaced milk chocolate and peanut butter with cheaper alternatives, and posts the complaint on LinkedIn [2].
Feb 18, 2026 – Hershey acknowledges recipe tweaks, saying they enable new shapes, sizes and innovations while meeting consumer demand and offsetting high cocoa prices [2].
Feb 18, 2026 – The company’s reformulations list “chocolate candy and peanut butter crème” on Reese’s Mini Hearts and drop milk‑chocolate coating from Take5 and Fast Break bars, prompting Reese to discard a bag as “not edible” [2].
Feb 18, 2026 – In the U.K. and EU, Reese’s packaging uses different wording (“milk‑chocolate‑flavored coating”) due to stricter regional cocoa‑and‑milk‑solid regulations, though Hershey insists the formulas match the U.S. version [2].
Feb 18, 2026 – FDA standards require at least 10 % chocolate liquor, 12 % milk solids and 3.39 % milk fat for “milk chocolate”; Hershey circumvents this by labeling products as “chocolate candy,” a practice noted on several bars [2].
Feb 18, 2026 – CFO Steven Voskuil tells investors that the formula changes undergo extensive consumer testing and are designed to preserve the “perfect combination of chocolate and peanut butter,” despite criticism from longtime fans [2].