Butterfinger bars are delicious, but they’re not exactly healthy. I mean, all that sugar aside, chocolates like these are generally loaded with artificial ingredients—including food dyes and preservatives. However, Nestlé USA is planning on removing these unnatural elements from its chocolate products by the end of this year. Over 250 Nestle chocolate products, ranging from Butterfinger bars to Baby Ruth and 100 Grand bars, will be affected by this change.
Learn more after the break…
The company noted in a press release that Red 40 and Yellow 5 food coloring dyes (they’re used to give the Butterfinger core its distinct color) will be replaced by annatto seeds, a natural food coloring alternative. Additionally, Nestlé Crunch products will use natural vanilla flavor instead of artificial vanillin. Furthermore, Nestlé is beginning to research whether or not caramel coloring–which is exempt from FDA certification but sometimes features levels of 4-Methylimidazole (4-MEI), which might be a carcinogen–can be replaced effectively in these products.
Doreen Ida, president of Nestlé USA Confections and Snacks, said that the company has taken note that candy consumers are becoming more cautious about consuming artificial ingredients.
“As we thought about what this means for our candy brands, our first step has been to remove artificial flavors and colors without affecting taste or increasing the price,” she says.
Lisa Lefferts, a senior scientist with the Center for Science in the Public Interest, told The Consumerist that, removing artificial dyes aside, Nestlé’s chocolates still aren’t exactly health foods. But the steps are a marked improvement and “will be appreciated by many parents whose children suffer adverse reactions to food dyes. Artificial flavors are less of a concern.”
Then again, let’s not forget that the UK freaked out after a change to the Cadbury egg recipe resulted in a slightly different flavor.
Photo Credit: Dat Nguyen
(via The Consumerist)