Cadbury's taste has gone sour.
AND now a confectionery lesson.
Open a bar of American chocolate - Hershey's is a prime example - and take in the scent.
It is reminiscent of baby vomit, of stale milk.
Then sample the product. Savour it, swallow it and await the after-taste.
It is not much better.
There is a reason that dates back to the Second World War.
GIs loved their chocolate bars, but manufacturers faced two dilemmas: a shortage of material and a need to make their products last longer.
While British chocolatiers, who relied heavily on buttermilk and cocoa butter, struggled to meet demand, their American counterparts had a 'eureka' moment.
They used milk partly "lipolyzed", producing butyric acid, which stabilised the milk from further fermentation.
Butyric acid is the chemical we recognise as "sour" in sour milk, and it is the main component of vomit's ghastly stench.
Americans love the taste, but they are American.
In 2010, that Great British institution, Bournville-based Cadbury, was acquired by Americanbased Kraft Foods. The world's best-known chocolate makers are now in the hands of Kraft spin-off company, Mondelez International.
Ever since the Yanks got their fat fingers on our Dairy Milk, I, and many others, have claimed the product just doesn't taste the same.
Perhaps the above explains why.
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|Title Annotation:||News; Opinion; Columns|
|Publication:||Sunday Mercury (Birmingham, England)|
|Date:||Sep 13, 2015|
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