Chocolate maker Cadbury’s decision to reduce size of their iconic Cherry Ripe chocolate bar from 52 gram to 44gram, a 15% downsizing is to conform with recommended government healthy food partnership, chocolate targets.
Cadbury has introduced the resized Cherry Ripe to retailers. Cairns News discovered major supermarkets intend to retain the $2.50 price of the 52 gram original bar for the 44gm chocolate bar. A reason for the downsizing was to manage portion size. For those looking after their own healthy portions, bulk packs are still available or maybe a hand full of 44gm bars will do the job.
This screen shot of Woolworths pricing is similar to that of Coles supermarket.
Mondelez International Inc own Cadbury. Its headquarters are located in Chicago with 91,000 staff world wide and revenue of $31 billion in 2022. It is uncertain how a 5gm reduction to the Australian Cherry Ripe bar will effect the company’s bottom line in 2024, but we will keep an eye on any sudden boardroom extravagance.
History:
The Cherry Ripe bar was introduced in 1924 by MacRobertson Chocolates (later to be taken over by Cadbury in 1967) and is uniquely Australian. It’s a chewy combination of cherries, coconut and dark chocolate and is Australia’s oldest chocolate bar. The packaging continued to carry the MacRobertson brand until 2002 when it was changed to display the Cadbury logo.
INGREDIENTS
SUGAR, COCONUT (CONTAINS PRESERVATIVE (223 ( SULPHITES ))), GLACE CHERRIES (CHERRIES, WHEAT GLUCOSE FRUCTOSE SYRUP, COLOUR (163), FOOD ACID (330), SULPHITES ), GLUCOSE SYRUP, COCOA MASS, SWEETENED CONDENSED MILK (MILK, SUGAR), VEGETABLE FAT, COCOA BUTTER, MILK SOLIDS, COCOA POWDER, GELATINE, INVERT SUGAR, CORNSTARCH, TAPIOCA STARCH, EMULSIFIERS (SOY LECITHIN, 476), COLOURS (120, 160c), FLAVOURS, MINERAL SALT (500).
Is preservative 223 safe?
Preservative 223 Preservative 223 or sodium metabisulphite (a bit of a mouthful we know) is often found in dried fruit, frozen vegetables, fruit juices and alcoholic beverages. Even though it’s in the everyday foods we consume it has a multitude of harmful effects – think respiratory irritation, headaches and nausea.
Is glucose-fructose syrup better than sugar?
The difference is very small and not particularly relevant from a health perspective. Of course, if you compared regular table sugar and HFCS 90, which has 90% fructose, regular sugar would be far more desirable, as excessive consumption of fructose can be very harmful.
Citric acid 330 is black mould: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097542/
Colour 120 is bugs, how pretty, though.
Carmine (/ˈkɑːrmən, ˈkɑːrmaɪn/) – also called cochineal (when it is extracted from the cochineal insect), cochineal extract, crimson lake, or carmine lake – is a pigment of a bright-red color obtained from the aluminium complex derived from carminic acid.[1] Specific code names for the pigment include natural red 4, C.I. 75470, or E120. Carmine is also a general term for a particularly deep-red color.
You want me to keep going? Best people start doing their research on the ingredients they shove into their mouths. It’s babylonian food that is killing us by the millions.
Mould, bugs have chitins in them, which the human digestive system does not dissolve. This is not food for us.
Convid woke us all up to many of things. I repent ever eating one of these toxic concoctions!
Revelation 18:4.
So…that’s what happened to my favorite candy bar! …. They fucked it up when Cadbury boughts it. I remember the MacRobertson label too and didn’t put this all together till I read this article.
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Typo error.
‘the final devaluation of the remaining five percent,’ – should have been ‘remaining two percent.’
Food producers are subject to inflation rises like everyone else, as they also have to pay increasing rent, wages, energy and food ingredient costs.
To remain in business, they need to keep their costs down, – which mostly consists of buying cheaper ingredients.
As sugar has always been one of the cheapest ingredients to buy, this is why food producers have resorted to adding sugar to everything in increasing amounts.
As with all things, food debasement is nothing more than a reflection of the underlying debasement of the currency.
Ninety eight percent of Western currencies former purchasing power has already been destroyed via QE and the accompanying currency debasement, so at this stage, – we are now approaching the exponential phase and the final devaluation of the remaining five percent.
I have posted this chart before, but will repost for newcomers: – a picture speaks a thousand words.
https://www.marketoracle.co.uk/images/2009/Feb/aud-pp.png
Save a copy.
Should be $7.50 for 44 grams if we follow cocoas rise of 241.12% last year to $11,800 per tonne. (tripled cost). Poor harvests in Western Africa due to erratic weather, tree disease and a lack of investment are behind it. You can still buy 2.5 kg of the good stuff from various suppliers in Oz. for around 50$ so no issue yet! Nothing like a bucket of it
https://i.imgur.com/FTJd3z9.jpg
In the 1970s I could get a pie and a can of coke and a chocolate bar for 50 cents, now I can only get 8 grammes of the chocolate bar, that’s how much money the government printed in 50 years, but they aren’t finished yet, they are getting onto the steep part of the curve now, Weimar he we come, aiming for ze Great Reset
@Delwyn Thomas, well said. Even the chocolate in those bars is the worst sugary chocolate. I buy 100% biodynamic 80% cacao chocolate bars from a small chocalatier in my neck & just have a little bit with tea as a treat. Much much better than junk food that comes in wrappers. I also buy hand-made organic protein balls from my local organic grocer which are made from all natural and organic ingredients, incl: cacao, almonds, coconut etc, and little fruit buns from my local artisan bakery which I toast & have with biodynamic butter with my morning tea. I get the whole argument about carbs. But as I like my toast with brekky, I buy ancient grain loafs such as khorasan, spelt and emmer & use only biodynamic butter and hand-made organic spreads – again from my local organic grocer. I mainly snack on organic fruit, raw organic activated nuts and cheese between meals & have plenty of salads and veggies with my dinners. My mother taught me “all things in moderation”.
TO me this serves two basic purposes; corporate profit and sizing their candy bars for their target audience – kids.
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Arnott’s biscuits have gone the same way. Reduced size, same (or higher) price. They don’t even taste the same.
Is there any aspect of our daily lives now that the Government doesn’t interfere with? I can’t think of any.
I have been eating Cherry Ripes for 80 years. Love them. I am 84 and still working. ..So keep on informing people what these undemocratic Govts that the public vote is doing to control us.. Look at helping the more informed parties–Australia one..
Anyone who chooses to eat this rubbish that mimics real food is responsible for their own demise. The ‘health’ system is paying billions to deal with the health outcomes. Eat real food people, Let Cadbury go broke, they dont care about the quality of their bars, its rubbish.
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This is merely the manufacturer’s response to inflationary pressure.
The price stays the same, but the asset decreases in size.
What they should have done was to increase the price of the chocky bar to correspond with the growing inflation, – but some customers might notice the increase and refuse to buy.
So instead, they reduce the size and keep the price the same, – and hope the customer won’t notice!
Either way it’s the same result.
They are simply passing inflation onto the customer, using health concerns as a cover story.
Get used to it, – more is on the way.
Cadbury’s chocolate is rubbish now. Nothing tastes like it was when they were real chocolates.
Unless you grew up with these brands as a child you know nothing of what chocolate is supposed to taste like.
Darrel Les is the same it is soooooo sweet it burns your nick and mouth when you eat it.
Darrell Lea was amazing when I grew up, but now it has been f”’ed over by big corporates who care not what something real is like.
The only decent chocolate can taste today is Whittakers Chocolate which has nor been messed with.
accidentally is still the same as I remember it as a teenager growing up.
All chocolate that has anything to do with the USA is total rubbish.