HERSHEY, Pa. — The grandson of Reese’s Peanut Butter Cups inventor is speaking out against The Hershey Co., accusing the candy giant of undermining the iconic brand with reduced-quality ingredients. Brad Reese, 70, publicly criticized Hershey for altering recipes that have defined the product for generations.
In a letter addressed to Hershey’s brand manager on February 14, Reese pointed out that several Reese’s items have switched from traditional milk chocolate to compound coatings and from real peanut butter to peanut crème. He expressed disbelief over how Hershey can continue to market Reese’s as a premium brand while modifying the core ingredients that helped establish its reputation.
“I used to eat a Reese’s product every day. This is very devastating for me,” Reese lamented in a recent interview after he discarded a bag of newly released Reese’s Mini Hearts, which were labeled as being made from “chocolate candy and peanut butter crème” instead of the familiar milk chocolate and peanut butter.
Hershey conceded that it has made some adjustments to its recipes but insisted that the fundamental components of Reese’s Peanut Butter Cups remain unchanged. The company stipulated that the classic version still comprises milk chocolate and peanut butter sourced from roasted peanuts. However, it acknowledged variations in certain product lines to accommodate new shapes and consumer preferences.
As Hershey expands its Reese’s offerings, the company has emphasized that it aims to balance innovation while preserving the essence of what makes Reese’s distinctive. Hershey stated that extensive consumer testing precedes any changes, pledging to maintain the taste profile of its beloved products.
Despite these reassurances, Brad Reese remains skeptical. He highlighted a growing sentiment among fans who believe the flavor quality of Reese’s has deteriorated over the years. He referenced his family’s long history with the brand, noting that his grandfather, H.B. Reese, created the original recipe that captivated taste buds since its introduction in 1928.
Regulatory standards from the U.S. Food and Drug Administration strictly define what can be labeled as “milk chocolate,” mandating minimum percentages of cocoa liquor, milk solids, and milk fat. Consequently, manufacturers often adopt alternative terms, such as “chocolate candy,” to sidestep stricter classifications.
Further complicating matters, Brad Reese pointed out that even as Hershey alters its recipes in the United States, Reese’s products sold in other countries, including the U.K. and Ireland, differ markedly. Advertisements for these international versions often highlight ingredients like “milk chocolate-flavored coating and peanut butter crème,” reflecting a broader trend of ingredient variability.
In recent communications to investors, Hershey executives claimed that changes to recipes, while present across various lines, have not negatively impacted consumer satisfaction. Skepticism from former consumers like Brad Reese, however, underscores a potential disconnect between corporate assurances and consumer experience.
Ultimately, the legacy of the Reese’s brand faces scrutiny as the balance between innovation and quality becomes a focal point of debate. Brad Reese articulated a longing for the authentic taste of his childhood, echoing his grandfather’s wisdom: “Give them quality, that’s the best advertising.”