Interesting Information: BAD! Hershey

Interesting Information:  February 24, 2012

BAD!  Hershey

The winter 2011 journal “Wise Traditions” reports that Hershey’s is buying up small high-end chocolate producers, like Scharffenberger and Joseph Schmidt, and changing their formulations.  One such change is to add corn syrup rather than using sugar.  Scharffenberger is pricey, but altogether great in recipes.  So, beware what is occurring and read labels.  If Hershey’s changes the formula, I for one will not be willing to pay the extra $$$$ for an unadulterated chocolate.

Also, Hershey’s has largely replaced cocoa butter in their Hershey brand candy bars with  PGPR, or polyglycerol polyricinoleate, which is a ” `yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil or soybean oil.’ ”  “Wise Traditions” calls this stuff “anti-freeze-like slime.”

I’m not buying any more Hershey chocolate.  Bet it’s in those “kisses” too.  Yuck!

I do buy Free Trade chocolate all the time.  So far, it’s not been subjected to the market’s self-destructive drive to destroy a perfectly good product by substituting cheap ingredients.

Buyer Beware!