Have a go at this teaching activity, which includes a downloadable worksheet and suggested answers

Recipe changes mean Toffee Crisp and Blue Riband lose chocolate status.

Two popular confectionery products have lost their official chocolate classification after the manufacturer adjusted their formulas.

To qualify as milk chocolate under UK regulations, items must contain at least 20% each of cocoa solids and milk solids. The new recipes have replaced these ingredients with less expensive vegetable fats.

Nestle justified the changes because of rising production costs. The cost of cocoa has risen significantly due to reduced cocoa harvests resulting from poor weather conditions.

It says that taste-testing has been carried out on the altered products.

The packaging of Toffee Crisp and Blue Riband now describes the outer layer as having a chocolate taste, rather than being genuine milk chocolate.

In the food manufacturing sector, other businesses have responded to increased raw material prices by adjusting recipes and reducing portion sizes.

Reducing the size of a product is known as 'skimpflation'; the quantity or quality of expensive ingredients is reduced but prices remain constant. This approach has become increasingly common as businesses attempt to maintain profit margins during periods of inflation.