Reversion to Cocoa Butter in New Zealand and Australia

In mid-2009, Cadbury made a controversial decision to replace cocoa butter with palm oil in its non-UK chocolate products, citing consumer demand for improved taste and texture. This change sparked significant backlash from both environmentalists and chocolate enthusiasts in Australia and New Zealand, who were concerned about the implications of palm oil production on rainforest destruction and biodiversity loss. The criticism highlighted the growing awareness and sensitivity towards sustainable sourcing practices among consumers. Despite the absence of a 'new improved recipe' claim on product labels in New Zealand, the negative response prompted Cadbury to reconsider its ingredient choices. By August 2009, the company announced a reversion to cocoa butter in its products sold in New Zealand and Australia, signaling a shift back to traditional chocolate-making practices. However, palm oil remained an ingredient in some of Cadbury's flavored sugar syrup-based fillings, where it was labeled as 'vegetable oil'. This decision was part of a broader commitment by Cadbury to source cocoa beans through Fair Trade channels, reflecting an effort to align with consumer values regarding ethical sourcing and environmental responsibility. The move to revert to cocoa butter was not only a response to consumer preferences but also an acknowledgment of the growing demand for transparency and sustainability in food production.