A descendant of the man who created Reese’s Peanut Butter Cups is publicly calling out Hershey for what he claims are cost-cutting measures that compromise the beloved candy’s quality.
Brad Reese, age 70 and grandson of the original inventor, sent a scathing letter on February 14th to Hershey’s corporate brand manager, alleging the company has switched from milk chocolate to compound coatings and swapped peanut butter for peanut crème in several Reese’s varieties.
“How does The Hershey Co. continue to position Reese’s as its flagship brand, a symbol of trust, quality and leadership, while quietly replacing the very ingredients (Milk Chocolate + Peanut Butter) that built Reese’s trust in the first place?” Reese questioned in his letter, which he shared publicly on LinkedIn.
His grandfather, H.B. Reese, worked at Hershey for two years before launching his own confectionery business in 1919. The famous peanut butter cups were created in 1928, and H.B. Reese’s six sons eventually sold the company to Hershey in 1963.
Hershey responded Wednesday, maintaining that the classic Reese’s Peanut Butter Cups continue to be manufactured using the traditional method with genuine milk chocolate and peanut butter made from roasted peanuts, sugar, salt, and other basic ingredients. However, the company acknowledged that formulations differ across various Reese’s products.
“As we’ve grown and expanded the Reese’s product line, we make product recipe adjustments that allow us to make new shapes, sizes and innovations that Reese’s fans have come to love and ask for, while always protecting the essence of what makes Reese’s unique and special: the perfect combination of chocolate and peanut butter,” the company stated.
Brad Reese believes Hershey has crossed a line. He recently discarded a package of Reese’s Mini Hearts, a Valentine’s Day release, after discovering the wrapper indicated they contained “chocolate candy and peanut butter crème” rather than authentic milk chocolate and peanut butter.
“It was not edible,” Reese explained to The Associated Press. “You have to understand. I used to eat a Reese’s product every day. This is very devastating for me.”
Federal regulations require products labeled as milk chocolate to contain specific minimum amounts: 10% chocolate liquor (a paste from ground cocoa beans), 12% milk solids, and 3.39% milk fat. Manufacturers can sidestep these standards by using alternative terminology like “chocolate candy” on packaging, as seen on Hershey’s Mr. Goodbar wrapper.
According to Brad Reese, multiple Reese’s products have undergone recipe modifications in recent years. He claims Reese’s Take5 and Fast Break bars previously featured milk chocolate coatings but no longer do. Additionally, White Reese’s products, which contained actual white chocolate when introduced in the early 2000s, now use white crème instead.
International versions also differ from American products, Reese noted. Reese’s Peanut Butter Cups marketed in Europe, the United Kingdom, and Ireland contain different ingredients. A British online retailer’s website described the candy as having “milk chocolate-flavored coating and peanut butter crème.”
During an investor conference call last year, Hershey CFO Steven Voskuil confirmed the company had modified certain formulations, though he didn’t specify which products. Voskuil emphasized that Hershey carefully preserved the “taste profile and the specialness of our iconic brands.”
“I would say in all the changes that we’ve made thus far, there has been no consumer impact whatsoever. As you can imagine, even on the smallest brand in the portfolio, if we were to make a change, there’s extensive consumer testing,” he explained.
However, Brad Reese reports frequently hearing complaints from people who believe Reese’s products have declined in taste quality. He urged Pennsylvania-headquartered Hershey to remember founder Milton Hershey’s philosophy: “Give them quality, that’s the best advertising.”
“I absolutely believe in innovation, but my preference is innovation with quality,” Reese concluded.
