Hershey is changing the chocolate used in a small number of its Reese’s and Hershey’s products, phasing out compound coatings in favour of traditional milk or dark chocolate by 2027. The move affects less than 3% of Reese’s items and a limited portion of the broader portfolio, with specific products including the Reese’s Fast Break bar, some Mini Reese’s, and certain foil-wrapped varieties.
The company has been clear that its core products — the flagship Hershey’s chocolate bar and the standard Reese’s Peanut Butter Cup — already use traditional chocolate and are not changing. CEO Kirk Tanner said the decision to adjust ingredients in the affected lines was made shortly after he joined the company last summer. Hershey is also revising the Kit Kat recipe to produce a creamier chocolate taste, and has committed to removing artificial colours from its entire portfolio by the end of 2027.
The changes come in the wake of public criticism from Brad Reese, the grandson of H.B. Reese, the original creator of the Peanut Butter Cup. Earlier this year he alleged that Hershey had quietly substituted cheaper ingredients in some products, and the controversy attracted significant attention.
His response to the announced changes was dismissive. He described the move as a PR exercise rather than a genuine commitment, and questioned the 2027 timeline, suggesting the company was hoping the issue would fade before any meaningful action was taken.
Hershey pushed back, noting that Brad Reese has no formal connection to the company or brand. The company also cited a statement from other members of the Reese family who distanced themselves from his remarks and said they continue to respect Hershey’s leadership and the way the brand is managed.