What on Earth has happened to Galaxy Chocolate?
Discussion
Occasionally I get care packages sent from the UK to NZ and this time it was some Minstrals and a Galaxy Bar.
Now I was in the UK at Christmas and it was business as usual, I've just opened my latest delivery and it just tastes greasy.
Have I just got a bad batch or have they changed the formula?
Here in NZ they changed Cadburys by switching to Palm Oil and the country threatened civil war if they didn't change back. I'd imagine everyones too polite back home to do anything about it.
Alex
Now I was in the UK at Christmas and it was business as usual, I've just opened my latest delivery and it just tastes greasy.
Have I just got a bad batch or have they changed the formula?
Here in NZ they changed Cadburys by switching to Palm Oil and the country threatened civil war if they didn't change back. I'd imagine everyones too polite back home to do anything about it.
Alex
I thought once the Americans bought Cadbury they changed the ingredients which made it taste worse. I won't touch Cadburys now but didn't realise Galaxy had gone the same way
Hoofy said:
Oh crap. I know Cadbury's have been adding vegetable oil to save money on cocoa but didn't realise Galaxy had been affected, too. I guess that's the result of apparently soaring cocoa prices (dunno if it's true, CBA to load up my commodities charts).
I am a Galaxy fan, but have thrown the last couple of the large bars away (default stocking filler or Easter gift from the kids) that although were well in date tasted 'odd', as if they were months out of date.
I don't eat enough of the stuff to know if it is how all Galaxy tastes now, or if I have been unfortunate.
I don't eat enough of the stuff to know if it is how all Galaxy tastes now, or if I have been unfortunate.
Spanglepants said:
I thought once the Americans bought Cadbury they changed the ingredients which made it taste worse. I won't touch Cadburys now but didn't realise Galaxy had gone the same way
That's pretty much why people were complaining about Creme Eggs. They'd added more oil to the insides. I didn't buy them this year as I'd heard people complaining on FB.Hoofy said:
Oh crap. I know Cadbury's have been adding vegetable oil to save money on cocoa but didn't realise Galaxy had been affected, too. I guess that's the result of apparently soaring cocoa prices (dunno if it's true, CBA to load up my commodities charts).
4Q said:
I've stopped buying Cadburys for that very reason, completely ruined it accross everything they do and I can't eat it any more. Not had Galaxy for a few months so I hope they haven't gone the same way as counters are one of my favourite sweets.
As a life long fan of Cadburys, I too have changed to Galaxy in the last couple of years.I need to buy a bar and check!!
Accoding to Galaxy Tony is right, unless he secretly worksrfor Mars and is in on the conspiracy 
21TonyK said:
Sounds like they've got cold on the plane over and you have a cocoa fat film on the outside.
Not a lot you can do about that I'm afraid.
So it could be crisis averted, I was always under the impression that if chocolate was affected by temperature it went white and marblyNot a lot you can do about that I'm afraid.
Hoofy said:
Oh crap. I know Cadbury's have been adding vegetable oil to save money on cocoa but didn't realise Galaxy had been affected, too. I guess that's the result of apparently soaring cocoa prices (dunno if it's true, CBA to load up my commodities charts).
Both always have had vegetable oil added to make the texture and taste smoother. Same for most the big UK manufacturers, hence those bars now officially being 'familly chocolate' bars.Personally I've always found galaxy too greasy but I agree with some one else here, the cold and pressurisation in the plane may have forced some of the oil out of the chocoalte.
dapprman said:
Both always have had vegetable oil added to make the texture and taste smoother. Same for most the big UK manufacturers, hence those bars now officially being 'familly chocolate' bars.
Personally I've always found galaxy too greasy but I agree with some one else here, the cold and pressurisation in the plane may have forced some of the oil out of the chocoalte.
Technically known as "blooming", but yes, changing temps when stored can cause it, airplane travel is perfect for it to happen.Personally I've always found galaxy too greasy but I agree with some one else here, the cold and pressurisation in the plane may have forced some of the oil out of the chocoalte.
From memory, cocoa has been fairly stable with sugar decreasing for a while now. All the major manufacturers are trying to eek out every last bit of profit, whether it be ingredients or size (Kit-Kat 4 Finger is now 41g from 45g). Some of it is down to portion control (bars down to less than 250 Kcal), but it also saves increasing wholesale prices which ultimately get passed on to consumers.
VFM on single count lines is now very poor, so people are trading up to larger "share" formats to eat themselves, which defeats the governments plans to try and control calorie intake.
The chocolate used in Galaxy now uses a different mixing technique, this causes the wet chocolate to be considerably smoother and alters the viscosity quite a lot. The injectors are a little wider (to help increase capacity) which means it will retain the "smotthness" even after cooling and hardening.
Vegetable oils have been used in most mass production chocolate for many years.
Vegetable oils have been used in most mass production chocolate for many years.
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