Brad Reese, grandson of H.B. Reese, the creator of Reese’s Peanut Butter Cups, has publicly criticized The Hershey Company, claiming that the candy maker has quietly altered the chocolate and peanut butter in several Reese’s products. According to Reese, the company has substituted milk chocolate with chocolate coatings and peanut butter with peanut butter-style crème, changes he says compromise both the candy’s original taste and consumer trust.
Reese detailed his concerns in LinkedIn posts last week, sharing an open letter addressed to Hershey’s corporate brand management. “How does The Hershey Company continue to position Reese’s as its flagship brand, a symbol of trust, quality, and leadership, while quietly replacing the very ingredients that built Reese’s trust in the first place?” he wrote. He emphasized that the candy became iconic because it was built on real ingredients and integrity, hallmarks of his grandfather H.B. Reese’s original vision. H.B. Reese invented Reese’s Peanut Butter Cups in 1928 after spending time working at Hershey before starting his own candy company, which was later sold to Hershey in 1963.
Hershey responded by saying that product recipe adjustments are sometimes necessary to allow for new sizes, shapes, and innovations, but the company asserts that the essence of Reese’s—the combination of chocolate and peanut butter—remains unchanged. The company emphasized that extensive testing is conducted to ensure that fans continue to enjoy the flavor profile they expect.
Rising cocoa prices in recent years have led some candy manufacturers to experiment with using alternative chocolate formulations. Although cocoa prices have recently fallen, retail costs remain sticky, contributing to the incentive for recipe changes. Reese said he personally noticed the difference in newer products, citing Valentine’s Day Reese’s Mini Hearts as an example. Packaged as containing “chocolate candy and peanut butter crème,” he described them as “not edible” compared to the original, reflecting his disappointment as someone who grew up eating Reese’s daily.
The U.S. Food and Drug Administration has strict rules for labeling chocolate products. To be labeled as milk chocolate, products must meet minimum standards for chocolate liquor, milk solids, and milk fat. Companies can sometimes navigate around these rules by using terms like “chocolate candy” or “white crème.” Reese pointed out that international versions of Reese’s, including those sold in the U.K. and Ireland, also differ from the U.S. recipes, further highlighting the changes made in recent years.
Hershey executives, including Chief Financial Officer Steven Voskuil, have acknowledged some formula adjustments but stressed that the company carefully maintains the taste and experience of its iconic brands. Reese, however, said he frequently hears feedback from consumers that Reese’s no longer tastes the same. He argues that innovation should not come at the expense of quality, invoking a principle attributed to Milton Hershey: “Give them quality, that’s the best advertising.”
The controversy raises larger questions about how iconic brands balance innovation and modernization with preserving the trusted flavors that built their reputation. Reese calls on Hershey to respect the original recipes while exploring new products, highlighting the emotional connection that generations of fans have with Reese’s Peanut Butter Cups.
This debate comes at a time when many food companies are reevaluating ingredients due to supply chain pressures, cost fluctuations, and evolving consumer preferences, but it underscores how sensitive consumers are when changes touch beloved classics.
