{"id":98773,"date":"2026-07-07T07:46:08","date_gmt":"2026-07-07T07:46:08","guid":{"rendered":"https:\/\/www.europesays.com\/ch\/98773\/"},"modified":"2026-07-07T07:46:08","modified_gmt":"2026-07-07T07:46:08","slug":"nestle-reformulates-kitkat-across-europe-in-major-recipe-overhaul","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ch\/98773\/","title":{"rendered":"Nestl\u00e9 reformulates KitKat across Europe in major recipe overhaul"},"content":{"rendered":"<p>KitKat recipe change overviewNestl\u00e9 will reformulate KitKat across EuropeNew recipe adds hazelnut notes and a crispier textureConsumer research showed demand for more complex chocolate flavoursUK KitKats remain unchanged due to local taste preferencesMove signals growing confectionery focus on targeted product innovation<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Nestl\u00e9 is reformulating its most iconic brand \u2013 KitKat.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The confectionery giant has announced it\u2019s changing the recipe for KitKat bars across Europe, with hopes of attracting new consumers.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">\u201cWe won\u2019t reduce the cocoa share but we will add a \u2018third level\u2019 to KitKat, that gives a more complex level of taste,\u201d says Rouven Lochmuller, global brand manager for KitKat.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">That complex level of taste he\u2019s referring to is the addition of a \u2018hazelnut tone\u2019 alongside a \u2018crispier\u2019 texture. The move follows extensive consumer research, which found European shoppers favour a more layered flavour profile.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The move represents one of the most significant changes to KitKat in recent years.<\/p>\n<p>UK KitKats unchanged<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">While KitKats will taste different for most European consumers, Brits will get to keep the original.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Why?<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Because, says Nestl\u00e9, British tastes run more to \u201cburned caramel\u201d meaning the recipe is \u201calready perfect\u201d.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The decision leaves the UK as a notable exception to a Europe-wide overhaul, creating a rare divergence in the recipe of one of the world\u2019s best-known confectionery brands.<\/p>\n<p>A recipe for change<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Nestl\u00e9\u2019s decision shows that even the most loved brands can be subject to change if the makers think there\u2019s room for improvement. <\/p>\n<p class=\"c-paragraph b-article-body-skinny\">As consumers seek more sophisticated flavour experiences, manufacturers are increasingly looking to freshen up core brands, while holding on to the familiarity that made them a hit with fans in the first place.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The KitKat overhaul suggests reformulation is becoming a strategic growth tool, helping brands stay relevant in an increasingly competitive market. <\/p>\n<p class=\"c-paragraph b-article-body-skinny\">And, if the new KitKat recipe proves popular, it could encourage other confectionery makers to shake-up traditional formulations too.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Meanwhile, Nestl\u00e9\u2019s decision to keep the UK KitKat unchanged highlights the growing importance of local tastes and brands\u2019 growing capacity to cater to them.<\/p>\n<p>Taste and Texture Broadcast<\/p>\n<p>Want to discover more about the future of confectionery?&#13;<\/p>\n<p>Watch ConfectioneryNews&#8217; Taste &amp; Texture broadcast <a href=\"https:\/\/www.confectionerynews.com\/Events\/taste-and-texture-whats-tempting-consumers-in-2026\/\" target=\"_blank\" rel=\"nofollow noopener\">on demand<\/a>.&#13; <\/p>\n<p>With experts from Mondel\u0113z International, Ferrero Group, Mintel and NotCo AI, it&#8217;ll cover everything from the trends driving new taste and texture innovations, to the challenges faced and overcome.&#13;<\/p>\n<p>SPEAKERS&#13;<\/p>\n<p>Norberto Chaclin, Chief R&amp;D Officer, Mondel\u0113z International&#13;<br \/>\nThomas Chatenier, Global President, Nutella&#13;<br \/>\nFabio Mora, Senior VP of Open Innovation, Ferrero&#13;<br \/>\nAlisia Heath, VP of Research &amp; Development, NotCo AI&#13;<br \/>\nHonorata Jarocka, Associate Principal, Mintel Food &amp; Drink, Mintel&#13;<\/p>\n<p><a href=\"https:\/\/www.confectionerynews.com\/Events\/taste-and-texture-whats-tempting-consumers-in-2026\/\" target=\"_blank\" rel=\"nofollow noopener\">WATCH NOW<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"KitKat recipe change overviewNestl\u00e9 will reformulate KitKat across EuropeNew recipe adds hazelnut notes and a crispier textureConsumer research&hellip;\n","protected":false},"author":2,"featured_media":98774,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[126],"tags":[5898,12097,12098,110,12099,524,35,2660,24004,24005,24006,12102,23583,14775,12107,199,24007,4514,24008,14988,14778,24009,24010,24011],"class_list":["post-98773","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nestle","tag-backgrounds","tag-candy","tag-candy-bar","tag-chocolate","tag-chocolate-candy","tag-dessert","tag-food","tag-food-and-drink","tag-gourmet","tag-isolated-objects","tag-isolated-on-black","tag-junk-food-fast-food","tag-kit-kat","tag-milk-chocolate","tag-nestla-s-a","tag-nestle","tag-red","tag-snack","tag-studio-isolated","tag-sugar","tag-sweet-food","tag-take-out-food","tag-three-objects","tag-wafer"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ch\/116877589579733641","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts\/98773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/comments?post=98773"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts\/98773\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/media\/98774"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/media?parent=98773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/categories?post=98773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/tags?post=98773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}