澳吉百利巧克力奶油彩蛋改配方 市场销售额下降

    食品伙伴网讯    据外媒报道，澳大利亚巧克力巨头吉百利奶油彩蛋（Cadbury Creme egg）配方改变后，2015年复活节销售额减少至少600万英镑。但其母公司亿滋国际（Mondelez）表示，销售额减少并非改变配方所致。

    据报道，吉百利奶油彩蛋是由一层厚厚的牛奶巧克力外壳包裹着白色和黄色的奶油填充的、模拟蛋黄和蛋白的蛋形巧克力。去年吉百利彩蛋改了配方，其蛋壳改成由标准、传统的吉百利牛奶巧克力（Cadbury milk）制作，而不再由吉百利牛奶巧克力（纯正全脂牛奶）制成。

    IRI分析公司为传统杂志《杂货商报》（The Grocer）所做的调查发现，在2015年吉百利的最畅销的季节，公司销售额减少，市场份额从42%降至40%。该报告发现，吉百利奶油彩蛋销售额下降至少600万镑。

    部分原文报道如下：

    The makers of Cadbury Creme Eggs are launching an Easter fightback in the wake of suffering multi-million pound losses after a controversial change of the chocolate recipe last year.

    'It's simply not the case that Creme Egg has always been made with Cadbury Dairy Milk'

    Mondelez

    A new report shows that Cadbury is gearing up for a spring offensive as cracks have begun to appear in its dominance of the Easter egg market in the UK.

    Research by analysts IRI for trade magazine The Grocer found that the brand's best-selling Easter lines lost more than ?10 million in sales last year, narrowing its market share from 42per cent to 40per cent.

    原文链接：

    <http://news.sky.com/story/1621383/cadbury-sales-fall-after-creme-egg-changes>

    <http://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/12094209/Cadbury-loses-more-than-6m-in-Creme-Egg-sales-after-changing-recipe.html>