澳吉百利巧克力奶油彩蛋改配方 市場(chǎng)銷售額下降

    食品伙伴網(wǎng)訊    據(jù)外媒報(bào)道，澳大利亞巧克力巨頭吉百利奶油彩蛋（Cadbury Creme egg）配方改變后，2015年復(fù)活節(jié)銷售額減少至少600萬英鎊。但其母公司億滋國際（Mondelez）表示，銷售額減少并非改變配方所致。

    據(jù)報(bào)道，吉百利奶油彩蛋是由一層厚厚的牛奶巧克力外殼包裹著白色和黃色的奶油填充的、模擬蛋黃和蛋白的蛋形巧克力。去年吉百利彩蛋改了配方，其蛋殼改成由標(biāo)準(zhǔn)、傳統(tǒng)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（純正全脂牛奶）制成。

    IRI分析公司為傳統(tǒng)雜志《雜貨商報(bào)》（The Grocer）所做的調(diào)查發(fā)現(xiàn)，在2015年吉百利的最暢銷的季節(jié)，公司銷售額減少，市場(chǎng)份額從42%降至40%。該報(bào)告發(fā)現(xiàn)，吉百利奶油彩蛋銷售額下降至少600萬鎊。

    部分原文報(bào)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.

    原文鏈接：

    <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>