What’s a “small” change that hit you harder than it should have?

[TheRealBoswell]

I’m still gutted about the recipe change for Robinsons Summer Fruits Refreshed. That was one of my absolute favourites, and Ribena Strawberry was right up there too, but I just can’t get into the new versions at all. I also never got over the switch they made to Robinsons Fruit & Barley Summer Fruits. Anyone else have a “small” change like this that just hit a little harder than expected? What have you been gutted about that's really not a big deal to others?

My Irish relatives would disagree. They stopped buying it when it was taken over and recipes changed. Family used to work for Cadbury too.

Assuming you mean the Walkers ones they're still available? Amazon have 32 packs for 25 quid (spenny but maybe worth it to you?). Also got some in my last Asda delivery!

I find myself nodding at lots of these... but why has no-one mentioned Bahlsen Choco Leibniz. I've not bought them since they changed the formulation about a year ago.

Celery Soup, it was the only one I would eat as a child. Can't get it anywhere.

Removing the raisins from the bottom layer of Double Deckers a LONG time ago. Still hurts.

I am still mourning the loss of the pizza flavour toast topper, you have to be fairly old to remember that one.

Also, about 25 years ago Heinz did carrot and orange soup in a pouch. It was my favourite lunch. First they changed it, then they discontinued it. I'm still holding a grudge.

@lonelywater😂😂😂

They're too spicy for the kids. I don't mind them, but they're not as good. A plague upon food retailers who change recipes!

Also - as a few others have said - sweeteners in everything. They are all foul, every one. I hardly ever drink alcohol so can only have water if I'm out. It's boring. Apparently 95% of people can't taste the difference. I find that hard to believe!

The discontinuation of popular sweets and chocolates. Topic bar, frosties, toffos, caramac, spira, marble, etc

My old village did this and it really annoyed me. I also found myself starring at them and completely losing my night vision.

All chocolate. Everywhere

When Coca-Cola changed from using proper caramel to colour it and replaced with an E number colouring (because of new laws in California about labelling everything that could be a carcinogen. I'd rather have caramel than a chemical replacement. Changed the taste and mouth feel of coke.)

The assorted flavour Toffos 😩 and the Fry’s Five Centres

I hadn't realised that so that explains why the last time I had them I thought they were shit compared to usual.

Proper kitkats with long slender delicious fingers you could snap apart, being replaced with chubby lumps which are hard to break with your fingers or your teeth.

Oh! Proper relish, Bicks relish! The stuff you get today just isn't the same.

It's available online but only in vast amounts and I fear they will have changed the formulation over the years. I don't want to risk a vat of inedible relish.

Blackcurrant squash has changed in the last few years- I'm guessing due to removal of sugar and flavours. I used to drink it constantly, now can't stand it. It tastes like gone-off berries to me. No one understands or has noticed it! Even the colour is different- a dark browny purple instead of a rich berry colour. Have tried lots of brands, all shite!

I miss ordinary (Cadburys) chocolate that tasted nice. I can taste the palm oil in Cadburys now, and I don't like it. I'm not particularly keen on the posher brands of chocolate - I just want the old Cadburys recipe.

Chicken Bovril. Not keen on the beef one.

Thorntons's Vienesse Truffles - they are not good at all now. Texture wrong, hardly any flavour, too sweet.

Crisp packets being so small I can eat a whole packet walking between my kitchen and living room (and, no I don't have a MN worthy mansion, just a big gob!)

If you live in the Republic of Ireland, or if (like me) you live in an area with lots of Irish families and an Irish produce cornershop, get your Cadburys from there. They still use the old recipe for the ROI market and the chocolate rectangle segments still have the corners, they're not rounded off like the UK market ones are.

Does anyone remember a short lived late 90s chocolate bar called either Elite or Delite? Definitely ended with 'ite'. I remember it as a cylinder of thin biscuit coated in chocolate, possibly designed to be low in calories?

Am I imagining this? The packaging was either light metallic pink or light metallic blue.

Milky way mini rolls being discontinued 😭

The veggie pret xmas sandwich used to be amazing but now they've added so much cranberry sauce its ruined it

Agree with PP about the street lights changing to white, I hate it. They also seemed to have removed half of them too

M&S Jacket potato flavour crisps. They tasted so buttery and delicious
Sainsburys vintage cheddar and cracked black pepper muffins. The new version is horrid.

For those missing toast toppers a user called Darrenking recreated the cheese and ham with this recipe

40g cheese sauce powder
1/2 pint boiling water, or FF milk if you are out to impress
125g finely diced 'cooking bacon' (what other type is there?), or pancetta if you're entertaining guests
70-100g grated budget Red Leicester cheese (don't worry about the flavour, this mainly to get the colour right!)
1tsp onion granules & 1tsp garlic/ginger paste (you can't taste the individual flavours but these work well as a seasoning)
2tsp Dijon mustard - again you can't really detect his other than it adding a bit of JNSQ!
If you have a drawer full of E numbers feel free to add any that you think might be beneficial or would add to the authenticity of the product.
Method
• Start by frying off the bacon/pancetta. Once slightly browned, remove with a slotted spoon and discard any rendered fat.
• Boil the water or milk, turn down the heat and then add the cheese sauce powder, stirring until it thickens
• Now add the onion granules, garlic/ginger paste and Dijon mustard.
• Once thoroughly stirred in, add the grated Red Leicester and mix until uniform in consistency and colour.
• Finally , return the bacon bits and allow to bubble a little for 5 minutes or until your toast is done.
• Butter your toast right to the edges, to avoid them burning too much under the grill, and then spread your toast topper evenly but making sure that you have far more bacon bits on your slice than are on the one you are making for your little brother/sister/other close family member.
• Place under the grill and keep a close eye on proceedings. The time difference between just the right number of dark brown bits and the whole surface being only two shades away from black is about 15 seconds!
• Remove from grill, cut into three triangular pieces, so that you feel you have had one and a half slices rather than just one, and then immediately bite into your cheesy snack.
• Spit the first bit back onto the plate and dash off to get a drink of cold water. By the time you have done this the remainder of the toast topper will have cooled to a more sensible temperature and you can tackle it again. Of course, you can't taste a damn thing now that your taste buds have been fried, but that is all part of the original Toast Topper experience. Enjoy!