Specifically what products are they using now that have saved some money but altered the taste?
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afaik it was never that great ot begin with, but it mostly comes down to the ingredients in use
you are basically looking at specifically 3 ingredients, cocoa , sugar and fatty acids(generally from milk). the harder you lean on any single of these the more skewed the quality is. and among these 3 choice ingredients , sugar is the cheapest when ti comes ot industrial level production- hence over time he cholocate there started ot lean more on sugar content and in masking this with additives. As long as it has “some” amount of cocoa, the FDA will still determine that its chocolate and allow its sale for consumption.
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