‘If it ain’t broke, don’t fix it…’ is the mantra applied to a host of classic food products with ingredients that have barely changed since they first hit the shelves in British shops decades ago.
As tastes and economies continuously evolve, sticking to an original formula is increasingly rare, with everything from Cadbury‘s chocolate (cheaper cocoa) to M&S shortbread (palm oil added) to Kellogg’s All Bran (made crunchier) seeing ingredients altered.
The tweaking of popular products even has new words created to describe it, including ‘Shrinkflation’ and ‘Skimpflation’, the practice of making foods smaller or using cheaper ingredients – also known as the slightly coarser ‘Enshi**ification’.
The use of palm oil, the cheap vegetable oil used by manufacturers to increase shelf life, has increased dramatically since the 90s and around 240m tonnes is expected to be produced globally by 2050 to satisfy demand.
Despite major concerns over deforestation; palm oil is farmed from the African oil palm tree, officially Elaeis guineensis, and health concerns – the oil contains 50 per cent saturated fat, its appearance on the ingredients list of everyday items is prolific.
Made in Lancashire, the Fisherman’s Friend was created in 1865 by pharmacist James Lofthouse in Fleetwood, Lancashire – the recipe for the fiery cough sweet remains largely as it was then
Elsewhere, the pursuit of increased profits has seen original recipes bulked out with imitation products. Supermarket pestos, for example, came under fire a few years ago for swapping out core ingredients with cheaper alternatives.
Jars of the classic Italian dish, made from olive oil and pine nuts, were found to contain ‘blends’ of pine nuts and cashew nuts in some cases, with sunflower oil also used to bulk out the more expensive olive oil.
While it’d be easy to assume that almost every classic product on supermarket shelves has faced some sort of refinement – there are a surprising number of favourites that haven’t been meddled with.
Admittedly, they may not be the go-to brands of Gen-Z, more the nostalgia-filled favourites of Baby Boomers…but if you’re looking for original recipes unchanged, then these are what should be going into your basket.
Lyle’s Golden Syrup
The baking staple contains just one ingredient in its gold and green tin, a syrup derived from sugarcane – with its sticky recipe remaining unchanged since it was founded in 1881.
The one thing that has changed? The controversial branding, which featured the image of a dead lion being swarmed by bees, was axed after 150 years in 2024.
Derived from sugarcane, Lyle’s Golden Syrup has just one ingredient that it hasn’t wavered from… sugar
Golden Syrup’s creator, Abram Lyle, was a religious man and had decided to include a Christian analogy on its tins.
The dead lion was taken from the Book of Judges, which details how Samson killed a lion with his bare hands before returning to the carcass a few days later to find a swarm of bees had created a hive in its body.
However, the imagery was deemed unpalatable for modern generations, and it was changed to just a lion’s head on the company’s ‘squeezy’ bottles two years ago.
Lea & Perrins
The trend for ‘umami’ – savoury flavours – means Worcestershire Sauce is back on the menu
A cult favourite for splashing on everything from steaks to cheese on toast, Lea & Perrins Worcestershire sauce remains faithful to the original recipe, at least on this side of the Pond – Americans get a slightly sweeter version.
The condiment has found a whole new audience too, thanks to its trendy savoury ‘umami’ flavour.
Bird’s Custard Powder
Custard in a jiffy? This ‘just add sugar and milk’ powder has been in pantries since the 19th century.
There have been minor tweaks along the way, but essentially what was served up in the 1830s is pretty similar to what shoppers pluck from supermarket shelves now to pour on their puddings.
Annatto food colouring gives it its yellow hue, but otherwise it’s just cornflour, natural flavouring and a pinch of salt.
Kendal Mint Cake
Yes, your dentist won’t be happy but at least you’re biting into a sugary treat that is made much the same today as when it first rolled off the production line in the late 19th century.
There’s just glucose, water, sugar and peppermint oil in brands like Romney’s, so you can enjoy this Cumbrian favourite without fear of multiple additives.
Gentleman’s Relish
Another ‘umami’ powerhouse, this 1820s favourite, which blends crushed anchovies with butter and spices, packing a taste punch, is also largely untouched. Although the white tin now comes in a plastic version.
Walker’s Shortbread
Biscuits are often filled with additives, but Walker’s Shortbread has managed to swerve major changes
The perfect accompaniment to a cup of tea, especially if you’re north of the border, you can sleep easy at night knowing that Walker’s Shortbread has less than five ingredients – with butter the prevailing fat.
Fisherman’s Friends
Created in 1865 by pharmacist James Lofthouse in Lancashire, these fiery lozenges, which kids usually hate, are a blend of eucalyptus, liquorice and sugar.
There is a thickener in the recipe to give the pellets shape but it’s the retro ‘tragacanth gum’, which is natural, tasteless and plant-based.