Welcome to the Saturday edition of The Conversation U.S.’s Daily newsletter.

For those of us who are digging out Easter baskets and getting ready to fill them with chocolate rabbits, Peeps, jelly beans and peanut butter eggs, there’s a bit of a candy controversy going on that could affect this year’s haul.

It has to do with Reese’s products. Due to high cocoa prices and other rising costs, a few Reese’s products now use “chocolate candy” and “peanut butter creme” instead of real milk chocolate and peanut butter.

This outraged Brad Reese − grandson of the founder of Reese’s − who lambasted the changes in an open letter to the corporate manager of Hershey’s brands, which includes Reese’s.

Jonathan Deutsch, a research chef and professor of culinary innovation who previously consulted for Hershey, says reformulations like this are common. When faced with rising costs, food manufacturers typically do one of three things: shrink the product, raise prices or lower costs – often by sourcing new ingredients or suppliers.

Product reformulations can be hit or miss, he explains, but there are ways to do them so that customers don’t notice or don’t care.

Is that the case with the new Reese’s reformulations? That’s for you or the kids in your life to decide. If you don’t want to take the chance, skip the peanut butter creme eggs and stick with the original Reese’s cups, which are still made from real chocolate and peanut butter.

This week we also liked stories about politicians’ hubris in time of war, what wheelchair basketball says about sex differences in sports, and the growing use of CT scans in preventive care.

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