Hidden code on Cadbury's Creme egg wrapper tells you a lot about chocolate treat

07 March 2024 , 13:05

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Cadbury have explained what the codes mean on the nations favourite Easter treat (Image: Getty Images)

Before you tuck into your next Creme Egg, take a moment to look at the wrapping and you'll notice a hidden code on the wrapper.

Cadbury Creme Eggs are one of the most exciting things about the run-up to Easter. The humble gooey treats have been on our shelves since the 60s, and it's safe to say the whole nation loves them.

A true British staple, us Brits will devour around 400 million Creme Eggs each year - that's pretty impressive considering they're only sold between Boxing Day and Easter.

Few fans waste time examining the wrapper before diving in, but now creators at Cadburys have explained what the secret codes on the wrappers mean.

The secret codes on the wrappers have a meaning to them (PA)

When they're wrapping 50,000 eggs an hour, there has to be some sort of organisation, and luckily for the workers (sadly not Oompa Loompas), they don't have to be the ones to wrap them. The eggs are wrapped at record speeds by one of four machines, and there's a secret indicator that shows staff which ones have been wrapped by which gadget.

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Each egg has the letter 'W' printed on it, along with a number from one to four under the best before date. So if you look closely at your egg, you will be able to trace it all the way back to the very machine that wrapped it.

One of the Cadbury chocolatiers told the Daily Star that making the iconic Creme Eggs is not like any other type of chocolate and it's done in a "clever" way. David Shepard, Product Developer of the Mondelēz International Research and Development team said: "The Crème Egg is made in quite a unique process, it's not like a normal chocolate bar. Normally in a chocolate factory when you have a filling, like a Crème Egg, you make a chocolate shell, you set the shell and put the middle in.

"But actually for the Crème Egg, it's clever how it's done. Basically, you deposit the goo centre, the yolk and the white, into liquid chocolate and it very cleverly pushes it out. We call it displacement. That's the only product I know that does that. It's put into moulds and the two halves come together – it's fantastic. You think it will make a complete mess, but it doesn't."

Niamh Kirk