QUOTE
Their plan is to change the basic formula of chocolate in order to use vegetable fat substitutes in place of cocoa butter, and to use milk substitutes in the place of nutritionally superior milk.
Hmm... doesn't sound like that big of a deal to me. So they use a different type of fat, and use non-dairy creamer instead of milk. How much difference could that possibly make? Moreover, dairy products interfere with the chocolate's flavonoids. You know... those chemicals that are responsible for the whole "chocolate is healthy" movement. Eating milk chocolate or drinking milk with dark chocolate completely cancels out those health benefits, so if anything, using milk substitutes should make it healthier. It's not like you get any substantial amount of nutrition from the milk in milk chocolate anyways. I smell propaganda.
Then again... by Wikipedia's definition(s), replacing the cocoa butter might make it so that it can't be called "chocolate" anymore....
Anyways, just adding some controversy into this discussion.
-----Edit-----
Wow... apparently, the health benefit of these flavonoids comes not from the chemicals themselves, but from the body's attempts to get rid of it. In this process, the body also just happens to pick up a bunch of poisons and carcinogens to expel at the same time.