The FDA is considering to loosen what can be called chocolate so the chocolate industry can make chocolate cheaper.
The US Food and Drug Administration is considering redefining ‘chocolate’ to allow substitution of vegetable oil ($0.70/lb.) for cocoa butter ($2.30/lb.), and whey protein for dry whole milk. There are already standard terms to differentiate these products from chocolate, such as ‘chocolatey’ and ‘chocolate-flavored.’ – hattip
I personally don’t have a problem with milk substitutes, so long as it would be clearly labeled, perhaps in bold letters, at an appropriate spot of the nutrition label. However, removing cocoa butter is just asinine. You have until 25 April to tell the FDA not to mess with the definition. More details at Don’t Mess With Our Chocolate. I did change their form letter to say that milk substitutes are okay so long as it is clearly labeled. Considering there are definitions already in place for cocoa butter free chocolate, I have to wonder why the chocolate industry’s trade association is pushing for this this change. Of course consumers probably wouldn’t be as willing to shell out for a ‘chocolate flavored’ or ‘chocolatey’ candy bars if a real chocolate bar is the same price. Beyond that, the health risks go up with substituting cocoa butter with other fats.
