Monday, April 23rd, 2007
The DMWOC site contains the new shift in ingredients for chocolate along with a price difference to the substitution of cocoa butter to vegetable fat. This information is also provided.
It should be noted that in many countries around the world, the chocolate standards of identity permit the substitution of vegetable fats for cocoa butter…but only up to a level of 5 percent. However, the “Citizens Petition” submitted by the Grocery Manufacturers Association would permit manufacturers to use these substitute vegetable fats (some of which are chemically modified) up to 100 percent in their replacement of cocoa butter. This request goes far beyond any other standards used in the world and would further degrade the quality of US chocolate that we all have come to love and enjoy.