For everyone in the USA!!!
What this proposed FDA law would do is make it so that up to 100% of the cocoa butter in chocolate could be replaced by vegetable fats and they could still call it Chocolate! So when you buy a bar of "fine chocolate" there would be a possibility that there is vegetable fats in it and not cocoa butter.
Cocoa butter is important because of the way it melts. If this change occurs the companies that use vegetable fats will have chocolate that will have a horrible melting property and ruin the taste and feel of the chocolate.
This law will confuse people on what real chocolate is in a time when people WANT REAL CHOCOLATE!
So write in to the FDA! All the instructions are on the link below and it only takes a minute. Go tell them that you don't want to allow vegetable oils in Chocolate!
September 30, 2004
it was submitted by the GMA months ago. there's no way it'll gain traction. the wording is so broad as to encompass literally every sweetener (polyol included) and any fat. it's an attempt to cast the net so wide to start the dialogue and be denied almost everything, but hope that CBE's and possibly a sugar free standard be allowed. it'll take years and years before we see anything happen at all. It is interesting that guittard would put this on their web site though, seeing as many of their customers belong to the GMA....
February 14, 2006
The only thing is that these "rubish" brands or lower quality chocolates with vegetable fats in them will have the same techical name that the fine chocolate has...so it will be harder for the consumer to decipher which brand is fine and which isn't...I think this is more for the novice consumer than for the connoisseur(since we would know fine chocolate from low quality chocolate)...
September 30, 2004
Robert's spot on. It's blurs the reason why the standard of identity was created in the first place. I do think at some point in the future we will see the US SOI's amended to allow for 5% CBE's to bring it in line with much of the rest of the world. There's no way it'll be so broad as to include 'all safe and suitable fats' as the proposal is currently written.
In China, for example, some 95% of those item's called 'chocolate' are really compounds - China recently legislated what chocolate is and what it isn't, but c'mon, let's face it, they've got bigger issues to solve than policing what is and what isn't legally chocolate. Problem is, as western companies come in with real chocolate, there's a couple of billion people who probably think it's something else..
For anyone in the Bay Area of California...you can find a segment about this FDA propsal on CBS 5 on the 6 oclock news...Myself and Gary Guittard were interviewed on the objection to the FDA's proposal...
Have a good one,
Good News...the FDA has seen how many people have written in to them and how much of a concern we showed that they are extending the commenting period another month...Everyone can still write in, who hasn't already, to the FDA until May 25th! So keep spreading the word...Make sure the FDA doesn't change our chocolate!
August 6, 2006
"In defense of chocolate" is an article published, mid June. It's written by New York-based Emily Stone (Chocolate in Context).
The article is about how an FDA review process has sparked outrage, confusion, and debate:
"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
I hadn't seen that one. I like some of the clarity she shines upon the chocolate-making process as opposed to some other recent articles. She also has a number of great points about standardizing chocolate labeling, especially in the US. Does anyone know if the FDA has stated the deadline for their ruling (not for the last day that petitions are accepted)?
Well the news is in...After much fight and many people writing into the FDA, Hershey's and Mars decided not to support the change in chocolate! So much thanks to Gary Guittard for getting this whole movement going and thanks to everyone who supported!
August 6, 2006
I was told that it was the most letters/emails written into the FDA ever. It is hard to make the FDA say "wow" and I think that is exactly what we all accomplished...
You don't mess with American's chocolate! haha
Have a great day everybody...
February 16, 2007
My sincerest congratulations for all those involved in the VICTORY over the companies that make their living Lobbying government instead of great quality and innovation in the Chocolate Business in the USA.
This is not only a Victory for the americans, is also for the rest of the world and good old cacao and chocolate.
Again, I raise my Cacao Jícara cup and say HURRA !!!!
Mayan Kakaw is Guatemala's contribution to the gourmet world of chocolate
May 5, 2008
Originally posted by amkirkland
Do current standards mandate that all the fat, save a small bit of milk fat, be from cocoa butter? Please send a link to an authoritative source.
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