Corrupting The Purity Of Chocolate
Apparently the processed food industry is trying to get the U.S.F.D.A. to lower the standards on chocolate, allowing for the substitution of vegetable oils and milk proteins for cocoa butter and real milk. See's Candy and Guittard Chocolate Company are trying to fight this, according to an article in the LATimes today: http://www.latimes.com/business/la-fi-chocolate14apr14,1,3755183.story
The Food and Drug Administration has a public comment period open right now, but it closes April 25.
Guittard has created a web site where consumers can go to facilitate sending their comments in to the FDA: http://dontmesswithourchocolate.guitt...
If the standards change it will not preclude anyone from continuing to adhere to the former, more stringent standards, but we know all the big food processors are going switch recipes to save some money. Hershey's is also apparently supporting this change, I am thinking maybe so that most of the competition will reformulate to the lower quality, including Hershey's lower end stuff, and then it might improve the market for their recent higher end line.
ChinoWayne
Apr 14, 2007 04:42PM
Please see current thread "FDA changing chocolate rules?" at
http://www.chowhound.com/topics/387709
Good links, ChinoWayne...
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They can always make chocolate-flavored cheapstuff, as long as they don't call it "chocolate". Let's see, what should they call it? Chocoveeta? Chocofaux? Cocoalow?
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As if the quality of American chocolate isn't bad enough.
Sharuf, would 'Crapolate' work?
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Mockolate...like on friends
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Hello Everyone,
The deadline to write into the FDA has been extended....You can now write in until June 25! So take advantage of this and tell some friends to write in...
Robert
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there's always the ingredients list. i wouldn't buy most of what is marketed as "chocolate" now.
unfortunately, always have to read the ingredients list any time i buy anything prepared.
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