Chocolate lovers are fighting a proposed change to U.S. chocolate standards that would allow other fats to replace cocoa butter.
The current Food and Drug Administration standard says chocolate must contain cocoa butter. The proposed change -- listed in a petition supported by the chocolate lobby -- would make it possible to call something chocolate even if it had vegetable fat instead of cocoa butter, The Washington Post said Friday.
The newspaper said the products would still need to contain chocolate liquor.
Critics of the proposed change have started a grassroots letter-writing campaign to the FDA. They say some big chocolate manufacturers support the proposed change because vegetable fat, which contains trans fats, is less expensive than cocoa butter, which does not.
Copyright 2007 by United Press International
Related stories:
Tainted milk crisis hits more global companies
(AP) -- Snackers, beware: Your favorite chocolate or creamy treats might contain milk contaminated with melamine. The list of companies facing potential recalls grew Friday as reports of foods tainted with the industrial chemical melamine, which has been blamed in the deaths of four Chinese infants, spread to a widening range of products.
Dark chocolate: Half a bar per week to keep at bay the risk of heart attack
Maybe gourmands are not jumping for joy. Probably they would have preferred bigger amounts to sup-port their passion. Though the news is still good for them: 6.7 grams of chocolate per day represent the ideal amount for a protective effect against inflammation and subsequent cardiovascular disease.
Study indicates grape seed extract may reduce cognitive decline associated with Alzheimer's disease
A compound found in grape seed extract reduces plaque formation and resulting cognitive impairment in an animal model of Alzheimer's disease, new research shows. The study appears in the June 18 issue of
The Journal of Neuroscience.
Synthetic cocoa chemical slows growth of tumors in human cell lines
A synthetic chemical based on a compound found in cocoa beans slowed growth and accelerated destruction of human tumors in laboratory studies, and should be tested further for cancer chemoprevention or even treatment, say researchers at Georgetown University Medical Center.
Scientists work to stop chocolate going the way of George Clooney
What do George Clooney and old chocolate have in common? Both are still delicious but have greyed with age – and while this certainly hasn’t damaged the image of the former ER star, it does detract from the appeal of the beloved mocha ambrosia, despite being perfectly safe to eat.
Cocoa could be a healthy treat for diabetic patients
For people with diabetes, sipping a mug of steaming, flavorful cocoa may seem a guilty pleasure. But new research suggests that indulging a craving for cocoa can actually help blood vessels to function better and might soon be considered part of a healthy diet for the prevention of cardiovascular disease.
Chocolate bar shown to lower cholesterol
The results of a University of Illinois study have demonstrated an effective way to lower cholesterol levels – by eating chocolate bars.
Fighting 'fat bloom' can mean a prettier look for Valentine’s Day chocolates
Chemists in England and the Netherlands have discovered a substance that could keep those boxes of Valentine’s Day chocolates, and other goodies, looking fresher and tastier. Their finding, which prevents formation of unsightly white films on the outside of chocolate, is scheduled for the March 12 issue of the ACS’
Journal of Agricultural and Food Chemistry.