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Could changes be coming for chocolate?
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| Contributor | RP |
| Last Edited | RP Apr 23, 2007 10:52pm |
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| Category | Proposed Legislation |
| Media | Newspaper - Easton Express-Times |
| News Date | Monday, April 23, 2007 04:50:00 AM UTC0:0 |
| Description | Gary Guittard, president of Guittard Chocolate Co. in Burlingame, Calif., is taking a public stand over a request submitted to the Food and Drug Administration to allow a product to be called chocolate even though vegetable fats are substituted for cocoa butter.
"I just don't think that's right," said Guittard, who is the fourth generation of the family owned premium chocolate maker. Chocolate should "contain everything from the cocoa bean," he said.
Not having cocoa butter in chocolate is "like taking tomatoes out of ketchup," he added.
He's not against companies using substitutes for cocoa butter. He just doesn't feel the product should be labeled chocolate. Companies can call it chocolate flavored or something else, he said.
Curtis Vreeland, a Shipoke resident and consultant to the confectionery industry, said the issue reflects the two directions being taken in the chocolate industry. He said one direction is volume -- "the cheaper the better to keep it in the grocery store." The other direction is the premium chocolate market, such as dark chocolate and its antioxidant health benefits, and single-origin cocoa bean products. |
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