Julia forwards the call to arms.
The FDA is entertaining a “citizen’s petition” to allow manufacturers to substitute vegetable fats and oils for cocoa butter.
The “citizens” who created this petition represent groups that would benefit most from this degradation of the current standards. They are the Chocolate Manufacturers Assn., the Grocery Manufacturers Assn., the Snack Food Assn. and the National Cattlemen’s Beef Assn. (OK, I’m not sure what’s in it for them), along with seven other food producing associations.
This is what they think of us chocolate eaters, according to their petition on file at the FDA:
“Consumer expectations still define the basic nature of a food. There are, however, no generally held consumer expectations today concerning the precise technical elements by which commonly recognized, standardized foods are produced. Consumers, therefore, are not likely to have formed expectations as to production methods, aging time or specific ingredients used for technical improvements, including manufacturing efficiencies.”
Let me translate: “Consumers won’t know the difference.”
[…]
Because it’s already perfectly legal to sell choco-products made with cheaper oils and fats, what the groups are asking the FDA for is permission to call these waxy impostors “chocolate.” Because we “haven’t formed any expectations.”
I’d say we’ve already demonstrated our preference for true chocolate. That’s why real chocolate outsells fake chocolate. Nine of the 10 bestselling U.S. chocolate candies are made with the real stuff. M&Ms, Hershey Bars, Reese’s Peanut Butter Cups — all real chocolate. Butterfinger is the outlier.
Granted, a change to the “food standards of identity” won’t require makers to remove some or all of the cocoa butter, it would just allow them to. But really, why else would they ask?
Because nothing quite says “chocolate” like vegetable oil. Stop the madness, I say. Click the link to find out how you can help.