Description
Presenter: John Bricknell. Kellogg Company
As of August of 2003, the European Union (EU) allowed for the use of noncocoa-butter vegetable fats in their standard of identity for chocolate. In the United States, the standard of identity for chocolate does not allow for the use of noncocoa-butter vegetable fats to be labeled as chocolate products.The standards of identity (soi) identify the ingredients and minimum levels needed for each variety of cocoa-containing product. It is up to the confectioner to blend different ingredients within the minimum requirements in order to produce the wide variety of chocolates available to the consumer. The confectioner decides whether or not compound coatings or chocolate makes sense for their confectionery applications. Going forward, the confectionery industry needs to determine if the United States should adopt similar sois for chocolate as those implemented in the EU
