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The FDAs standard of identity for white chocolate* says that for a product to be considered white chocolate it must have a cocoa solids content of at least 20% and at least 14% milk.
Why did FDA establish a standard of identity for white chocolate? FDA established a standard of identity for white chocolate in response to petitions filed separately by the Hershey Foods Corporation and by the Chocolate Manufacturers Association of the United States of America.
White chocolate is technically not considered real chocolate, as it does not contain cocoa solids. However, it does contain cocoa butter, sugar, and milk solids, which give it a creamy texture and sweet flavour.
In the United States, pure chocolate must have at least 35% cocoa mass to be classified as a type of pure chocolate (bittersweet, semi-sweet, etc.). In Japan, pure chocolate must have 60% cocoa mass. In Canada, pure chocolate must have 31% cocoa mass to be classified as pure chocolate.
Cocoa Content Requirements Milk chocolate must contain at least 10% cocoa solids, while dark chocolate must contain at least 35% cocoa solids. White chocolate, on the other hand, is not technically considered chocolate because it does not contain any cocoa solids.
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ing to the Code of Federal Regulations (CFR), Title 21, the FDA regulates the use of additives and other ingredients in chocolate products to ensure they are safe for consumers. These ingredients may include sweeteners, fats, emulsifiers, and flavorings.
Establishments or facilities that manufacture, label, package, or perform certain other operations on foods, drugs, medical devices, tobacco, or biologics are required to register with FDA.
In legal terms, the Food Standards Agency (FSA) states that as long as white chocolate contains a minimum amount of 20% cocoa butter, it can be sold as chocolate. So yes, within the corridors of legal definitions, white chocolate has definitely earned its official stripes.