Chocolate And White Chocolate
High in added sugar and saturated fat. White chocolate must contain ≥20% cocoa butter and ≥14% milk solids per FDA standards of identity.
What it is
Confectionery products: chocolate (cacao mass, cocoa butter, sugar) and white chocolate (cocoa butter, milk solids, sugar — no cocoa solids).
Confection, ingredient in baked goods, coatings, beverages.
Why it's flagged
- added sugar
- saturated fat
- potential heavy metal contamination (Pb, Cd) in cacao
What regulators actually say
"White chocolate is the solid or semiplastic food prepared by intimately mixing... cacao fat (cocoa butter) ingredient... not less than 20 percent by weight of cacao fat."
"FDA monitors lead in foods, including dark chocolate; lead can accumulate in cacao beans through soil and post-harvest processing."
Regulatory status
United States — FDA
Standards of identity at 21 CFR 163.124 (white chocolate), 21 CFR 163.123 (milk chocolate).
European Union — EFSA
Defined under EU Directive 2000/36/EC on cocoa and chocolate products.
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