Chocolate Paste
Chocolate paste is a generic umbrella term covering varied formulations: from minimally-processed cocoa pastes to highly-processed sugar-laden spreads with palm oil and emulsifiers. Specific composition determines safety.
What it is
A spreadable preparation containing chocolate ingredients (cocoa, sugar, milk solids, fats); composition varies by product.
Used as a confectionery filling, spread, baking ingredient, and ice cream component.
Why it's flagged
- Typically high in added sugar
- Contains milk allergen in most formulations
What regulators actually say
"21 CFR Part 163 - Cacao Products covers standards of identity for chocolate products including milk chocolate (163.130), white chocolate, and other cacao-based products."
Regulatory status
United States — FDA
Specific chocolate types regulated under 21 CFR Part 163 (Cacao Products); umbrella term not specifically standardized.
European Union — EFSA
EU chocolate directive (2000/36/EC) sets standards for chocolate categories.
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