Cocoa and chocolate products are now subject to a tougher national rule, and off-standard products will have to change their name, label, and presentation to consumers.

New law defines minimum cocoa percentages in chocolates, mandates clear information on labels, and establishes criteria for national and imported products sold in Brazil

The new law on cocoa and chocolates was sanctioned by President Luiz Inácio Lula da Silva and published in the Official Gazette of the Union this Monday, the 11th. The legislation establishes definitions, minimum cocoa percentages, and labeling rules.

Definitions

The standard defines characteristics for cocoa nibs, cocoa liquor, cocoa butter, cocoa powder, soluble cocoa, chocolate powder, and chocolate. The products cover national and imported items.

Cocoa nibs are now defined as clean cotyledons of the cocoa bean. Liquor corresponds to the product obtained by processing shelled beans used in chocolate manufacturing.

Composition

Cocoa butter was characterized as the lipid fraction extracted from cocoa mass. Cocoa powder must contain a minimum of 10% cocoa butter and a maximum of 9% moisture.

The legislation establishes that soluble cocoa will be obtained from cocoa powder with added ingredients that promote solubility in liquids. Chocolate powder must contain at least 32% total cocoa solids.

Percentages

To be classified as chocolate, the product must contain a minimum of 35% total cocoa solids. The composition will also require at least 18% cocoa butter and 14% fat-free solids.

The use of other authorized vegetable fats will be limited to 5% of the product. The legislation defined criteria for milk chocolate, white chocolate, chocolate bonbon, chocolate drink mix, and sweet chocolate.

Labeling

Labels must inform the total cocoa percentage of the defined products. Products outside these definitions may not use images or graphic elements that mislead consumers about chocolates.

Law No. 15,404 will come into effect 360 days after publication. The standard determines specific denominations for products that do not meet the established criteria for chocolates.

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