Popular both as an everyday treat and gift for special occasions, chocolate is a go-to snack for many people who vouch for its stress-relieving properties. While chocolate is known to be rich in antioxidants and therefore touted as a healthier snack, consumers should be mindful that chocolate products also contain a considerable amount of fat and possibly added sugar. The Council’s test on 20 dark chocolate and 9 milk chocolate samples revealed that all samples, aside from 2 labelled as without added sugar, could be considered “high-sugar foods” while on average milk chocolate samples were generally 90.8% higher in sugar content than dark chocolate samples. On the other hand, dark chocolate samples were detected with a 28.5% higher average fat content than milk chocolate samples. Considerable discrepancy was found between the actual and declared fat and sugar contents in some of the samples, indicating much room for improvement in the products’ nutrition labelling. Furthermore, 1 sample was detected with heavy metal cadmium that exceeded the EU’s maximum permitted levels. Prolonged intake of foods of high cadmium content might pose risks to kidney functions. The Council reminds consumers that chocolate should be consumed in moderation and the weekly intake for an adult should not exceed 100g.
The Council sourced 29 samples of chocolate from various retailers, including 20 dark chocolate and 9 milk chocolate. The dark chocolate samples ranged from $28.8 to $160 per packet, of which the 19 samples with labelled weight had a unit price of $2.9 to $32 per 10g, a price difference of around 10 times, while the sample (20 pieces) without labelled weight averaged $3 per piece. The price of the milk chocolate samples ranged from $10 to $158 per packet, equivalent to $1 to $7.5 per 10g, a difference of around 6.5 times. The dark chocolate sample with the lowest unit price had an overall rating of 5 points, while the most expensive sample received the lowest rating of 2 points, reflecting that price and quality do not always go hand in hand.
1 Sample Detected with Heavy Metal Cadmium Exceeding EU Limit
As there is no legal limit set for the content of heavy metal cadmium in chocolate in Hong Kong, reference was made to the limits set out in the European Commission Regulation (EU) 2023/915 which sets the maximum levels for cadmium in cocoa products of different cocoa contents.
The detected cadmium levels of the 20 dark chocolate samples ranged from 0.039mg/kg to 0.937mg/kg, a substantial 23-fold difference. Among this, the sample with the highest detected level exceeded 17.1% of the maximum permitted cadmium level (0.8mg/kg) set for chocolate with a cocoa content of ≥50%.
Although the cadmium levels of all milk chocolate samples did not exceed the EU regulation’s limit, a level ranging from 0.009mg/kg to 0.092mg/kg was recorded, a difference of 9.2 times. Among the samples, 1 had a labelled cocoa content ratio of <30% while the other was not labelled with the cocoa content at all thus was based on the Council’s relevant test results, and both were detected with 0.017mg/kg cadmium.
As a naturally occurring metal element within the earth’s crust, cadmium has extensive industrial applications. If the soil, air or water source of the natural habitats of plants and animals are contaminated by cadmium, it could accumulate along the food chain. Prolonged intake of food with high levels of cadmium could impair kidney functions. The Council has referred the sample with cadmium levels exceeding the EU limit to the Centre for Food Safety (CFS) for follow-up.
As for other heavy metals, all 20 dark chocolate samples were detected with lead while 9 were detected with arsenic. 5 out of the 9 milk chocolate samples were detected with lead while none were found with arsenic. However, all samples did not exceed the maximum permitted levels set out in the Chinese national standard GB2762-2022 “National Food Safety Standard - Maximum Levels Contaminants in Foods”.
Average Sugar Content of Milk Chocolate 90% Higher than Dark Chocolate
Much Room for Improvement in Accuracy of Nutrition Labels
While it is easy to over-indulge in tasty chocolates, many consumers are also concerned about their sugar and fat contents. Based on each 100g sample, the detected sugar content of the 20 dark chocolates ranged from not detected to 36g, of which 3 samples’ detected amount exceeded the value declared on their nutrition labels by more than 20%. For the 9 milk chocolate samples, the measured sugar content ranged from 46g to 60.5g which, aside from the sample with blurred numbers on the nutrition label which could not be assessed, did not exceed the labelled value by 20%, which is the tolerance limit set out in the CFS’ Technical Guidance Notes on Nutrition Labelling and Nutrition Claims (“Guidance Notes”).
Apart from the 2 dark chocolate samples labelled as “no added sugar”, all chocolate samples were found to reach “high sugar” levels (i.e. more than 15g of sugars per 100g), whereas the milk chocolate samples were generally higher in sugar content than dark chocolate. The 9 milk chocolate samples were measured with an average sugar content of 53.8g per 100g, approximately 90.8% higher than that of the 18 dark chocolate samples (28.2g per 100g) with added sugar.
Taking for instance the dark chocolate sample with the highest detected sugar content (36g per 100g) and assuming that all the detected sugars are free sugars, consuming 50g of this sample would incur a free sugar intake of 18g, equivalent to around 36% of the upper limit of daily intake recommended for adults with a 2,000kcal daily energy requirement by the World Health Organization (WHO).
In terms of fat, based on each 100g sample, the measured total fat content of the 20 dark chocolates ranged from 35.2g to 50.7g, while the saturated fat content ranged from 22.4g to 32.1g. 1 sample was simultaneously found with the highest total fat and saturated fat contents among all samples, with the actual amounts far exceeding the declared values (41.23g for total fat and 14g for saturated fat) by 23% and 129.3% respectively. Another 2 dark chocolate samples also had detected saturated fat contents that exceeded the labelled value by 20%, the tolerance limit set out in the CFS’ Guidance Notes.
Overall, samples in the dark chocolate category had a higher average fat content than milk chocolate. The dark chocolate samples had an average total fat content of 42.8g per 100g, 28.5% higher than that of the milk chocolate samples (33.3g per 100g). However, while none of the dark chocolate samples were detected with trans fat, 2 milk chocolate samples were found to contain trans fat levels of 0.1g and 0.2g per 100g respectively.
Taking for instance the sample with the highest measured total fat content (50.7g per 100g), consuming 50g of this sample would incur a fat intake of around 25.35g, equivalent to around 38% of the upper limit of daily intake recommended for adults with a 2,000kcal daily energy requirement by the WHO. In view of the potentially high fat and sugar contents of chocolates, aside from the flavour, consumers are reminded to take the nutrient values into consideration when choosing.
Possibly Carcinogenic Contaminant PAHs Detected but Within Limits
Polycyclic aromatic hydrocarbons (PAHs) are formed when carbohydrates, fats and other organic substances decompose during high temperature food processing. Among them, benzo[a]pyrene (B[a]P) has been classified as a Group 1 genotoxic carcinogen, while other PAHs such as benz[a]anthracene, benzo[b]fluoranthene, and chrysene have been classified as “possibly carcinogenic to humans” (Group 2B).
The current test referenced EU regulation, which sets a maximum level of 5.0µg/kg fat for B[a]P in cocoa and its products, and 30µg/kg fat for the total level of 4 PAHs (B[a]P, benz[a]anthracene, benzo[b]fluoranthene, and chrysene). 15 dark chocolate samples and 8 milk chocolate samples were detected with PAHs, of which 5 dark chocolate and 3 milk chocolate samples were detected with B[a]P, but the levels (0.3 µg/kg to 0.6µg/kg) did not exceed the maximum levels set by the EU.
Cocoa Content of All Dark Chocolate Samples Compliant with Codex Standard but Disparate from Labelled
Many chocolate products display their cocoa content on their labelling, such as 70%, 75%, etc. and some chocolate enthusiasts pursue varieties with a higher cocoa “purity”. Simply speaking, the “cocoa content” refers to the total cocoa solids content, which consists of cocoa butter and fat-free cocoa solids.
According to the Codex Alimentarius Commission’s CXS87 standard, dark chocolate shall contain, on a dry matter basis, not less than 35% total cocoa solids, of which not less than 18% shall be cocoa butter and not less than 14% fat-free cocoa solids.
The labelled cocoa content of the dark chocolate samples ranged from 70% to 80%. Although the test results showed that the total cocoa solids content of all 20 dark chocolate samples (60.5g to 74.6g per 100g) complied with the aforementioned CXS87 standard, there was a considerable discrepancy with the cocoa content labelled on the packaging.
On the other hand, the same Codex standard states that milk chocolate shall contain, on a dry matter basis, not less than 25% cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and a specified minimum of milk solids between 12% and 14% (including a minimum of milk fat between 2.5% and 3.5%).
Among the tested milk chocolate samples, 7 were labelled with a cocoa content of 30% or above, 1 was less than 30%, and another sample was not labelled with the cocoa content. The 8 labelled samples of milk chocolate were detected with total cocoa solids content from 27.1g to 39g per 100g, while that of the unlabelled sample was 35.4g per 100g, all in compliance with the CXS87 standard, and none had a discrepancy with the labelled value exceeding 10%.
When enjoying chocolate, consumers should pay heed to the following:
- As a source of fibre and various micronutrients (iron, potassium, magnesium, phosphorus, zinc), cocoa is also rich in polyphenols, such as flavanols and flavonoids, providing many health benefits. Studies have shown that consuming chocolate or cocoa products could help lower risks of cardiovascular diseases. With this in mind, chocolate should still be consumed in moderation. Recent studies indicate that for an average adult, weekly chocolate intake should be limited to less than 100g;
- Generally speaking, the higher the cocoa content, the higher the polyphenol levels and the lower the sugar content. Consumer could consider dark chocolate with a high cocoa content (such as >70%) to increase the intake of healthy polyphenols;
- Caffeine, which naturally exists in cocoa beans, could stimulate the central nervous system and provide an energy boost, but excessive intake may affect sleep, irritate the stomach and increase the heart rate. Children, pregnant women and breastfeeding mums should be particularly mindful of caffeine intake. The European Food Safety Authority recommends a safety limit of caffeine intake of not more than 3mg per kg body weight per day for children. For instance, a 20kg child should not consume more than 60mg caffeine per day, equivalent to around 61.7g of a dark chocolate sample with the mean caffeine content.
Download the article (Chinese only): https://ccchoice.org/564chocolate
Consumer Council reserves all its right (including copyright) in respect of CHOICE magazine and Online CHOICE.