Regulations relating to cocoa and chocolate products.


Date FOR 2002-09-09-986


Ministry of Agriculture and Food


Published in 2002 Booklet 11


Commencement 03/08/2003

Edited
FOR 2004-01-09-144

Changes
FOR-1993-12-20-1374

For
Norway

Legal

LOV-1932-06-17-6-§2, LAW-1932-06-17-6-§3, LAW-2003-12-19-124-§33, LAW-2003-12-19- 124 §36, FOR-2003-12-19-1790

Promulgated
13.09.2002


Corrected 11.05.2002 (§ 4, third paragraph. 1, Section A. 3)

Short Title
Regulations on cocoa and chocolate products

Chapter Overview:

Main part
Annex I. Specific requirements for the composition of chocolate products
Appendix II. Other vegetable fats

Established by the Ministry of Agriculture on 9 September 2002 pursuant to the Act of 17 June 1932 No.. 6 for quality control of agricultural products etc., § 2 and § 3 and Law and the Law of 19 December 2003. 124 relating to food production and food safety. (Food Act) § 33 first paragraph, cf.. § 36 second paragraph, cf.. Delegated Decision of 19 December 2003. 1790. Cf.. EEA Agreement Annex II Sec. XII of. 54zh (Directive 2000/36 / EC). Amended January 9, 2004 No.. 144 (including legal).

§ 1. Scope This regulation includes provisions regarding the composition and labeling of cocoa and chocolate products to be traded.

§ 2. General cocoa and chocolate products shall be composed as provided in Annex I and shall be marketed with the trade name indicated in the Annex.
They in Annex I defined tradenames may be used as additional designations for other goods if the terms are used according to customary and products can not be confused with products defined in this regulation.

§ 3. The use of other vegetable fats than cocoa butter chocolate products defined in Annex IA, paragraph. 3, 4, 5, 6, 8 and 9, in addition to cocoa butter added the vegetable fats as specified in Annex II. The addition should not exceed 5% of the finished product after deduction of the total weight of the other edible substances added in accordance with Annex IB, without minimum content of cocoa butter or cocoa solids is reduced.

§ 4. Marking Products covered by this regulation shall on sale be labeled in accordance with current regulations on labeling. of foodstuffs, identification marking of food portions and nutrition labeling.
When products defined in Annex IA, paragraph. 3, 4, 5, 6, 7 and 10 are sold in mixtures, can tradename replaced by the term "mixed chocolates" or "mixed-filled chocolates" or a similar designation. It can also specify a total ingredient list all the ingredients that comprise the mixture.
Products covered by this regulation must also be added the following information:

1)
The total content of cocoa solids shall be indicated by "at least ...% cocoa ', for products in Annex IA, paragraphs. 2 letter c and d, and Section. 3, 4, 5, 8 and 9 .

2)
For products defined in Annex IA, paragraphs. 2 letter b and IA section. 2 d, the statement another part, the content of cocoa butter indicated in the labeling.

§ 5. Special labeling provisions Chocolate Products containing other vegetable fats than cocoa butter can be sold on the condition that the labeling described in § 4 the following is added: 'also contains other vegetable fats than cocoa butter. " This tax return must be in the same field of vision as the list of ingredients and near the trade name. The indication shall be clearly separated from the ingredient list and shall be indicated at least equivalent capitalization of bold like this.
Product designation can also be specified elsewhere.

§ 6. Quality Designations Product terms "dark chocolate", "milk chocolate" and "chocolate coating" as described in Annex IA may be supplemented by indications concerning the quality, if the product contains:

1.
- For dark chocolate: at least 43% cocoa solids, of which at least 26% cocoa butter

2.
- For milk chocolate: at least 30% cocoa solids and at least 18% dry milk solids obtained by partial or total dehydration of whole milk, low fat milk, skim milk, cream, butter or milk fat, wherein the content of milk fat is at least 4.5%

3.
- For chocolate coating: at least 16% non-fat cocoa solids.

§ 7. Inspection and decisions FSA supervises and makes decisions to implement the provisions laid down in and pursuant to these regulations.

§ 8. Dispensation FSA may in special cases grant exemptions from the provisions of this regulation, provided that it does not conflict with Norway's international obligations, including the EEA agreement.

§ 9. Penalties Deliberate or negligent violation of these regulations or provisions and decisions issued pursuant thereto is punishable under the Food Act § 28


§ 10. Transitional provision Sales of products that are not in compliance with these regulations, but labeled before 3 August 2003 in accordance with the regulations of 20 December 1993 no. 1374 on cocoa and chocolate products is permitted until stocks of products are empty.

§ 11. Entry into force These regulations enter into force on 3 August 2003. The repealed by 20 December 1993 no. 1374 on cocoa and chocolate products.

Annex I. Specific requirements for the composition of chocolate products

A. Definitions and trade names
1. Cocoa butter: fat obtained from cocoa beans or parts of cocoa beans with the following characteristics:

-
Free fatty acid content (expressed as oleic acid): maximum 1.75%

-
Content of substances not saponified, determined by extraction of petroleum ether: maximum 0.5% except pressed cocoa butter, the contents must not exceed 0.35%.

2.

A)

Cocoa powder, cocoa designate the product which is processed into powder from cocoa beans after they have been cleaned, shelled and burned. The powder should content at least 20% cocoa butter calculated relative to the weight of dry substance and a maximum of 9% water.

B)

Fat Reduced cocoa, fat reduced cocoa powder, cocoa powder containing less than 20% cocoa butter calculated relative to the weight of dry matter.

C)

Chocolate powder, a product composed of a mixture of cocoa powder and sugar so that the content of cocoa powder is at least 32%.

D)

Drinking chocolate, sweetened cocoa, sweetened cocoa powder designate the product consisting of a mixture of cocoa powder and sugar containing cocoa powder of at least 25%, these designations shall be supplemented with "low-fat" when the product is fat-reduced in accordance with Clause. 2 letter b.

3. Dark chocolate

A)
product obtained from cocoa products and sugars which, subject to subparagraph b contains at least 35% cocoa solids, of which at least 14% non-fat cocoa solids and at least 18% cocoa butter.

B)
If, in addition to the term dark chocolate added these words:

-
Granules or flakes: the product in the form of granules or flakes contain at least 32% cocoa solids in all, at least 12% cocoa butter and at least 14% defatted cocoa solids

-
Sheath: the product must contain at least 35% cocoa solids, of which at least 31% cocoa butter and not less than 2.5% non-fat cocoa solids

-
"Gianduja" (or a word derived from "gianduja") nut chocolate: a product which firstly shall be made of dark chocolate containing at least 32% cocoa solids, of which at least 8% defatted cocoa solids, and secondly from finely ground hazelnuts in such quantities that 100 g of the product contains at least 20 g and a maximum of 40 g hazelnuts.

It further added:

A)
milk and / or dry milk powder produced by dehydration in such proportion that the finished product does not contain 5% dry milk solids

B)
whole or chopped almonds, hazelnuts and other nut varieties, in such amounts, that together with the ground hazelnuts, they do not exceed 60% of the product's total weight.

4. Milk Chocolate

A)
Denotes a product obtained from cocoa products, sugars and milk or milk products - with the exception of subparagraph b contains:

-
Least 25% cocoa solids

-
Least 14% dry milk solids obtained by partial or total dehydration of whole milk, low fat milk, skim milk, cream, butter or milk fat

-
Least 2.5% defatted cocoa solids

-
Least 3.5% milk fat

-
Least 25% total fat (cocoa butter and milk fat).

B)
If this name is supplemented with:

-
Granules or flakes: the product in the form of granules or flakes contain at least 20% cocoa solids and at least 12% dry milk solids obtained by partial or total dehydration of whole milk, low fat milk, skim milk, cream, butter or milk fat where the total content of fat is at least 12% (cocoa butter and milk fat).

-
Sheath: the product must contain at least 31% fat (cocoa butter and milk fat).

-
"Gianduja" (or a word derived from "gianduja") nut chocolate: the product produced by the first milk chocolate containing at least 10% dry milk solids obtained by partial or total dehydration of whole milk, low fat milk, skim milk, cream , butter or milk fat and secondly from finely ground hazelnuts in such a quantity that 100 g of the product contains at least 15 g and a maximum of 40 g hazelnuts. It may also be added whole or chopped almonds, hazelnuts and other nut varieties in such amounts, that together with the ground hazelnuts, they do not exceed 60% of the product's total weight.

C)
When the term milk chocolate word 'milk' is replaced by:

-
"Cream": the product must contain at least 5.5% milk fat.

-
'Skimmed milk': the product must contain a maximum of 1% milk fat.


5. Light milk chocolate
product obtained from cocoa products, sugars and milk or milk products, which includes:

-
Least 20% cocoa solids,

-
Least 20% dry milk solids obtained by partial or total dehydration of whole milk, low fat milk, skim milk, cream, butter or milk fat,

-
Least 2.5% non-fat cocoa solids,

-
Least 5% milk fat,

-
Least 25% total fat (cocoa butter and milk fat).

6. White chocolate
product obtained from cocoa butter, milk or milk products and sugars which contains at least 20% cocoa butter and at least 14% dry milk solids obtained by partial or total dehydration of whole milk, low fat milk, skim milk, cream, butter or milk fat containing at least three , 5% milk fat.
7. Filled chocolate
A product that is coated with one of the sections 3, 4, 5 and 6 defined products.
The term does not apply to products where the inner part consists of fine baking, confectionery or edible ice.
Chocolate as the filled chocolate is coated with, should constitute at least 25% of the item's total weight.
8. Chocolate a la taza
product obtained from cocoa products, sugars, and flour or starch from wheat, rice or corn.
It should contain at least 35% cocoa solids, of which at least 18% cocoa butter and at least 14% non-fat cocoa solids and a maximum of 8% flour or starch.
9. Chocolate familiar a la taza
product obtained from cocoa products and sugars, and starch from wheat, rice or corn. It should contain at least 30% cocoa solids, of which at least 18% cocoa butter and at least 12% non-fat cocoa solids and maximum 18% flour or starch.
10. Chocolate Candies
A product in single-mouthful size consisting of

-
Filled chocolates or

-
Pure chocolate or a mixture of chocolate as defined in paragraphs 3, 4, 5 or 6 and other edible substances, provided that the chocolate constitutes at least 25% of the product's total weight.

B. Ingredients which may be included in cocoa and chocolate products, requirements for these and restrictions on the use
Optional allowable ingredients
1. Subject to the provisions of § 3 and Annex IB section. 2, other edible substances added to chocolate products defined in Section. 3, 4, 5, 6, 8 and 9. The addition of:

-
Animal fats and preparations of these if not exclusively from milk is prohibited.

-
Addition of flour or starch is permitted only for products defined in Annex I section. 8 and 9.

The amount of these additives edible substances must not exceed 40% of the finished product's total weight.
2. Only flavorings which do not mimic the taste of chocolate or milk fat may be added to the chocolate products defined in Section. 2, 3, 4, 5, 6, 8, and 9
C. Calculating percentages
The minimum contents established for the products referred to in Section. 3, 4, 5, 6, 8 and 9, is calculated after deduction of the weight of the optional ingredients mentioned in Annex IB. As regards the products referred to in Annex IA, paragraph. 7 and 10, the minimum contents shall be calculated after deducting the weight of the optional ingredients mentioned in Annex IB, and the weight of the filling.
Proportion chocolate products defined in Section. 7 and 10, shall be calculated in relation to the total weight, including its filling.
D. Forms of sugar
With sugar understood also other forms of sugar than those covered by current regulations on sugar and similar products.

Appendix II. Other vegetable fats

The vegetable fats referred to in § 3, singly or in blends, cocoa butter equivalents and shall comply with the following criteria:

A)
they are vegetable fats containing no lauric acid with high content in symmetrical monounsaturated triglycerides POP, POSt and StOSt-typen1

B)
they can in any ratio is mixed with cocoa butter, and are compatible with kakaosmørets physical properties (melting point and crystallisation temperature, melting rate, need for tempering)

C)
they are obtained only by refining and / or fractionation. Enzymatic modification of the triglyceride structure.

In accordance with these criteria, the following vegetable fats, obtained from the plants listed below apply:

The vegetable fats common designation
scientific term for those plants that fats can be recovered by

1. Illipesmør, borneo tallow or tengawang
Shorea spp.

2. Palm oil
Elaeis guineensis / Elaeis olifera

3. Salsmør
Shorea robusta

4. Shea Butter
Butyrospermum parkii

5. Kokumolje
Garcinia indica

6. Mango seed oil
Mangifera indica


Derogation may be permitted to use coconut oil for the following purposes: chocolate for the production of edible ice and similar frozen products.