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Ingredients in Focus is Food Dive's bite-sized column that highlights interesting developments. In the material sector.
Cocoa has been hit hard by a number of problems. — From bad weather to alleged labor law violations — Farmers and producers are facing difficult supply chain issues, which are causing prices to rise significantly.
A new study from George Washington University finds that U.S. cocoa products contain levels of heavy metals that exceed guidelines.
The study was based on an analysis of 72 consumer cocoa products, including dark chocolate. Researchers tested the products every two years for eight years for contaminants such as lead, cadmium, and arsenic. All of these heavy metals pose serious health risks when consumed in sufficient amounts.
Forty-three percent of the products studied exceeded the maximum allowable dose for lead, 35 percent exceeded the maximum allowable dose for cadmium, and none exceeded the maximum allowable dose for arsenic. Most surprising, according to the researchers, was that products labeled organic had higher levels of lead and cadmium than non-organic products.. Researchers used threshold values for maximum tolerable dose levels to assess the level of heavy metal contamination in a variety of chocolate products on grocery store shelves.
“We all love chocolate, but like other foods containing heavy metals, such as tuna and unwashed brown rice, it’s important to eat it in moderation.” Leigh Frame said, He is the Chair of Integrative Medicine and Associate Professor of Clinical Research and Leadership in the GW School of Medicine and Health Sciences.
“While it is not realistically possible to completely avoid heavy metals in food, you should be careful about what and how much you eat.”
For the average consumer, a single serving of these cocoa products is unlikely to pose a significant health risk, based on the median concentrations found. However, the report states that multiple servings or consumption with other sources of heavy metals could result in exposures exceeding the maximum tolerable dose levels.
“Chocolate and cocoa are safe to eat and can be enjoyed as a snack, just as they have been for centuries. Food safety and product quality remain our top priorities, and we remain committed to transparency and social responsibility,” Christopher Zindelsperger, senior vice president of public affairs and communications for the National Confectioners Association, said in a statement to Food Dive.
Some companies are looking at alternative ways to produce cocoa because of the shortage, and this could help consumers avoid having to worry about heavy metals.
A minority A startup is pioneering 'cocoa-free' chocolate.As Crunchbase reports, instead of growing or harvesting cocoa beans, these products are made from synthetic or lab-grown ingredients.
