According to the new mandatory requirements, chocolate put into circulation in the EAEU shall contain 35% or more of the total cocoa solids, including 18% or more of cocoa butter.
It is not allowed to use animal fats in chocolate manufacture, except for milk fat, but it is allowed to use cocoa butter equivalents and (or) SOS-type cocoa butter improvers, which the total mass fraction in chocolate shall not exceed 5%.
In chocolate and cocoa products manufacture, it is not allowed to use flavors that imitate the taste and (or) aroma of chocolate or cocoa products. In manufacture of milk, extra milk and white chocolate, it is not allowed to use flavors that imitate the taste and (or) aroma of milk or cream, milk fat.
Filled chocolate shall contain 25% or more of the outside layer of the chocolate separable from the filling. However, chocolate with filling does not include bakery (including rich) products, flour confectionery and chocolate-covered ice cream.
Changes in the technical regulations will contribute to the saturation of the consumer market with quality products.
The document is developed by the Belarusian State Food Industry Concern (Belgospishcheprom). The requirements to chocolate are harmonized with the international standards of the Codex Alimentarius.
The document shall come into effect after 210 calendar days have elapsed from the date of its official publication.