Ingredients in Focus is Food Dive’s bite-size column highlighting interesting developments in the ingredients sector.
Cocoa has been hit hard by several issues — from poor weather to charges of labor violations — making farmers and producers deal with difficult supply chain woes and in turn much publicized rising prices.
Now, a new study from George Washington University found that U.S. cocoa products contain heavy metals that exceed guidelines.
The study was based on research from 72 analyzed consumer cocoa products, including dark chocolate. The researchers studied the products for every other year over an eight year period for contamination with lead, cadmium, and arsenic — all heavy metals that pose a significant health hazard in sufficient amounts.
Forty-three percent of the products studied exceeded the maximum allowable dose level for lead, 35% of them exceeded the maximum allowable dose level for cadmium, no products exceeded the maximum allowable dose level for arsenic. Most surprising, according to the researchers, was that organic labeled products showed higher levels of both lead and cadmium compared to non-organic products. The researchers used a threshold of maximum allowable dose levels to assess the extent of heavy metal contamination in an array of chocolate products, found on grocery store shelves.
“We all love chocolate but it’s important to indulge with moderation as with other foods that contain heavy metals including large fish like tuna and unwashed brown rice,” said Leigh Frame, director of integrative medicine and associate professor of clinical research and leadership at the GW School of Medicine and Health Sciences.
“While it’s not practical to avoid heavy metals in your food entirely, you must be cautious of what you are eating and how much.”
For the average consumer, consuming a single serving of these cocoa products may not pose significant health risks based on the median concentrations found. However, consuming multiple servings or combining consumption with other sources of heavy metals could lead to exposures that exceed the maximum allowable dose level, the report said.
“Chocolate and cocoa are safe to eat and can be enjoyed as treats as they have been for centuries. Food safety and product quality remain our highest priorities and we remain dedicated to being transparent and socially responsible,” said Christopher Gindlesperger, senior vice president of public affairs and communications for the National Confectioners Association in a statement sent to Food Dive.
Some companies are looking toward alternative ways to produce cocoa due to the scarce sourcing. And this may help them in terms of consumers not having to worry about heavy metals as well.
A handful of startups are pioneering “cocoa-free” chocolate, as Crunchbase reported. Instead of cultivating or harvesting cocoa beans, these products are made with synthetic or otherwise lab-grown ingredients.
