{"id":218170,"date":"2009-12-04T05:51:27","date_gmt":"2009-12-04T10:51:27","guid":{"rendered":"http:\/\/ec.europa.eu\/dgs\/jrc\/index.cfm?id=2820&dt_code=HLN&obj_id=427&lang=en"},"modified":"2009-12-04T05:51:27","modified_gmt":"2009-12-04T10:51:27","slug":"jrc-method-to-detect-chocolate-fraud-becomes-international-standard","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/218170","title":{"rendered":"JRC method to detect chocolate fraud becomes international standard"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/ec.europa.eu\/dgs\/jrc\/site_images\/thumb_9710.jpg\" align=\"left\" hspace=\"5\" vspace=\"5\" alt=\"European chocolate must not contain more than 5% vegetable fats, other than cocoa butter\" title=\"European chocolate must not contain more than 5% vegetable fats, other than cocoa butter\"><\/p>\n<p>\nEU countries are the biggest consumers of chocolate confectioneries in the world. A technique developed by the JRC <a href=\"http:\/\/irmm.jrc.ec.europa.eu\" >Institute for Reference Materials and Measurements<\/a> (IRMM) to measure vegetable fats in milk chocolate has become the first such method to be adopted as a standard by the International Organisation for Standardisation (ISO). It has been developed to enable the enforcement of the so-called &#8216;Chocolate Directive&#8217;, which stipulates that European chocolate must not contain more than 5% vegetable fats, other than cocoa butter.\n<\/p>\n<p>\nEuropean legislation allows the addition of up to 5% of vegetable fats other than cocoa butter in chocolate products and stipulates that consumers be informed by appropriate labelling of the product. The threshold of 5% is also an essential requirement for these products to move freely within the internal market.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>EU countries are the biggest consumers of chocolate confectioneries in the world. A technique developed by the JRC Institute for Reference Materials and Measurements (IRMM) to measure vegetable fats in milk chocolate has become the first such method to be adopted as a standard by the International Organisation for Standardisation (ISO). It has been developed [&hellip;]<\/p>\n","protected":false},"author":4105,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-218170","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/218170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4105"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=218170"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/218170\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=218170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=218170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=218170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}