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Julia has sent a query to the website about the adulteration of cocoa butter. Can anyone help to answer the following questions.

Which products this issue would be likely to affect?         Any high risk ingredients and countries of origin of supply?

The prevalence of this particular issue occurring in recent months/likelihood of it occurring in the near future?

Thanks

Mark Woolfe

Network Secretary

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Replies

  • Adulteration of cocoa butter I would say chocolate is the No1 product that could be affected. And high risk ingredients would be any cheap - low quality vegetable oils which might contain PAH's (Polycyclic Aromatic Hydrocarbons)
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