The National Confectioners Association (NCA) has responded to a recent study conducted by George Washington University, which raised concerns about the presence of lead and cadmium in chocolate and cocoa products. The NCA reaffirmed the safety of these products, stating that “chocolate and cocoa are safe to enjoy” and emphasised the industry’s rigorous safety protocols.
The association highlighted that the chocolate industry adheres to strict testing procedures and follows robust safety standards to ensure that its products are safe for consumption. The NCA stressed that these practices are in place to protect consumers and maintain the highest levels of food safety.
In their statement, the NCA also underscored the importance of continued collaboration with regulatory authorities and scientific experts to address any potential risks. The association is actively involved in ongoing efforts to monitor and mitigate the presence of heavy metals in chocolate, ensuring that products remain safe for consumers.
This statement from the NCA is part of a broader industry effort to reassure both consumers and business partners of the safety and quality of chocolate products, particularly in light of recent research findings.
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Editor, International Confectionery
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