Dark chocolate Dark chocolate Dark chocolate (also known as black chocolate, plain chocolate, or sour chocolate) is a form of chocolate containing a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no sugar. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. A global increase in demand for dark chocolate occurred in the early 21st century. Although dark chocolate has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate, high-quality evidence for significant health benefits, such as on blood pressure, has not
Milk allergy peanut and other proteins) will provide food manufacturers with guidance for developing precautionary labelling and give consumers a better idea of what might be accidentally in a food product beyond "may contain." VITAL 2.0 was developed by the Allergen Bureau, a food industry-sponsored, non-government organization. The EU has initiated a process to create labeling regulations for unintentional contamination but it is not expected to be published before 2024. Lack of compliance with labeling regulations is also a problem. As an example, the FDA documented failure to list milk as an ingredient in dark chocolate bars. The FDA tested 94 dark