The traditional ones easter eggs consumed during the special date can often impact the consumer’s health. This is linked, among other factors, to the cocoa content in the product. According to a nutritionist interviewed by CNN Brazilthe smaller this quantity, the worse the nutritional quality of the chocolate.
In fact, in March, and the labeling of cocoa-derived products, such as chocolates and cocoa powder. The proposal also creates the “sweet chocolate” category, characterized by containing at least 25% total cocoa solidswith 18 percentage points of cocoa butter and 12 percentage points of fat-free solids.
Manufacturers, in order to compensate for this content, make these products more caloric and less nutritious, according to Simone Spadaro, nutritionist at UPA Vila Santa Catarina, managed by Einstein Hospital Israelita.
“On the other hand, (≥ 50% a 70%) they generally have: a lower amount of sugar and greater satiety power”, she adds. “It is important to highlight: even with a higher cocoa content, chocolate is still a high-calorie food and should be consumed in moderation.
According to Simone Spadaro, some important information about the composition of chocolate may not be clearly presented on the label, which represents a warning for consumers when choosing the product.
“Some relevant points may not be clear to the consumer, such as the real percentage of cocoa, which is not always clearly stated, the type of fat used, as cocoa butter may be replaced by cheaper vegetable fats, “disguised” sugars with names such as glucose syrup, maltodextrin and invert sugar, in addition to the exact quantity of ingredients, as the list is necessarily in descending order, but does not provide exact proportions.”
With this in mind, the expert gave consumers some tips on how to analyze the packaging and choose a healthier Easter egg.
- Short ingredient list: Ideal: cocoa, cocoa butter, sugar (in smaller quantities), lecithin;
- Cocoa as the first ingredient: If sugar appears first, the product tends to be of lower quality;
- Cocoa content ≥ 50% (ideal ≥ 70%): Better nutritional profile;
- Avoid “vegetable fat”: Choose products with cocoa butter;
- Pay attention to fillings: Deviled eggs generally contain more sugar, fats and additives.
Spadaro highlights that it impacts consumers’ food choices. “Unclear labeling can lead to inappropriate choices such as a false perception of health with terms such as “premium”, “artisan” or “intense”, which do not guarantee nutritional quality.”
She adds that “even with a higher cocoa content, chocolate is still a high-calorie food and should be consumed in moderation.”
