Malaysia's Chocolate Regulations Proposed for Update, New Composite Chocolate Requirements Added

Published 2025년 6월 27일

Tridge summary

Core Tip: On June 20, 2025, the Food Safety and Quality Division of Malaysia's Ministry of Health released Draft Regulation No. 2/2025 for public consultation on the Food Act 1983, with the consultation period ending on July 19, 2025. The draft covers a wide range of amendments, including additions, deletions, and adjustments to standards for cocoa and cocoa product-related items in the Food Regulations 1985. These changes affect multiple products such as cocoa beans, cocoa nibs, cocoa butter, cocoa powder, cocoa cake, and chocolate. For Chinese companies exporting cocoa and cocoa products to Malaysia, it is crucial to stay informed about these regulatory changes.

Original content

1. New Product Standards Three new product standards for cocoa press cake, compound chocolate, and pre-mixed cocoa powder or pre-mixed chocolate powder have been added, comprehensively regulating key dimensions such as raw material sources, composition, sensory characteristics, and labeling. Cocoa press cake is a product obtained by partially or completely removing fat from cocoa paste, cocoa blocks, cocoa cakes, or cocoa liquor. The cocoa shell content in cocoa press cake (calculated on an unalkalized dry basis) is ≤4.5%. Compound chocolate is a product produced primarily from cocoa with sensory characteristics similar to chocolate. In addition to cocoa butter, it must contain >5% edible vegetable oils; compound chocolate products may contain permitted sweeteners, dairy products, other food ingredients, and permitted food flavors (excluding flavors mimicking chocolate or milk flavors). The label cannot separately note "chocolate (Malay: Coklat)," and "chocolate" must be combined ...

Source: Foodmate