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Real Chocolate May Become a Luxury Food

Newser • November 1, 2026 • business

Key Points:

Rachel Handler's article in New York magazine explores the changing nature of chocolate, highlighting how cost-cutting measures have altered its taste and quality.
The piece discusses industry efforts to relax FDA standards on what qualifies as "chocolate," allowing cheaper ingredients like vegetable oils to replace traditional cocoa butter.
Experts and insiders reveal that many beloved chocolates have been reformulated to be sweeter and waxier, straying from the original flavor profile.
Climate change and ethical concerns such as child labor are putting additional pressure on cocoa production, while AI innovations hint at a future with more chocolate substitutes.
Handler envisions a future where authentic chocolate becomes a luxury item, with consumers paying higher prices to support sustainable farming and quality ingredients, exemplified by the $64 price tag for 16 truffles from Vosges Haut-Chocolat.

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