Inside stories

2015

● Le Chocolatier “no sugar” organic dark chocolate had 27g sucrose per 100g — more than a quarter sucrose and a potential risk for diabetics. Owner Daniel Waldis said he did not add sugar but dehydrated honey powder. He changed the label to state “no added sugar” and listed the honey powder.

2017

● Coconut cookies labelled “gluten-free” had gluten traces exceeding regulated limits. Coconut wraps tested showed gluten was present at about 6.4g per 100g, which meant the primary flour used was wheat flour. Coconut Connection discontinued the products but, following demand, they were reintroduced with a changed label.