Cocoa
This is what the ingredient is.
Cocoa (cacao) is powder made from roasted and ground cacao beans. Contains flavonoids, theobromine, and small amount of caffeine.
Here is why it shows up on the label.
Flavoring and coloring in chocolate products, baked goods, and beverages. Provides chocolate flavor and brown color.
Here is what food agencies say.
FDA standards of identity for cocoa products. GRAS status. Not specifically regulated as additive - food ingredient. Approved globally.
Here is what research has found.
Rich in flavonoids with potential cardiovascular benefits. Contains theobromine (mild stimulant). Studies in American Journal of Clinical Nutrition examine health effects. Generally considered healthy in moderation.
Here are a few things worth knowing.
Contains caffeine (less than coffee) and theobromine - may affect sleep or cause jitteriness in sensitive individuals. Can trigger migraines in susceptible people. Generally safe and potentially beneficial. Processed cocoa has fewer flavonoids than raw.
Sources
- FDA Standards of Identity
- Am J Clin Nutr 2012
- Nutrients Journal 2016
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.