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Cocoa Processed With Alkali

Also known as: alkalized cocoa

Safe

Alkalized (Dutch-process) cocoa is permitted under FDA standards of identity. The alkalization process is well-characterized and safe; the resulting cocoa retains polyphenols (though somewhat reduced) and is consumed at typical food levels.

Found in

15,130 products

What it is

Cocoa treated with alkalizing agents (Dutch processing) to neutralize acidity, darken color, and mellow flavor.

Chocolate flavoring, colorant in baked goods.

Why it's flagged

Reduced flavanol content vs natural cocoa
Trace heavy metals (cadmium, lead) — same as cocoa generally

What regulators actually say

"Cacao nibs ... may be processed by treatment with one or more permitted alkali ingredients."

21 CFR 163.114 — accessdata.fda.gov

Regulatory status

United States — FDA

Standardized food (21 CFR 163.114)

European Union — EFSA

Authorised food

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