Cocoa Solids
Cocoa solids supply flavanols (linked in FDA-reviewed health-claim petitions to cardiovascular endpoints) along with theobromine and caffeine. Standard chocolate identity rules apply (21 CFR 163).
What it is
The non-fat fraction of cocoa beans (Theobroma cacao); contains polyphenols (flavanols), theobromine, and small amounts of caffeine.
Provides chocolate flavor, color, and bioactive compounds in cocoa-based foods.
Why it's flagged
- theobromine/caffeine contribution at high cocoa intake
What regulators actually say
"Cacao products as defined in this part are food products that are derived from cacao beans."
"A cause and effect relationship has been established between the consumption of cocoa flavanols and the maintenance of normal endothelium-dependent vasodilation."
Regulatory status
United States — FDA
Standards of identity for cacao products under 21 CFR Part 163
European Union — EFSA
Standard food; EFSA approved health claim for cocoa flavanols and endothelial function
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