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Dutch Cocoa
Dutch Cocoa
Low concern
Alkalized cocoa is FDA-permitted as a food ingredient. Dutching reduces flavanol content compared to natural cocoa but the product is otherwise nutritionally similar.
Found in
436 products
What it is
Cocoa powder treated with an alkalizing agent (potassium carbonate) to neutralize natural acidity, a process known as Dutching.
Provides chocolate flavor and dark color; lower acidity makes it dissolve more easily in liquids and produces a milder, smoother taste.
Why it's flagged
- lower flavanol/antioxidant content than natural cocoa
What regulators actually say
"Cacao products treated with alkali are subject to identity standards under 21 CFR Part 163."
Regulatory status
United States — FDA
permitted (21 CFR 163.110-163.113 cacao products)
European Union — EFSA
permitted as food
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