Cocoa

Cocoa is a product derived from the cacao bean, which grows on the Theobroma cacao tree. After harvesting, cacao beans are fermented, dried, roasted, and ground to produce cocoa powder or cocoa liquor, which can then be pressed to separate cocoa butter.

Manufacturers primarily add cocoa to foods for its rich flavor and dark brown color. It is a fundamental ingredient in chocolate, and is widely used in desserts, baked goods, beverages, and confectionery products.

Cocoa is considered a food ingredient and is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It contains naturally occurring compounds, including flavonoids, which are a type of antioxidant. As a food ingredient, it is not typically evaluated by bodies like JECFA or EFSA in the same manner as food additives. Evidence regarding its health effects is generally positive, focusing on its antioxidant content, with no notable controversies at typical intake levels.