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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use cacao for its rich, bitter chocolate flavor and potential health benefits. It …
What it is
Cacao is the dried and fermented seed of the Theobroma cacao tree, native to the Americas. Raw cacao is minimally processed, typically by cold-pressing unroasted beans to preserve its natural enzymes and nutrients. It is the source of chocolate and cocoa powder.
Why it's used
Manufacturers use cacao for its rich, bitter chocolate flavor and potential health benefits. It is commonly found in chocolate bars, cocoa powder, energy bars, baked goods, and dairy or non-dairy beverages.
Health notes
Cacao is generally recognized as safe (GRAS) by the FDA for use in food. It contains flavanols, which are antioxidants that may have positive effects on heart health, according to some peer-reviewed studies. However, evidence is mixed, and more research is needed. JECFA has evaluated cacao and set an acceptable daily intake. Cacao is not known to have significant adverse effects at typical consumption levels.
Allergen info
Cacao itself is not one of the nine major allergens. However, it is often processed in facilities that handle tree nuts, peanuts, milk, soy, or wheat, leading to potential cross-contamination.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.