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Source
Not animal-derived
Allergen
No
Role in food
Cocoa is primarily used to impart a rich chocolate flavor and color to a …
What it is
Cocoa is made from the roasted seeds of the cacao tree, native to the Americas. The seeds are fermented, dried, and roasted, then ground into a paste called chocolate liquor. This liquor is further processed to separate cocoa solids and cocoa butter, which are then used to create cocoa powder or chocolate.
Why it's used
Cocoa is primarily used to impart a rich chocolate flavor and color to a wide variety of foods. It is a key ingredient in baked goods like cookies, cakes, and brownies, as well as in confectionery, beverages, and dairy products. Manufacturers use it for its distinct taste and aroma.
Health notes
Cocoa is generally recognized as safe (GRAS) by the FDA for use in food. It contains flavanols, which are plant compounds that have been studied for potential antioxidant effects. While moderate consumption is generally considered safe and may be associated with some health benefits, high intake of chocolate products can contribute to excess calorie, sugar, and fat consumption. JECFA has evaluated cocoa and its products, and EFSA has also assessed related compounds.
Allergen info
Cocoa itself is not one of the 9 FDA major allergens. However, some products containing cocoa may be processed in facilities that also handle allergens like 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.