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Cocoa fiber

Cocoa fiber suppliers and sourcing guide

Cocoa fiber is made from cocoa bean shells, the thin husks separated from the roasted or fermented beans when cocoa nibs are produced. The shells are cleaned, sometimes treated with alkali, and ground to a fine brown powder with a mild chocolate flavor. It is mostly insoluble fiber with some protein, fat and theobromine, and is used to add color, flavor and fiber in bakery, cereals and coatings, partly in place of cocoa powder.

See suppliersWhat to ask for on the COA
Category
Fibers
Also known as
cocoa shell fiber · cocoa bean shell · cocoa husk fiber · Theobroma cacao
Facts checked
November 2026

Forms and grades of cocoa fiber

Suppliers sell different products under the same name. Specify the one you need.

  • Natural cocoa fiber

    Ground shells without alkali treatment; lighter brown with a mild cocoa flavor.

  • Alkalized cocoa fiber

    Treated with alkali for a darker color and milder taste.

  • Micronized grades

    Very fine powder for smooth fillings, coatings and drinks.

  • Organic

    From certified organic cocoa, under organic certification.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Total dietary fiber
Total, soluble and insoluble fiber by AOAC 991.43 or 2011.25.
Fat and moisture
Residual cocoa fat by extraction and moisture by loss on drying.
Theobromine and caffeine
By HPLC; these carry over from the bean.
Heavy metals
Cadmium and lead by ICP-MS; cocoa shells can carry more of both than nibs.
Mycotoxins
Ochratoxin A and aflatoxins by LC-MS/MS or HPLC.
Microbiology
Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Keep cocoa fiber in sealed, lined bags in a cool, dry place away from odors, which cocoa products pick up easily. Its residual fat can turn stale over time, so follow the supplier's best-before date. Re-seal opened bags.

Lots and expiry dates

Cadmium, lead, color and fat vary with cocoa origin and processing, so check them on each COA and record the origin. Note whether the lot is natural or alkalized.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Cocoa fiber suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking cocoa fiber suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell cocoa fiber? Request a listing

Frequently asked questions

What forms of cocoa fiber can brands buy?

Common forms include natural cocoa fiber, alkalized cocoa fiber, micronized grades and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for cocoa fiber include?

Expect total dietary fiber, fat and moisture, theobromine and caffeine, heavy metals, mycotoxins and microbiology, each with its method, specification and result for that lot.

How should cocoa fiber be stored?

Keep cocoa fiber in sealed, lined bags in a cool, dry place away from odors, which cocoa products pick up easily. Its residual fat can turn stale over time, so follow the supplier's best-before date. Re-seal opened bags.

What is the regulatory status of cocoa fiber?

The EU novel food catalogue entry for Theobroma cacao concerns the seeds, including their shells, and the pulp of the pod and its sugar. A Belgian note in that EU catalogue entry reports foods on the market in Italy, Spain and Finland containing fiber from cocoa bean shells. 21 CFR 163.110 defines cacao nibs as cacao beans with the shell removed and limits remaining shell to 1.75 percent by weight on an alkali-free basis.

More fibers

All 32 fibers

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