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Cocoa powder

Cocoa powder suppliers and sourcing guide

Cocoa powder is the ground solid left after part of the cocoa butter is pressed out of chocolate liquor made from roasted, shelled cacao beans (Theobroma cacao). The press cake is broken, milled and sifted to a fine powder. Natural cocoa is made without alkali; Dutch-process cocoa is treated with an alkali such as potassium carbonate, which darkens the color and raises the pH. Brands buy it by fat level, pH and color for baked goods, drink mixes, bars and confections.

See suppliersWhat to ask for on the COA
Also known as
Cocoa · Cacao powder · Theobroma cacao · Dutch-process cocoa · Alkalized cocoa
Facts checked
November 2026

Forms and grades of cocoa powder

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

  • Natural cocoa

    Non-alkalized powder with a typical pH around 5 to 6, light brown color and sharper cocoa flavor; used where it reacts with baking soda.

  • Dutch-process (alkalized) cocoa

    Treated with an alkali to a light, medium or heavy degree, giving darker red-brown to black color, a higher pH and better dispersion in liquids.

  • Fat levels

    Sold as high-fat (breakfast) cocoa at 22% cacao fat or more, medium-fat cocoa at 10 to 22%, and lowfat cocoa below 10%, each with a different label name in the US.

  • Organic and fair trade

    Certified organic and fair trade powders from traceable origins, usually natural or lightly alkalized.

  • Raw or low-temperature cacao powder

    Powder pressed from unroasted or lightly heated beans, sold as cacao powder; specs and micro limits deserve extra attention.

What to check on the COA

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

Fat content
Cocoa butter percentage by Soxhlet or similar extraction, which sets the legal name and affects flavor and mouthfeel.
pH and color
pH of a water suspension and a color reading or visual match against a standard, which show the degree of alkalization.
Moisture and fineness
Moisture by loss on drying (usually under 5%) and fineness as percent passing a 75 micron (No. 200) sieve.
Shell content
Cacao shell content, which should stay low because shell adds grit and off-flavors.
Heavy metals
Lead and cadmium by ICP-MS; cadmium varies a lot by growing region, so buyers selling into strict markets set their own limits.
Microbiology
Total plate count, yeast and mold, Enterobacteriaceae or coliforms, and Salmonella, which matters because cocoa is often used in products that are not cooked again.

Storage, lots and expiry

Storage and shelf life

Store in sealed, lined bags in a cool, dry, odor-free warehouse, since cocoa picks up moisture and odors and can lump. Keep it away from heat, which softens the remaining cocoa butter and leads to caking and fat bloom in the powder. Shelf life is set by the supplier, commonly one to two years, and older stock can be retested for moisture, micro and flavor.

Lots and expiry dates

Color, pH and flavor shift with bean origin, crop year and alkalization batch, so match each lot against a retained standard before release. Record fat, pH, color and cadmium for each lot, and keep the same alkalization grade within a product line.

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 powder suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking cocoa powder 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.

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Frequently asked questions

What forms of cocoa powder can brands buy?

Common forms include natural cocoa, dutch-process (alkalized) cocoa, fat levels, organic and fair trade and raw or low-temperature cacao powder. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for cocoa powder include?

Expect fat content, pH and color, moisture and fineness, shell content, heavy metals and microbiology, each with its method, specification and result for that lot.

How should cocoa powder be stored?

Store in sealed, lined bags in a cool, dry, odor-free warehouse, since cocoa picks up moisture and odors and can lump. Keep it away from heat, which softens the remaining cocoa butter and leads to caking and fat bloom in the powder. Shelf life is set by the supplier, commonly one to two years, and older stock can be retested for moisture, micro and flavor.

What is the regulatory status of cocoa powder?

21 CFR 163.112 defines breakfast cocoa as the pulverized material left after part of the cacao fat is removed from ground cacao nibs, with at least 22 percent cacao fat by weight. 21 CFR 163.113 sets the standard for "cocoa" (medium fat cocoa) at less than 22 percent but not less than 10 percent cacao fat by weight. 21 CFR 163.114 defines lowfat cocoa as having less than 10 percent cacao fat by weight. When an alkali ingredient is used, 21 CFR 163.112 requires the name of the food to be accompanied by "Processed with alkali" or "Processed with" plus the name of the alkali.

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