About
Cocoa powder is the dry, pulverized product obtained by partially removing fat (cocoa butter) from roasted and ground cocoa beans (Theobroma cacao L.). It is widely used as a flavouring and functional ingredient in confectionery, baked goods, beverages, and dairy products, and is also valued for its bioactive flavanol content.
Safety summary
Cocoa powder is broadly recognized as safe: the FDA treats it as a standardized food under 21 CFR Part 163, and the FDA has confirmed cocoa flavanols in high-flavanol cocoa powder are safe and lawful for use in conventional foods. EFSA established a cause-and-effect relationship between 200 mg/day of cocoa flavanols and maintenance of normal blood flow. Key safety concerns include naturally occurring cadmium contamination (the EU set maximum cadmium levels for cocoa powder in food effective January 2019), and the content of caffeine and theobromine (methylxanthines), which warrant caution in pregnant women, young children, and methylxanthine-sensitive individuals. High oxalate content may also be a concern for those prone to kidney stones.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | EFSA NDA Panel (2012) established a cause-and-effect relationship between 200 mg/day of cocoa flavanols and maintenance of normal endothelium-dependent vasodilation; the 200 mg/day figure refers to cocoa flavanols, not total powder. The health claim was authorized under Commission Regulation (EU) No 432/2012 and later extended under Regulation (EU) 2015/539. Separately, EU Regulation (EC) No 2006/1881 sets maximum cadmium levels for cocoa powder destined for direct consumption, effective 1 January 2019.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Cocoa powder (including fat-reduced cocoa powder) is recognized as a standardized food material under FSSR 2011, Regulation 2.7 (Sweets & Confectionery), and is listed as a permissible ingredient in the manufacture of chocolate and cocoa-based products (FCS 5.1.3). FSSAI testing laboratories are authorized to test cocoa powder under the approved product category.source |
| FDA (Food and Drug Administration) (United States) | Approved | Cocoa powder is a standardized food under 21 CFR Part 163 (Cacao Products). FDA confirmed cocoa flavanols in high-flavanol cocoa powder are safe and lawful for use in conventional foods. FDA also permits a qualified health claim linking cocoa flavanols in high-flavanol cocoa powder to reduced risk of cardiovascular disease under enforcement discretion.source |
Who should approach with care
Research citations
- 1other. European Commission Food Safety – Cadmium in food: maximum levels in cocoa and chocolate. food.ec.europa.eu
- 2FDA. Letter Responding to Health Claim Petition (Docket FDA-2019-Q-0806): Cocoa Flavanols in High Flavanol Cocoa Powder and Reduced Risk of Cardiovascular Disease. fda.gov
- 3FDA. Code of Federal Regulations Title 21 Part 163 – Cacao Products. accessdata.fda.gov
- 4WHO. Safety evaluation of certain contaminants in food – 91st JECFA (WHO Food Additives Series No. 82, 2022): Cadmium, 2022. openknowledge.fao.org
- 5FDA. Agency Response Letter GRAS Notice No. GRN 000654 – Cocoa Butter Substitute (Palm Oil Stearin), 2018. fda.gov
- 6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016 – Chocolate and Cocoa Standards (Gazette Notification 2017), 2017.