Tag: Non alkalized cocoa

Traditional alkalization processing can destroy up to 90% of a cocoa bean's naturally occurring flavanols, the plant-based antioxidants known for their health benefits. For health-conscious consumers, knowing how to know if cocoa is high in flavanol is essential to maximize nutritional intake and choose the highest-quality products.

The alkalization process, also known as Dutch processing, was developed in the 19th century to neutralize cocoa's natural acidity, resulting in a milder flavor and darker color. Yet, this process comes at a nutritional cost, causing a significant reduction in the very compounds responsible for cocoa's health benefits. This article explores why and how this process impacts the nutritional profile of alkalized versus non-alkalized cocoa.

Research indicates that the alkalization process can destroy up to 60% of the antioxidants in cocoa powder, making natural, non-alkalized cocoa a more potent source of beneficial compounds. This minimal processing is key to preserving its rich nutrient profile, but does that mean non-alkalized cocoa is always the healthier choice?