You have probably seen the words Dutch processed cocoa on a label. But what does that actually mean?
What is Dutch processing?
Dutch processing, also called alkalization, treats cocoa with an alkaline solution. Food manufacturers use it to change acidity, darken the color, soften bitterness and improve how cocoa mixes.
Does alkalization change cacao’s natural compounds?
Yes. Research has repeatedly found that alkalization changes cocoa’s polyphenol and flavanol content. The amount lost varies with processing conditions, but heavily alkalized cocoa can contain substantially fewer flavanols than natural, non-alkalized cocoa.
Why does Rockin’ Wellness care?
Because processing matters. Rockin’ Wellness Chocolate Cacao uses real raw organic cacao, never alkalized cocoa.
That is a more meaningful distinction than simply arguing over whether the package says “cacao” or “cocoa.” Those terms are used inconsistently across the food industry. The process behind the ingredient tells you more.
Always Real, Raw, Organic Cacao. Never Alkalized.
This article is for general nutrition education only and is not medical advice. Rockin’ Wellness products are foods/dietary supplements and are not intended to diagnose, treat, cure, or prevent any disease. Talk with your healthcare provider before making significant dietary changes or adding supplements.
