Cocoa

Cocoa is derived from the beans of the cacao tree (Theobroma cacao). The beans are fermented, dried, roasted, and then ground into a paste called chocolate liquor. This liquor is further processed to separate cocoa solids and cocoa butter, which are then used to create cocoa powder and chocolate.

Cocoa is primarily used to impart a rich, characteristic chocolate flavour and colour to a wide range of foods. It is a key ingredient in confectionery like chocolate bars and truffles, as well as in baked goods such as biscuits, cakes, and brownies. It is also found in beverages, desserts like puddings and ice cream, and even in some savoury dishes.

Cocoa itself is not typically considered a food additive under UK law, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of flavanols, which are plant compounds that have been studied for potential antioxidant effects. Some research suggests flavanols may contribute to cardiovascular health, but evidence is mixed and more high-quality studies are needed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified the substance 'Acrylamide' as a Group 2A carcinogen ('probably carcinogenic to humans'), which can be formed during the roasting of cocoa beans, but this is a general finding for many cooked foods and not specific to cocoa itself.