Back to the Cocoa Powder Guide
High flavanol cocoa powder is cocoa that keeps more of the flavanols naturally found in cacao beans, and processing decides most of it: natural (non-alkalized) cocoa keeps far more than Dutch-processed cocoa. Flavanols are the plant compounds behind much of cocoa’s bitter, astringent edge, and epicatechin is the best-known of them.
What are cocoa flavanols?
Flavanols are a group of plant compounds in the flavonoid family, related to the catechins in green tea. In cocoa they appear as single units, mainly epicatechin and catechin, and as longer chains called procyanidins. Labels and articles sometimes say “cocoa flavonoids” for the same group.
Why does Dutch-processing lower flavanols?
Alkalizing (Dutch-processing) treats cocoa with an alkaline solution to raise its pH, which darkens the color and mellows the flavor. Flavanols do not hold up well in alkaline conditions, so the heavier the alkalizing, the fewer remain. A study of commercial cocoa powders in the U.S. found this pattern:
| Cocoa powder type | Total flavanols, average |
|---|---|
| Natural (non-alkalized) | about 35 mg per gram |
| Lightly alkalized | about 14 mg per gram |
| Medium alkalized | about 8 mg per gram |
| Heavily alkalized | about 4 mg per gram |
A second study, from Spain, found that alkalizing removed about two-thirds of the epicatechin on average (Andres-Lacueva et al., 2008). Roasting temperature and storage play smaller parts. For the baking side of the same choice, see natural vs Dutch-process cocoa powder.
What did the FDA say about cocoa flavanols?
In February 2023 the FDA announced a qualified health claim for cocoa flavanols in high flavanol cocoa powder, in response to a petition from the ingredient maker Barry Callebaut. It was issued as a letter of enforcement discretion, meaning the FDA does not intend to object to certain carefully worded label statements.
- Which products it covers: high flavanol cocoa powder, described in the longer wording as containing at least 4% naturally conserved cocoa flavanols, and foods made with it. It does not cover regular cocoa powder, foods made with regular cocoa powder, or chocolate.
- How the wording reads: the claim says cocoa flavanols in high flavanol cocoa powder “may reduce the risk of cardiovascular disease,” and it must also say the FDA found very limited scientific evidence for it.
- What it is not: an approval of any brand or a treatment claim.
The full wording options are in the FDA announcement.
What is epicatechin, and how much is in cocoa powder?
Epicatechin is a single flavanol and the one researchers measure most often in cocoa. It is a building block of the procyanidin chains, so cocoas rich in epicatechin tend to be rich in flavanols overall. Amounts vary with bean variety, fermentation, roasting and above all alkalizing, so natural cocoa generally carries much more than Dutch-processed cocoa.
Labs report epicatechin per gram of cocoa. “Total flavanols” and “total polyphenols” are whole groups of compounds, so those numbers run higher; when you compare two cocoas, compare the same measure on the same weight. For amounts per spoon and how to use cocoa in drinks, smoothies and baking, see epicatechin in cocoa powder; the full report is on our Lab Results & Awards page.
How do you choose a cocoa powder that keeps its flavanols?
| Check | What to look for |
|---|---|
| Ingredients and label | “Natural” or “non-alkalized” rather than “processed with alkali” or “Dutch-process” |
| Color | Light to medium reddish-brown is typical of natural cocoa; near-black cocoa is heavily alkalized |
| Published lab reports | A named lab, a date and a method, available to read in full |
| How you use it | Plain, unsweetened cocoa stirred into warm (not boiling) liquid, stored airtight in a cool, dark place |
Grevista cocoa: natural process, reports published
Grevista cocoa is a one-ingredient, unsweetened, single-origin Vietnamese Trinitario cocoa powder from Đắk Lắk, fermented the traditional way in wooden boxes lined with banana leaves and kept natural (non-alkalized). Its epicatechin, polyphenol and heavy metal reports are published in full on the Lab Results & Awards page.
Check price on Amazon: 200 g box
Commercial link: Grevista distributes this cocoa and earns revenue from sales on Amazon. See our Affiliate & Commercial Disclosure.
Frequently asked questions
Does Dutch-process or black cocoa powder have flavanols?
Some, but far fewer than natural cocoa. In the 2008 study, heavily alkalized cocoas averaged roughly a ninth of the flavanols of natural cocoas. Black cocoa is the most heavily alkalized of all.
Is high-flavanol cocoa powder the same as high-antioxidant cocoa powder?
Not exactly. Flavanols are one specific, well-studied group of compounds in cocoa; “antioxidant” is a broader marketing term. A named compound measured by a lab is more specific.
Does cocoa powder have epicatechin?
Yes. Epicatechin is the main single flavanol in cocoa, and natural (non-alkalized) cocoa powder keeps much more of it than Dutch-processed cocoa.
Related reading
- Cocoa powder nutrition facts: calories, fiber and minerals per tablespoon.
- Natural vs Dutch-process cocoa powder: flavor, color and baking chemistry.
- How much cocoa powder per day: everyday amounts.
- Lab Results & Awards: the full reports.
Looking for a non-alkalized cocoa powder with dated, published lab results? The Grevista 200 g (7 oz) unsweetened, non-alkalized cocoa powder on Amazon. Commercial link: Grevista distributes this cocoa and earns revenue from sales on Amazon.
Sources
- U.S. Food and Drug Administration. FDA Announces Qualified Health Claim for Cocoa Flavanols in High Flavanol Cocoa Powder and Reduced Risk of Cardiovascular Disease, February 3, 2023; checked October 14, 2026.
- Miller KB et al. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J Agric Food Chem. 2008;56(18):8527–8533.
- Andres-Lacueva C et al. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. J Agric Food Chem. 2008.
- Grevista laboratory reports, published on our Lab Results & Awards page.
Written by the Grevista Editorial Team. Last updated October 14, 2026. How we check facts: Editorial Policy.