CLAIM & DENOMINATION

A: There is no global definition of cacao and cocoa – it is not regulated by any food authorities. They are often used as synonyms and the difference between the two are based on subjective perceptions. To celebrate the 100% pure and more premium perception of this product unknown by Chefs, the expression “cacao powder” is used in all the Cacao Barry documents.

A: Natural cacao powders are non-alkalized powders. The slight natural acidity of the cocoa beans is maintained in the final powdered product. This cacao powder category enables the usage of “natural” claims. Alkalised or “Dutched” powders are treated with an alkaline solution such as potassium carbonate for 90% of our Cacao Barry cacao powders. When mixing the cocoa nibs with alkaline agents during the “Dutching” or “Alkalization'' process, the pH of the nibs increases, which reduces the natural acidity of the cocoa. The alkalization process also darkens the colour (reddish-brown hues), enhances the flavours (stronger cocoa notes) and has an impact on the dispersibility and wettability of the final alkalised cacao powder.

A: Yes, they are 100% pure cacao. No sugar added.

A:  Yes, the Cacao Barry cacao powders are GMO free.

A:  Yes, the Cacao Barry cacao powders are Halal certified (except Légère 1%). Contact your account manager to get the technical sheet.

A:  The Cacao Barry pure cacao powders are a source of proteins, vitamins (B2, Calcium), and minerals (copper, iron, zinc, magnesium, phosphorus). To claim any specific allegation, you must recalculate systematically the final nutritional values of your end product.

A:  Yes, all the bags of the Cacao Barry cacao powders are recyclable and resealable with a zip closing, designed consciously to be more practical while reducing waste. More information here.