Unsweetened cocoa powder — produced by pressing most of the fat from cocoa liquor and then pulverizing the remaining cake — is a widely used ingredient in baking, beverages, and confectionery manufacturing, and its fat content and pH (natural vs. Dutch-process alkalized) are the key specification variables buyers negotiate. Natural process powder retains higher acidity and is preferred in recipes using baking soda, while Dutch-process powder's neutralized pH suits applications requiring a milder flavor and darker color. FDA governs this as a food ingredient, and importers must file Prior Notice and ensure the supplying facility is registered. Cocoa powder is also subject to FDA's standards of identity, which set minimum fat content thresholds that distinguish it from lower-fat cocoa products.

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