Is the cocoa alkalized in all cocoa-containing flavors of BioTrust Low Carb?Updated 3 months ago

Yes, the cocoa in our Milk Chocolate, Café Mocha, and Chocolate Peanut Butter flavors is alkalized.

Raw cocoa is naturally rather strong tasting as well as acidic in nature. The purpose of the alkalizing process is to neutralize the acidity of the cocoa, and perhaps more importantly, create more mild-tasting cocoa. Alkalizing is standard in processing cocoa, also known as "dutched," and the process has been around for over 200 years. “Dutch” cocoa also typically mixes better, which is also an important property for the sake of BioTRUST Low Carb. Thus, taste, mixability, and acidity all play a role in this.

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