Why did the flavanol content change on my Cacao Powder?

Nutrition science is an ever-evolving topic, and we’ve long prided ourselves on remaining current (or even, dare we say, cutting edge?). With this goal in mind, we recently updated our bags of Cacao Powder with a new -and significantly lower- flavanol content.

Let us explain!

There are currently several different methods of testing for flavanols, a subtype of flavonoids. For many years, we -along with our industry peers- used a method that captured the broadest possible results. After all, flavanoids of all shapes and sizes are considered beneficial! But the industry standard is now shifting towards a more selective testing method using Degree of Polymerization (DP), which limits the number reported to truly the flavanols only, ignoring the rest of the flavonoids within the food.

With the intent to stay both transparent to our customers and ahead of the curve with nutrition information, we decided to update all of our bags with the new flavanol-specific number. Rest assured that this does not reflect any loss of quality, nutrition, or flavor that makes our Cacao Powder so beloved!