Cocoa (Theobroma cacao), also called cacao, supplied as a low-processed seed extract standardised to cocoa flavanols, with epicatechin used as the HPLC marker. It is a whole-plant extract that preserves the native flavanol profile rather than being reduced to a single isolated compound, and it is processed to retain flavanols that heavy roasting would otherwise diminish. It is produced as a dry powder. We manufacture it in capsule, tablet and powder dosage formats.
Made as
- Capsules
- Tablets
- Powders
Applications
Used in polyphenol supplement blends, functional-food powders and single-ingredient capsules, tablets and powders.
Documentation & quality
Every order is backed by the documents your quality team files, and the controls behind them.
Certificate of Analysis
every batchSpecification sheet
on requestAllergen statement
on requestGMO statement
on requestTraceability
on requestSafety Data Sheet
where applicableHow it’s controlled
- Identity verified on every incoming raw material
- Screened for heavy metals and microbial contaminants
- Full batch and lot traceability
- Produced under our certified NSF GMP system