Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with other ingredients. Natural or non-alkalized cocoa powder is the most commonly used type.
Though the exact origins are disputed, the science is the same. To put it simply, when natural cocoa powder reacts with the acid from buttermilk and/or vinegar plus baking soda, it yields a red hue.
One of the world's top flavor manufacturers recently unveiled two innovative solutions aimed at solving major supply issues affecting a range of food and beverage categories.