Hershey's Cocoa Cacao
Photo: Open Food Facts contributors (CC BY-SA)

Cocoa powders

Hershey's Cocoa Cacao

170 g

Score

Excellent 100 out of 100 High confidence
  • No additives

Why it scores 100

Hershey's Cocoa Cacao scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 4 points Fiber 40 g / 100 g: A good source of fiber. Strong
  2. plus 3 points No additives: No food additives in the ingredient list. Info
  3. plus 2 points Protein 20 g / 100 g: A good source of protein. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Cacao

START100

Nutrition per 100 g

  • Energy 200 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [1]
  • Fiber 40 g / 100 g plus 4 points
    Strong A good source of fiber. [1]
  • Protein 20 g / 100 g plus 2 points
    Info A good source of protein. [1]
subtotal+5

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 100Excellent

100 + 8 = 100


GTIN 00034000052134 · 2025-12-06

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat10 g
Saturated fat0 g
Trans fat0 g
Carbohydrates60 g
Sugars0 g
Added sugars0 g
Fiber40 g
Protein20 g
Salt0 g

Serving: 5.0

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

HERSHEY'S cocoa

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org