The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time.

A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time.

A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.

This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

The present invention related to a food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink. Furthermore, the present invention, relates to a manufacturing process of said food preparation product and a process to obtain a high quality a hot chocolate drink and/or a hot chocolate cup drink, from said food preparation product, the process being simple, clean, practical and fast. Furthermore, the invention relates to the use of food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink suitable to be directly consumed at restaurants and cafes.

The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars; and (iv) water; and (b) mechanically agitating the mixture at a temperature at which the mixture is in a liquid state. The invention further relates to a chocolate product comprising: (I) one or more cocoa components; (II) a non-reducing sugar; (III) one or more reducing sugars; and (IV) water wherein said chocolate product comprises between 4 and 20 wt. % of water with respect to the weight of the chocolate product, preferably between 6 and 15 wt. % of water with respect to the weight of the chocolate product.

The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

Cacao pod pericarp (CP) is used to produce a food ingredient, or flour, using convective-heat or freeze-drying and/or microwave drying methods. The observed physical and technological properties of dried CP revealed its potential application as an ingredient in manufactured food products. The levels of bioactive compounds are significantly increased in the dried CP samples compared to the raw material, especially in the case of the freeze dried methods. The commercially advantageous use of the cacao pod waste material can be used in treatments for humans and animals in order to improve several anthropometric measurements or cardiometabolic markers in the blood and to improve the composition and mass of the body. Embodiments for treating humans and animals include administering orally to decrease LDL/HDL ratios or triglyceride/HDL ratios, or administering topically as a cosmetic to treat fine lines, wrinkles, skin discoloration, and other skin conditions.