An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

The invention relates to chocolate compositions comprising a fat composition, at least one added sweetener, and, optionally, cocoa butter, cocoa powder, and/or milk solids. The added sweetener comprises a sugar alternative and, optionally, sucrose. A chocolate composition of the invention has at least one of a net carbohydrate rare sugar index of less than or equal to 1, a net carbohydrate sugar alcohol index of less than or equal to 1, and a sugar alternative caloric index of less than or equal to 30 cal/g. The invention also relates to chocolate confectionaries made with such chocolate compositions.

The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counter ion selected from lysine, arginine, ornithine, choline and mixtures of the same, wherein the omega-3 fatty acid is selected from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and a colon-specific delivery system.

Methods for hybridizing members of the Theobroma genus, and particularly to methods for hybridizing Theobroma cacao and Theobroma grandiflorum are provided. Hybrid seeds, plants and plant parts thereof, obtained from these methods are also provided. Methods for confirming that the resulting progeny are hybrids are described. Theobroma hybrid plant products, such as seeds obtained by crossing Theobroma cacao and Theobroma grandiflorum, having modified chemical compositions, such as modified fatty acid content, and/or modified alkaloid content, are provided. Products obtainable from the hybrid plants and seeds, particularly foodstuffs such as cocoa products, are also provided.

Methods for hybridizing members of the Theobroma genus, and particularly to methods for hybridizing Theobroma cacao and Theobroma grandiflorum are provided. Hybrid seeds, plants and plant parts thereof, obtained from these methods are also provided. Methods for confirming that the resulting progeny are hybrids are described. Theobroma hybrid plant products, such as seeds obtained by crossing Theobroma cacao and Theobroma grandiflorum, having modified chemical compositions, such as modified fatty acid content, and/or modified alkaloid content, are provided. Products obtainable from the hybrid plants and seeds, particularly foodstuffs such as cocoa products, are also provided.

Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.

A coating composition includes, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, derivatives of vinyl alcohol, derivatives of vinyl pyrrolidones, polymers of a natural origin, acrylic or methacrylic derivatives, derivatives of glycol or propylene glycol or combinations of the two substances or the copolymers of vinyl alcohol and polyethylene glycol (PEG); between 1 and 50 wt. % of at least one food colouring agent; and between 0 and 50 wt. % of at least one auxiliary coating agent selected from white opacifiers, diluents, surfactants, plasticizers, and anti-foaming agents.

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.