Methods and materials for using plant seeds (e.g., grape seeds) as a filler ingredient for chocolate, cocoa, or other consumable products are provided herein.

The invention relates to a plant based food product, more particularly a plant based composite confectionery product comprising 1-65 wt %, or 1-40 wt %, or 10-30 wt %, or 15-25 wt % plant-based nougat, wherein the plant-based nougat comprises plant-based protein, sugar syrup, and a flavouring component; and a component selected from 25-65 wt %, or 35-55 wt %, or 40-50 wt % plant-based caramel, wherein the plant-based caramel comprises a plant-based milk, plant-based fat, and sugar syrup; and 15-55 wt %, or 25-45 wt %, or 30-40 wt % plant-based chocolate.

The invention relates to a plant based food product, more particularly a plant based composite confectionery product comprising 1-65 wt %, or 1-40 wt %, or 10-30 wt %, or 15-25 wt % plant-based nougat, wherein the plant-based nougat comprises plant-based protein, sugar syrup, and a flavouring component; and a component selected from 25-65 wt %, or 35-55 wt %, or 40-50 wt % plant-based caramel, wherein the plant-based caramel comprises a plant-based milk, plant-based fat, and sugar syrup; and 15-55 wt %, or 25-45 wt %, or 30-40 wt % plant-based chocolate.

The present disclosure provides for algae-based food products, namely an algae-based food product having an aroma and taste of chocolate. The product may further be prepared using a tempering process to obtain the appearance and consistency of tempered chocolate.

To provide a novel oil-based food product. The oil-based food product contains a legume-derived roasted powder material, a roasted saccharide, and an unroasted saccharide.

Provided are modified coffee and/or cacao, and/or coffee-substitute and/or cacao/chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and/or more organoleptically accurate coffee-substitute or cacao/chocolate-substitute compositions. These coffee or cacao/chocolate, and/or coffee-substitute and/or ca-cao/chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans. The methods comprise contacting a substrate carrier material, having endogenous Maillard-reactive nitrogen and/or carbohydrate constituents, with an exogenous Maillard reagent comprising exogenous Mail-lard-reactive nitrogen and/or carbohydrate constituents, wherein the exogenous Maillard reagent comprises elevated levels of e.g., leucine, to provide conditioned substrate carrier materials, for reacting to produce cross-Maillardized products. Cross-Maillard-primed substrate carrier materials, are provided, along with regenerated spent coffee and non-coffee grounds. Modified cocoa, chocolate and/or chocolate-substitute compositions (e.g., bars, chips, etc.) are also provided.

Provided are modified coffee and/or cacao, and/or coffee-substitute and/or cacao/chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and/or more organoleptically accurate coffee-substitute or cacao/chocolate-substitute compositions. These coffee or cacao/chocolate, and/or coffee-substitute and/or ca-cao/chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans. The methods comprise contacting a substrate carrier material, having endogenous Maillard-reactive nitrogen and/or carbohydrate constituents, with an exogenous Maillard reagent comprising exogenous Mail-lard-reactive nitrogen and/or carbohydrate constituents, wherein the exogenous Maillard reagent comprises elevated levels of e.g., leucine, to provide conditioned substrate carrier materials, for reacting to produce cross-Maillardized products. Cross-Maillard-primed substrate carrier materials, are provided, along with regenerated spent coffee and non-coffee grounds. Modified cocoa, chocolate and/or chocolate-substitute compositions (e.g., bars, chips, etc.) are also provided.

The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanico. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starchRSand dietary fibreFAin the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.

The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanico. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starchRSand dietary fibreFAin the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.