A method of processing used coffee grounds is provided. The method includes obtaining the used coffee grounds. The method also includes de-fatting the used coffee grounds. The method further includes flavoring the used coffee grounds. The method also includes texturizing the used coffee grounds. The method further includes aging the used coffee grounds. The method also includes grinding the used coffee grounds.

A method of processing used coffee grounds is provided. The method includes obtaining the used coffee grounds. The method also includes de-fatting the used coffee grounds. The method further includes flavoring the used coffee grounds. The method also includes texturizing the used coffee grounds. The method further includes aging the used coffee grounds. The method also includes grinding the used coffee grounds.

Materials and methods for producing chocolate replicas from individual components are provided herein.

Materials and methods for producing chocolate replicas from individual components are provided herein.

Provided is a new flavoring agent, more specifically a flavoring agent that can be used as a cocoa substitute. The flavoring agent is produced by treating seeds of a plant belonging to the family Poaceae with a protease and roasting the protease-treated product.

Provided is a new flavoring agent, more specifically a flavoring agent that can be used as a cocoa substitute. The flavoring agent is produced by treating seeds of a plant belonging to the family Poaceae with a protease and roasting the protease-treated product.

Consumable products and food ingredients made with cacao waste materials (e.g., cocoa shells and cocoa pods) are provided herein, as are methods and materials for processing the cacao waste materials.

Consumable products and food ingredients made with cacao waste materials (e.g., cocoa shells and cocoa pods) are provided herein, as are methods and materials for processing the cacao waste materials.

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.