The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

The present invention provides the use of a composition obtainable from the pulp of a plant in the Theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

The present invention aims to provide a lyophilized powder of a cacao pulp juice, and a food containing the powder, and to provide a method of producing a lyophilized powder of a cacao pulp juice and a method of producing a food containing a cacao pulp juice. The present invention provides a lyophilized powder of a cacao pulp juice including a dietary fiber component and an oil or fat component, and a food including the lyophilized powder of the present invention. The present invention also provides a method of producing a cacao pulp juice powder, the method including the step of subjecting a cacao pulp juice base containing a dietary fiber component and an oil or fat component to lyophilization treatment, and a method of producing a food containing a cacao pulp juice, the method including the step of mixing the lyophilized powder of the present invention with another/other raw material(s). The food of the present invention can be provided as oil or fat-based confectionery.

A cannabinoid composition including a cannabinoid oil, such as THC oil or CBD oil, one or more thickeners such as gums, and a compound that forms an inclusion complex with the cannabinoid oil. The composition may include water, and in intermediate stages can include an alcohol. The composition can also include a sweetener to make it a sugar or a syrup. In some embodiments there are no other oils in the composition.

A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.

A gummy includes an inner portion, a formulation having a dispersion including an active ingredient contained in the inner portion; and an outer portion which surrounds the inner portion. The active ingredient includes one or more nutrients such as cannabinoids and dietary supplement. The dispersion includes one or more of a liposome emulsion; a nanoemulsion, and a microemulsion, each containing the active ingredient. A method of making such gummy having the cannabinoids and/or dietary supplement formulation in the inner portion thereof includes setting up a central filling apparatus having a shell syrup hopper, a central filling hopper, and a manifold branch and nozzle mechanism; filling the shell syrup hopper with the base material; filling the central filling hopper with the formulation; dispensing the base material and the formulation in the manifold branch and nozzle mechanism, and further into the gummy mold; and extracting the gummy from the gummy mold.

A gummy includes an inner portion, a formulation having a dispersion including an active ingredient contained in the inner portion; and an outer portion which surrounds the inner portion. The active ingredient includes one or more nutrients such as cannabinoids and dietary supplement. The dispersion includes one or more of a liposome emulsion; a nanoemulsion, and a microemulsion, each containing the active ingredient. A method of making such gummy having the cannabinoids and/or dietary supplement formulation in the inner portion thereof includes setting up a central filling apparatus having a shell syrup hopper, a central filling hopper, and a manifold branch and nozzle mechanism; filling the shell syrup hopper with the base material; filling the central filling hopper with the formulation; dispensing the base material and the formulation in the manifold branch and nozzle mechanism, and further into the gummy mold; and extracting the gummy from the gummy mold.

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 present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.