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.

Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.

This invention relates to consumable functional food comprising one or more cocoa bean products and a plant extract. The combination of a cocoa bean product and plant polyphenol have unexpected synergy leading to a significant health benefit. In addition, this invention describes unexpected synergy bioavailability and efficacy of polyphenol molecules of plant extracts, which they develop during fortification with them of consumable products where chocolate is a minor ingredient or not present at all.

A method for production of a cocoa powder substitute includes: drying a spent coffee ground material, previously utilized in a coffee brewing process, to a moisture content of less than 10% by mass to produce a dried spent coffee ground material; extracting oil from the dried spent coffee ground material to produce a coffee flour material characterized by a fat content of less than 5% by mass; milling the coffee flour material to an average particle size of less than 250 microns; and flavoring the coffee flour material to produce a cocoa-homologous flavor in the coffee flour material.

A formulated oral prebiotic edible composition includes a free amino acid containing ingredient comprising L-arginine, the L-arginine comprising free individual molecules of L-arginine, the free individual molecules of L-arginine L present at a concentration of greater than about 0.1 weight percent, a carrier, and a sugar comprising at least one of a monosaccharide and disaccharide, at least two distinct live lactic acid probiotics, wherein one is a lactic acid producing bacterium, and one is a lactic acid fermenting bacterium, wherein the composition is in configuration suitable to be maintained substantively dissolved within the oral cavity, and wherein the composition is in an effective amount to selectively promote stimulation of a first oral microbiota to produce an excretion product, and wherein a second oral microbiota metabolizes the excretion product to treat the respiratory allergic condition and/or an oral and/or sinus infection.

At least one isolated lactic acid bacteria strains selected from the following: TSP05 (Lactobacillus plantarum), TSF331 (Lactobacillus fermentum) and TSR332 (Lactobacillus reuteri) is provided. The above-mentioned active or inactive lactic acid bacteria strains have a function of hepatoprotection and is used in a form of a food composition or a pharmaceutical composition.

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

A method for production of a cocoa powder substitute includes: drying a spent coffee ground material, previously utilized in a coffee brewing process, to a moisture content of less than 10% by mass to produce a dried spent coffee ground material; extracting oil from the dried spent coffee ground material to produce a coffee flour material characterized by a fat content of less than 5% by mass; milling the coffee flour material to an average particle size of less than 250 microns; and flavoring the coffee flour material to produce a cocoa-homologous flavor in the coffee flour material.

Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.

The present invention provides lactic acid bacterium-containing chocolate containing a lactic acid bacterium in a living state, wherein the average particle size of the solid particles in the lactic acid bacterium-containing chocolate is larger than 1 m and less than 9 m, and a manufacturing method thereof.