In an illustrative embodiment, systems for designing and producing customized food products include receiving a request to design a customized food product containing a printed edible medium. The systems may calculate, based on product inventory at a preferred bakery, a preparation lead time for the food product where the product inventory includes availability of printed edible media substrates. The systems may present customization user interface screens that provide customization options for the food product. The systems may convert customization option selections made at the customization user interface screens into decorating instructions for the food product and transmit the decorating instructions to the bakery. The systems may determine a position in a preparation queue for the food product based in part on attributes of pending food product orders in a preparation queue at the bakery.

A confectionery product is provided. The product includes a hollow body formed by at least one first material. Present on the outer surface itself of the product is a second material, different from said first material, which reproduces a decorative element. The hollow body comprises a first outer layer, formed by the first material and at least one second layer, formed by the second material, which is set internally, on the first layer. The first layer has an opening that allows a portion of the second layer to emerge on the outer surface, so as to form the decorative element. The first outer layer and the portion of the second layer together define the outer surface. The second layer coats the inner side of the first layer at least partially and at a position away from the opening.

The invention relates to a composition for coating a frozen confectionery comprising a coating having a coating composition comprising, expressed in weight % (based on the total weight of the coating), 40-60 wt. %, preferably 43-60 wt. %, more preferably 45-50 wt. % of total fat in the coating, 30-50 wt. % of ground whole nuts having a particle size below 80 microns, preferably 10 to 73 microns, and wherein the total fat in the coating composition comprises 40-60 wt. % of liquid fat and 60-40 wt. % of hardening fat based on the total fat. The invention also relates to a method for making the coating composition.

Fat continuous confections, such a crèmes and crème-type fillings, and methods of making thereof are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat continuous confections have a crème-like smooth and continuous texture and have a reduced fat content/calorie content, providing consumers with a desirable taste and organoleptic properties and also satisfying today's health-conscious consumers.

The present invention relates to an interesterified triglyceride composition with an amount of diglycerides (DAG) of no more than 5% by weight. The invention also relates to use of the interesterified triglcyeride composition for manufacturing an oil mixture, an oil mixture, uses of the interesterified triglyceride composition or oil mixture in coating or enrobing for bakery, confectionary, and/or moulding applications, in fillings, such as bakery fillings and confectionary fillings and for chocolate or chocolate-like coating, an edible product comprising the interesterified triglyceride composition or the oil mixture, as well as a method of producing said interesterified triglyceride composition.

A composition comprising novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition, and, wherein the bulking agent is selected from the group consisting of exhausted cocoa powder, washed coffee powder, washed tea powder, cocoa-shell, wheat bran, corn bran, corn-cob fibre, rice bran, bamboo fibre, coconut fibre, potato fibre, apple fibre, and mixtures thereof; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection N composition comprising the coated bulking agent particles.

Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

An edible ice cream cone spike with a top supporting and surrounding a scoop of ice cream, and a bottom configured to adhere infinitely many edible treats thereonto. This creates infinitely many flavor and texture combinations.

The present invention relates to a method for the manufacture of an oleogel, comprising a) homogenising an aqueous dispersion of natural food fibre to develop viscosity, b) shear-mixing the aqueous fibre dispersion with liquid edible oil at room temperature to form an emulsion, and c) subjecting the emulsion to freeze-drying to remove the water. In some embodiments, the natural food fibre is citrus fibre or nata de coco fibre mix. The invention further relates to an edible fibre-based oleogel obtained by the method, as well as food products comprising the oleogel and/or based upon the oleogel.

A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20° C. for 40 hours according to ISO 8292-1; at least one emulsifier; and at least one bitterness inhibitor dispersed or dissolved in the fat composition.