The invention provides compounds and plant extract compositions that inhibit pancreatic enzymes, such as lipases and amylases, and most particularly pancreatic lipase and phospholipase A.sub.2 (PLA2), and COX-2 enzyme, and improve the inflammatory state or response conditions in animals. The compounds and plant extracts can be used in methods and administration regimens to treat animals for obesity-related conditions, diabetes and related conditions, metabolic syndrome, metabolic endotoxemia, and inflammatory conditions. The compounds and plant extracts can also be used to produce comestible compositions to be incorporated into a normal diet to improve health or prevent or reduce the uptake of free fatty acids during digestion or the production of inflammatory eicosanoids or cytokines. The inhibitor compounds and compositions include cocoa-derived polymers of epicatechin, such as epicatechin-rich polymers of 2 units through polymers of 14 units, or 5 to 14 units, and combinations of them.

The invention provides compounds and plant extract compositions that inhibit pancreatic enzymes, such as lipases and amylases, and most particularly pancreatic lipase and phospholipase A.sub.2 (PLA2), and COX-2 enzyme, and improve the inflammatory state or response conditions in animals. The compounds and plant extracts can be used in methods and administration regimens to treat animals for obesity-related conditions, diabetes and related conditions, metabolic syndrome, metabolic endotoxemia, and inflammatory conditions. The compounds and plant extracts can also be used to produce comestible compositions to be incorporated into a normal diet to improve health or prevent or reduce the uptake of free fatty acids during digestion or the production of inflammatory eicosanoids or cytokines. The inhibitor compounds and compositions include cocoa-derived polymers of epicatechin, such as epicatechin-rich polymers of 2 units through polymers of 14 units, or 5 to 14 units, and combinations of them.

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers.

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers.

A flavored bioactive extract may include a homogeneous flavored bioactive extract composition including a bioactive plant extract, flavoring, and a carrier. The carrier may be hydrophilic and the extract may have a crystalized or resinous form. The flavoring may be non-lipophilic or hydrophilic.

A flavored bioactive extract may include a homogeneous flavored bioactive extract composition including a bioactive plant extract, flavoring, and a carrier. The carrier may be hydrophilic and the extract may have a crystalized or resinous form. The flavoring may be non-lipophilic or hydrophilic.

Method of processing cocoa plant cell cultures, comprising the induction of callus from cocoa bean explants or enzymatic disaggregation of cocoa bean cells, growing cocoa bean cells in the suspension cell culture for a time and under conditions sufficient to produce a biomass comprising secondary metabolites; and separating the biomass from the suspension cell culture to provide a liquid phase and in vitro-manufactured cocoa powder in a bioreactor selected from a stirred tank bioreactor, an orbitally shaken bioreactor, a bubble column bioreactor or an air-lift bioreactor. The method enables cocoa powder to be manufactured in vitro effectively in the quantity and quality required to compete with conventional cocoa powder processing. In addition, methods of manufacturing chocolate or chocolate-like products using said in vitro-manufactured cocoa powder, uses of the latter, and related products are described.

Method of processing cocoa plant cell cultures, comprising the induction of callus from cocoa bean explants or enzymatic disaggregation of cocoa bean cells, growing cocoa bean cells in the suspension cell culture for a time and under conditions sufficient to produce a biomass comprising secondary metabolites; and separating the biomass from the suspension cell culture to provide a liquid phase and in vitro-manufactured cocoa powder in a bioreactor selected from a stirred tank bioreactor, an orbitally shaken bioreactor, a bubble column bioreactor or an air-lift bioreactor. The method enables cocoa powder to be manufactured in vitro effectively in the quantity and quality required to compete with conventional cocoa powder processing. In addition, methods of manufacturing chocolate or chocolate-like products using said in vitro-manufactured cocoa powder, uses of the latter, and related products are described.

The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can be used to enhance or modify the taste and/or flavor of various edible compositions such as human food products and pet food products.

The present invention relates to a flavor composition, a method for preparing a flavor composition, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a conched confectionery product and a method for preparing a conched confectionery product