The present technology generally relates to methods of making cocoa butter-derived products that comprise cannabinoids. The present technology further generally relates to cocoa butter-derived products resulting from such methods.

The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

The present disclosure is directed to a novel method of preparing fat-based confectionery products.

A multilayered, flexible, and generally flat pouch for transporting and dispensing fruit juice concentrate, including a first elongated, generally rectangular multilayered portion sealed to a second elongated, generally rectangular portion to yield a deformable, generally rectangular, fluid-tight sachet defining an internal volume and separating the internal volume from an external environment, wherein the sachet further defines a top end, and oppositely disposed bottom end, and first and second sides extending therebetween. Fruit juice concentrate is contained within the internal volume. A tear notch is formed through at least one side. The fruit juice concentrate has a water activity of less than 0.60.

The present invention provides a chocolate-like product and a method for preparing the same. The chocolate-like product has a unique flavor and includes a cocoa butter; a sweetener; an ingredient made from fruit-fermented wine lees; and an ingredient made from soybeans.

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.

A single ingredient dehydrated spice, having a monoterpene level of greater than 100 ppm and a water activity of 0.2-0.6. The single ingredient dehydrated spice is selected from the group consisting of ginger, turmeric, and garlic. For single ingredient dehydrated ginger spice, the monoterpene level is typically greater than 250 ppm and the water activity is typically between 0.2-0.3. The single ingredient dehydrated ginger spice is characterized by RGB values of R of 230, G of 203 and B of 141 and L*a*b values of L of 83, a of 1.834 and b of 35. The single ingredient ginger spice product is further characterized by an average gingerol content of 4588 g/gr ginger and an average shogaol content of 3203 g/gr ginger, and the novel ginger spice product may have a 6-gingerol content of 6200 g/gr ginger and a 10-gingerol content of 675 and a 6-shogaol content of 3750 g/gr ginger and a 10-shogaol content of 500 g/gr ginger.

There is provided a calorie-reduced chocolate product comprising insoluble dietary fiber and at least 5% water. Also provided are methods for making the same.

The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars; and (iv) water; and (b) mechanically agitating the mixture at a temperature at which the mixture is in a liquid state. The invention further relates to a chocolate product comprising: (I) one or more cocoa components; (II) a non-reducing sugar; (III) one or more reducing sugars; and (IV) water wherein said chocolate product comprises between 4 and 20 wt. % of water with respect to the weight of the chocolate product, preferably between 6 and 15 wt. % of water with respect to the weight of the chocolate product.