A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

The invention relates to chocolate compositions comprising a fat composition, at least one added sweetener, and, optionally, cocoa butter, cocoa powder, and/or milk solids. The added sweetener comprises a sugar alternative and, optionally, sucrose. A chocolate composition of the invention has at least one of a net carbohydrate rare sugar index of less than or equal to 1, a net carbohydrate sugar alcohol index of less than or equal to 1, and a sugar alternative caloric index of less than or equal to 30 cal/g. The invention also relates to chocolate confectionaries made with such chocolate compositions.

The invention relates to chocolate compositions comprising a fat composition, at least one added sweetener, and, optionally, cocoa butter, cocoa powder, and/or milk solids. The added sweetener comprises a sugar alternative and, optionally, sucrose. A chocolate composition of the invention has at least one of a net carbohydrate rare sugar index of less than or equal to 1, a net carbohydrate sugar alcohol index of less than or equal to 1, and a sugar alternative caloric index of less than or equal to 30 cal/g. The invention also relates to chocolate confectionaries made with such chocolate compositions.

A composition for human consumption that combines various ingredients that boost stem cell activity. Illustrative ingredients may for example include high cacao content chocolate, medicinal mushroom extracts, substances containing or promoting DHEA, pine bark extract to convert arginine from cacao into nitric oxide to improve circulation. DHEA boosting substances may include truffle powder and/or pine pollen. An illustrative composition may have about 75% chocolate by weight, with cacao content of 73% or more, at least 10% truffle powder or pine pollen, at least 10% medicinal mushroom extracts, the remainder pine bark extract. The composition may be formulated into sublingual tablets of about 1 gram, and daily consumption may for example consist of 5 tablets for 5 grams total. Includes a method of supporting cardiovascular health, improving sexual performance and sexual health, and improving athletic performance by administering a therapeutic amount of the compound to a subject.

A composition for human consumption that combines various ingredients that boost stem cell activity. Illustrative ingredients may for example include high cacao content chocolate, medicinal mushroom extracts, substances containing or promoting DHEA, pine bark extract to convert arginine from cacao into nitric oxide to improve circulation. DHEA boosting substances may include truffle powder and/or pine pollen. An illustrative composition may have about 75% chocolate by weight, with cacao content of 73% or more, at least 10% truffle powder or pine pollen, at least 10% medicinal mushroom extracts, the remainder pine bark extract. The composition may be formulated into sublingual tablets of about 1 gram, and daily consumption may for example consist of 5 tablets for 5 grams total. Includes a method of supporting cardiovascular health, improving sexual performance and sexual health, and improving athletic performance by administering a therapeutic amount of the compound to a subject.

The present invention relates to a chocolate composition comprising at least 30 weight % of cocoa solids and less than 2 weight % of milk solids, based on the total weight of the chocolate composition, characterized in that it further comprises 0.5-15 weight % plant-based protein and 0.5-10 weight % of a plasticizer ingredient, wherein the chocolate composition is substantially free from soy protein.

The present invention relates to a chocolate composition comprising at least 30 weight % of cocoa solids and less than 2 weight % of milk solids, based on the total weight of the chocolate composition, characterized in that it further comprises 0.5-15 weight % plant-based protein and 0.5-10 weight % of a plasticizer ingredient, wherein the chocolate composition is substantially free from soy protein.

A capsule, especially for preparing a beverage from beverage powder, in particular of coffee from coffee powder, by introducing water into the capsule, wherein the capsule comprises a compacted pellet made of a powder containing at least one polysaccharide, wherein the compacted pellet is sheathed with at least one coating layer, wherein the at least one coating layer comprises a cross-linked polysaccharide, wherein the cross-linked polysaccharide can be obtained by cross-linking a polysaccharide with a cross-linking agent without the use of a polyol spacer.

A method for manufacturing such a capsule comprises the following steps: i) preparing a compacted pellet from a powder containing at least one polysaccharide, ii) bringing at least one part and preferably the entire surface of the compacted pellet used in step i) into contact with a solution of a polysaccharide in a solvent or with a dispersion of a polysaccharide in a dispersant, iii) when appropriate, removing of the compacted pellet from the solution or dispersion of step ii), iv) bringing the compacted pellet obtained in step ii) or iii) into contact with at least one cross-linking agent, v) when appropriate, removing the compacted pellet from the solution of step iv) and vi) drying of the compacted pellet obtained in step iv) or v).

The present invention is intended to provide chocolate being less susceptible to a change in process conditions and having remarkably excellent heat resistance and the method for manufacturing such chocolate. The present invention relates to chocolate having a sugar skeleton and containing the following (a) to (d): (a) 28 to 44 mass % of fats and oils; (b) 30 to 58 mass % of sucrose; (c) 1 to 20 mass % of lactose; and (d) 4 to 32 mass % of powdered milk.

The present invention is intended to provide chocolate being less susceptible to a change in process conditions and having remarkably excellent heat resistance and the method for manufacturing such chocolate. The present invention relates to chocolate having a sugar skeleton and containing the following (a) to (d): (a) 28 to 44 mass % of fats and oils; (b) 30 to 58 mass % of sucrose; (c) 1 to 20 mass % of lactose; and (d) 4 to 32 mass % of powdered milk.