SWEET COCOA POWDERS

Dark cocoa powders

HEALTHY FLOUR-FREE BAKERY PRODUCT BASED ON AVOCADO AND METHOD FOR MANUFACTURING THE SAME

PUFFED GRAIN FLOUR FOOD CONTAINING CACAO COMPOSITION

Food Compounds Infused Consumables

Popcorn-Based Food Product

FOOD ITEM AND METHOD FOR MANUFACTURING SAME

Food materials

Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same

Edible product comprising reconstituted plant material

AFFECTING ENJOYMENT OF FOOD

Chocolate-like food containing highly unsaturated fatty acid

Edible product comprising reconstituted plant material

SURFACE-BAKED FOOD ITEM AND METHOD FOR MANUFACTURING SAME

ALGAE BASED FOOD PRODUCT

MULTILAYER BODY, PACKAGING CONTAINER, AND FOOD STORING METHOD

Non-Processed Protein-based Nutritional Edible Substance

Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same

COCOA PRODUCTS BASED ON UNFERMENTED COCOA BEANS AND METHODS FOR PREPARING THE SAME

Cocoa extracts, cocoa products and methods of manufacturing the same

Adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato

Oral food challenge meal formulations

Process for the production of a chocolate snack and snack which can be obtained using this process

Hybrid plant products from species and methods of making the same

Enhancement of cocoa quality and flavor by using yeast starter culture for cocoa fermentation

Method for Manufacturing Baked Confectionery

Food and beverage bottle assembly

Production of plants using somatic embryogenesis

Chocolate product with cocoa particles as the emulsifying agent

CAFFEINE-REDUCED CACAO COMPOSITION

ANAEROBIC FERMENTATION OF SEEDS OF FRUIT

Baked chocolate confectionery

Edible product comprising reconstituted plant material

METHOD FOR PROCESSING CACAO COMPOSITION USING ALKALINE ELECTROLYTIC WATER

Emulsion stabilization method

ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION

Method of myceliation of agricultural substates for producing functional foods and nutraceuticals

Method and Composition for Increasing Energy and Focus

CHOCOLATE PRODUCTS

COCOA SENSORY CHARACTERISTICS

COCOA SENSORY CHARACTERISTICS

OXYGEN AND CARBON DIOXIDE ABSORPTION IN A SINGLE USE CONTAINER WITH AN ABSORBENT SUPPORT BELOW THE FILTER

CONFECTIONERY PRODUCT

HIGHLY AERATED CONFECTION

Method for producing a soluble cocoa product from cocoa powder

METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES

COCOA COMPOSITION

Obtaining cocoa extracts rich in bioactive peptides with ACE and PEP enzyme inhibitory activity

Low and no trans fat confections

Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same

Composition Containing Cacao and Spirulina

Methods and apparatus for forming contoured edible pieces

Aqueous foams, food products and a method of producing same

Process for producing a beverage comprising cocoa material with enhanced polyphenol levels

Chewable soft capsule having improved ingestion property and method for producing same

Composition comprising triglycerides

Process for making chocolate

Process for producing chocolate

Chocolate extract, process of making, and uses thereof

Confectionery product

Method for preparing chocolates and/or chocolate-/cocoa-flavored compositions

Heat Processed Products Having Altered Monomer Profiles and Processes For Controlling The Epimerization of (-)-Epicatechin and (+)-Catechin In The Products

Process for preparing hypoallergenic and reduced fat foods

Compositions for food, process for producing the same, and functional foods and drinks containing the same

Nutritional supplement product to suppress age-related decline in cognitive capacity and other aging functions

Rapid development of heat resistance in chocolate and chocolate-like confectionery products

Chocolate drawing method

ENDURANCE BAR

Structuring Granular Composition

Phosphatidylserine enriched milk fractions for the formulation of functional foods

DISPERSIBLE COMPOSITIONS COMPRISING COCOA POWDER AND PROCESSES FOR PRODUCING

Edible products with low content of saturated and trans unsaturated fats

Chocolate composition

Edible products with low content of saturated and trans unsaturated fats

Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation

Low Calorie Fat Substitute

METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION

Low-Fat Confectionery Product Being a Water-in-Oil Emulsion

Process For Making Foodstuff Products, and a Foodstuff Product Thus Made

Low-Fat Confectionery Product

Highly Aerated Confection

Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols

Cultures Encapsulated With Chocolate Food Products Coated With Chocolate And Method Of Preparation

Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols

Compositions for promoting sleep

Method for Solvent Extracting Cocoa Butter from Cocoa Nibs

Composition Comprising Statin

Process for obtaining polyphenol extracts from cocoa beans, the resulting extracts and uses thereof

Lipolysis promoter and food-and-drink and feed containing the same

Cocoa products and methods of treating cardiovascular conditions with sugar-free cocoa

DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME

Container for gifts

Sugar-free confectionery comprising xylitol or erythritol with no cooling effect

Particulate comprising phytosterols and food compositions comprising said creamer

Liquid-filled confectionery compositions

Nicotine and Chocolate Compositions

Nicotine and Chocolate Compositions

Coated fat-based confectionery products

EDIBLE GEL COMPOSITIONS COMPRISING HIGH-POTENCY SWEETENERS

HYPOCHOLESTEREMIC PREPARATIONS CONTAINING MIXTURES OF PHYTOSTENOL(ESTER)S AND CONJUGATED FATTY ACIDS, AND METHODS OF USING THE SAME

Tropicalizing agent, and methods for making and using the same

Emulsions for confectionery applications

Edible product with masked bitter, sour and/or astringent taste

Process for preparing hypoallergenic and reduced fat foods

Process for controlling the isomerization of (-)-epicatechin and (+)-catechin in edible products

Phosphatidylserine enriched milk fractions for the formulation of functional foods

Methods and apparatus for forming shaped edible pieces

Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce

Ready-to-eat fudge dessert

Chocolate for food to be exposed to light

Rapid development of heat resistance in chocolate and chocolate-like confectionery products

Method and system for controlling product density

Gallocatechin gallate-containing composition

Method and composition for reducing cravings for a craved substance

Gelatin free dairy dessert

Low and no trans fat confections

Aqueous edible paint composition, method of preparation and kit

Food compositions and related methods

Method for producing fat and/or solids from beans and compositions containing polyphenols

Food grade ink jet inks for printing on edible substrates

Ubiquinone-enriched foods

Nutrition bar

Soy-containing chocolate products

Process for producing confectionery highly stable to heat

Oil/fat powder

Tropicalizing agent, and methods for making and using the same

Edible candy compositions and methods of using the same

Oily cake excellent in heat-resistant shape retention and process for producing the same

Nutrition bar

Method for forming three-dimensional chocolate structures