Abstract: The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (13), having the following steps: a) providing a food (13), b) adding a plant oil (15) as an extractant, c) grinding the food (13) and the plant oil (15) into a mash (21), and d) separating the mash into an extraction phase, which is an oil phase (25), and a solid phase (29) as a raffinate phase. The food (13) and the plant oil (19) are ground very finely, said grinding process being defined in that the food (13) together with the plant oil (15) is ground until the oil phase (25) has an average particle size of less than 300 ?m, preferably less than 100 ?m, particularly preferably less than 20 ?m.

Abstract: The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (13), having the following steps: a) providing a food (13), b) adding a plant oil (15) as an extractant, c) grinding the food (13) and the plant oil (15) into a mash (21), and d) separating the mash into an extraction phase, which is an oil phase (25), and a solid phase (29) as a raffinate phase. The food (13) and the plant oil (19) are ground very finely, said grinding process being defined in that the food (13) together with the plant oil (15) is ground until the oil phase (25) has an average particle size of less than 300 ?m, preferably less than 100 ?m, particularly preferably less than 20 ?m.

Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.