Abstract: The current invention relates to cacao pod husk powder, obtainable by processing cacao pod husks, comprising at least 50.0 wt % of dietary fiber, wherein at least 7.0 wt % is water soluble dietary fiber and further characterized by an ash content of not more than 15.0 wt % and a protein content of not less than 4.0 wt %. The invention also relates to a method for roasting said cacao pod husk powder. The invention also relates to the use of said cacao pod husk powder or cacao pod husk powder obtained by the disclosed method for food, cosmetics and pharmaceutical applications, wherein said food application is a confectionery application.

Abstract: The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao placenta, cacao beans and cacao bean hulls, and drying separated cacao pod husks wherein separated and dried cacao pod husks are further processed by a method comprising the steps of a) grinding the cacao pod husks; b) optional acid extraction; c) a first enzymatic treatment; d) alkaline solubilization; e) a first decantation with centrifuge; f) ultrafiltration; g) acid extraction; h) a second decantation with centrifuge; i) a second enzymatic treatment; j) ultrafiltration and extract purification; k) concentration of the extract; l) drying of the concentrated extract. The invention also relates to extracts and compositions obtained thereof and their applications.