Abstract: A method for carrying out a heat treatment, in particular roasting of bulky food products, in particular cocoa, nuts, like almonds, hazelnuts, pecans or walnuts, coffee, seeds, cereals, malt, peanuts, brans, grains or oilseeds such as sunflower seeds, wherein the food products are subjected to a predetermined temperature for heat treatment. During the heat treatment, the partial pressure of water in the atmosphere where the food products are located is controlled such that during the heat treatment a substantially homogeneous moisture distribution forms in the food products. In particular, the partial pressure of water is adjusted such that during the heat treatment the escape of moisture from the food products is avoided.

Abstract: The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.

Abstract: A method for drying and/or roasting a food which is performed in a treatment apparatus (2) comprising a treatment chamber (3) and at least one heating apparatus (4). The method comprises heating a gas by the heating apparatus (4) and further comprises heating an outside (5) of the treatment chamber (3) and conducting part or all of the heated gas through the treatment chamber where the heated gas is conducted through the treatment chamber before heating, after heating, or simultaneously with heating of the outside. The food in the treatment chamber is dried and/or roasted, due to heating, and/or by the heated gas conducted through the treatment chamber. During drying and/or roasting, a control value is determined on the basis of a measured value of a sensor. The heating and/or the conducting of heated gas through the treatment chamber is controlled depending upon the determined control value, particularly the moisture.

Abstract: The invention relates to a method and to a system for processing plant remains, in particular shells of seeds and nuts, even more in particular shells of cocoa beans, shells of grain seeds, and rice remains. The method comprises the following steps: (i) providing plant remains having a shell portion of at least 20 wt %; and (ii) at least partially hydrolyzing constituents of the plant remains, in particular at least partially hydrolyzing and/or fermenting a carbohydrate, a fat, and/or a protein. A liquid phase having dissolved constituents and a solid phase can subsequently be separated. The solid portion can be used as dietary fiber and the liquid phase can be used as feed for a biogas plant.

Abstract: The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.

Abstract: The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.

Abstract: The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.

Abstract: The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.

Abstract: The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.