Food additive composition

Abstract

The invention relates to a food additive composition, a method for preparing a food additive composition, the use of the food additive composition, and food products comprising the food additive composition.

Description

[0001] Food additive composition

[0002] Technical Field

[0003] The invention relates to a food additive composition, a method for preparing a food additive composition, the use of the food additive composition, and food products comprising the food additive composition.

[0004] Technological Background

[0005] Cocoa flavour is the basis for many food products, such as confectionery products and beverages. In 2019, 5.5 million tons of cocoa beans were harvested worldwide. The appeal of chocolate products transcends taste alone; aesthetics play a pivotal role in consumer acceptance and market success. A rich brown colouration is visually appealing and signifies the quality and richness of conventional cocoa flavour. Traditionally, this colour is derived from cocoa beans, which contain high levels of polyphenols, including flavonoids such as flavonols, contributing to the characteristic brown hue through various stages of bean processing, including fermentation, drying, and roasting, as well as optional processes such as dutch processing or alkalisation.

[0006] However, the area where cocoa can be harvested is limited. Furthermore, obtaining the final raw product that can be used, for example, in the manufacturing of chocolate, requires multiple processing steps, including harvesting, sorting, fermenting, drying, and shipping costs. This makes cocoa a rather expensive raw material.

[0007] In addition, cocoa pricing can be highly volatile, and the industry can experience tight supply as emerging markets increase their consumption of chocolate and cocoa-based products.

[0008] Furthermore, the cultivation and production of cocoa bring about numerous negative environmental impacts in order to meet the high worldwide demand, such as extensive greenhouse gas emissions, e.g. due to deforestation and land use change, a high water footprint, the use of large amounts of herbicides and pesticides, as well as its shipment to destinations where it is further processed in food products such as chocolate.

[0009] The demand for cocoa-free chocolate alternatives presents a challenge, as these formulations lack the inherent polyphenol content of cocoa beans, resulting in a diminished colour profile. Moreover, there is a growing trend towards reducing cocoa content in conventional chocolate products for reasons ranging from cost reduction to dietary preferences. Yet, maintaining the rich brown colouration is crucial for meeting consumer expectations and ensuring market competitiveness.

[0010] Therefore, there remains a need to both reduce and / or replace the usage of conventional cocoa obtained from the cocoa tree with a cocoa substitute which is based on natural starting products and which has similar characteristics such as flavour profiles, colour and / or odour and can be applied in the same way as conventional cocoa. Further, there is a need for additive compositions suitable mimic characteristics such as flavour profiles, colour and / or odour of food products. It would be even more advantageous if the natural starting products, on which the cocoa substitute is based, are byproducts of other production processes which usually are of little economic value or find limited further application, such as kernels in the production of jams and juices.

[0011] Summary of the Invention

[0012] Surprisingly, the inventors found that the inventive food additive composition meets at least one of the above-referenced needs.

[0013] The present invention addresses these challenges by providing a cocoa mimicking additive, such as colouring and / or flavouring additive, specifically formulated for cocoa-free chocolate alternatives and conventional chocolate products. By leveraging innovative compounds and formulation techniques, the additive according to the present invention replicates the rich brown colour associated with cocoa-based chocolates, thereby enhancing consumer perception, flavour expectation, and marketing effectiveness. Furthermore, the incorporation of the inventive additive enables manufacturers to reduce or eliminate cocoa content while still achieving the desired colour profile, thereby offering cost-saving opportunities and expanding product accessibility to a broader consumer base.

[0014] In summary, the invention offers a novel solution to the colouration challenge in cocoa-free chocolate alternatives and conventional chocolate products, aligning with consumer preferences, market demands, and industry trends. Through its ability to confer a rich brown colour, the additive enhances product aesthetics, quality perception, and marketability, thereby presenting a significant advancement in the field of chocolate formulation and manufacturing.

[0015] In a first aspect, the present invention relates to a food additive composition comprising at least one plant material derived from plants selected from the group consisting of Vitaceae, Rosaceae, Fabacease, and mixtures thereof, wherein the at least one plant material has been alkalised.

[0016] According to a second aspect, the invention relates to a method for preparing a food additive composition, the method comprising a) mixing i) at least one plant material derived from a plant selected form the group consisting of Vitaceae, Rosaceae, Fabaceae, and mixtures thereof, and ii) an alkalising agent, b) heating the mixture of step a); c) drying the mixture of step b); and d) optionally grinding the mixture of step c).

[0017] According to a third aspect, the invention relates to a food additive composition prepared by the method disclosed herein.

[0018] According to a fourth aspect, the invention relates to the use of the herein disclosed food additive composition for adjusting the colour and / or the flavour of food products.

[0019] According to a fifth aspect, the invention relates a food product comprising the herein disclosed food additive composition.

[0020] Brief description of the Figures

[0021] Fig. 1 Depicts the particle size distribution of Example 1 . Fig. 2 Depicts the sensory comparison (chocolatey appearance and chocolatey flavour) of cocoa free chocolate alternative samples with and without alkalised grapeseed flour.

[0022] Fig. 3 Depicts the particle size distribution of Example 7.

[0023] Fig. 4 Depicts the sensory comparison (chocolatey appearance, chocolatey flavour, and taste) of cocoa free chocolate alternative samples with and without alkalised grapeseed flour and a commercially available cocoa drink powder.

[0024] Fig. 5 Depicts the particle size distribution of Example 10.

[0025] Detailed description

[0026] In the following, the invention will be explained in more detail.

[0027] Definitions

[0028] In order for the present invention to be readily understood, several definitions of terms used in the course of the invention are set forth below.

[0029] As used herein, the term “flavour” refers to one or more sensory stimuli, such as, for example, one or more of taste (gustatory), smell (olfactory), touch (tactile) and temperature (thermal) stimuli. The terms “flavour” and “aroma” are synonymous and are used interchangeably. The sensory experience of a subject exposed to a flavour may be classified as a characteristic experience for the particular flavour. For example, a flavour can be identified by the subject as being a floral, citrus, berry, nutty, caramel, chocolate, peppery, smoky, cheesy, meaty, etc. flavour. As used herein, a flavour composition can be selected from a liquid, dry powder, spray, paste, suspension and any combination thereof. The flavour can be a natural composition, an artificial composition, a nature identical, or any combination thereof.

[0030] As used herein, the term “flavour profile” refers to a combination of sensory stimuli, for example, tastes, such as sweet, sour, bitter, salty, kokumi and / or umami tastes, and / or olfactory, tactile and / or thermal stimuli. The flavour profile may comprise one or more flavours which contribute to the sensory experience of a subject. Modifying, changing or varying the combination of stimuli in a flavour profile may change the sensory experience of a subject.

[0031] As used herein, the term “food product” refers to an ingestible product, such as human food and / or beverage, animal (pet) foods and / or beverages, and pharmaceutical compositions.

[0032] As used herein, the term “flavour composition” refers to at least one plant material such as at least one treated plant material that modulates, including enhancing, multiplying, potentiating, decreasing, suppressing, or inducing, the tastes, smells and / or flavours of a natural or synthetic tastant, flavouring agent, taste profile, flavour profile and / or texture profile in an animal or a human. The flavour composition may further include one or more excipients.

[0033] As used herein, the term “colour composition” refers to at least one plant material such as at least one treated plant material that modulates, including enhancing, multiplying, potentiating, decreasing, suppressing, or inducing, the colour and / or appearance of a natural or synthetic colour and / or appearance. The colour composition may further include one or more excipients.

[0034] As used herein, the term “plant material” is meant to comprise the mentioned material as such but also comprises processed products or side-products thereof such as presscakes, pomace, polished grains, and spent grounds, as well as parts of the respective plant material such as shells, grape skins, marc, pods and pulp. Yeasts and fungi shall be considered as belonging to “plant material” for the purpose of the present invention. As used herein, the term “cocoa” also comprises cacao. The term “cocoa” refers to processed products derived from the Theobroma cacao fruit, in particular the seeds thereof (cacao beans), such as fermented, roasted, alkalised, ground, pressed cacao beans. The term “cacao” refers to the unprocessed products derived from the Theobroma cacao fruit, in particular the seeds (cacao beans) thereof.

[0035] As used herein, the term “presscake” refers to the residue of the oil production, of oleaginous plant materials (e.g. seeds, or fruits), such as grapes, olives, apricot kernels, canola, linseed, sunflower etc. The residue is derived from pressing or milling the plant materials, to recover the oil for further applications (food, cosmetics, and the like). The residue is rich in protein and / or carbohydrates.

[0036] As used herein, the term “chocolate”, “chocolates” or “chocolate product” refers to all chocolate or chocolate-like compositions with a fat fraction that can be tempered and that can comprise at least one cocoa or cocoa-like component in this fat fraction. The “fat fraction” of the chocolate according to the present invention can comprise cocoa butter, milk fat, butter oil, and other fats that can be tempered such as cocoa butter, or mixtures of cocoa butter with these fats. In the present invention, a “fat fraction that can be tempered” means fats that can take different crystalline structures or polymorphs. These fats are typically processed in a tempering process.

[0037] As used herein, the term “chocolate substitute” refers to all chocolate-like compositions with a fat fraction that can comprise substantially no cocoa component in this fat fraction. The “fat fraction” of the chocolate substitute according to the present invention can comprise milk fat, butter oil, cocoa butter substitutes, cocoa butter equivalents, algae lipids, biosynthesized lipids, e.g., such as cocoa butter equivalents derived in a fermentation process from modified yeasts.

[0038] The term “particle size” or “volume based particle size” as used herein is equivalent to and also referred to as the D50 or Dv50 and means that at least about 50% of the particles have a diameter of less than the size specified. The aforementioned terms are used interchangeably herein. For example a volume based particle size (Dv50) of less than about 1000 nm, means that 50% of the particle population has a diameter of less than about 1000 nm when measured by static or dynamic light scattering techniques known to those skilled in the art. Unless otherwise specified, all particle sizes are specified in terms of volume based measurements and are measured by laser light scattering / diffraction. Suitably a particle analyser such as MasterSizer 3000, Malvern Pananalytical is applied. The terms “D90” and “D10” mean that, respectively at least about 90% and 10% of the particles have a diameter of less than the size specified. These may also be referred to as “Dv90” and “Dv10” respectively, and these terms are used interchangeably herein.

[0039] As used herein, the term “chocolate confectionary product” refers to preparations made with chocolate and / or chocolate substitutes, e.g. bars, snack bars, chips, flakes, coatings, and the like.

[0040] As used herein, the term “substantially free of’ or “comprising substantially no” refers to a mass that is at least 95% free of the named ingredient, e.g. 95% free of cocoa, such as at least 96%, at least 97%, at least 98%, or at least 99% of the respective ingredient.

[0041] As used herein, the term “cocoa butter substitutes” refers to a confectionary fat substitute. This product is formulated from hydrogenated and fractionated palm kernel oil. It can be used to give a final chocolate confectionary product a good snappiness, good melting characteristics and good flavour release without tempering.

[0042] As used herein, the term “cocoa butter equivalent” refers to a fat that is specially formulated from palm oil, shea butter, mango kernel fat, sal fat or illipe butter in order to resemble cocoa butter in both physical and chemical properties. Using this product shows compatibility with cocoa butter and shares similar crystallization and melt profiles. It can be used to provide cost reduction as a cocoa butter substitute at any ratio, imparting strong heat resistance and melting characteristics. As used herein, the term “drying” refers to a process of the removal of solvent such as water from a mixture, that can be carried out via methods such as, microwave-assisted drying, freeze-drying, spray drying, freeze concentration, drying under reduced pressure, thin layer drying, convectional heating, conductional heating, air drying, and the like to remove solvent such as water.

[0043] As used herein, the term “aqueous medium” refers to a liquid, which is composed of more than 50% of water.

[0044] As used herein, the term “comprising” is to be construed as encompassing both “including” and “consisting of’, both meanings being specifically intended, and hence individually disclosed, embodiments according to the present invention.

[0045] As used herein, the articles “a” and “an” preceding an element or component are intended to be nonrestrictive regarding the number of instances (i.e. occurrences) of the element or component. Therefore, “a” or “an” is to be read to include one or at least one, and the singular word form of the element or component also includes the plural unless the number is obviously meant to be singular.

[0046] As used herein, the term “about” modifying the quantity of a substance, ingredient, component, or parameter employed refers to variation in the numerical quantity that can occur, for example, through typical measuring and handling procedures, e.g., liquid handling procedures used for making concentrates or solutions. Furthermore, variation can occur from inadvertent error in measuring procedures, differences in the manufacture, source, or purity of the ingredients employed to carry out the methods, and the like. In some embodiments, the term “about” means within 10% of the reported numerical value. In more specific embodiments, the term “about” means within 5% such as 2% of the reported numerical value.

[0047] Details description

[0048] As outlined above, one aspect of the invention provides a food additive composition comprising at least one plant material derived from plants selected from the group consisting of Vitaceae, Rosaceae, Fabacease, and mixtures thereof, wherein the at least one plant material has been alkalised.

[0049] In this connection, it is to be understood that alkalised material such as alkalised plant material is a material such as plant material that has been treated under alkaline conditions.

[0050] In the following, embodiments of the present invention are described in further detail. It is to be understood that each embodiment is relevant on its own as well as in combination with other embodiments.

[0051] In some embodiments, the plant is Vitaceae, preferably Vitis such as Vitis vinifera.

[0052] In some embodiments, the plant is a grape, preferably selected from the group consisting of concord, niagra, Chardonnay, sauvignon blanc, muscat, sultana, riesling, pinot gris, pinot grigio, cabernet sauvignon, merlot, pinot noir, shiraz, albarino, malbec, grenache, Solaris, Zinfandel, cabernet franc, tempranillo, carmenere, mataro, sangiovese, regent, black muscat, chasselas, wild grape, nebbiolo, montepulcian, gewurztraminer, barbera, chenin blanc, carignan, semilion, gamay, petit verdot, trebbiano, cinsault, gruner veltliner, silvaner, petit sirah, grenache blanc grapes, and any mixtures thereof.

[0053] In some embodiments, the plant is Rosaceae, preferably selected from the group consisting of apple, pear, quince, apricot, plum, cherry, peach, raspberry, blackberry, loquat, strawberry, rose hip, hawthorn, and almond, and in particular apple. In some embodiments, the plant is Fabacease, preferably ceratonia.

[0054] In some embodiments, the plant is selected from the group consisting of Vitaceae, apple, plum, cherry, raspberry, blackberry, strawberry, rose hip, and any mixtures thereof, preferably selected from the group consisting of Vitaceae, apple, cherry, blackberry, any mixtures thereof. In some embodiments, the plant is selected from the group consisting of Vitaceae, apple, and mixtures thereof, preferably selected from the group consisting of Vitis, apple, and mixtures thereof.

[0055] In some embodiments, the food additive composition is in pulverised form.

[0056] In some embodiments, the food additive compositions has a particle size D50 (determined according to laser diffraction) of less than about 500 pm, preferably of less than about 350 pm, more preferably of less than about 200 pm such as less than about 100 pm.

[0057] In some embodiments, the food additive compositions has a particle size D50 (determined according to laser diffraction) of about 10 to about 500 pm, preferably of about 20 to about 350 pm, more preferably of about 50 to about 200 pm such as about 50 to about 100 pm.

[0058] In some embodiments, the at least one plant material is a fruit.

[0059] In some embodiments, the at least one plant material is selected from the group consisting of seed material, pomace material, and mixtures thereof, preferably is a seed material, and in particular is a kernel.

[0060] In some embodiments, the at least one plant material is a kernel and has been alkalised in whole (intact, i.e. not crushed) form.

[0061] In some embodiments, the at least one plant material has been alkalised in granulated or pulverised form, preferably in pulverised form.

[0062] In some embodiments, the at least one plant material is a kernel and has been alkalised in crushed (including granulated and pulverised) form.

[0063] In some embodiments, the at least one plant material has a particle size D50 (determined according to laser diffraction) of more than about 0.5 to about 5.0 mm, such as of about 0.6 to about 4.0 mm or of about 0.8 to about 3.0 mm, or of about 1 .0 to about 2.0 mm.

[0064] In some embodiments, the at least one plant material has a particle size D50 (determined according to laser diffraction) of less than about 800 pm, preferably of less than about 500 pm, more preferably of less than about 300 pm such as less than about 200 pm. In some embodiments, the at least one plant material has a particle size D50 (determined according to laser diffraction) of about 1 to about 800 pm, preferably of about 10 to about 500 pm, more preferably of about 20 to about 300 pm such as about 30 to about 200 pm.

[0065] Without being bound by theory, it is assumed that alkalising the plant material in granulated or pulverised form, specifically in pulverised form, is advantageous in view of homogeneity, time efficiency, cost efficiency, and / or need of starting material such as alkalising agent and optionally present solvent.

[0066] In some embodiments, the at least one plant material comprises about 50 mg / 100 g or more of anthocyanins. In some embodiments, the at least one plant material comprises up to about 10 g / 100 g of anthocyanins. In some embodiments, the at least one plant material comprises about 50 mg / 100 g or more of proanthocyanins. In some embodiments, the at least one plant material comprises up to about 10 g / 100 g of proanthocyanins.

[0067] In some embodiments, the at least one plant material comprises about 50 mg / 100 g or more of anthocyanins and proanthocyanins. In some embodiments, the at least one plant material comprises up to about 10 g / 100 g of anthocyanins and proanthocyanins.

[0068] Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. Suitable anthocyanins are glycosides of cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and / or petunidin.

[0069] Proanthocyanins are oligomers or polymers of flavan-3-ols, such as catechin and epicatechin. Their structure involves multiple flavan-3-ol units linked together. The degree of polymerization (the number of flavan-3-ol units in the chain) can vary widely, influencing their solubility, bioavailability, and biological activity.

[0070] Flavonoids are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of mammals such as humans. Flavonoids have generally the structure of a 15-carbon skeleton, which consists of two phenyl rings (A and B) and a heterocyclic ring (C, the ring containing the embedded oxygen). This carbon structure can be abbreviated C6-C3-C6. According to the IUPAC nomenclature, they can be classified into: flavonoids or bioflavonoids; isoflavonoids (derived from 3-phenylchromen-4-one (3-phenyl-1 ,4-benzopyrone) structure); and neoflavonoids (derived from 4-phenylcoumarin (4-phenyl-1 ,2-benzopyrone) structure). Known are among others flavanoles, flavonols, and flavanoides.

[0071] In some embodiments, the at least one plant material comprises about 50 mg / 100 g or more of flavonoids. In some embodiments, the at least one plant material comprises up to about 10 g / 100 g of flavonoids.

[0072] In some embodiments, the food additive composition has a value of L* in a CIELab colour space of about 0 to about 20, preferably of about 0 to about 10, more preferably of about 0 to about 8, still more preferably of about 0 to about 6, or of about 1 to about 5. In some embodiments, the food additive composition has a value of L* in a CIELab colour space of about 15 to about 30, preferably of about 18 to about 25.

[0073] In some embodiments, the food additive composition has a value of a* in a CIELab colour space of about 1 to about 30, preferably of about 2 to about 28, more preferably of about 3 to about 26, still more preferably of about 4 to about 24, and in particular of about 5 to about 20. In some embodiments, the food additive composition has a value of a* in a CIELab colour space of about 10 to about 25, preferably of about 11 to about 20.

[0074] In some embodiments, the food additive composition has and a value of b* in a CIELab colour space of about 5 to about 50, preferably about 8 to about 45, more preferably of about 10 to about 40, still more preferably of about 13 to about 35, and in particular of about 15 to about 30. In some embodiments, the food additive composition has a value of b* in a CIELab colour space of about 10 to about 35, preferably of about 11 to about 30.

[0075] In some embodiments, the food additive composition has a value of L* in a CIELab colour space of about 0 to about 20, preferably of about 1 to about 5, a value of a* in a CIELab colour space of about 1 to about 30, preferably of about 5 to about 20, and a value of b* in a CIELab colour space of about 5 to about 50, preferably of about 15 to about 30. In some embodiments, the food additive composition has a value of L* in a CIELab colour space of about 15 to about 30, preferably of about 18 to about 25, a value of a* in a CIELab colour space of about 10 to about 25, preferably of about 11 to about 20, and a value of b* in a CIELab colour space of about 10 to about 35, preferably of about 11 to about 30.

[0076] Determination of CIELab colour space is known to the skilled person. The CIELab colour space can be measured via 90° angle, color measurement; room temperature sample, calibrated against white and black, and exclusion of disturbing light. Suitably, a HUNTERLAB ColorFlex EZ is used.

[0077] In some embodiments, the CIELab colour space is determined according to DIN EN ISO 11664-4 such as DIN EN ISO / CIE 11664-4:2020-03.

[0078] In some embodiments, the food additive composition does not comprise carob.

[0079] The food additive composition according to the present invention can be used as flavour composition and / or colour composition.

[0080] As indicated above, the present invention relates in a second aspect to a method for preparing a food additive composition, the method comprising a) mixing i) at least one plant material derived from a plant selected form the group consisting of Vitaceae, Rosaceae, Fabacease, and mixtures thereof, and ii) an alkalising agent, b) heating the mixture of step a); c) drying the mixture of step b); and d) optionally grinding the mixture of step c).

[0081] Embodiments (e.g. regarding the at least one plant material) are already above-outlined in the inventive composition and shall hold for the second aspect, as well. In the following, further embodiments of the second aspect are described in further detail. It is to be understood that each embodiment is relevant on its own as well as in combination with other embodiments.

[0082] In some embodiments, plant is Vitaceae, preferably Vitis such as Vitis vinifera.

[0083] In some embodiments, the plant is Rosaceae, preferably selected from the group consisting of apple, pear, quince, apricot, plum, cherry, peach, raspberry, blackberry, loquat, strawberry, rose hip, hawthorn, and almond, and in particular apple.

[0084] In some embodiments, the at least one plant material may be cleaned prior to step a) to remove impurities (such as chaff, broken material, stones, skins, stems, and / or sticks). Suitably, the at least one plant material can be cleansed with water and / or sieve.

[0085] In some embodiments, in step a) the alkalising agent is provided as powder.

[0086] In some embodiments, in step a) the alkalising agent is provided as an alkaline solution, preferably an aqueous alkaline solution.

[0087] In this connection, the weight ratio of at least one plant material to the alkaline solution may be of about 100:1 to about 1 : 100, preferably of about 50:1 to about 1 :50, such as of about 20:1 to about 1 :20, or of about 10:1 to about 1 :10, or of about 5:1 to about 1 :5. The weight ratio of at least one plant material to the alkaline solution may alternatively be of about 50:1 to about 1 :2, still more preferably of about 20:1 to about 1 :1 , or of about 10:1 to about 1.2:1 ; or of about 5:1 to about 1.5:1. The weight ratio of at least one plant material to the alkaline solution may alternatively be about 4:1 to about 1 : 100, preferably of about 2:1 to about 1 :50, or of about 1 :1 to about 1 :20, or of about 1 :1 .2 to about 1 :10, or of about 1 :1 .5 to about 1 :5.

[0088] In some embodiments, the alkaline solution has a pH of about 7.5 to about 14, preferably of about 8.0 to about 12.5, and in particular of about 8.5 to about 11 .

[0089] In some embodiments, the alkaline solution has a pH of about 7.5, or about 8.0, or about 8.5, or about 9.0, or about 10.0, or about 10.5, or about 11 .0, or about 115., or about 11 .5, or about 12.0, or about 12.5, or about 13.0, or about 13.5, or about 14.0.

[0090] In some embodiments, in step a) the at least one plant material and the alkalising agent are mixed with a solvent, preferably with water. In this connection, the weight ratio of the at least one plant material to the solvent, preferably water, may be of about 100:1 to about 1 :5, preferably of 50:1 to about 1 :2, more preferably of about 20:1 to about 1 :1 .5, still more preferably of about 15:1 to about 1 :1 , even more preferably of about 10:1 to about 1.5:1 , and in particular of about 8:1 to about 2:1 . In some embodiments, the weight ratio of the at least one plant material to the solvent, preferably water, may be of about 50:1 to about 1 :10, preferably of about 30:1 to about 1 :5, more preferably of about 20:1 to about 1 :3, still more preferably of about 10:1 to about 1 :2, even more preferably of about 6:1 to about 1 :1 , and in particular of about 4:1 to about 1 .5:1 .

[0091] In some embodiments, in step a) the weight ratio of the at least one plant material to the alkalising agent is of about 50:1 to about 1 :10, preferably of about 40:1 to about 1 :5, more preferably of about 30:1 to about 1 :1 , still more preferably of about 20:1 to about 5:1 , or of about 15:1 to about 7:1 , or of about 12:1 to about 8:1 , such as of about 10:1 . In this connection, the alkalising agent is preferably provided as powder.

[0092] Any suitable (such as approved for food) alkalising agent may be applied. In some embodiments, the alkalising agent is selected from the group consisting of NaOH, KOH, Na2CO3, NaHCO3, K2CO3, KHCO3, (NH4)2CO3, NH4HCO3, Mg(OH2), Ca(OH)2, NH3, and mixtures thereof, preferably selected from the group consisting of NaOH, KOH, Na2CO3, K2CO3, NaHCO3, and mixtures thereof, more preferably selected from the group consisting of NaOH, Na2CO3, K2CO3, and mixtures thereof.

[0093] In some embodiments, the mixture of step a) comprises the alkalising agent in an amount of about 0.1 to about 10 wt.-%, preferably of about 0.15 to about 8 wt.-%, more preferably of about 0.2 to about 7 wt.-%, and in particular of about 0.25 to about 6 wt.-%, based on the weight of the at least one plant material.

[0094] In some embodiments, the mixture of step a) comprises the alkalising agent in an amount of about 4 to about 16 wt.-%, preferably of about 5 to about 15 wt.-%, more preferably of about 6 to about 14 wt.-%, and in particular of about 7 to about 13 wt.-%, such as of about 8 to about 12 wt.-%, based on the weight of the at least one plant material.

[0095] In some embodiments, the mixture of step a) comprises the alkalising agent in an amount of about 0.01 to about 6 wt.-%, preferably of about 0.05 to about 5 wt.-%, more preferably of about 0.1 to about 3 wt.-%, and in particular of about 0.2 to about 1 wt.-%, based on the weight of the at least one plant material. In this connection, the alkalising agent may be sodium hydroxide.

[0096] In some embodiments, the mixture of step a) comprises the alkalising agent in an amount of about 1 to about 16 wt.-%, preferably of about 4 to about 15 wt.-%, more preferably of about 5 to about 14 wt.-%, and in particular of about 6 to about 12 wt.-%, based on the weight of the at least one plant material. In this connection, the alkalising agent may be K2CO3. In some embodiments, the mixture of step a) comprises the alkalising agent in an amount of about 0.5 to about 10 wt.-%, preferably of about 1 to about 8 wt.-%, more preferably of about 1 .5 to about 7 wt.-%, and in particular of about 2 to about 6 wt.-%, based on the weight of the at least one plant material. In this connection, the alkalising agent may be selected from the group consisting of K2CO3, Na2CO3, and mixtures thereof.

[0097] When two alkalising agents are applied, said two alkalising agents may be present in a weight ratio of about 10:1 to about 1 :10, such as about 9:1 to about 1 :9, or about 8:1 to about 1 :8, or about 7:1 to about 1 :7, or about 6:1 to about 1 :6, or about 5:1 to about 1 :5, or about 4:1 to about 1 :4, or about 3:1 to about 1 :3, or about 2:1 to about 1 :2, or about 1 :1. Suitably, K2CO3 and Na2CO3 are applied as a mixture.

[0098] In some embodiments, the mixture of step a) has a pH of about 7.5 to about 14, preferably of about 8.0 to about 12.5, and in particular of about 8.5 to about 11 .

[0099] In some embodiments, the mixture of step a) has a pH of about 7.5, or about 8.0, or about 8.5, or about 9.0, or about 10.0, or about 10.5, or about 11 .0, or about 115., or about 11 .5, or about 12.0, or about 12.5, or about 13.0, or about 13.5, or about 14.0.

[0100] In some embodiments, the at least one plant material is a fruit.

[0101] In some embodiments, the at least one plant material is selected from the group consisting of seed material, pomace material, and mixtures thereof, preferably is a seed material, and in particular is a kernel.

[0102] In some embodiments, the at least one plant material is a grapeseed material, preferably a grapeseed kernel.

[0103] In some embodiments, the at least one plant material is apple pomace.

[0104] In some embodiments, the at least one plant material is a kernel and is present in the mixture of step a) in whole (intact, i.e. not crushed) form.

[0105] In some embodiments, the least one plant material is present in the mixture of step a) in granulated or pulverised form, preferably in pulverised form.

[0106] In some embodiments, the at least one plant material has a particle size D50 (determined according to laser diffraction) of more than about 0.5 to about 5.0 mm, such as of about 0.6 to about 4.0 mm or of about 0.8 to about 3.0 mm, or of about 1 .0 to about 2.0 mm.

[0107] In some embodiments, the at least one plant material has a particle size D50 (determined according to laser diffraction) of less than about 500 pm, preferably of less than about 350 pm, more preferably of less than about 200 pm such as less than about 120 pm or less than about 100 pm. In some embodiments, the at least one plant material has a particle size D50 (determined according to laser diffraction) of about 10 to about 500 pm, preferably of about 20 to about 350 pm, more preferably of about 50 to about 200 pm such as about 50 to about 100 pm. Suitably, the at least one plant material has a particle size D50 (determined according to laser diffraction) of about 10 to about 200 pm, still more preferably of about 30 to about 100 pm.

[0108] In some embodiments, the at least one plant material has a particle size D90 (determined according to laser diffraction) of less than about 400 pm, preferably of less than about 300 pm, more preferably of less than about 200 pm such as less than about 100 pm or less than about 70 pm. In some embodiments, the at least one plant material has a particle size D90 (determined according to laser diffraction) of about 1 to about 400 pm, preferably of about 2 to about 300 pm, more preferably of about 3 to about 200 pm such as about 5 to about 100 pm. Suitably, the at least one plant material has a particle size D90 (determined according to laser diffraction) of about 1 to about 200 pm, still more preferably of about 2 to about 70 pm.

[0109] Steps a) to d) can be conducted at any suitable temperature for any suitable time interval at any suitable pressure.

[0110] In some embodiments, step a) is conducted at a temperature of about 0 to about 60 °C, such as about 5 to about 50 °C, or of about 10 to about 40 °C, or of about 15 to about 30 °C.

[0111] Any suitable mixing device can be used in step a). Suitably, the mixing device can be closed such as sealed. The mixing device can be a vessel, a container, a flask, an extruder, a processing chamber, or the like. In some embodiments, the mixing device is selected from the group consisting of closed vessel, a closed container, a closed flask, a closed extruder, or a closed processing chamber. In this connection, it is to be understood that the closed mixing devices can be closed and opened (comprising the possibility of venting and aeration) as demanded.

[0112] In some embodiments, step b) is conducted for about 20 to about 360 min, such as for about 25 to about 240 min, or for about 30 to about 200 min, or for about 40 to about 100 min.

[0113] In some embodiments, step b) is conducted at about 50 to about 160 °C, preferably at about 55 to about 150 °C, more preferably at about 60 to about 140 °C, and in particular at about 60 to about 120 °C or from about 60 to about 90 °C.

[0114] In some embodiments, during step b), the mixture of step a) is provided with air. Suitably, the air comprises about 15 to about 30% (V / V), such as about 18 to about 25% (V / V), preferably about 21% (V / V) of oxygen.

[0115] In some embodiments, during step b), the mixture of step a) is provided with oxygen gas. Oxygen gas suitably comprises at least about 90% (V / V), preferably at least about 95% (V / V), more preferably at least about 98% (V / V) of oxygen.

[0116] The air can be provided by venting (open an opening option such as a vent) at least once such as by venting the mixing device selected from the group consisting of a closed vessel, a closed container, a closed flask, a closed extruder, or a closed processing chamber, at least once such as at least twice, or at least three times, or at least four times.

[0117] The air (or oxygen gas) can be provided by aeration such as by aeration of the mixing device selected from the group consisting of a closed vessel, a closed container, a closed flask, a closed extruder, or a closed processing chamber. Aeration may be performed at least once, or at least twice, or at least three times, or at least four times. Aeration may be performed via pulsing.

[0118] In some embodiments, the oxygen concentration during step b) is kept in a range of about 10 to about 30% (V / V), such as of about 15 to about 25% (V / V), or of about 18 to about 22% (V / V).

[0119] In some embodiments, the air (or oxygen gas) is provided in step b) when a temperature of about 50 to about 90 °C, preferably of about 60 to about 80 °C has been reached (such as aeration starts when a temperature of about 50 to about 90 °C, preferably of about 60 to about 80 °C has been reached). In some embodiments, step b) has a peak temperature before hold of about 80 to about 110 °C, preferably of about 90 to about 100 °C. In some embodiments, the temperature during the air (or oxygen gas) provision (such as aeration) in step b) is hold at about 75 to about 105 °C, preferably at about 85 to about 95 °C. In some embodiments, the air (or oxygen gas) is provided in step b) at least twice over a time range of about 20 to about 150 min, preferably for about 30 to about 120 min.

[0120] In some embodiments, the air (or oxygen gas) is provided in step b) via pulsing. In some embodiments, the pulse duration is from about 200 to about 1 ,500 sec, preferably from about 300 to about 1 ,000 sec. In some embodiments, the pulse frequency is about every 1 to 50 sec, preferably about every 5 to 20 sec. In some embodiments, the pulse cycle duration is about 5 to about 80 min, preferably about 10 to about 60 min.

[0121] In some embodiments, the air (or oxygen gas) is provided in step b) via a pressure of about 1 .0 to about 6.0 bar, preferably of about 1 .5 to about 4.0 bar.

[0122] In some embodiments, step b) is conducted at a relative humidity of more than about 5%, preferably of more than about 10%, more preferably of more than about 15%, or of more than about 20%.

[0123] By applying vacuum during step b), both, the time for drying can be reduced and undesired off- flavor compounds can be removed. Hence, step b) preferably comprises a vacuum of about 500 mbar or less, such as about 400 mbar or less, or about 300 mbar or less. For example, step b) may comprise applying a vacuum of about 0.1-500 mbar, or about 0.1-400 mbar, or about 0.1-300 mbar. The lower limit for the aforementioned ranges may also be higher, such as about 1 -500 mbar, or about 1-400 mbar, or about 1-300 mbar; about 5-500 mbar, or about 5-400 mbar, or about 5-300 mbar; about 10-500 mbar, or about 10-400 mbar, or about 10-300 mbar. Preferably, a vacuum of about 250 mbar or less, about 200 mbar or less, about 150 mbar or less, or about 100 mbar or less can be applied, such as about 0.1 -250 mbar, or about 0.1-200 mbar, or about 0.1-150 mbar, or about 0.1-100 mbar. The lower limit for the aforementioned ranges may also be higher, such as about 1-250 mbar, or about 1-200 mbar, or about 1 -150 mbar, or about 1-100 mbar; about 5-250 mbar, or about 5-200 mbar, or about 5-150 mbar, or about 5-100 mbar; or about 10-250 mbar, about 10-200 mbar, or about 10-150 mbar, or about 10-100 mbar. An even stronger vacuum can be applied, such as about 90 mbar or less, or about 80 mbar or less, or about 70 mbar or less, or about 50 mbar or less, or about 40 mbar or less, or about 35 mbar or less. For example, one can apply a vacuum of about 0.1 -90 mbar, or about 0.1-80 mbar, or about 0.1 -70 mbar, or about 0.1-60 mbar, or about 0.1-50 mbar, or about 0.1-40 mbar, or about 0.1 -35 mbar. As another example, one can apply a vacuum of about 1 -90 mbar, or about 1 -80 mbar, or about 1-70 mbar, or about 1 -60 mbar, or about 1-50 mbar, or about 1-40 mbar, or about 1-35 mbar. As another example, one can apply a vacuum of about 5-90 mbar, or about 5-80 mbar, or about 5-70 mbar, or about 5-60 mbar, or about 5-50 mbar, or about 5-40 mbar, or about 5-35 mbar. As another example, one can apply a vacuum of about 10-90 mbar, or about 10-80 mbar, or about 10-70 mbar, or about 10-60 mbar, or about 10- 50 mbar, or about 10-40 mbar, or about 10-35 mbar. For example, one can apply a vacuum of about 32 mbar, or about 100 mbar, or about 200 mbar or about 500 mbar, with about 100 mbar being preferred. The vacuum to be applied is preferably a vacuum that is technically feasible, even if no lower limit is defined.

[0124] In some embodiments, step b) is conducted at a pressure of about 10 bar or less, preferably of about 0.1 mbar to about 8 bar, more preferably of about 0.1 mbar to about 5 bar, and in particular of about 0.1 mbar to about 3 bar, such as of about 0.1 to about 500 mbar, or about 0.1 to about 300 mbar.

[0125] In some embodiments, step b) is conducted at a pressure of about 0.1 to about 8 bar, preferably of about 0.2 to about 5 bar, and in particular of about 0.5 to about 3 bar, such as of about 0.6 to about 2 bar, or about 0.7 to about 1 .5 bar.

[0126] In some embodiments, step b) is conducted at reduced pressure such as at a pressure of about 0.1 to about 500 mbar, preferably of about 1 to about 400 mbar, more preferably of about 10 to about 300 mbar, and in particular of about 50 to about 200 mbar. If applying reduced pressure, step b) is preferably conducted for about 10 to about 250 min, more preferably for about 15 to about 200 min, still more preferably for about 20 to about 150 min, and in particular for about 30 to about 100 min. If applying reduced pressure, step b) is preferably conducted at about 30 to about 130 °C, more preferably at about 35 to about 110 °C, still more preferably at about 40 to about 90 °C, and in particular at about 45 to about 80 °C or from about 50 to about 70 °C.

[0127] In some embodiments, the reduced pressure in step b) is applied until the composition has a moisture content of about 7% or lower, such as about 6% or lower, preferably about 5% or lower. For example, the reduced pressure in step b) is applied until the composition has a moisture content of about 2% to about 7%, such as about 4% to about 6%, about 4.5% to about 5.5%, or about 5%. The mixture obtained in step b) may have a water activity (Aw value) of about 0.3 to 0.6.

[0128] In general, by applying a vacuum (also referred to as reduced pressure), off-flavour and / or undesired flavour compound can be depleted and / or removed and / or reduced. The type of undesired and / or off-flavour compound may depend on the raw material that is used. Examples for undesired flavour compounds that can be depleted and / or removed are acetoin, alpha-pinene, betapinene, (E,E,Z)-2,4,6-nonatrienal, (E,E)-2,4-decadienal, hexanal, E-2-nonenal; nonanal, and / or hexanoic acid. Acetoin typically gives a buttery aroma, alpha-pinene gives a pine-like aroma, Betapinene gives a pine-like aroma. (E,E,Z)-2,4,6-nonatrienal gives a oatmeal-like aroma. (E,E)-2,4- decadienal gives a chicken fat like aroma. Hexanal gives a rancid, “green”, grassy, and tallowy aroma. E-2-nonenal gives a fatty and “green” aroma. Nonanal gives a aldehydic aroma, Hexanoic acid gives a fatty aroma. Suitable, hexanal can be removed and / or reduced, preferably by a up to 30%, more preferably up to 40%, or up to 50%, or up to 60%, or up to 70%, or up to 80%, to up to 90% (compared to the weight amount of the starting material).

[0129] In some embodiments, step b) additionally comprises a step of evaporating solvent such as water. Said evaporation step may reduce the solvent content (e.g. water content) to below about 50 wt.-%, preferably below about 40 wt.-%, more preferably below about 30 wt.-%, still more preferably below about 20 wt.-%, and in particular below about 10 wt.-%, based on the total amount of the mixture of step b). Said evaporation step may result in a solvent content (e.g. water content) of about 5 to about 50 wt.-%, such as about 5 to about 40 wt.-%, or about 5 to about 30 wt.-%, or about 5 to about 20 wt.-%, or about 5 to about 10 wt.-%, based on the total amount of the mixture of step b).

[0130] In some embodiments, the mixture of step a) further comprises ingredients suitable for food products. In some embodiments, the ingredients suitable for food products are selected from the group consisting of fats / oils (e.g. vegetable fats / oils such as palm and / or shea); disaccharides such as saccharose and / or lactose; ground oats (e.g. oats flour), sunflower seeds (e.g. sunflower meal), buckwheat (e.g. buckwheat flour), fava bean (e.g. fava bean flour), cassava roots (e.g. cassava root flour), carob (e.g. carob powder), and / or corn (e.g. corn flour); and mixtures thereof. A suitable lactose source may be skim milk powder. In this connection, step b) is suitably conducted at a temperature of about 40 to about 100 °C, preferably of about 45 to about 80 °C, and in particular of about 50 to about 70 °C. Further, the alkalising agent may suitably be provided as alkaline solution, preferably wherein the at least one plant material and the alkaline solution have a weight ratio of about 20:1 to about 1 :2, more preferably of about 10:1 to about 1 :1 , and in particular of about 8:1 to about 2:1 .

[0131] Any suitably drying method may be applied in step c) such as, microwave-assisted drying, freeze- drying, spray drying, freeze concentration, drying under reduced pressure, thin layer drying, convectional heating, conductional heating, air drying, and the like to remove solvent such as water.

[0132] In some embodiments, step c) is conducted until a solvent content, such as a water content, below about 5 wt.-%, preferably below about 4 wt.-%, more preferably below about 3 wt.-%, still more preferably below about 2 wt.-%, and in particular below about 1 wt.-%, based on the total amount of the mixture of step c), was reached. In some embodiments, step c) is conducted for about 0.1 to about 30 hours, preferably for about 5 to about 26 hours, more preferably for about 6 to about 24 hours, and in particular for about 7 to about 20 hours, or for about 7 to about 18 hours, or for about 7 to about 16 hours, of for about 7 to about 14 hours, or for about 7 to about 12 hours.

[0133] In some embodiments, step c) is conducted for about 0.1 to about 5 hours, preferably for about 0.1 to about 3 hours, more preferably for about 0.2 to about 1 hours such as for about 0.2 to about 0.6 hours.

[0134] In some embodiments, step c) is conducted at about 20 to about 150 °C, preferably at about 40 to about 110 °C, more preferably at about 45 to about 100 °C, and in particular at about 50 to about 95 °C.

[0135] In some embodiments, step c) is conducted at about 60 to about 140 °C, preferably at about 70 to about 135 °C, and in particular at about 75 to about 125 °C.

[0136] In some embodiments, step c) is conducted a pressure of about 10 bar or less, preferably of about 0.1 mbar to about 8 bar, more preferably of about 0.1 mbar to about 5 bar, and in particular of about 0.1 mbar to about 3 bar, such as of about 0.1 to about 500 mbar, or about 0.1 to about 300 mbar.

[0137] In some embodiments, during step c), the mixture of step b) is provided with air.

[0138] In some embodiments, during step c), the mixture.

[0139] The air can be provided by venting at least once.

[0140] The air (or oxygen gas) can be provided by aeration.

[0141] In some embodiments, the air (or oxygen gas) is provided in step c) at least twice over a time range of about 20 to about 120 min, preferably for about 30 to about 90 min.

[0142] In some embodiments, the air (or oxygen gas) is provided in steps b) and c) at least twice over a time range of about 40 to about 220 min, preferably for about 60 to about 180 min.

[0143] In some embodiments, the air (or oxygen gas) is provided in step c) via pulsing. In some embodiments, similar pulsing conditions as in step b) are applied.

[0144] In some embodiments, the oxygen concentration during step c) is kept in a range of about 10 to about 30% (V / V), such as of about 15 to about 25% (V / V), or of about 18 to about 22% (V / V).

[0145] In some embodiments, the method further comprises step d) grinding the mixture of step c).

[0146] In some embodiments, in step d) the food additive composition is ground until having a particle size D50 (determined according to laser diffraction) of less than about 500 pm, preferably of less than about 350 pm, more preferably of less than about 200 pm such as less than about 100 pm.

[0147] In some embodiments, in step d) the food additive composition is ground until having a particle size D50 (determined according to laser diffraction) of about 10 to about 500 pm, preferably of about 20 to about 350 pm, more preferably of about 50 to about 200 pm such as about 50 to about 100 pm.

[0148] In some embodiments, in step d) the food additive composition is ground until having a particle size D90 (determined according to laser diffraction) of less than about 300 pm, preferably of less than about 200 pm, more preferably of less than about 100 pm such as less than about 50 pm. In some embodiments, in step d) the food additive composition is ground until having a particle size D90 (determined according to laser diffraction) of about 1 to about 300 pm, preferably of about 1 to about 200 pm, more preferably of about 1 to about 100 pm such as about 1 to about 50 pm.

[0149] In some embodiments, step d) is conducted in a classifier mill (e.g. Netzsch CSM50) or a pin mill (e.g. Netzsch Condux 60, with or without classifier wheel).

[0150] In some embodiments, the method provides a cocoa flavour food additive composition and / or a cocoa colour food additive composition.

[0151] In some embodiments, the method provides a food additive composition according to the first aspect, preferably a cocoa flavour food additive composition and / or a cocoa colour food additive composition.

[0152] In some embodiments, the method provides a food additive composition having a particle size D50 (determined according to laser diffraction) of less than about 500 pm, preferably of less than about 350 pm, more preferably of less than about 200 pm such as less than about 100 pm.

[0153] In some embodiments, the method provides a food additive composition having a particle size D50 (determined according to laser diffraction) of about 10 to about 500 pm, preferably of about 20 to about 350 pm, more preferably of about 50 to about 200 pm such as about 50 to about 100 pm.

[0154] In some embodiments, the method is conducted without addition of carob.

[0155] The inventive method provides the possibility to carefully adjust the food additive composition (e.g. the colour and / or flavour) as needed.

[0156] As indicated above, the present invention relates in a third aspect to a food additive composition prepared by the method disclosed herein.

[0157] Embodiments (e.g. regarding the at least one plant material and process details) are already aboveoutlined in connection with the inventive composition and the inventive method and shall hold for the third aspect, as well.

[0158] As indicated above, the present invention relates in a fourth aspect to the use of the food additive composition disclosed herein for adjusting the colour and / or the flavour of food products.

[0159] Embodiments (e.g. regarding the at least one plant material and process details) are already aboveoutlined in connection with the inventive composition and inventive method and shall hold for the fourth aspect, as well. In the following, further embodiments of the fourth aspect are described in further detail. It is to be understood that each embodiment is relevant on its own as well as in combination with other embodiments.

[0160] In some embodiments, the food additive composition is used to increase the brown appearance of food products. In this connection, it is to be understood that increasing the brown appearance is the increase of the brown colour saturation (darkening). Thus, the brown appearance of the food product that does not comprise the food additive composition is reduced when compared to the food product comprising the food additive composition. For testing the brown appearance one may replace the food additive composition with sugar, whereas the remaining ingredients are the same in the same amounts. In some embodiments, the food product has a value of L* in a CIELab colour space of about 5 to about 60, preferably of about 7 to about 45, more preferably of about 8 to about 40, still more preferably of about 9 to about 35, or of about 10 to about 30.

[0161] In some embodiments, the food product has a value of a* in a CIELab colour space of about 1 to about 30, preferably of about 2 to about 25, more preferably of about 3 to about 23, still more preferably of about 4 to about 20, or of about 5 to about 18.

[0162] In some embodiments, the food product has and a value of b* in a CIELab colour space of about 10 to about 70, preferably about 14 to about 65, more preferably of about 16 to about 60, still more preferably of about 20 to about 55, or of about 22 to about 54.

[0163] In some embodiments, the food product has a value of L* in a CIELab colour space of about 5 to about 60, preferably of about 9 to about 35, a value of a* in a CIELab colour space of about 1 to about 30, preferably of about 4 to about 20, and a value of b* in a CIELab colour space of about 10 to about 70, preferably of about 20 to about 44.

[0164] In some embodiments, the food additive composition is used to increase the chocolatey taste of food products. In this connection, it is to be understood that increasing the chocolatey taste is the increase of the chocolatey taste as obtained when increasing the amount of cocoa. Thus, the chocolatey taste of the food product that does not comprise the food additive composition is reduced when compared to the food product comprising the food additive composition. For testing the chocolatey taste one may replace the food additive composition with plant material that has not been alkalised, sugar, and / or starch, whereas the remaining ingredients are the same in the same amounts.

[0165] In some embodiments, the food product further comprises ingredients suitable for food products such as selected from the group consisting of fats / oils (e.g. vegetable fats / oils such as palm and / or shea); (ground) oats (e.g. oats flour), sunflower seeds (e.g. sunflower meal), buckwheat (e.g. buckwheat flour), beans such as fava beans (e.g. fava bean flour), cassava roots (e.g. cassava root flour), carob (e.g. carob powder), almond, jackfruit seeds, cereals, and / or corn (e.g. corn flour); reducing sugar (e.g. disaccharides such as saccharose and / or lactose), and mixtures thereof.

[0166] In some embodiments, the food product comprises about 0.1 -15 wt.-%, such as about 0.5-10 wt.-%, about 1-8 wt.-%, about 1 .5-6 wt.-%, or about 2-5 wt.-% reducing sugar (all values based on dry matter).

[0167] Generally, a reducing sugar is any sugar that is capable of acting as a reducing agent. A reducing sugar can be a monosaccharide or a disaccharide.

[0168] Exemplary sugars are glucose, fructose, ribose, xylose, mannose, galactose, lactose, and / or maltose. The reducing sugar according to the disclosure may be a mixture of different reducing sugars. Accordingly, the reducing sugar may be a mixture of glucose, fructose, ribose, xylose, mannose, galactose, lactose, and / or maltose. Preferred reducing sugars are glucose and / or fructose. Also preferred is a mixture of glucose and fructose. The mixture can comprise about 1-10 parts of glucose to about 1-10 parts of fructose, about 1-5 parts of glucose to about 1 -5 parts of fructose, about 1 -4 parts of glucose to about 1-4 parts of fructose, about 1 -3 parts of glucose to about 1-3 parts of fructose, about 1 -2 parts of glucose to about 1 -2 parts of fructose, about 1 part of glucose to about 1 -3 parts of fructose, about 1 part of glucose to about 1 ,5-2, 5 parts of fructose, or about 1 part of glucose to about 2 parts of fructose (all values based on dry matter).

[0169] In some embodiments, the food product further comprises the non-alkalised the at least one plant material. In some embodiments, the food product is a human food and / or beverage.

[0170] In some embodiments, the food product additionally comprises cocoa-based material.

[0171] In other embodiments, the food product is substantially free of cocoa-based material (also referred to as “cocoa-free”). The inventors surprisingly found that the inventive food additive composition provides the possibility to completely substitute cocoa and still obtain the desired colouration and / or flavour.

[0172] In some embodiments, the food product has a cocoa taste. In some embodiments, the food product has a cocoa taste even if said food product is cocoa-free.

[0173] In some embodiments, the food product is selected from the group consisting of confectionery products, sweet baked products, ice-creams, dairy- and non-dairy products, spreads, beverages, and snack products.

[0174] In some embodiments, the food product is selected from the group consisting of fruit gums, dairy products, ice-creams, beverages, and meat substitute products.

[0175] In some embodiments, the food product is a beverage, preferably a cocoa-free beverage.

[0176] In some embodiments, the food product is a chocolate, preferably a cocoa-free chocolate.

[0177] In some embodiments, the food product is a spread (e.g. nut spread), preferably a cocoa-free spread (e.g. nut spread).

[0178] As indicated above, the present invention relates in a fifth aspect to a food product comprising the food additive composition disclosed herein.

[0179] Embodiments (e.g. regarding the at least one plant material, process details, food product details) are already above-outlined in the inventive composition, inventive method, and inventive use and shall hold for the fifth aspect, as well.

[0180] Examples

[0181] Stock alkaline solutions

[0182] 10% solution K2CO3 (25.51 g of 98% K2CO3 in 250 mL dH2O) potassium carbonate

[0183] 10% solution NaOH (25.25 g of 99% NaOH in 250 mL dH2O) sodium hydroxide

[0184] Unless otherwise indicated, CieLab Color was determined according to 90° angle, color measurement; room temperature sample, calibrated against white and black, and exclusion of disturbing light. CieLab Color values can also be determined via HUNTERLAB ColorFlex EZ or according to DIN EN ISO 11664-4 such as DIN EN ISO / CIE 11664-4:2020-03. Example 1 : Grapeseed Flour + 2% K2CO3 and 1 .5% NaOH at 75°C for 60 minutes

[0185] From the stock solution of potassium carbonate (10% solution K2CO3), a working solution containing 2% K2CO3 was prepared by diluting the stock solution 1 :5 (w / w). From the stock solution of sodium hydroxide (10% solution NaOH), a working solution containing 1.5% NaOH was prepared by diluting the stock solution 1 :6.6 w / w).

[0186] 150 g of grapeseed flour (GSF) was put into a beaker, 150 mL of the 2% K2CO3 working solution and 150 mL of the 1 .5% NaOH working solution was added. The pH value was measured using a pH meter (Mettler Toledo, FiveEasy pH meter F20). The pH was 11 . The mixture was heated to 75°C for 60 minutes. After the heating step, the mixture was spread on a baking pan and dried in an electric oven for 16 hours at 60 °C. The resulting mass was further refined to <30 pm (D90; see Fig.

[0187] 1) using a classifier mill (e.g. Netzsch CSM50).The resulting powder was dark brown, with a reddish hue, and had an intense but appealing bitter taste. The colour of the powder was measured using a colour measurement device (CieLab Color), and it showed that the powder, which consisted of alkalised GSF, had a more intense dark red-brown colour than the untreated grapeseed flour.

[0188] Example 2a: Preparing a cocoa-free chocolate alternative containing flavor compositions based on oats and sunflower seeds - wet incubation (based on WO2023285547A1)

[0189] 100 g of the sunflower seeds were placed in a beaker, and 100 mL water, 5 g glucose, 0.75 g leucine, 0.75 g isoleucine, 0.5 g phenylalanine, and 1 g glycine were added. For incubation, the mixture was heated to 90 °C on a hot plate while stirring and kept at that temperature for 15 min. The mixture was then placed in an electric oven at 90 °C for 12 hours to dry. The sunflower seeds were roasted in a drum roaster for 6.5 min at 170 °C. The flavor was intensely cocoa- and chocolatelike, with subtle notes of sweet and roasted aroma.

[0190] 100 g of untreated, hulless oat (Avena nuda) grains were placed in a beaker, and 100 mL water, 5 g glucose, 0.75 g leucine, 0.75 g isoleucine, 0.5 g phenylalanine, and 1 g glycine were added. For incubation, the mixture was heated to 90 °C on a hot plate while stirring and kept at that temperature for 15 min. The mixture was then placed in an electric oven at 90 °C for 12 hours to dry. After the same drying, the mixture was roasted in a drum roaster for 6.5 min at 170 °C. The grains’ flavor was intensely cocoa- and chocolate-like, with subtle notes of cereal and roasted aroma. After roasting and grinding, the roasted sunflower seeds and hulless oats were mixed 70 / 30 (w / w) and ground using a ball mill to a particle size D50 of about 200 pm. The obtained flavor composition can then be applied as a cocoa powder substitute.

[0191] Formulation: 120 g of the flavor composition as described above, 339 g of cocoa butter equivalent (commercially available, based on palm fat, and shea butter), 319 g of sugar, 209 g of oat flour, and 9 g of dried Aronia powder were mixed to produce 1 kg of milk-chocolate substitute mass.

[0192] Milling: The mass was milled (3-roll roller grinder) to produce fine particles (D90, laser diffraction) of <30 pm.

[0193] Conching: The finely milled mass was then transferred into a conching device (Elkolino Conche, Buhler, Switzerland). The conching device was set to 60 °C and 1000 rpm for 2 hours. In the first hour, the conche was left open to remove residual light volatile acids, before the conching device was closed for the remaining 1 hour. At the end of the 2 hours, 20 minutes before stopping the conching, the lid was removed again and 4 g soy lecithin was added. The chocolate substitute was removed from the conche, tempered, and used like conventional chocolate, by molding the chocolate substitute into bars. The chocolate had a brownish color, similar to conventional dairy chocolate, and an intense chocolate-like, dairy, and creamy aroma. After cooling down and hardening, the bars had a shiny, firm surface, comparable to conventional dairy chocolate.

[0194] Example 2b: Preparing a cocoa-free chocolate alternative containing flavor compositions based on oat and sunflower flour - dry incubation

[0195] 62.66 g of oat flour and 37.34 g of sunflower flour (SFS) were added to an amino acids + sugars solution = 10 % (e.g. 400 g oat / SFS + 40 ml water + 8 g Fructose, 4 g Glucose, 2.8 g of an amino acid mixture comprising Phe, Leu, Lys, Pro, and lie). Everything was mixed thoroughly, filled in a round flask and then connected to rotary evaporator. The mixture was incubated at 65 °C, 32 mbar until <5% moisture (about 30 min). Afterwards the mixture was roasted at oil temperature set at 105, 120, 135, 150, 165, 180 °C for 40 min.

[0196] Formulation: 120 g of the flavor composition prepared as described above (150 °C, 40 min, 100% AA / sugar), 339 g of cocoa butter eguivalent (commercially available, based on palm fat, and shea butter), 323 g of sugar, 200 g of oat flour, and 18 g of coloring plant extracts were mixed to produce 1 kg of milk-chocolate substitute mass.

[0197] Milling: The mass was milled (3-roll roller grinder) to produce fine particles (D90, laser diffraction) of <30 pm.

[0198] Conching: The finely milled mass was then transferred into a conching device (Elkolino Conche, Buhler, Switzerland). The conching device was set to 60 °C and 1000 rpm for 2 hours. In the first hour, the conche was left open to remove residual light volatile acids, before the conching device was closed for the remaining 1 hour. At the end of the 2 hours, 20 minutes before stopping the conching, the lid was removed again and 4 g soy lecithin was added. The chocolate substitute was removed from the conche, tempered, and used like conventional chocolate, by molding the chocolate substitute into bars. The chocolate had a brownish color, similar to conventional dairy chocolate, and an intense chocolate-like, dairy, and creamy aroma. After cooling down and hardening, the bars had a shiny, firm surface, comparable to conventional dairy chocolate.

[0199] Example 3: Preparing a cocoa-free chocolate alternative using alkalised grapeseed flour

[0200] A cocoa-free chocolate alternative was prepared by combining 400 g of sugar, 300 g of shea fat, 200 g of oat and sunflower flour as described in Example 2b, and 40.75g of alkalised grapeseed flour, prepared as in Example 1 .

[0201] Milling: The mixture was finely ground using a 3-roll refiner (Exakt) and a conch (Buhler Elkolino) as described in Example 2a and 2b. The resulting cocoa-free chocolate mass had an alluring dark brown colour and a chocolatey smell.

[0202] Sensory (see Fig. 2): Panelists (10 Persons, m / f 53 / 47%, age 21-48 ) were asked to rate the samples according to their chocolatey appearance and chocolatey flavour. The cocoa-free chocolate alternative prepared as in Example 3 scored higher for chocolatey appearance (4.6 intensity) and chocolatey flavour (4.4 intensity) than the corresponding cocoa-free chocolate alternative without the addition of alkalised grapeseed flour (2.6 intensity for appearance, 3.2 intensity for flavour). Example 4: Grapeseed Flour + 2.8% NaOH + 2.8% K2CO3 at 120°C for 45 Minutes

[0203] 100 g of grapeseed flour was put into a beaker, and 2.8 wt.-% NaOH (based on the GSF) and 2.8 wt.-% K2CO3 (based on the GSF) were added to the powder form. For a thorough homogenisation, the mixture was mixed at full speed for 30 seconds. While stirring, 41 mL of water was slowly added. The temperature was set to 120 °C and mixed with a closed lid. After 45 minutes, the pH value of the alkalised GSF was measured using a pH meter. The pH was 9. Then, the lid was opened, and the powder dried for another 30 minutes until the remaining water content was below 1%. The colour was measured using a colour measurement device (CieLab Color). The following L*, a*, b* values were measured: L*= 3.34, a*= 18.98, and b*= 27.87.

[0204] Example 5: Alkalised Apple Pomace

[0205] 100 g of apple pomace was put into a beaker, 300 mL aqueous solution of 2% Na2CO3 (w / w) and 1 .5% NaOH (w / w) in water was added. The mixture was heated to 85 °C for 45 minutes. After the heating step, the mixture was spread on a baking pan (40x32cm) and dried in an electric oven at 60 °C for 20 hours until a water content below 1% was reached. The colour of the powder was measured using a colour measuring device (CieLab Color). The following L*, a* , b* values were measured: L*= 15.45, a* = 8.69, and b* = 14.49

[0206] The alkalised apple pomace was then used as a colouring ingredient in a semi-sweet cocoa-free chocolate alternative. 490 g sugar, 200 g shea butter, 94 g dry incubated oat flour (treated similarly as in Example 2b), 56 g dry incubated sunflower meal (treated similarly as in Example 2b), 40 g alkalised apple pomace, 15 g malt extract and 1 g salt were mixed in a beaker. The mixture was then refined using a three-mill roller grinder (Exakt) to a particle size below 30 pm (D90).

[0207] Afterwards, a further 100 g of shea butter was added to the mixture and conched using a Conche (Elkolino, Buhler) at 60 °C for 120 minutes.

[0208] Example 6: cocoa-free cocoa drink powder made from oats, sunflower seeds and alkalised grapeseed flour, and a drink thereof

[0209] A cocoa free cocoa drink powder composed of 45 g sugar, 16.6 g of oats flour and 9.9 g of sunflower flour(63 / 37 w / w) (treated similarly as in Example 2b), 15 g maltodextrin, 11.3 g alkalised grapeseed flour (prepared according to Example 1 , and 2.2 g carrageenan was prepared. The mixture was ground using a sifter mill to achieve a particle size distribution of D95 <50pm (see Fig. 3). 10 g of the refined mixture was diluted in 90 mL of milk.

[0210] A sensory analysis (see Fig. 4) was performed (panellists n = 12, m / f 53 / 47%, age 21 -48), and showed that the cocoa drink powder with alkalised grapeseed flour showed a higher intensity in cocoa flavour (4.2 intensity) as compared to without the alkalised grapeseed flour (2.8 intensity), and scored similarly to commercially available cocoa drink powder (4.5 intensity, Nesquik®). Example 7: cocoa-free nut spread made from oats and sunflower seeds and alkalise grapeseed flour

[0211] 48.2 g of powdered sugar, 21 g of shea fat, 13 g of hazelnut paste, 10 g of skim milk powder, 4 g oats and 3 g sunflower seeds (treated similarly as in Example 2b), 0.4 g of alkalised grapeseed flour, as prepared as in Example 1 , were mixed. The mixture was finely ground using a three roll refiner. The fine material was transferred into a beaker, and 0.4 g lecithin was added. The mixture was stirred at 40 °C for 10 minutes.

[0212] Example 8: cocoa-free cocoa drink powder made from rice and alkalised apple pomace, and a drink thereof

[0213] A cocoa-free cocoa drink powder composed of 47.5 g powdered sugar, 20 g dry incubated rice meal (treated under reduced pressure and elevated temperature similarly as in Example 2b), 15 g maltodextrin, 15 g alkalised apple pomace (prepared according to Example 5), and 2.5 carrageenans was prepared. 10 g of the mixture was added to 90 mL of milk and heated at 65°C for 10 minutes. Afterwards, the solution was filtered through a cheesecloth.

[0214] Example 9: General alkalisation method

[0215] A mixture of grapeseed flour (GSF) and an about 3.5% alkaline solution (2% K2CO3 + 1.5% NaOH) was prepared, wherein the weight ratio of the grapeseed flour and the alkaline solution was about 1 :2. The mixture was transferred into a stainless steel vessel and heated to about 85 °C for about 45 min under stirring. The treated grapeseed flour was spread thinly on a tray and put in an oven to dry overnight at about 60 °C. Finally, the dried grapeseed flour was ground with a rotation cutting knife (Thermomix®) until a fine powder was obtained.

[0216] The following modifications in the heating step were tested: i) Alkalised at 85 °C closed for 1 hour, then with opened lid for 1 hour (1 h 85 °C + 1 h 85 °C) ii) Alkalised at 85 °C closed for 1 hour, then with opened lid for 0.5 hours at 120 °C (1 h 85 °C + 0.5 h 120 °C) iii) Alkalised at 85 °C, closed for 1 hour, with half of the water iv) Alkalised at 85 °C closed for 1 hour, with half of the water and half of the concentration

[0217] Example 10: Preparation of pralines

[0218] Table 1 : Preparation of 5% GSF-containing praline; Cocoa Butter Equivalent (CBE) and alkalised GSF (1 h 85 °C + 0.5 h 120 °C) and (1 h 85 °C + 1 h 85 °C) was used

[0219]

[0220] Visual test of pralines comprising about 5 wt.-% of alkalised GSF vs. references

[0221] Table 2: ++ denotes dark brown; + denotes semi-dark brown; 0 denotes brown; - denotes semi-light brown; - denotes light brown; *in the respective praline, the GSF amount is substituted with sugar

[0222] Table 3: Preparation of 5.8% GSF-containing praline in a semi-sweet cocoa-free chocolate sample; Cocoa Butter Equivalent (CBE) ; and alkalised GSF (1 h 85 °C + 0.5 h 120 °C) and (1 h 85 °C + 1 h 85 °C) was used

[0223]

[0224] Visual test of pralines comprising about 5.8 wt.-% of alkalised GSF vs. reference

[0225] Table 4: ++ denotes dark brown; + denotes semi-dark brown; 0 denotes brown; - denotes semi-light brown; - denotes light brown; *in the respective praline, the GSF amount is substituted with sugar

[0226] Table 5: Colour of pralines comprising alkalised GSF in various amounts and reference.

[0227] Colour measurements were performed, by tempering and moulding 200 g of the cocoa-free chocolate mass, to form out small tablets (3x6cm). A handheld device was used to determine the colour, by pointing the device on the even surface of the cocoa-free chocolate tablet. Three measurements were performed and averaged for comparison with commercially available samples.

[0228] Example 11 : Commercial Milk Chocolate Sample was improved using alkalised apple pomace (2.5%)

[0229] 100 g of apple pomace was put into a beaker, 300 mL aqueous solution of 1% Na2CO3 (w / w) and 1% K2CO3 (w / w) in water was added. The mixture was heated to 85 °C for 45 minutes. After the heating step, the mixture was spread on a baking pan (40x32cm) and dried in an electric oven at 60 °C for 20 hours until a water content below 1% was reached. The dried and alkalised pomace was powderized (D90 < 25 pm, see Fig. 5). 25 g of the alkalised pomace powder was added to 1000 g of a commercial chocolate sample (Milka, Mondelez), homogenised using a conch, and moulded into 100 g tablets.

[0230] The tablets were assessed in a descriptive sensory (panellists n = 12, age 21 - 48), comparing the improved sample (sample) with the commercial milk chocolate sample (control). The panellists described the sample as having a better colour and a more cocoa-like aroma, with notes of fruit and some pleasant acidity. Panelists noted that the sample resembled 40% cocoa chocolate rather than conventional milk chocolate (control, 30-33% cocoa content).

[0231] Example 12: Alkalization during the Conchinq of a Cocoa-free Chocolate Alternative

[0232] 100 g of dry incubated sunflower flour as described in Sample 2b , 50 g of grapeseed flour, 220 g of vegetable fats and oils (from Palm and Shea), 400 g of Sugar, 120 g of Skim Milk Powder are finely milled, using a roller refinder (Exakt 120S, Exakt, Germany). The mixture is transferred to a conch, preheated to 60 °C (Elkolino, Buhler AG, Switzerland), and another 100 g of vegetable fats and oils (from Palm and Shea) are added. 10 mL (1% w / w) of a 20% solution NaOH (25.25 g of 99% NaOH in 125 mL water) is added to the mixture. The mixture is then conched for 24 hours. The resulting mass has an evenly medium brown colour with a warm brown tone. Example 13: Semi Sweet cocoa-free chocolate alternative Pralines made with a mixture of alkalised and non-alkalised grapeseed flour

[0233] 100 g grapeseed flour were alkalised with 2.8 g K2CO3 and 2.8 g NaOH in a beaker. 41 mL dH20 were added and the mixture was stirred at 80 °C for 30 minutes with a closed lid. Afterwards the mixture was dried in an electrical oven at 60 °C for 14 h.

[0234] A darker version of a cocoa free chocolate alternative, referring to a 50-60% cocoa containing conventional chocolate, was prepared by mixing 400 g sugar with 330 g of CBE, 160 g of sunflower flour as described in sample 2b, 80 g of alkalised GSF as described above, and 20 g of nonalkalized GSF.

[0235] Milling and Conching: The cocoa free chocolate alternative mixture was finely ground using a 3-roll refiner (Exakt) and a conch (Buhler Elkolino) as described in Example 2a and 2b. The resulting cocoa-free chocolate mass had an alluring dark brown colour and a chocolatey smell.

[0236] Example 14: Cocoa Powder was improved using alkalised Grapeseed flour

[0237] Grapeseed flour (100 g) was alkalised by adding 2.5 g of Na2CO3 to it, and subseguently, a total of 15 mL of water was added. The mixture was transferred to a container, which was eguipped with a stirring unit. The system was sealed. The system was heated to 60 °C, and reduced pressure was applied (100 mbar). The mixture was incubated like this for 60 minutes and until a rel. -humidity of 1.5% was reached. The resulting mixture had a dark brown colour with some reddish notes.

[0238] Sample A: non-alkalised cocoa powder (100 g) and 5 g of alkalised grapeseed flour

[0239] 5 g of the so-alkalised grapeseed flour was added to 100 g of non-alkalised cocoa powder (commercial sample). The mixture was homogenised thoroughly.

[0240] Sample B: alkalised cocoa powder (100 g) and 2.5 g of alkalised grapeseed flour

[0241] 2.5 g of the so alkalised grapeseed flour was added to 100 g of alkalised cocoa powder (commercial sample). The mixture was homogenised thoroughly.

[0242] Descriptive Sensory (panellists n = 12, age 21-48):

[0243] The panellists assessed the samples, Control 1 and 2 and Sample A and B, visually and by smelling them. They rated the intensity, rating, and aroma of the presented samples.

[0244] It showed that samples A and B both had a more cocoa-like colour, a darker brown, than the corresponding control 1 and 2. The same applied for the aroma, which showed a higher, cocoa-like aroma intensity for the improved samples A and B, as compared to the commercially available cocoa powder samples.

[0245] Table 5: ++ denotes dark brown; + denotes semi dark brown; 0 denotes brown; - denotes semi light brown; - denotes light brown

[0246] Aroma Intensity: 0 = no cocoa-like aroma; 1 = light cocoa-like aroma; 2 = semi-light cocoa-like aroma; 3 = cocoa-like aroma; 4 = semi-intense cocoa-like aroma; 5 = intense cocoa-like aroma

[0247] Example 15: Alkalisation of grapeseed flour, 160 kg + 64L H2O + 16 kg K2CO3 at 95 °C for 150 minutes with and without active aerati on;

[0248] 160 kg of grapeseed flour was placed into a sealed processing chamber eguipped with temperature control and an aeration system capable of manual or automated pulsed gas injection and 10 wt.% K2CO3 (based on the GSF) was added to the powder form. For a thorough homogenisation, the mixture was mixed for 10 minutes. While stirring, 64 L of water was slowly added. The mixture was heated to a temperature of 95 °C and once reached and then set to hold 90 °C. The reactions were conducted in two different ways (each twice), wherein following the second way, aeration phase started once a temperature of about 70 °C was reached:

[0249] 1 . No active air flow (Table 6)

[0250] 2. Automated (Table 7) aeration according to the following parameters:

[0251] Pulse duration: 600 ms

[0252] Pulse freguency: 10 seconds

[0253] Pulse cycle duration: 30 minutes

[0254] Air pressure: 2.5 bar

[0255] After the alkalisation with no active air flow (Table 6), the reaction mixture has been dried for about 60 minutes.

[0256] After the alkalisation with aeration (Table 7), the product entered a drying step, during which aeration continued for an additional 60 minutes. This extended aeration aids in further removal of residual moisture.

[0257] Table 6: The following L*,a*,b* values were measured with passive aeration with a HUNTERLAB ColorFlex EZ: The color analysis shows that without an automated aeration the L*, a* and b* values are lower compared to the L*, a* and b* values with automated aeration. Further, following the automated aeration process, the L*, a* and b* values are more constant.

[0258] Table 7: The following L*,a*,b* values were measured with automated aeration with a HUNTERLAB ColorFlex EZ:

[0259] It will be obvious to a person skilled in the art that these embodiments and items only depict examples of a plurality of possibilities. Hence, the embodiments shown here should not be understood to form a limitation of these features and configurations. Any possible combination and configuration of the described features can be chosen according to the scope of the invention.

[0260] Further embodiments

[0261] The invention is further described by the following items:

[0262] 1 . A food additive composition comprising at least one plant material derived from plants selected from the group consisting of Vitaceae, Rosaceae, Fabacease, and mixtures thereof, wherein the at least one plant material has been alkalised.

[0263] 2. The food additive composition according to item 1 , wherein the plant is Vitaceae, preferably Vitis; and / or wherein the plant is Rosaceae, preferably selected from the group consisting of apple, pear, quince, apricot, plum, cherry, peach, raspberry, blackberry, loquat, strawberry, rose hip, hawthorn, and almond; and / or wherein the plant is Fabaceae, preferably ceratonia.

[0264] 3. A food additive composition comprising at least one plant material derived from plants selected from the group consisting of avocado, banana, barberry, Oregon-grape, mayapple, strawberry tree, bearberry, bilberry, blueberry, cranberry, lingonberry, crowberry, coffee berries, gooseberry and currant, aubergine, tomato, goji berries, elderberry, Indian gooseberry, sapodilla, sapotaceae, grape, honeysuckle, persimmon, pumpkin, cucumber and watermelon, cherry, apple, grape, beetroot, and mixtures thereof, wherein the at least one plant material has been alkalised.

[0265] 4. A food additive composition comprising at least one plant material derived from plants comprising about 50 mg / 100 g or more of anthocyanins and / or proanthocyanins, wherein the at least one plant material has been alkalised.

[0266] 5. The food additive composition according to item 4, wherein the plant is not Theobroma cacao. 6. The food additive composition according to item 4, wherein the plant is not Malvaceae.

[0267] 7. The food additive composition according to any one of items 1 to 6, wherein the at least one plant material has been alkalised in pulverised form.

[0268] 8. The food additive composition according to any one of items 1 to 7, wherein the at least one plant material is selected from the group consisting of seed material, pomace material, and mixtures thereof, preferably is a seed material, and in particular is the kernel.

[0269] 9. The food additive composition according to any one of items 1 to 8, wherein the at least one plant material comprises about 50 mg / 100 g or more of anthocyanins and / or proanthocyanins.

[0270] 10. The food additive composition according to any one of items 1 to 9, wherein the food additive composition has a value of L* in a CIELab colour space of about 0 to about 20, preferably of about 1 to about 5, and / or a value of a* in a CIELab colour space of about 1 to about 30, preferably of about 5 to about 20, and / or a value of b* in a CIELab colour space of about 5 to about 50, preferably of about 15 to about 30.

[0271] 10a. The food additive composition according to any one of items 1 to 9, wherein the food additive composition has a value of L* in a CIELab colour space of about 15 to about 30, preferably of about 18 to about 25, and / or a value of a* in a CIELab colour space of about 10 to about 25, preferably of about 11 to about 20, and / or a value of b* in a CIELab colour space of about 10 to about 35, preferably of about 11 to about 30.

[0272] 11. A method for preparing a food additive composition, the method comprising a) mixing i) at least one plant material derived from a plant selected form the group consisting of Vitaceae, Rosaceae, Fabaceae, and mixtures thereof, and ii) an alkalising agent, b) heating the mixture of step a); c) drying the mixture of step b); and d) optionally grinding the mixture of step c).

[0273] 12. The method according to item 11 , wherein the plant is Vitaceae, preferably Vitis; and / or wherein the plant is a Rosaceae, preferably selected from the group consisting of apple, pear, quince, apricot, plum, cherry, peach, raspberry, blackberry, loquat, strawberry, rose hip, hawthorn, and almond; and / or wherein the plant is a Fabaceae, preferably ceratonia .

[0274] 13. A method for preparing a food additive composition, the method comprising a) mixing i) at least one plant material derived from a plant selected from the group consisting of avocado, banana, barberry, Oregon-grape, mayapple, strawberry tree, bearberry, bilberry, blueberry, cranberry, lingonberry, crowberry, coffee berries, gooseberry and currant, aubergine, tomato, goji berries, elderberry, Indian gooseberry, sapodilla, sapotaceae, grape, honeysuckle, persimmon, pumpkin, cucumber and watermelon, cherry, apple, grape, beetroot, and mixtures thereof, and ii) an alkalising agent, b) heating the mixture of step a); c) drying the mixture of step b); and d) optionally grinding the mixture of step c).

[0275] 14. A method for preparing a food additive composition, the method comprising a) mixing i) at least one plant material derived from a plant comprising about 50 mg / 100 g or more of anthocyanins and / or proanthocyanins, and ii) an alkalising agent, b) heating the mixture of step a); c) drying the mixture of step b); and d) optionally grinding the mixture of step c).

[0276] 15. The method according to item 14, wherein the plant is not Theobroma cacao.

[0277] 16. The method according to item 14, wherein the plant is not Malvaceae.

[0278] 17. The method according to any one of items 11 to 16, wherein in step a) the alkalising agent is provided as an alkaline solution, preferably an aqueous alkaline solution, preferably wherein in step a) the weight ratio of at least one plant material to the alkaline solution is of about 100:1 to about 1 :100, more preferably of about 50:1 to about 1 :50, still more preferably of about 50:1 to about 1 :2, or of about 20:1 to about 1 :1 , or of about 10:1 to about 1 .2:1 ; or of about 5:1 to about

[0279] 1 .5:1 ;or of about 4:1 to about 1 : 100, or of about 2:1 to about 1 :50, or of about 1 :1 to about 1 :20, or of about 1 :1 .2 to about 1 :10, or of about 1 :1 .5 to about 1 :5.

[0280] 18. The method according to any one of items 11 to 16, wherein in step a) the at least one plant material and the alkalising agent are mixed with a solvent, preferably with water.

[0281] 19. The method according to any one of items 11 to 18, wherein the mixture of step a) comprises the alkalising agent in an amount of about 0.1 to about 10 wt.-%, preferably of about 0.15 to about 8 wt.-%, more preferably of about 0.2 to about 7 wt.-%, and in particular of about 0.25 to about 6 wt.-%, based on the weight of the at least one plant material; or the mixture of step a) comprises the alkalising agent in an amount of about 4 to about 16 wt.-%, preferably of about 5 to about 15 wt.-%, more preferably of about 6 to about 14 wt.-%, and in particular of about 7 to about 13 wt.-%, such as of about 8 to about 12 wt.-%, based on the weight of the at least one plant material.

[0282] 20. The method according to any one of items 11 to 19, wherein the alkalising agent is selected from the group consisting of NaOH, KOH, Na2CO3, NaHCO3, K2CO3, KHCO3, (NH4)2CO3, NH4HCO3, Mg(OH2), Ca(OH)2, NH3, and mixtures thereof, preferably selected from the group consisting of NaOH, KOH, Na2CO3, K2CO3, NaHCO3, and mixtures thereof, more preferably selected from the group consisting of NaOH, Na2CO3, K2CO3, and mixtures thereof.

[0283] 21 . The method according to any one of items 11 to 20, wherein the mixture of step a) has a pH of about 7.5 to about 14, preferably of about 8.0 to about 12.5, and in particular of about 8.5 to about 11 .

[0284] 22. The method according to any one of items 11 to 21 , wherein the at least one plant material is in granulated or pulverised form, preferably in pulverised form.

[0285] 23. The method according to any one of items 11 to 22, wherein the at least one plant material has a particle size D50 (determined according to laser diffraction) of about 10 to about 200 pm, still more preferably of about 30 to about 100 pm.

[0286] 24. The method according to any one of items 11 to 23, wherein the at least one plant material is selected from the group consisting of seed material, pomace material, and mixtures thereof, preferably is a seed material, and in particular is the kernel.

[0287] 25. The method according to any one of items 11 to 24, wherein the at least one plant material comprises about 50 mg / 100 g or more of anthocyanins and / or proanthocyanins.

[0288] 26. The method according to item any one of 11 to 25, wherein step b) is conducted for about 20 to about 360 min, such as for about 25 to about 240 min, or for about 30 to about 200 min, or for about 40 to about 100 min.

[0289] 27. The method according to any one of items 11 to 26, wherein step b) is conducted at about 50 to about 160 °C, preferably at about 55 to about 150 °C, more preferably at about 60 to about 140 °C, and in particular at about 60 to about 120 °C or from about 60 to about 90 °C.

[0290] 28. The method according to any one of items 11 to 27, wherein step b) is conducted a pressure of about 10 bar or less, preferably of about 0.1 mbar to about 8 bar, more preferably of about 0.1 mbar to about 5 bar, and in particular of about 0.1 mbar to about 3 bar.

[0291] 29. The method according to any one of items 11 to 28, wherein during step b), the mixture of step a) is provided with air (or oxygen gas).

[0292] 30. The method according to item 29, wherein the air (or oxygen gas) is provided in step b) when a temperature of about 50 to about 90 °C, preferably of about 60 to about 80 °C has been reached.

[0293] 31 . The method according to item 29 or 30, wherein the air (or oxygen gas) is provided in step b) at least twice over a time range of about 20 to about 150 min, preferably for about 30 to about 120 min.

[0294] 32. The method according to any one of items 29 to 31 , wherein the air (or oxygen gas) is provided in step b) via pulsing.

[0295] 33. The method according to any one of items 11 to 32, wherein step b) and / or step c) is conducted a pressure of about 0.1 to about 500 mbar, or about 0.1 to about 300 mbar.

[0296] 34. The method according to any one of items 11 to 33, wherein the oxygen concentration during step b) is kept in a range of about 10 to about 30% (V / V), such as of about 15 to about 25% (V / V), or of about 18 to about 22% (V / V). 35. The method according to any one of items 11 to 34, wherein step b) additionally comprises a step of evaporating solvent.

[0297] 36. The method according to any one of items 11 to 35, wherein step c) is conducted for about 0.1 to about 30 hours, preferably for about 5 to about 26 hours, more preferably for about 6 to about 24 hours, and in particular for about 7 to about 20 hours.

[0298] 37. The method according to any one of items 11 to 36, wherein step c) is conducted for about 0.1 to about 5 hours, preferably for about 0.1 to about 3 hours, and in particular for about 0.2 to about 1 hours.

[0299] 38. The method according to any one of items 11 to 37, wherein step c) is conducted at about 20 to about 150 °C, preferably at about 40 to about 110 °C, more preferably at about 45 to about 100 °C, and in particular at about 50 to about 95 °C.

[0300] 39. The method according to any one of items 11 to 38, wherein step c) is conducted at about 60 to about 140 °C, preferably at about 70 to about 135 °C, and in particular at about 75 to about 125 °C.

[0301] 40. The method according to any one of items 11 to 39, wherein step c) is conducted for about 4 to about 30 hours, preferably for about 5 to about 26 hours, more preferably for about 6 to about 24 hours, and in particular for about 7 to about 20 hours; and wherein step c) is conducted at about 20 to about 150 °C, preferably at about 40 to about 110 °C, more preferably at about 45 to about 100 °C, and in particular at about 50 to about 95 °C.

[0302] 41 . The method according to any one of items 11 to 40, wherein step c) is conducted for about 0.1 to about 5 hours, preferably for about 0.1 to about 3 hours, and in particular for about 0.2 to about 1 hours; and wherein step c) is conducted at about 60 to about 140 °C, preferably at about 90 to about 135 °C, and in particular at about 110 to about 130 °C.

[0303] 42. The method according to any one of items 11 to 41 , wherein during step c), the mixture of step b) is provided with air (or oxygen gas).

[0304] 43. The method according to item 42, wherein the air (or oxygen gas) is provided in step c) at least twice over a time range of about 20 to about 120 min, preferably for about 30 to about 90 min.

[0305] 44. The method according to any one of items 11 to 41 , wherein the oxygen concentration during step c) is kept in a range of about 10 to about 30% (V / V), such as of about 15 to about 25% (V / V), or of about 18 to about 22% (V / V).

[0306] 45. A food additive composition prepared by the method according to any one of items 11 to 44.

[0307] 46. Use of the food additive composition according to any one of items 1 to 10 or 45 for adjusting the colour and / or the flavour of food products.

[0308] 47. A food product comprising the food additive composition according to any one of items 1 to 10 or 45.

Claims

Claims1 . A food additive composition comprising at least one plant material derived from plants selected from the group consisting of Vitaceae, Rosaceae, Fabaceae, and mixtures thereof, wherein the at least one plant material has been alkalised.

2. The food additive composition according to claim 1 , wherein the plant is Vitaceae, preferably Vitis; and / or wherein the plant is Rosaceae, preferably selected from the group consisting of apple, pear, quince, apricot, plum, cherry, peach, raspberry, blackberry, loquat, strawberry, rose hip, hawthorn, and almond; and / or wherein the plant is Fabaceae, preferably ceratonia.

3. The food additive composition according to claims 1 or 2, wherein the at least one plant material has been alkalised in pulverised form; and / or wherein the at least one plant material is selected from the group consisting of seed material, pomace material, and mixtures thereof, preferably is a seed material, and in particular is the kernel; and / or wherein the at least one plant material comprises about 50 mg g / 100 g or more of anthocyanins and / or proanthocyanins.

4. The food additive composition according to any one of claims 1 to 3, wherein the food additive composition has a value of L* in a CIELab colour space of about 0 to about 20, preferably of about 1 to about 5, and / or a value of a* in a CIELab colour space of about 1 to about 30, preferably of about 5 to about 20, and / or a value of b* in a CIELab colour space of about 5 to about 50, preferably of about 15 to about 30 or wherein the food additive composition has a value of L* in a CIELab colour space of about 15 to about 30, preferably of about 18 to about 25, and / or a value of a* in a CIELab colour space of about 10 to about 25, preferably of about 11 to about 20, and / or a value of b* in a CIELab colour space of about 10 to about 35, preferably of about 11 to about 30.

5. A method for preparing a food additive composition, the method comprising a) mixing i) at least one plant material derived from a plant selected form the group consisting of Vitaceae, Rosaceae, Fabaceae, and mixtures thereof, and ii) an alkalising agent, b) heating the mixture of step a); c) drying the mixture of step b); and d) optionally grinding the mixture of step c).

6. The method according to claim 5, wherein the plant is Vitaceae, preferably Vitis; and / orwherein the plant is a Rosaceae, preferably selected from the group consisting of apple, pear, quince, apricot, plum, cherry, peach, raspberry, blackberry, loquat, strawberry, rose hip, hawthorn, and almond; and / or wherein the plant is a Fabaceae, preferably ceratonia.

7. The method according to claim 5 or 6, wherein in step a) the alkalising agent is provided as an alkaline solution, preferably an aqueous alkaline solution, preferably wherein in step a) the weight ratio of at least one plant material to the alkaline solution is of about 100:1 to about 1 :100, preferably of about 50:1 to about 1 :50, more preferably of about 50:1 to about 1 :2, still more preferably of about 20:1 to about 1 :1 , or of about 10:1 to about 1.2:1 ; or of about 5:1 to about 1.5:1.

8. The method according to claim 5 or 6, wherein in step a) the at least one plant material and the alkalising agent are mixed with a solvent, preferably with water.

9. The method according to any one of claims 5 to 8, wherein the mixture of step a) comprises the alkalising agent in an amount of about 0.1 to about 10 wt.-%, preferably of about 0.15 to about 8 wt.-%, more preferably of about 0.2 to about 7 wt.-%, and in particular of about 0.25 to about 6 wt.- %, based on the weight of the at least one plant material or wherein the mixture of step a) comprises the alkalising agent in an amount of about 4 to about 16 wt.-%, preferably of about 5 to about 15 wt.-%, more preferably of about 6 to about 14 wt.-%, and in particular of about 7 to about 13 wt.-%, such as of about 8 to about 12 wt.-%, based on the weight of the at least one plant material; and / or wherein the alkalising agent is selected from the group consisting of NaOH, KOH, Na2CO3, NaHCO3, K2CO3, KHCO3, (NH4)2CO3, NH4HCO3, Mg(OH2), Ca(OH)2, NH3, and mixtures thereof, preferably selected from the group consisting of NaOH, KOH, Na2CO3, K2CO3, NaHCO3, and mixtures thereof; and / or wherein the mixture of step a) has a pH of about 7.5 to about 14, preferably of about 8.0 to about 12.5, and in particular of about 8.5 to about 11 .

10. The method according to any one of claims 5 to 9, wherein the at least one plant material is in granulated or pulverised form, preferably in pulverised form, more preferably having a particle size D50 (determined according to laser diffraction) of about 10 to about 200 pm, still more preferably of about 30 to about 100 pm; and / or wherein the at least one plant material is selected from the group consisting of seed material, pomace material, and mixtures thereof, preferably is a seed material, and in particular is the kernel; wherein the at least one plant material comprises about 50 mg / 100 g or more of anthocyanins and / or proanthocyanins.11 . The method according to claim any one of 5 to 10, wherein step b) is conducted for about 20 to about 360 min, such as for about 25 to about 240 min, or for about 30 to about 200 min, or for about 40 to about 100 min; and / or wherein step b) is conducted at about 50 to about 160 °C, preferably at about 55 to about 150 °C, more preferably at about 60 to about 140 °C, and in particular at about 60 to about 120 °C or from about 60 to about 90 °C; and / or wherein step b) is conducted a pressure of about 10 bar or less, preferably of about 0.1 mbar to about 8 bar, more preferably of about 0.1 mbar to about 5 bar, and in particular of about 0.1 mbar to about 3 bar, such as of about 0.1 to about 500 mbar, or about 0.1 to about 300 mbar.

12. The method according to claim any one of 5 to 11 , wherein during step b), the mixture of step a) is provided with air; and / or wherein the oxygen concentration during step b) is kept in a range of about 10 to about 30% (V / V), such as of about 15 to about 25% (V / V), or of about 18 to about 22% (V / V).

13. The method according to any one of claims 5 to 12, wherein step c) is conducted for about 0.1 to about 30 hours, preferably for about 5 to about 26 hours, more preferably for about 6 to about 24 hours, and in particular for about 7 to about 20 hours, or preferably for about 0.1 to about 5 hours, more preferably for about 0.1 to about 3 hours, and in particular for about 0.2 to about 1 hours; and / or wherein step c) is conducted a pressure of about 10 bar or less, preferably of about 0.1 mbar to about 8 bar, more preferably of about 0.1 mbar to about 5 bar, and in particular of about 0.1 mbar to about 3 bar, such as of about 0.1 to about 500 mbar, or about 0.1 to about 300 mbar; and / or wherein step c) is conducted at about 20 to about 150 °C, preferably at about 40 to about 110 °C, more preferably at about 45 to about 100 °C, and in particular at about 50 to about 95 °C, or preferably at about 60 to about 140 °C, more preferably at about 70 to about 135 °C, and in particular at about 75 to about 125 °C.

14. The method according to claim any one of 5 to 13, wherein during step c), the mixture of step b) is provided with air; and / or wherein the oxygen concentration during step c) is kept in a range of about 10 to about 30% (V / V), such as of about 15 to about 25% (V / V), or of about 18 to about 22% (V / V).

15. A food additive composition prepared by the method according to any one of claims 5 to 14.

16. Use of the food additive composition according to any one of claims 1 to 4 or 15 for adjusting the colour and / or the flavour of food products.

17. A food product comprising the food additive composition according to any one of claims 1 to 4 or 15.

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