Sugar-reduced cocoa food products comprising a sweet protein

Abstract

There is provided herein, a sugar-reduced cocoa product including: a cocoa ingredient; a bulking agent which is not a fiber; one or more sweet proteins; and no more than about 30% (w / w) of sugar, wherein a sweetness of the sugar-reduced cocoa product is similar to a sweetness of a same cocoa product including at least about 20% (w / w) more sugar and being devoid of the one or more sweet proteins.

Description

[0001] SUGAR-REDUCED COCOA FOOD PRODUCTS COMPRISING A SWEET PROTEIN

[0002] TECHNICAL FIELD

[0003] The present disclosure relates to the field of sugar-reduced food products. More specifically, the disclosure relates to sugar-reduced cocoa food products comprising a sweet protein.

[0004] BACKGROUND

[0005] The global demand for cocoa products, including chocolate bars, snacks, and drinks, is steadily increasing. Reducing sugar in these products is crucial to address health concerns such as obesity, diabetes, and tooth decay. However, many common sweeteners struggle to replicate the taste, texture, and mouthfeel of sugar. Additionally, some of these sweeteners can cause digestive issues and may have undesirable long-term health effects. As a result, there is a growing need for cocoa products that are both reduced in sugar and maintain a healthy, appealing profile.

[0006] SUMMARY

[0007] The disclosure is directed, in embodiments thereof, to a sugar-reduced cocoa product that is healthier by reducing the amount of nutritive (e.g., sugar) and / or non-nutritive sweeteners. In some additional embodiments, the reduction advantageously does not change a sensory and / or rheology profile of the product with respect to a sugar-containing equivalent cocoa product.

[0008] Advantageously, according to some embodiments, the sugar-reduced cocoa product includes a sweet protein. According to some embodiments, the sugar-reduced cocoa product including the sweet protein induces a sweet perception. In some embodiments, the sweetness of the sugar-reduced cocoa product is similar to the sweetness of a same cocoa product including at least about 20% (w / w) more sugar and being devoid of the sweet protein.

[0009] Advantageously, owing to the high sweetness intensity of the sweet protein, only a small amount of the protein is required to enhance the sweetness of the sugar-reduced cocoa product.

[0010] In some embodiments, the sweet protein is sweeter than sugar by about 2-3 orders of magnitude, and therefore it is added at a sub-milligram level to sweeten the product. In some embodiments, the sugar-reduced cocoa product includes the sweet protein in an amount that is less than 0.1% (w / w). Hence, according to some embodiments, the low amount of sweet protein has a negligible contribution to the total calory count of the product (<0.005 calories per product).

[0011] Advantageously, the sugar-reduced cocoa product includes no more than 35% (w / w) of sugar.

[0012] According to some embodiments, the sweet protein may include a natural sweet protein. According to some embodiments, the advantageous sweet protein may include a variant of a natural sweet protein. According to some embodiments, the sweet protein may include a mixture of two or more natural sweet proteins. According to some embodiments, the sweet protein may include a mixture of two or more variants of natural sweet proteins. According to some embodiments, the sweet protein may include a mixture of natural sweet proteins and / or variants of natural sweet proteins. The variant, according to some embodiments, is advantageously characterized by a high sweetness intensity compared to non-nutritive and / or nutritive (e.g. sugar) sweetener, i.e. is perceived as sweet in a lower amount of inclusion in the product. The perceived sweetness intensity is about 3-4 orders of magnitude higher compared to sugar in the same amount.

[0013] There is provided, in accordance with some embodiments, a sugar-reduced cocoa product including:

[0014] a cocoa ingredient;

[0015] a bulking agent which is not a fiber;

[0016] one or more sweet proteins; and

[0017] no more than about 30% (w / w) of sugar,

[0018] wherein a sweetness of the sugar-reduced cocoa product is similar to a sweetness of a same cocoa product including at least about 20% (w / w) more sugar and being devoid of the one or more sweet proteins.

[0019] According to some embodiments, the sugar-reduced cocoa product is a multi-layered chocolate snack including:

[0020] a chocolate coating including:

[0021] about 2-20% (w / w) of the cocoa ingredient;

[0022] about 1-11% (w / w) of the bulking agent;

[0023] about 0.05-15% (w / w) vegetable fat;

[0024] about 0.005-0.04% (w / w) of the one or more sweet proteins; and no more than about 15% (w / w) of sugar,

[0025] a filling including:

[0026] about 1-10% (w / w) of fibers; about 1-9% (w / w) of the bulking agent;

[0027] about 0.005-0.03% (w / w) of the one or more sweet proteins; and no more than about 20% (w / w) of sugar,

[0028] wherein the chocolate coating encloses the filling.

[0029] According to some embodiments, the cocoa product is a sugar-coated chocolate confectionery including:

[0030] a sugar coating including:

[0031] a coloring agent; and

[0032] no more than about 20% (w / w) of sugar,

[0033] a chocolate filling including:

[0034] about 10-25% (w / w) of the cocoa ingredient;

[0035] about 2-25% (w / w) of the bulking agent;

[0036] about 0.005-0.05% (w / w) of the one or more sweet proteins; and no more than about 15% (w / w) of sugar,

[0037] wherein the sugar coating encloses the chocolate filling.

[0038] According to some embodiments, the one or more sweet proteins is two or more sweet proteins.

[0039] According to some embodiments, the one or more sweet proteins is selected from a group consisting of SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:464, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, a variant thereof, and any combination thereof.

[0040] According to some embodiments, the variant of SEQ ID NO: 15 or SEQ ID NO: 16 includes one or more amino acid modifications with respect to an amino acid sequence thereof.

[0041] According to some embodiments, the one or more amino acid modifications is in one or more positions selected from: A19, A73, C41, D21, D68, D74, D78, E2, E23, E4, E48, E50, E54, E59, E77, Fl 1, F34, F89, Gl, G16, G83, 126, 15, 175, 18, K17, K25, K36, K44, L70, M42, N14, N24, N35, N49, N90, P10, Q28, Q61, R31, R39, R53, R82, R84, R88, S67, S76, T12, T33, V20, V37, V64, W3, Y65, Y79, E50, and any combination thereof.

[0042] According to some embodiments, the one or more amino acid modifications is selected from: E2N, I8T, N14K, E23A, Q28K, R31T, N35T, C41T, Y65K, S67N, R84L, E23V, Y65R, L70I, K36T, E23I, delE50, delF52, delR53, I26T, K25R, I26S, Q28R, I75L, I26W, Q28E, A19V, V64I, A73V, C41V, F89M, A73F, C41A, C41S, T33R, E4Q, D68N, V20I, Q61N, T12V, D68S, D68T, Q28S, F89V, R84Y, R84I, G16A, V64L, I75V, S76Y, S76F, S76W, E77V, E59T, S76T, E59F, S76M, I26V, S76I, S76A, E23Q, E59V, E2M, D74V, S76V, E59Y, S76R, E59I, G1M, E59W, S76H, E59R, E54N, delGl, E2A, E50N, E2K, E50K, E50M, 18 A, N35G, E50Q, Y79W, R88P, Y65I, G83E, D21N, G83R, I26R, D78N, I5E, N90E, N90D, I26A, E23K, W3T, M42N, K17C, F34C, K44C, E59C, K44Q, E48Q, R53Q, M42V, R39G, W3C, E23L, Q28D, N90H, N90S, D74E, Q28N, E23W, D74A, R82G, R88S, E23F, E23R, N35V, V37A, N49V, Q28A, W3L, C41L, N24A, N14A, F11A, P10A, Y79R, insE50KKWTWNPATGKWTWQE, and any combination thereof.

[0043] According to some embodiments, the variant of SEQ ID NO: 15 is selected from a group consisting of SEQ ID NO:17 to SEQ ID NO:463, and any combination thereof.

[0044] According to some embodiments, the variant of SEQ ID NO: 15 is selected from a group consisting of SEQ ID NO: 19, SEQ ID NO:41, SEQ ID NO:263, SEQ ID NO:353, SEQ ID NO: 187, SEQ ID NO:55, SEQ ID NO:218, SEQ ID NO: 18, and any combination thereof.

[0045] According to some embodiments, a viscosity of the sugar-reduced cocoa product is similar to a viscosity of a same cocoa product including at least 50% (w / w) of sugar and being devoid of the sweet protein.

[0046] According to some embodiments, a smoothness of the sugar-reduced cocoa product is similar to a smoothness of a same cocoa product including at least 50% (w / w) of sugar and being devoid of the sweet protein.

[0047] According to some embodiments, a melting temperature of the chocolate coating is about 28-39 °C.

[0048] According to some embodiments, a melting temperature of the chocolate filling is about 20-39 °C.

[0049] According to some embodiments, the sugar-reduced cocoa product is devoid of any sugar.

[0050] According to some embodiments, the sugar-reduced cocoa product further including a non-nutritive sweetener in about 0.01-4% (w / w).

[0051] According to some embodiments, the non-nutritive sweetener is selected from a group consisting of aspartame, sucralose, saccharin, stevia, acesulfame potassium, neotame, allulose, monk fruit extract, erythritol, xylitol, mannitol, sorbitol, cyclamate, and any combination thereof.

[0052] According to some embodiments, the sugar includes sucrose, glucose, fructose, lactose, maltose, dextrose, galactose, corn syrup, high fructose corn syrup, invert sugar, any combination thereof, in any form of liquid, powder, or solid. According to some embodiments, the sugar is selected from a group consisting of dextrose, com syrup, liquid glucose, powder sugar, and sucrose.

[0053] According to some embodiments, the sugar-reduced cocoa product further including fibers, wherein the fibers include inulin, polydextrose, oligofructose, oligogalactose, resistant starch, corn fiber, psyllium husk, chicory root fiber, soy fiber, wheat fiber, apple fiber, rice bran fiber, oat fiber, resistant starch, beta glucan, raftilose, raftilin, palatinose oligosaccharide, pectin, or any combination thereof

[0054] According to some embodiments, the bulking agent includes maltodextrin, white dextrin, com syrup solids, acacia fiber, potato starch, tapioca starch, com starch, isomalt, sugar alcohol (polyol), chicory root fiber, cellulose, and oligofructose, or any combination thereof.

[0055] According to some embodiments, the bulking agent is selected grom a group consisting of maltodextrin, modified corn starch, tapioca starch, cornstarch, and any combination thereof.

[0056] According to some embodiments, the sugar-reduced cocoa product further includes a vegetable fat selected from: cocoa butter, palm oil, sunflower oil, shea butter, coconut oil, mango kernel fat, sal fat, illipe butter, soybean oil, cottonseed oil, margarine, and any combination thereof.

[0057] According to some embodiments, the vegetable fat is selected from a group consisting of palm oil, cocoa butter, sunflower oil, margarine, and any combination thereof.

[0058] According to some embodiments, the sugar-reduced cocoa product further includes an emulsifier in about 0.1-5% (w / w), wherein the emulsifier includes lecithin (soy / sunflower), polyglycerol polyricinoleate (PGPR), ammonium phosphatide, mono- and diglycerides of fatty acids, sorbitan tristearate, or any combination thereof.

[0059] According to some embodiments, the emulsifier is selected from a group consisting of soy lecithin, sunflower lecithin, polyglycerol, and any combination thereof.

[0060] According to some embodiments, the sugar-reduced cocoa product further includes a milk ingredient in a form selected from: milk, milk 3% fat, milk powder, heavy cream, whipping cream, skim milk, skim milk powder, milk fat, condensed milk, butter, unsalted butter, milk proteins, whey protein, whey cheese, chocolate milk, plant-based milk, and any combination thereof.

[0061] According to some embodiments, the chocolate coating or filling is a milk chocolate, a dark chocolate, or a white chocolate coating.

[0062] According to some embodiments, the sugar-reduced cocoa product further includes caramel, nougat, coconut, peanut, biscuit, cookie, cracker, sponge cake, or any combination thereof. According to some embodiments, the sugar-reduced cocoa product further includes water, baking soda, food grade wax, coloring agent, wheat flour, binding agent, and / or a salt.

[0063] According to some embodiments, the binding agent is selected from: egg, egg white, gelatin, pectin, butter, tapioca, agar, guar gum, xanthan gum, locust bean gum, alginate, guar gum, carrageenan, pectin, agar-agar, and any combination thereof.

[0064] According to some embodiments, the binding agent is selected from a group consisting of egg, egg white, locust bean gum, and any combination thereof.

[0065] According to some embodiments, the filling further includes a humectant selected from: glycerol, honey, mannitol, sorbitol, propylene glycol, and any combination thereof.

[0066] According to some embodiments, the humectant is honey, glycerol or a combination thereof.

[0067] According to some embodiments, the sugar-reduced cocoa product further includes a flavoring agent selected from: vanilla, mint, orange, coffee, toffee, caramel, nuts, fruit, spices, sea salt, coconut, liqueur, and any combination thereof.

[0068] According to some embodiments, the cocoa ingredient includes cocoa powder, cocoa mass, low fat cocoa powder, or any combination thereof.

[0069] Certain embodiments of the present disclosure may include some, all, or none of the above advantages. One or more technical advantages may be readily apparent to those skilled in the art from the figures, descriptions and claims included herein. Moreover, while specific advantages have been enumerated above, various embodiments may include all, some or none of the enumerated advantages.

[0070] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by study of the following detailed descriptions.

[0071] BRIEF DESCRIPTION OF THE FIGURES

[0072] Some embodiments of the disclosure are described herein with reference to the accompanying figures. The description, together with the figures, makes apparent to a person having ordinary skill in the art how some embodiments may be practiced. The figures are for the purpose of illustrative description and no attempt is made to show structural details of an embodiment in more detail than is necessary for a fundamental understanding of the disclosure. For the sake of clarity, some objects depicted in the figures are not to scale.

[0073] In the figures: FIGURE 1 - shows a sensory analysis data of a sugar free dark chocolate including the sweet protein DM31 vs. a sugar free dark chocolate from the market including non-nutritive sweetener, according to some embodiments.

[0074] DETAILED DESCRIPTION

[0075] In the following description, various aspects of the disclosure will be described. For the purpose of explanation, specific configurations and details are set forth in order to provide a thorough understanding of the different aspects of the disclosure. However, it will also be apparent to one skilled in the art that the disclosure may be practiced without specific details being presented herein. Furthermore, well-known features may be omitted or simplified in order not to obscure the disclosure.

[0076] Prior to setting forth the present subject matter in detail, it may be helpful to provide definitions of certain terms to be used herein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as is commonly understood by one of skill in the art to which this subject matter pertains. The following definitions are provided for clarity.

[0077] The term "a" or "an" as used herein includes the singular and the plural, unless specifically stated otherwise. Therefore, the terms "a," "an", "at least one", or “at least two” can be used interchangeably in this application.

[0078] As used herein, the verb "comprise" as is used in this description and in the claims and its conjugations are used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded.

[0079] As used herein, the term "about" when used in connection with a numerical value includes ±10% from the indicated value. In addition, all ranges directed to the same component or property herein are inclusive of the endpoints, are independently combinable, and include all intermediate points and ranges. It is understood that where a parameter range is provided, all integers within that range, and tenths thereof, are also provided by the invention.

[0080] As used herein, in accordance with some embodiments, the term “sugar-reduced” refers to a product that includes at least about 20% (w / w) less sugar compared to a same product that is not sugar-reduced. For example, the sugar-reduced includes at least about 30% (w / w) less sugar, at least about 40% (w / w) less sugar, at least about 50% (w / w) less sugar, at least about 60% (w / w) less sugar, at least about 70% (w / w) less sugar, at least about 80% (w / w) less sugar, at least about 90% (w / w) less sugar, or at least about 100% (w / w) less sugar compared to the same product that is not sugar-reduced. As used herein, in accordance with some embodiments, the term “bulking agent” refers to an ingredient used in the sugar-reduced cocoa product to increase the volume or mass of the product without significantly altering its taste or nutritional value. According to some embodiments, the bulking agent is often used to improve texture, consistency, and stability of the product. Examples of bulking agents may include, but are not limited to, maltodextrin, com starch, tapioca starch, and cellulose, according to some embodiments.

[0081] As used herein, in accordance with some embodiments, the term “binding agent” refers to a substance used in food production to hold ingredients together and maintain the structure and consistency of the final product. The binding agent is crucial in ensuring that the texture and shape of foods remain consistent throughout processing, cooking, and storage, according to some embodiments. Examples of binding agents may include, but are not limited to, egg, egg white, locust bean gum, and alginate, according to some embodiments.

[0082] As used herein, in accordance with some embodiments, the term “sugar” which interchangeably may be referred to as “nutritive sweetener”, refers to a variety of sweet-tasting, soluble carbohydrates. According to some embodiments, sugar is a nutritive sweetener. The sugar (e.g., sucrose) is a high-calorie ingredient, with each gram providing about 4 calories, contributing significantly to the caloric content of foods and beverages. The rapid digestion and absorption of sugar into the bloodstream, according to some embodiments, cause sharp spikes in blood glucose levels, prompting the release of insulin. Chronic high sugar intake can lead to weight gain, insulin resistance, and an increased risk of type 2 diabetes and other health issues. Examples of sugar may include, but are not limited to, sucrose, com syrup, brown sugar, or powdered sugar, in some embodiments.

[0083] As used herein, in accordance with some embodiments, the term “sweetness” refers to a sensory attribute that refers to the perception of a pleasant, sugary taste detected by the taste buds on the tongue. This perception is a result of the interaction between specific compounds and taste receptors. In sensory evaluation, sweetness is typically assessed through taste tests where panelists rate the intensity of sweetness using standardized scales, according to some embodiments.

[0084] As used herein, in accordance with some embodiments, the term “similar sweetness / viscosity / smoothness / mouthfeel” refers to a similarity in the level of sweetness / viscosity / smoothness / mouthfeel as identified in the herein disclosed sugar-reduced cocoa product, including the sweet protein, compared to the level of sweetness / viscosity / smoothness / mouthfeel as identified in a same cocoa product which is not sugar-reduced and which is being devoid of the sweet protein. This similarity, according to some embodiments, is defined with an accuracy of about ±15%. In some embodiments, the sweetness / viscosity / smoothness / mouthfeel similarity refers to a similarity in the level of sweetness / viscosity / smoothness / mouthfeel identified in the herein disclosed sugar-reduced cocoa product, including the sweet protein, compared to the level of sweetness / viscosity / smoothness / mouthfeel identified in a same product having at least 50% (w / w) of sugar and being devoid of the sweet protein. This similarity in sweetness / viscosity / smoothness / mouthfeel, according to some embodiments, is defined with an accuracy of about ±15%.

[0085] As used herein, in accordance with some embodiments, the term “fibers” refers to indigestible carbohydrates that enhance the nutritional profile and improve the texture and mouthfeel of the product. Examples of fibers may include, but are not limited to, inulin, chicory root fiber, and oat fiber, according to some embodiments. The fibers help to reduce sugar content while providing health benefits such as improved digestion and sustained energy release. These fibers also aid in maintaining the desired consistency and stability of the sugar-reduced cocoa product.

[0086] As used herein, in accordance with some embodiments, the term “milk ingredient” refers to an ingredient that is added to the sugar reduced cocoa product to provide it with at least part of a milk-related attribute. According to some embodiments, the milk ingredient may contribute to, but is not limited to, nutritional value, flavor, and / or other functional properties in the food product. In some embodiments, the milk ingredient may include, but is not limited to, water, protein, fat, carbohydrates, vitamins, minerals, enzymes, texture, mouthfeel, or emulsification. According to some embodiments, the milk ingredient may be selected from, but is not limited to, milk with 3% fat, milk powder, heavy cream, skim milk, milk fat, condensed milk, butter, unsalted butter, milk proteins, whey protein, plant-based milk, or whey cheese. According to some embodiments, the milk ingredient may include plant-based milk made from a plant extract of, but is not limited to, coconut, almond, soy, or rice.

[0087] As used herein, in accordance with some embodiments, the term “sweet protein”, refers to a natural or non-natural protein that is perceived sensorially as sweet. According to some embodiments, the sweet protein can be a variant of the natural or non-natural sweet protein. In some embodiments, the sweet protein can be perceived as sweet by more than 1 order of magnitude, for example, by more than about 2 orders of magnitude, by more than about 3 orders of magnitude, or by more than about 4 orders of magnitude, when compared to sugar at the same amount. For example, in some embodiments, the sweet protein is perceived as sweet starting from a concentration in solution of about 0.6 ppm. As used herein, in accordance with some embodiments, the term “non-nutritive sweetener”, refers to a substance used to sweeten foods and beverages without adding significant calories or affecting blood sugar levels. In some embodiments, the non-nutritive sweetener is much sweeter than sugar, thus only a small amount is needed to achieve the desired sweetness. Examples of non-nutritive sweeteners may include, but are not limited to, according to some embodiments, aspartame, saccharin, sucralose, neotame, steviol glycosides, or advantame.

[0088] As used herein, in accordance with some embodiments, the term “nutritive sweetener” refers to a substance used to sweeten foods and beverages by adding significant calories. Examples of nutritive sweeteners may include, but are not limited to, according to some embodiments, sugar, sucrose, glucose, or fructose.

[0089] As used herein, in accordance with some embodiments, the term “sugar-free” refers to a food product being devoid of any sugar. In some embodiments, the sugar-free product is a sugar-free cocoa product.

[0090] As used herein, in accordance with some embodiments, the term “humectant” refers to a substance used to retain moisture in a food product. According to some embodiments, the humectant helps maintain moisture, extend shelflife, and improve texture and mouthfeel in the food product, specifically in the sugar-reduced cocoa product. Examples may include, but are not limited to, glycerin, sorbitol, propylene glycol, honey, and maltitol, according to some embodiments.

[0091] As used herein, in accordance with some embodiments, the term “vegetable fat” refers to fat that originates from plants and may also referred as “plant-based fat”. It contributes to the texture and mouthfeel, providing a smooth and creamy consistency. Examples may include oils and fats derived from sources such as, but are not limited to, olives, coconuts, palm, soybeans, sunflower seeds, and avocados, according to some embodiments.

[0092] Reducing sugar content in sweet products is increasingly important due to health concerns such as diabetes and obesity. Non-nutritive sweeteners have been a common solution, but they often lack the natural sweetness and can impart off flavors. This compromises the sensory experience of consumers. Moreover, excessive consumption of some non-nutritive sweeteners has raised health concerns.

[0093] The disclosure herein relates to an efficient and healthy alternative, which lies in sweet proteins, and more specifically to variants of MNEI protein. The sweet protein induces sweetness without the health drawbacks associated with non-nutritive and / or nutritive (i.e., sugar) sweeteners. Specifically in cocoa products and other sweet goods in general, incorporating small amounts of sweet proteins can enhance sweetness perception with minimal caloric impact. In particular, the amount of the sweet protein may be as much as 2-3 orders of magnitude less than the amount of sugar and / or non-nutritive sweetener required to achieve a same level of sweetness. For instance, replacing at least half (50%) of the sugar in a cocoa product with a sweet protein can reduce up to dozens or even hundreds of calories compared to the same cocoa product containing 100% of the original sugar content. This approach not only meets the consumer demand for healthier options but also maintains the sensory quality and appeal of sweet treats.

[0094] There is provided herein a sugar-reduced cocoa product including: a cocoa ingredient; a bulking agent which is not a fiber; a sweet protein; and no more than about 30% (w / w) of sugar, wherein a sweetness of the sugar-reduced cocoa product is similar to a sweetness of a same cocoa product including at least about 20% (w / w) more sugar and being devoid of the sweet protein.

[0095] According to some embodiments, the sweetness of the sugar-reduced cocoa product is similar to that of a same cocoa product including at least about 50% (w / w) sugar and being devoid of the sweet protein.

[0096] According to some embodiments, the sugar-reduced cocoa product may be selected from, but is not limited to, multi-layered chocolate snack, milk chocolate bars, dark chocolate bars, white chocolate bars, chocolate truffles, chocolate bonbons, chocolate confectionery, chocolate chips, chocolate-covered nuts, chocolate-covered fruits, hot cocoa mix, chocolate syrup, chocolate spread, chocolate powder, chocolate pudding, chocolate mousse, chocolate cake, chocolate brownies, chocolate cookies, chocolate muffins, chocolate cupcakes, chocolate donuts, chocolate ice cream, chocolate milkshake, chocolate yogurt, chocolate cheesecake, chocolate fondue, chocolate fudge, chocolate bark, chocolate forte, chocolate lava cake, chocolate souffle, chocolate croissants, chocolate eclairs, chocolate macarons, chocolate-covered pretzels, chocolate granola bars, chocolate energy bars, chocolate protein bars, chocolate smoothies, chocolate-covered marshmallows, chocolate-covered graham crackers, chocolate popcorn, chocolate wafers, chocolate almond bark, chocolate peanut butter cups, chocolate rice crispy treats, chocolate pancakes, chocolate waffles, chocolate cereal, chocolate tea, chocolate liqueur, chocolate snacks, chocolate-coconut snack, chocolate caramel bars, chocolate nougat bars, chocolate-covered peanuts, chocolate- peanut snack, chocolate-covered hazelnuts, chocolate pudding, chocolate spread, chocolate frosting, instant chocolate pudding mix, chocolate curd, chocolate custard, chocolate milk instant powder, or chocolate coating. Each possibility is a separate embodiment. According to some embodiments, the sugar-reduced cocoa product includes fibers selected from, but are not limited to, inulin, polydextrose, oligofructose, oligogalactose, resistant starch, com fiber, psyllium husk, chicory root fiber, soy fiber, wheat fiber, apple fiber, rice bran fiber, oat fiber, resistant starch, beta glucan, raftilose, raftilin, palatinose oligosaccharide, pectin, or any combination thereof. Each possibility is a separate embodiment.

[0097] According to some embodiments, the sugar-reduced cocoa product includes sweet protein in about 0.001-0.07% (w / w), for example, about 0.001-0.05% (w / w), about 0.002-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or any other range within the range of about 0.001-0.07%. Each possibility is a separate embodiment.

[0098] According to some embodiments, the sweet protein includes a naturally occurring protein (i.e. a natural sweet protein), a non-natural protein, or a combination thereof. Each possibility is a separate embodiment.

[0099] According to some embodiments, the naturally occurring sweet protein may be include a protein originated in a plant or fungus selected from, but is not limited to, mabinlang (naturally producing the protein Mabinlin), oubli fruit (naturally producing the protein Brazzein), serendipity berry (naturally producing the protein Monellin), katemfe fruit (naturally producing the protein Thaumatin), curculigo latifolia (naturally producing the protein Curculin), miracle fruit (naturally producing the protein Miraculin), honey truffle or a combination thereof. Each possibility is a separate embodiment.

[0100] According to some embodiments, the naturally occurring sweet protein includes a protein selected from, but is not limited to, Mabinlin, Brazzein, Monellin, Thaumatin, Curculin, Miraculinor, a sweet protein from honey truffle, or a combination thereof. Each possibility is a separate embodiment. According to some embodiments, the sweet protein includes a variant of any of the naturally occurring sweet proteins.

[0101] In some embodiments, the sweet protein includes Monellin. In some embodiments, Monellin includes chain A Monellin (GenBank Entry No. P02881; SEQ ID NO:1). In some embodiments, Monellin includes chain B Monellin (GenBank Entry No. P02882; SEQ ID NO:2).

[0102] In some embodiments, the sweet protein includes Thaumatin. In some embodiments, the sweet protein includes Thaumatin-1 (GenBank Entry No. P02883; SEQ ID NO:3). In some embodiments, the sweet protein is Thaumatin-2 (GenBank Entry No. P02884; SEQ ID NO:4).

[0103] In some embodiments, the sweet protein includes Miraculin (GenBank Entry No. P13087; SEQ IDNO:5). In some embodiments, the sweet protein includes Curculin-1 (GenBank Entry No. P19667; SEQ ID NO:6). In some embodiments, the sweet protein includes Curculin-2 (GenBank Entry No. Q6F495; SEQ ID NO:7).

[0104] In some embodiments, the sweet protein includes Brazzein (also known as: Defensinlike protein) (GenBank Entry No. P56552; SEQ ID NO:8).

[0105] In some embodiments, the sweet protein includes Mabinlin 1 / Sweet protein mabinlin-1 (GenBank Entry No. P80351 ; SEQ ID NO:9). In some embodiments, the sweet protein includes Mabinlin II (also known as Sweet protein mabinlin-2) (GenBank Entry No. P30233; SEQ ID NO: 10). In some embodiments, the sweet protein includes Mabinlin III (also known as Sweet protein mabinlin-3) (GenBank Entry No. P80352; SEQ ID NO: 11). In some embodiments, the sweet protein includes Mabinlin IV (also known as Sweet protein mabinlin-4) (GenBank Entry No. P80353; SEQ ID NO: 12). In some embodiments, the sweet protein includes mabinlin-1 chain A (GenBank Entry No. B9SA35; SEQ ID NO: 13).

[0106] In some embodiments, the sweet protein includes Honey Truffle sweet protein (mycodulcein) or a sweet protein derived from Mattirolomyces terfezioides (SEQ ID NO: 14).

[0107] According to some embodiments, the naturally occurring sweet protein includes the original amino acid sequence as it appears in nature. According to some other embodiments, the non-natural sweet protein may include the original amino acid sequence as it appears in nature.

[0108] According to some embodiments, the sweet protein includes a protein that has a sequence selected from a group consisting of SEQ ID NO:15, SEQ ID NO:16, SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:464, SEQ ID NOV, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, a variant thereof, or a combination thereof. The sequences are detailed in Table 1. Each possibility is a separate embodiment. In some embodiments, the variant can be a natural or an artificial protein variant. According to some embodiments, the natural variant can arise due to changes in the DNA sequence that encode the sweet protein variant, possibly resulting in differences in the amino acid sequence, structure of the protein, and properties thereof.

[0109] According to some embodiments, the non-natural sweet protein is a synthetic protein or a polypeptide. In some embodiments, the non-natural sweet protein is an engineered protein and / or a genetically engineered variant of the natural sweet protein. In some embodiments, the non-natural sweet protein is a variant of the natural sweet protein, another non-natural sweet protein, or a variant thereof. In some embodiments, the non-natural sweet protein includes at least part of the amino acid sequence of the natural sweet protein.

[0110] As used herein, according to some embodiments, the term “variant” refers to a protein / polypeptide having one or more amino acid modifications relative to a sequence of a natural or a non-natural sweet protein. In some embodiments, the modification of the one or more amino acids of said related sweet protein sequence is an insertion, a replacement / substitution, a deletion and / or a combination thereof. Each possibility is a separate embodiment.

[0111] According to some embodiments, the non-natural sweet protein is a variant of Monellin. In some embodiments, the variant of the Monellin is a genetically engineered variant or a modified version of the Monellin protein. In some embodiments, the genetically engineered variant or a modified version of the Monellin protein is designed to enhance stability and / or sweetness perception in a food product. In some embodiments, the variant of the Monellin is a single protein / polypeptide chain of Monellin protein. In some embodiments, the variant of the Monellin is Monellin E (MNEI). In some embodiments, the variant of Monellin has the amino acids sequence SEQ ID NO: 15. In some further embodiments, the variant is a variant of Monellin E (MNEI).

[0112] According to some embodiments, the sweet protein is selected from a group consisting of SEQ ID NO: 1 to SEQ ID 463, and any combination thereof.

[0113] According to some embodiments, the sweet protein includes a variant of the MNEI (SEQ ID NO: 15 or SEQ ID NO: 16). According to some embodiments, the sweet protein includes a variant of MNEI which is selected from a group consisting of SEQ ID NO: 17 to SEQ ID NO:463, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the sweet protein includes a variant of MNEI which is selected from a group consisting of SEQ ID NO: 16 to SEQ ID NO:463, a natural sweet protein, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the sweet protein includes a variant of MNEI which is selected from a group consisting of SEQ ID NO:19, SEQ ID NO:41, SEQ ID NO:263, SEQ ID NO:353, SEQ ID NO: 187, SEQ ID NO:55, SEQ ID NO:218, SEQ ID NO: 18, and a combination thereof. Each possibility is a separate embodiment. According to some embodiments, the sweet protein includes a variant of MNEI which is selected from a group consisting of SEQ ID NO: 19, SEQ ID NO:41, SEQ ID NO:263, SEQ ID NO:353, SEQ ID NO: 187, SEQ ID NO:55, SEQ ID NO:218, SEQ ID NO: 18, a natural sweet protein, and a combination thereof. Each possibility is a separate embodiment. According to some embodiments, the sweet protein includes a variant of MNEI which is selected from SEQ ID NO: 19 and / or SEQ ID NONE Each possibility is a separate embodiment. According to some embodiments, the sweet protein includes, but is not limited to, the variant SEQ ID NO: 19 and / or SEQ ID NO:41, and / or a natural sweet protein. Each possibility is a separate embodiment.

[0114] According to some embodiments, the sweet protein includes a variant of MNEI which includes one or more amino acid modifications with respect to an amino acid sequence of the MNEI protein, in one or more positions selected from, but is not limited to, Gl, E2, W3, E4, 15, 16, D7, 18, G9, PIO, Fl 1, T12, Q13, N14, L15, G16, K17, F18, A19, V20, D21, E23, N24, K25, 126, G27, Q28, R31, T33, F34, N35, K36, V37, R39, P40, C41, M42, K43, K44, E48, N49, E50, F52, R53, E54, 155, K56, G57, E59, Q61, L62, Y63, V64, Y65, A66, S67, D68, L70, R72, A73, D74, 175, S76, E77, D78, Y79, T81, R82, G83, R84, K85, L86, L87, R88, F89, N90, P92, V93, P94, P95, P96, or any combination thereof.

[0115] According to some embodiments, the sweet protein includes a variant of SEQ ID NO: 15 or SEQ ID NO: 16 which includes one or more amino acid modifications with respect to an amino acid sequence thereof, in one or more positions selected from, but is not limited to, Gl, E2, W3, E4, 15, 16, D7, 18, G9, PIO, Fl 1, T12, Q13, N14, L15, G16, K17, F18, A19, V20, D21, E23, N24, K25, 126, G27, Q28, R31, T33, F34, N35, K36, V37, R39, P40, C41, M42, K43, K44, E48, N49, E50, F52, R53, E54, 155, K56, G57, E59, Q61, L62, Y63, V64, Y65, A66, S67, D68, L70, R72, A73, D74, 175, S76, E77, D78, Y79, T81, R82, G83, R84, K85, L86, L87, R88, F89, N90, P92, V93, P94, P95, P96, or any combination thereof.

[0116] According to some embodiments, any of the variants SEQ ID NO: 17 to SEQ ID NO:463 are further modified at positions N49 and E50. In some embodiments, the modification at positions N49 and E50 includes N49E and E50N replacement (i.e., N49 is replaced with E49, and E50 is replaced with N50).

[0117] According to some embodiments, the sweet protein includes a variant of MNEI which includes the one or more amino acid modifications with respect to an amino acid sequence of the MNEI protein, in one or more positions selected from Gl, E2, E4, 18, F 11, T12, N14, G16, K17, F18, A19, V20, D21, E23, K25, 126, G27, Q28, R31, T33, N35, K36, C41, E50, F52, R53, E59, Q61, L62, V64, Y65, S67, D68, L70, A73, D74, 175, S76, E77, R84, F89 or any combination thereof.

[0118] According to some embodiments, the sweet protein includes a variant of MNEI which includes the one or more amino acid modifications with respect to an amino acid sequence of the MNEI protein, in one or more positions selected from Gl, E2, E4, 18, F 11, T12, N14, G16, K17, F18, A19, V20, D21, E23, K25, 126, G27, Q28, R31, T33, N35, K36, C41, E50, F52, R53, E59, Q61, L62, V64, Y65, S67, D68, L70, A73, D74, 175, S76, E77, R84, F89, a natural sweet protein, or any combination thereof.

[0119] In some embodiments, the one or more amino acid modifications is in one or more positions selected from: A19, A73, C41, D21, D68, D74, D78, E2, E23, E4, E48, E50, E54, E59, E77, F 11, F34, F89, Gl, G16, G83, 126, 15, 175, 18, K17, K25, K36, K44, L70, M42, N14, N24, N35, N49, N90, PIO, Q28, Q61, R31, R39, R53, R82, R84, R88, S67, S76, T12, T33, V20, V37, V64, W3, Y65, Y79, E50, and any combination thereof.

[0120] In some embodiments, the one or more amino acid modifications is selected from: E2N, I8T, N14K, E23A, Q28K, R31T, N35T, C41T, Y65K, S67N, R84L, E23V, Y65R, L70I, K36T, E23I, delE50, delF52, delR53, I26T, K25R, I26S, Q28R, I75L, I26W, Q28E, A19V, V64I, A73V, C41 V, F89M, A73F, C41 A, C41S, T33R, E4Q, D68N, V20I, Q61N, T12V, D68S, D68T, Q28S, F89V, R84Y, R84I, G16A, V64L, I75V, S76Y, S76F, S76W, E77V, E59T, S76T, E59F, S76M, I26V, S76I, S76A, E23Q, E59V, E2M, D74V, S76V, E59Y, S76R, E59I, G1M, E59W, S76H, E59R, E54N, delGl, E2A, E50N, E2K, E50K, E50M, 18 A, N35G, E50Q, Y79W, R88P, Y65I, G83E, D21N, G83R, I26R, D78N, I5E, N90E, N90D, I26A, E23K, W3T, M42N, K17C, F34C, K44C, E59C, K44Q, E48Q, R53Q, M42V, R39G, W3C, E23L, Q28D, N90H, N90S, D74E, Q28N, E23W, D74A, R82G, R88S, E23F, E23R, N35V, V37A, N49V, Q28A, W3L, C41L, N24A, N14A, F11A, P10A, Y79R, insE50KKWTWNPATGKWTWQE, and any combination thereof.

[0121] In some embodiments, the sweet protein includes any one of the proteins defined in Table 1 shown below. It should be noted that at times, each row in Table 1 represents a different embodiment of the present disclosure.

[0122] According to some embodiments, the sweet protein includes a combination of any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO:463 and a saccharide. According to some embodiments, the herein-disclosed saccharide may include, but is not limited to, monosaccharide, disaccharide, oligosaccharide, or polysaccharide. In some embodiments, the sweet protein includes a combination of any one or more of the MNEI variants (i.e., variants of SEQ ID NO: 15 or SEQ ID NO: 16) and the herein-disclosed saccharide. In some embodiments, the sweet protein includes a combination of any one of the sweet proteins defined in Table 1 shown below and the herein-disclosed saccharide. In some embodiments, the saccharide can be bound or unbound to the one or more herein-disclosed sweet proteins.

[0123] In some embodiments, the herein-disclosed saccharide in the sweet protein may be selected from, but not limited to, mannan disaccharide, mannan polysaccharide, mannan oligosaccharide (MOS), beta-glucan disaccharide, beta-glucan polysaccharide, beta-glucan-oligosaccharide, alpha-glucan disaccharide, alpha-glucan polysaccharide, alpha-glucan-oligosaccharide, chitin disaccharides, chitin polysaccharide, chito oligosaccharide, galactomannan polysaccharide, galactomanno-oligosaccharide, xyloglucan polysaccharide, xyloglucan-oligosaccharide, rhamnomannan polysaccharide, rhamnomanno disaccharide, rhamnomanno-oligosaccharide, phosphomannan disaccharide, phosphomannan polysaccharide, phosphomanno-oligosaccharide, galactoglucomannan disaccharide, galactoglucomannan polysaccharide, galactoglucomanno-oligosaccharide, pullulan disaccharide, pullulan polysaccharide, pullulan-oligosaccharide, xylan disaccharide, xylan polysaccharide, xylo-oligosaccharide (XOS), fructan disaccharide, fructan polysaccharide, fructo-oligosaccharide (FOS), laminarin disaccharide, laminarin polysaccharide, laminarin-oligosaccharide, levan polysaccharide, levan disaccharide, levan-oligosaccharide, arabinoxylan disaccharide, arabinoxylan polysaccharide, arabinoxylo-oligosaccharide, glucuronomannan disaccharide, glucuronomannan polysaccharide, glucuronomannooligosaccharide, glycosaminoglycan disaccharide, glycosaminoglycan polysaccharide, glycosaminoglycan-oligosaccharide, trehalose, trehalose disaccharide, trehaloseoligosaccharide, peptidoglycan disaccharide, peptidoglycan polysaccharide, peptido-oligosaccharide, and any combination thereof. Each possibility is a separate embodiment.

[0124] In some embodiments, the herein-disclosed saccharide may be selected from, but not limited to, mannan disaccharide, mannan polysaccharide, mannan oligosaccharide (MOS), beta-glucan disaccharide, beta-glucan polysaccharide, beta-glucan oligosaccharides, alphaglucan disaccharide, alpha-glucan polysaccharide, alpha-glucan-oligosaccharide, chitin disaccharide, chitin polysaccharide, chito oligosaccharide, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the polysaccharide includes mannan polysaccharide and / or mannan oligosaccharide (MOS).

[0125] In some embodiments, the herein-disclosed saccharide may include, but is not limited to, mannose, glucose, galactose, rhamnose, N-acetylglucosamine, N-acetylgalactosamine, N-acetylmuramic acidxylose, fucose, arabinose, trehalose, fructose, maltotriose, glucuronic acid, iduronic acid, hyaluronic acid, N-acetylmuramic acid, 3-deoxy-D-manno-oct-2-ulosonic acid, Chondroitin Sulfate, Dermatan Sulfate, Heparan Sulfate, Keratan Sulfate, glycerol, glycerol phosphate, ribitol, ribitol phosphate, L-glycero-D-manno-heptose, mannuronic acid, or any combination thereof. Each possibility is a separate embodiment.

[0126] According to some embodiments, the herein-disclosed saccharide may be further modified. In some embodiments, the modification of the herein-disclosed saccharide may include, but is not limited to, phosphorylation, methylation, acylation, acetylation, N-acetylation, sulphation, amination, peptide-conjugation, lipid-conjugation, carboxylation, or any combination thereof. Each possibility is a separate embodiment.

[0127] According to some embodiments, the sweet protein is one or more sweet proteins. According to some embodiments, the sweet protein is a combination of 2, 3, 4, 5, or more sweet proteins. Each possibility is a separate embodiment. According to some embodiments, the combination includes 2, 3, 4, 5, or more sweet protein sequences selected from the sequences set forth in SEQ ID NO:1 to SEQ ID NO:463. Each possibility is a separate embodiment.

[0128] In some embodiments, the sweet protein includes a combination of DM31 and DM685. In some embodiments, the sweet protein includes a combination of DM31 and DM528. In some embodiments, the sweet protein includes a combination of DM31 and DM09. In some embodiments, the sweet protein includes a combination of DM31 and DM09. In some embodiments, the sweet protein includes a combination of DM31 and DM170. In some embodiments, the sweet protein includes a combination of DM31 and DM69. In some embodiments, the sweet protein includes a combination of DM31 and DM165. In some embodiments, the sweet protein includes a combination of DM31, DM685 and DM09.

[0129] In some embodiments, the sweet protein includes a combination of an MNEI variant protein and Brazzein. In some embodiments, the sweet protein includes a combination of DM31 and Brazzein. In some embodiments, the sweet protein includes a combination of a variant of DM31 and Brazzein.

[0130] In some embodiments, the sweet protein includes a combination of an MNEI variant protein and Thaumatin. In some embodiments, the sweet protein includes a combination of DM31 and Thaumatin. In some embodiments, the sweet protein includes a combination of a variant of DM31 and Thaumatin.

[0131] In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:41 (denoted herein as DM31). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 19 (denoted herein as DM09). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:263 (denoted herein as DM528). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:353 (denoted herein as DM170). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 187 (denoted herein as DM165). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 55 (denoted herein as DM69). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:218 (denoted herein as DM685). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 104 (denoted herein as DM89). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 347 (denoted herein as DM88). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:231 (denoted herein as DM681). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 296 (denoted herein as DM456). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 193 (denoted herein as DM517). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:257 (denoted herein as DM532). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 463 (denoted herein as DM684). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:462 (denoted herein as DM1863).

[0132] According to some embodiments, the sweetness of the sugar-reduced cocoa product including the sweet protein, is similar to the sweetness of a same cocoa product which is not sugar-reduced, and which is devoid of the sweet protein. According to some embodiments, the sweetness of the sugar-reduced cocoa product is similar to that of a same cocoa product including at least about 5% (w / w), at least about 20% (w / w), at least about 40% (w / w), or at least about 60% (w / w) of sugar and being devoid of the sweet protein. Each possibility is a separate embodiment.

[0133] According to some embodiments, an added sweetness in the herein disclosed product, including the sweet protein is perceived from a sweet protein concentration threshold of about 0.001-0.01% (w / w), for example, about 0.001-0.008% (w / w), about 0.002-0.007% (w / w), about 0.003-0.006% (w / w), or about 0.004-0.006% (w / w). Each possibility is a separate embodiment.

[0134] In some embodiments, the sugar-reduced cocoa product, including the sweet protein, increases the perception of the sweetness compared to a same product that is devoid of the sweet protein. In some embodiments, the sugar-reduced cocoa product, including the sweet protein, enhances the perceived sweetness by at least about 1.3-fold, by at least about 1.5-fold, by at least about 2-fold, by at least about 1-fold, by at least about 3 -fold, by at least about 5-fold, by at least about 10-fold, by at least about 50-fold, by at least about 100-fold, by at least about 500-fold, by at least about 1000-fold, or by at least about 3000-fold, compared to a same product that is devoid of the sweet protein. Each possibility is a separate embodiment.

[0135] In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 20% of the nutritive and / or nonnutritive sweeteners. The sweet protein may compensate the reduction in the amount of the nutritive and / or non-nutritive sweeteners. The sweet protein may sweeten the product instead or in addition to the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 25% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 30% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 35% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 40% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 45% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 50% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 55% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 60% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 65% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 70% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 75% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 80% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 85% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 90% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 95% of the nutritive and / or non-nutritive sweeteners. In some embodiments, the sweet protein in the sugar-reduced cocoa product enhances the perceived sweetness, allowing for the reduction of at least 97% of the nutritive and / or non-nutritive sweeteners.

[0136] According to some embodiments, the sweetness of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is higher by about 20% compared to a sweetness of a same sugar-reduced cocoa product which is being devoid of the sweet protein. For example, according to some embodiments, the sweetness of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is higher by about 20-30%%, by about 30-40%, by about 40-50%, by about 50-60%, by about 60-70%, by about 70-80%, by about 80-90%, by about 90-100%, by about 100-150%, by about 150-200%, by about 200-300%, by about 300-500%, or by about 500-1000% as compared to a sweetness of a same sugar-reduced cocoa product being devoid of the sweet protein. Each possibility is a separate embodiment.

[0137] According to some embodiments, a viscosity of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is similar to a viscosity of a same cocoa product which is not sugar-reduced and which is being devoid of the sweet protein. According to some embodiments, a viscosity of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is similar to a viscosity of a same cocoa product including at least about 4% (w / w) of sugar and being devoid of the sweet protein. According to some embodiments, a viscosity of the herein disclosed sugar-reduced cocoa product is similar to a viscosity of a same cocoa product including at least about 20% (w / w) of sugar and being devoid of the sweet protein. According to some embodiments, a viscosity of the herein disclosed sugar-reduced cocoa product is similar to a viscosity of a same cocoa product including at least about 40% (w / w) of sugar and being devoid of the sweet protein. According to some embodiments, a viscosity of the herein disclosed sugar-reduced cocoa product is similar to a viscosity of a same cocoa product including at least about 60% (w / w) of sugar and being devoid of the sweet protein.

[0138] According to some embodiments, smoothness and / or mouthfeel of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is similar to smoothness and / or mouthfeel of a same cocoa product which is not sugar-reduced and which is being devoid of the sweet protein. According to some embodiments smoothness and / or mouthfeel of the sugar-reduced cocoa product is similar to smoothness and / or mouthfeel of the same cocoa product including at least 4% (w / w) of sugar and being devoid of the sweet protein. According to some embodiments, smoothness and / or mouthfeel of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is similar to smoothness and / or mouthfeel of the same cocoa product including at least 20% (w / w) of sugar and being devoid of the sweet protein. According to some embodiments, smoothness and / or mouthfeel of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is similar to smoothness and / or mouthfeel of the same cocoa product including at least 40% (w / w) of sugar and being devoid of the sweet protein. According to some embodiments, smoothness and / or mouthfeel of the herein disclosed sugar-reduced cocoa product, including the sweet protein, is similar to smoothness and / or mouthfeel of the same cocoa product including at least 60% (w / w) of sugar and being devoid of the sweet protein.

[0139] According to some embodiments, the herein disclosed sugar-reduced cocoa product includes less than about 40% (w / w) of sugar, for example, less than about 30% (w / w), less than about 25% (w / w), less than about 20% (w / w), less than about 15% (w / w), less than about 10% (w / w), less than about 5% (w / w), less than about 1% (w / w), or 0% sugar. Each possibility is a separate embodiment.

[0140] According to some embodiments, the herein disclosed sugar-reduced cocoa product is sugar-free product. According to some embodiments, the herein disclosed sugar-reduced cocoa product is devoid of any sugar. According to some embodiments, the term “devoid of’ refers to a product including a residual amount of sugar. In some embodiments, the term “residual amount” refers to an amount of sugar that is less than 1% (w / w), less than 0.5% (w / w), or less than 0.1% (w / w). Each possibility is a separate embodiment.

[0141] According to some embodiments, the herein disclosed sugar-reduced cocoa product including the sweet protein is a sugar-free cocoa product. In some embodiments, the sweetness of the herein disclosed sugar-free cocoa product is similar to a sweetness of a same cocoa product including at least about 20% (w / w) sugar and being devoid of the sweet protein. According to some embodiments, the sweetness of the herein disclosed, including the sweet protein, sugar-free cocoa product is similar to a sweetness of a same cocoa product including at least about 20-30% (w / w), at least about 30-40% (w / w), at least about 40-50% (w / w), or at least about 50-60% (w / w) of sugar and being devoid of the sweet protein. Each possibility is a separate embodiment.

[0142] According to some embodiments, the sugar-free cocoa product is characterized by a sweetness that is higher by at least about 20% compared to a sweetness of a same sugar-free cocoa product being devoid of the sweet protein. For example, in accordance with some embodiments, a sweetness of the sugar-free cocoa product is higher by about 20-30%, by about 30-40%, by about 40-50%, by about 50-60%, by about 60-70%, by about 70-80%, by about 80-90%, by about 90-100%, by about 100-150%, by about 150-200%, by about 200-300%, by about 300-500%, or by about 500-1000% compared to a sweetness of a same sugar-free cocoa product being devoid of the sweet protein. Each possibility is a separate embodiment.

[0143] According to some embodiments, the sugar-reduced cocoa product further includes a non-nutritive sweetener in about 0.01-4% (w / w) of the product, for example, about 0.01-0.05% (w / w), about 0.05-0.1% (w / w), about 0.1-0.5% (w / w), about 0.5-1.0% (w / w), about 1.0-2.0% (w / w), about 2.0-3.0% (w / w), or 3.0-4.0% (w / w) of the product. Each possibility is a separate embodiment.

[0144] According to some embodiments, the non-nutritive sweetener is selected from, but is not limited to, aspartame, sucralose, saccharin, stevia (e.g., Rebaudioside A), acesulfame potassium, neotame, allulose, monk fruit extract, erythrol, xylitol, mannitol, sorbitol, cyclamate, and any combination thereof. Each possibility is a separate embodiment.

[0145] According to some embodiments, the sugar-reduced cocoa product further includes a calorie-reduced sweetener in about 0.01-4% (w / w) of the product, for example, about 0.01-0.05% (w / w), about 0.05-0.1% (w / w), about 0.1-0.5% (w / w), about 0.5-1.0% (w / w), about 1.0-2.0% (w / w), about 2.0-3.0% (w / w), or about 3.0-4.0% (w / w) of the product. Each possibility is a separate embodiment.

[0146] As used herein, in accordance with some embodiments, the term “calorie-reduced sweetener” refers to a sweetener that provides fewer calories than regular sugar but may still contain some calories. In some embodiments, the calorie-reduced sweetener typically contains about 1 to 3 calories per gram.

[0147] In some embodiments, the calorie-reduced sweetener may include, but is not limited to, isomalt, lactitol, maltitol, tagatose, or any combination thereof. Each possibility is a separate embodiment.

[0148] According to some embodiments, the sugar of the sugar-reduced cocoa product includes, but is not limited to, sucrose, glucose, fructose, lactose, maltose, dextrose, galactose, corn syrup, high fructose corn syrup, invert sugar, any combination thereof, in any form of liquid, powder, or solid. Each possibility is a separate embodiment. According to some embodiments, the sugar is selected from a group consisting of dextrose, corn syrup, liquid sugar, powder sugar, sucrose, and any combination thereof. Each possibility is a separate embodiment.

[0149] According to some embodiments, the sugar-reduced cocoa product further includes fibers. In some embodiments, the fibers include, but are not limited to, inulin, polydextrose, oligofructose, oligogalactose, resistant starch, com fiber, psyllium husk, chicory root fiber, soy fiber, wheat fiber, apple fiber, rice bran fiber, oat fiber, resistant starch, beta glucan, raftilose, raftilin, palatinose oligosaccharide, pectin, or any combination thereof. Each possibility is a separate embodiment.

[0150] According to some embodiments, the sugar-reduced cocoa product includes the fibers in about 0-20% (w / w) of the product weight, for example, about 0-2% (w / w), about 2-4% (w / w), about 4-6% (w / w), about 6-8% (w / w), about 8-11% (w / w), or about 11-20% (w / w) of the product weight. Each possibility is a separate embodiment.

[0151] According to some embodiments, the bulking agent of the sugar-reduced cocoa product includes, but is not limited to, maltodextrin, white dextrin, corn syrup solids, acacia fiber, potato starch, tapioca starch, com starch, isomalt, sugar alcohol (polyol), chicory root fiber, cellulose, and oligofructose, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the bulking agent is selected from a group consisting of maltodextrin, modified corn starch, tapioca starch, cornstarch, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the bulking agent is maltodextrin.

[0152] According to some embodiments, the sugar-reduced cocoa product includes the bulking agent in about 1-42% (w / w) of the product weight, for example, in about 1-5% (w / w), about 5-10% (w / w), about 10-20% (w / w), about 20-30% (w / w), or about 30-40% (w / w) of the product weight. Each possibility is a separate embodiment. In some embodiments, the bulking agent may enable the viscosity, smoothness, and / or mouthfeel level required for a sugar-reduced cocoa product.

[0153] According to some embodiments, the sugar-reduced cocoa product further includes a vegetable fat. According to some embodiments, the vegetable fat is selected from, but is not limited to, cocoa butter, palm oil, sunflower oil, shea butter, coconut oil, mango kernel fat, sal fat, illipe butter, soybean oil, cottonseed oil, margarine, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the vegetable fat is selected from a group consisting of palm oil, cocoa butter, sunflower oil, margarine, and any combination thereof. Each possibility is a separate embodiment.

[0154] According to some embodiments, the sugar-reduced cocoa product includes the vegetable fat in about 1-25% (w / w) of the product weight, for example, in about 1-5% (w / w), about 5-10% (w / w), about 10-15% (w / w), or about 15-25% (w / w) of the product weight. Each possibility is a separate embodiment.

[0155] According to some embodiments, the sugar-reduced cocoa product further includes an emulsifier. According to some embodiments, the emulsifier includes, but is not limited to, soy lecithin, sunflower lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide, mono- and diglycerides of fatty acids, sorbitan tristearate, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the emulsifier is selected from a group consisting of soy lecithin, sunflower lecithin, polyglycerol, and any combination thereof. Each possibility is a separate embodiment.

[0156] According to some embodiments, the emulsifier of the sugar-reduced cocoa product is in about 0.1-5% (w / w) of the sugar-reduced cocoa product, for example, about 0.1 -0.5% (w / w), about 0.5-1.0% (w / w), about 1.0-2.0% (w / w), about 2.0-3.0% (w / w), about 3.0-4.0% (w / w), or about 4.0-5.0% (w / w) of the sugar-reduced cocoa product. Each possibility is a separate embodiment.

[0157] According to some embodiments, the sugar-reduced cocoa product further includes a milk ingredient selected from, but is not limited to, milk, milk of 3% fat, milk powder, heavy cream, whipping cream, skim milk, skim milk powder, milk fat, condensed milk, butter, unsalted butter, milk proteins, whey protein, whey cheese, chocolate milk, plant-based milk, and any combination thereof. Each possibility is a separate embodiment. In some embodiments, the milk may originate from cow, goat, sheep, buffalo, or any combination thereof.

[0158] According to some embodiments, the sugar-reduced cocoa product further includes, but is not limited to, caramel, nougat, coconut, hazelnut, peanut, biscuit, cookie, cracker, or sponge cake, or any combination thereof. Each possibility is a separate embodiment.

[0159] According to some embodiments, the sugar-reduced cocoa product further includes, but is not limited to, water, baking soda, wheat flour, binding agent, and / or a salt. Each possibility is a separate embodiment.

[0160] According to some embodiments, the salt may include salt having a cation selected from Na+, K+, Ca2+and Mg2+and an anion. The anion, in some embodiments, may be selected from, but not limited to, lactate, chloride, citrate, gluconate, benzoate, lactate gluconate, anhydrous and / or hydrate forms thereof, derivative thereof, and any combinations thereof. In some embodiments, the anion can be selected from, but not limited to, gluconate, citrate, hydrogen citrate, dihydrogen citrate, malate, hydrogen malate, maleate, hydrogen maleate, fumarate, hydrogen fumarate, succinate, hydrogen succinate, glutarate, hydrogen glutarate, adipate, hydrogen adipate, lactate, tartrate, bitartrate, phosphate, monohydrogen phosphate, dihydrogen phosphate, fluoride, sulfate, bisulfate, nitrate, carbonate, bicarbonate, glycerate, glycolate, derivative thereof, or a combination thereof. In some embodiments, the salt is selected from, but not limited to, magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium lactate gluconate, an anhydrous and / or hydrate form thereof, and a combination thereof. Each possibility is a separate embodiment. According to some other embodiments, the salt may be selected from, but not limited to, sodium chloride, potassium chloride, magnesium sulfate, calcium chloride, sodium bicarbonate, sodium citrate, calcium lactate, sodium acetate, potassium citrate, sodium phosphate, calcium carbonate, magnesium chloride, potassium bicarbonate, zinc sulfate, calcium phosphate, ammonium chloride, sodium lactate, potassium carbonate, sodium ascorbate, calcium ascorbate, derivative thereof, and any combination thereof. Each possibility is a separate embodiment.

[0161] In some embodiments, the sugar-reduced cocoa product further includes a GRAS compound selected from, but not limited to, GRAS compound 4701, GRAS compound 4965, GRAS compound 4669, or a combination thereof. Each possibility is a separate embodiment.

[0162] According to some embodiments, the binding agent of the sugar-reduced cocoa product is selected from, but is not limited to, egg, egg white, gelatin, pectin, butter, tapioca, agar, guar gum, xanthan gum, locust bean gum, alginate, guar gum, carrageenan, pectin, agar-agar, or a combination thereof. Each possibility is a separate embodiment. According to some embodiments, the binding agent is selected from a group consisting of egg, egg white, locust bean gum, and any combination thereof. Each possibility is a separate embodiment.

[0163] According to some embodiments, the sugar-reduced cocoa product includes the binding agent in about 0.1-15% (w / w) of the product weight, for example, about 0.1-1% (w / w), about 1-3% (w / w), about 3-5% (w / w), or about 5-10% (w / w) of the product weight. Each possibility is a separate embodiment.

[0164] According to some embodiments, the sugar-reduced cocoa product further includes a flavoring agent. According to some embodiments, the flavoring agent is selected from, but is not limited to, vanilla, mint, orange, coffee, caramel, nuts, fruit, spices, sea salt, coconut, liqueur, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the flavoring agent is vanilla extract.

[0165] According to some embodiments, the cocoa ingredient of the sugar-reduced cocoa product includes, but is not limited to, cocoa powder, cocoa mass, or low fat cocoa powder. Each possibility is a separate embodiment.

[0166] According to some embodiments, the sugar-reduced cocoa product includes the cocoa ingredient in about 2-50% (w / w) of the product weight, for example, about 2-8% (w / w), 8-12% (w / w), about 12-20% (w / w), about 20-30% (w / w), or about 30-40% (w / w) of the product weight. Each possibility is a separate embodiment.

[0167] According to some embodiments, the cocoa product is a multi-layered chocolate snack including: a chocolate coating including: about 2-20% (w / w) of the cocoa ingredient; about 1-11% (w / w) of the bulking agent; about 0.05-15% (w / w) vegetable fat; about 0.005-0.04% (w / w) of the sweet protein; and no more than about 15% (w / w) of sugar, with respect to the product weight, and a filling including: about 1-10% (w / w) fibers; about 1-9% (w / w) of the bulking agent; about 0.005-0.03% (w / w) of the sweet protein; and no more than about 20% (w / w) of sugar, with respect to the product weight, wherein the chocolate coating encloses the filling.

[0168] According to some embodiments, the multi-layered chocolate snack includes, at least in part thereof, about 1-11% (w / w) of the bulking agent; and about 0.05-15% (w / w) vegetable fat, with respect to that part weight or with respect to the product weight. According to some embodiments, the sugar-reduced cocoa includes, at least in part thereof, about 1-11% (w / w) of the bulking agent; and about 0.05-15% (w / w) vegetable fat, with respect to that part weight or with respect to the product weight. According to some embodiments, the sugar-reduced cocoa includes, at least in part thereof, about 1-11% (w / w) of the bulking agent; about 1-9% (w / w) of the fibers; and about 0.05-15% (w / w) vegetable fat, with respect to that part weight or with respect to the product weight.

[0169] In some embodiments, the sugar-reduced cocoa product may be devoid of, at least in part thereof, fibers or bulking agent.

[0170] According to some embodiments, the multi-layered chocolate snack includes, in part of the snack, bulking agent, fibers, and vegetable fat. For example, in some embodiments, the multi-layered chocolate snack may include in the chocolate coating bulking agent, fibers, and / or vegetable fat. In some embodiments, the multi-layered chocolate snack may be devoid of bulking agent, fibers, and / or vegetable fat, in part thereof, such as in the filling thereof.

[0171] The multi-layered chocolate snack may include: a chocolate coating including: about 2-20% (w / w) of the cocoa ingredient; about 2-11% (w / w) of the bulking agent; about 0.05-15% (w / w) vegetable fat; about 0.005-0.04% (w / w) of the sweet protein; and no more than about 15% (w / w) of sugar, and a filling including: about 0.005-0.03% (w / w) of the sweet protein; and no more than about 20% (w / w) of sugar, wherein the chocolate coating encloses the filling.

[0172] According to some embodiments, a melting temperature of the chocolate coating is about 28-37 °C, for example, about 28-30 °C, about 30-32 °C, about 32-34 °C, about 34-36 °C, about 36-37 °C. Each possibility is a separate embodiment.

[0173] According to some embodiments, the cocoa ingredient of the chocolate coating is about 2-20% (w / w) of the weight of the multi-layered chocolate snack, for example, about 2-5% (w / w), about 5-10% (w / w), about 10-15% (w / w), or about 15-20% (w / w). Each possibility is a separate embodiment.

[0174] 1 According to some embodiments, the bulking agent of the chocolate coating is about 2-11% (w / w) of the weight of the multi-layered chocolate snack, for example, about 5-11% (w / w), about 7-10% (w / w), or about 8-9% (w / w). Each possibility is a separate embodiment.

[0175] According to some embodiments, the vegetable fat of the chocolate coating is about 0.05-15% (w / w) of the weight of the multi-layered chocolate snack, for example, about 0.1-13% (w / w), about 2-10% (w / w), about 5-9% (w / w), or about 6-10% (w / w). Each possibility is a separate embodiment.

[0176] According to some embodiments, the sweet protein of the chocolate coating is about 0.005-0.04% (w / w) of the weight of the multi-layered chocolate snack, for example, about 0.005-0.03% (w / w), about 0.005-0.02% (w / w), about 0.005-0.01% (w / w), about 0.006-0.009% (w / w), about 0.007-0.009% (w / w), or about 0.008-0.009% (w / w). Each possibility is a separate embodiment.

[0177] According to some embodiments, the chocolate coating includes no more than about 15% (w / w) of sugar relative to the whole weight of the multi-layered chocolate snack, for example, less than about 14% (w / w), less than about 13% (w / w), less than about 12% (w / w), less than about 11% (w / w), less than about 10% (w / w), less than about 9% (w / w), less than about 8% (w / w), less than about 7% (w / w), less than about 6% (w / w), less than about 5% (w / w), less than about 4% (w / w), less than about 3% (w / w), less than about 2% (w / w), less than about 1% (w / w) of sugar, or 0% (w / w) sugar. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating is devoid of sugar. According to some embodiments, the chocolate coating is a sugar free chocolate coating.

[0178] According to some embodiments, the chocolate coating further includes fibers in about 1-10% (w / w) of the weight of the multi-layered chocolate snack, for example, about 1-9% (w / w), about 1-8% (w / w), about 2-7% (w / w), or about 3-7% (w / w). Each possibility is a separate embodiment.

[0179] According to some embodiments, the fibers of the filling are about 1-10% (w / w) of the weight of the multi-layered chocolate snack, for example, about 1-10% (w / w), about 1-9% (w / w), about 1-8% (w / w), about 2-7% (w / w), or about 3-7% (w / w). Each possibility is a separate embodiment.

[0180] According to some embodiments, the bulking agent of the filling is about 2-9% (w / w) of the weight of the multi-layered chocolate snack, for example, about 3-9% (w / w), about 4-9% (w / w), about 5-9% (w / w), about 6-9% (w / w), or about 7-9% (w / w). Each possibility is a separate embodiment. According to some embodiments, the sweet protein of the filling is about 0.005-0.03% (w / w), of the weight of the multi-layered chocolate snack, for example, about 0.005-0.025% (w / w), about 0.005-0.022% (w / w), about 0.007-0.02% (w / w), about 0.009-0.02% (w / w), about 0.009-0.017% (w / w), about 0.009-0.015% (w / w), about 0.009-0.012% (w / w), or about 0.009-0.01% (w / w). Each possibility is a separate embodiment.

[0181] According to some embodiments, the filling includes no more than about 20% (w / w) of sugar with respect to the weight of the multi-layered chocolate snack, for example, less than about 19%, less than about 18% (w / w), less than about 17% (w / w), less than about 16% (w / w), less than about 15% (w / w), less than about 14% (w / w), less than about 13% (w / w), less than about 12% (w / w), less than about 11% (w / w), less than about 10% (w / w), less than about 9% (w / w), less than about 8% (w / w), less than about 7% (w / w), less than about 6% (w / w), less than about 5% (w / w), less than about 4% (w / w), less than about 3% (w / w), less than about 2% (w / w), less than about 1% (w / w) of sugar, or 0% (w / w) sugar. Each possibility is a separate embodiment. According to some embodiments, the filling is devoid of sugar. According to some embodiments, the filling is sugar-free filling.

[0182] According to some embodiments, the filling further includes a humectant. According to some embodiments, the humectant is selected from, but is not limited to, glycerol, honey, mannitol, sorbitol, propylene glycol, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the humectant is honey, glycerol or a combination thereof. Each possibility is a separate embodiment.

[0183] According to some embodiments, the multi-layered chocolate snack is devoid of sugar. According to some embodiments, the multi-layered chocolate snack is sugar free multi-layered chocolate snack. According to some embodiments, the multi-layered chocolate snack is sugar-reduced multi-layered chocolate snack.

[0184] According to some embodiments, the chocolate coating is a milk chocolate, dark chocolate, or a white chocolate coating. Each possibility is a separate embodiment.

[0185] According to some embodiments, the chocolate coating may coat the filling with a topping layer above the filling, a bottom layer underneath the filling, a layer positioned on a side of the filling, a layer enclosing the whole filling, decorating the filling in a certain pattern, or spotting the filling. In some embodiments, the decorating pattern may be, but is not limited to, swirl, circles, spheres, lines, criss-cross, or zig-zag. Each possibility is a separate embodiment.

[0186] According to some embodiments, the weight ratio between the chocolate coating and the filling of the multi-layered chocolate snack is about 10 / 90, 80 / 20, about 70 / 30, about 60 / 40, about 50 / 50, about 40 / 60, about 30 / 70, or about 20 / 80, respectively. Each possibility is a separate embodiment.

[0187] According to some embodiments, the multi-layered chocolate snack is a coconut snack with milk chocolate coating (CSMC). According to some embodiments, the CSMC includes coconut, and any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, humectant, vegetable fat, emulsifier, flavoring agent, water, salt, sweet protein and a non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes coconut, and all of the herein disclosed: bulking agent, fibers, cocoa ingredient, vegetable fat, and sweet protein. According to some embodiments, the CSMC further includes one or more of, a milk ingredient, a humectant, an emulsifier, a flavoring agent, water, salt, sugar, and a non-nutritive sweetener. Each possibility is a separate embodiment.

[0188] According to some embodiments, the CSMC includes desiccated coconut in about 5-50% (w / w), for example, about 7-40% (w / w), about 7-30% (w / w), about 10-26% (w / w), about 16-26% (w / w), or about 18-25% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the desiccated coconut in about 18-25% (w / w) of the CSMC weight.

[0189] According to some embodiments, the CSMC includes the herein disclosed sugar in about 15-40% (w / w) of the CSMC weight, for example, about 15-30%, about 15-20%, about 16-28% (w / w), about 18-25% (w / w), or about 20-23% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the sugar in about 20-23% (w / w) of the CSMC weight.

[0190] According to some embodiments, the CSMC includes the herein disclosed bulking agent in about 1-20% of the CSMC weight, for example, about 7-15% (w / w), about 7-20% (w / w), about 7-13% (w / w), or about 1-10% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the bulking agent in about 1-10% (w / w) of the CSMC weight.

[0191] According to some embodiments, the CSMC includes the herein disclosed fibers in about 3-13% (w / w) of the CSMC weight, for example, about 3-11% (w / w), about 3-9% (w / w), or about 4-8% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the fibers in about 4-8% (w / w) of the CSMC weight.

[0192] According to some embodiments, the CSMC includes the herein disclosed milk ingredient in about 1-30% (w / w), for example, about 1-20% (w / w), about 15-20% (w / w), about 2-15% (w / w), about 5-10% (w / w), or about 10-15% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the milk ingredient in about 2-15% (w / w) of the CSMC weight.

[0193] According to some embodiments, the CSMC includes the herein disclosed cocoa ingredient in about 1-50% (w / w), for example, about 1-40% (w / w), about 1-30% (w / w), about 2-20% (w / w), about 2-12% (w / w), about 5-10% (w / w), about 10-20% (w / w), about 20-30% (w / w), about 30-40% (w / w), or about 40-50% (w / w) of the CSMC weight. According to some embodiments, the CSMC includes the cocoa powder in about 2-12% (w / w) of the CSMC weight.

[0194] According to some embodiments, the CSMC includes the herein disclosed humectant in about 0.1-10% (w / w) of the CSMC weight, for example, about 0.2-8% (w / w), about 1-7% (w / w), or about 3-5% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the humectant in about 2-5% (w / w) of the CSMC weight.

[0195] According to some embodiments, the CSMC includes the herein disclosed vegetable fat in about 0.05-20% (w / w), for example, about 0.5-15% (w / w), about 0.7-10% (w / w), about 1-7% (w / w), or about 2-5% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the vegetable fat in about 2-5% (w / w) of the CSMC weight.

[0196] According to some embodiments, the CSMC includes the herein disclosed emulsifier in about 0.01-3% (w / w) of the CSMC, for example, about 0.05-3.0% (w / w), about 0.2-2.5% (w / w), or about 0.3-2.0% (w / w) of the CSMC. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the emulsifier in about 0.3-2.0% (w / w) of the CSMC weight.

[0197] According to some embodiments, the CSMC includes the herein disclosed flavoring agent in about 0.1-3% (w / w) of the CSMC weight, for example, about 0.1-2.5% (w / w), about 0.1-2% (w / w), about 1-2%, or about 0.5-1.5% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0198] According to some embodiments, the CSMC includes water in about 0.05-3% (w / w) of the CSMC weight, for example, about 0.1-2% (w / w), or about 0.1-1% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0199] According to some embodiments, the CSMC includes salt in about 0.05-3% (w / w) of the CSMC weight, for example, about 0.1-2%, about 0.1-1.5% (w / w), or about 0.1-1% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the CSMC includes the herein disclosed sweet protein in about 0.005-0.05% (w / w) of the CSMC weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0200] According to some embodiments, the CSMC includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0201] According to some embodiments, the chocolate coating of the CSMC is a milk or dark chocolate coating. According to some embodiments, the chocolate coating of the CSMC includes any one or more of the herein disclosed: sugar, milk ingredient, cocoa powder, bulking agent, fibers, non-nutritive sweetener, sweet protein, emulsifier, and vegetable fat. According to some embodiments, the chocolate coating of the CSMC includes all of the herein disclosed: cocoa powder, bulking agent, fibers, sweet protein, and vegetable fat. According to some embodiments, the chocolate coating of the CSMC further includes one or more of a milk ingredient, a non-nutritive sweetener, sugar, and an emulsifier.

[0202] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed sugar. According to some embodiments, the chocolate coating of the CSMC includes powdered sugar. According to some embodiments, the sugar is in about 0-35% (w / w), for example, about 1-25% (w / w), about 2-20% (w / w), about 3-15% (w / w), or about 4-10% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 4-10% (w / w) of the CSMC weight.

[0203] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed milk ingredient. According to some embodiments, the chocolate coating of the CSMC includes the milk powder. According to some embodiments, the milk ingredient is in about 1-35% (w / w), for example, about 1-30% (w / w), about 2-20% (w / w), or about 2-12% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the milk ingredient is in about 2-12% (w / w) of the CSMC weight.

[0204] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed cocoa ingredient. According to some embodiments, the chocolate coating of the CSMC includes the cocoa powder. According to some embodiments, the chocolate coating of the CSMC includes the cocoa ingredient in about 0.1-70% (w / w), for example, about 1-60% (w / w), about 1-50% (w / w), about 1-40% (w / w), about 1-30% (w / w), about 2-20% (w / w), or about 2-12% (w / w) of the CSMC weight. According to some embodiments, the chocolate coating of the CSMC includes the cocoa ingredient in about 2-12% (w / w) of the CSMC weight.

[0205] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed bulking agent. According to some embodiments, chocolate coating of the CSMC includes the maltodextrin bulking agent. According to some embodiments, the chocolate coating of the CSMC includes the bulking agent in about 1-25% (w / w) of the CSMC weight, for example, about 5-20% (w / w), about 7-15% (w / w), or about 2-9% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CSMC includes the bulking agent in about 2-9% (w / w) of the CSMC weight.

[0206] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed fibers. According to some embodiments, the chocolate coating of the CSMC includes the fibers in about 1-10% (w / w) of the CSMC weight, for example, about 1-10% (w / w), about 1-9% (w / w), about 1-8% (w / w), about 2-7% (w / w), or about 3-7% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0207] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed non-nutritive sweetener. According to some embodiments, the chocolate coating of the CSMC includes the non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0208] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed sweet protein. According to some embodiments, the chocolate coating of the CSMC includes the sweet protein in about 0.005-0.05% (w / w) of the CSMC weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.01% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CSMC includes the sweet protein in about 0.005-0.01% (w / w) of the CSMC weight.

[0209] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed emulsifier. According to some embodiments, the chocolate coating of the CSMC includes the emulsifier soy lecithin. According to some embodiments, the chocolate coating of the CSMC includes the emulsifier in about 0.01-3% (w / w) of the CSMC, for example, about 0.1-3.0% (w / w), about 0.3-2.5% (w / w), or about 0.3-2.0% (w / w) of the CSMC. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CSMC includes the emulsifier in about 0.3-2.0% (w / w) of the CSMC weight.

[0210] According to some embodiments, the chocolate coating of the CSMC includes the herein disclosed vegetable fat. According to some embodiments, the chocolate coating of the CSMC includes the vegetable fat palm oil. According to some embodiments, the chocolate coating of the CSMC includes the vegetable fat in about 0.05-12% (w / w) of the CSMC weight, for example, about 0.5-10% (w / w), about 0.7-9% (w / w), or about 1-7% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CSMC includes the vegetable fat in about 1-7% (w / w) of the CSMC weight.

[0211] According to some embodiments, the filling of the CSMC is a coconut filling. According to some embodiments, the coconut filling of the CSMC includes coconut, and any one or more of the herein disclosed: fibers, bulking agent, humectant, milk ingredient, salt, sugar, water, flavoring agent, emulsifier, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes all of the herein disclosed: fibers, bulking agent, and sweet protein. According to some embodiments, the coconut filling of the CSMC further includes one or more of a humectant, a milk ingredient, salt, water, sugar a flavoring agent, and an emulsifier. Each possibility is a separate embodiment.

[0212] According to some embodiments, the coconut filling of the CSMC includes desiccated coconut in about 5-30% (w / w) of the CSMC weight, for example, about 7-28% (w / w), about 10-26% (w / w), about 16-26% (w / w), or about 18-25% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the filling of the CSMC includes the desiccated coconut in about 18-25% (w / w) of the CSMC weight.

[0213] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed fibers. According to some embodiments, the coconut filling of the CSMC includes the fibers in about 1-10% (w / w) of the CSMC weight, for example, about 1-10% (w / w), about 1-9% (w / w), about 1-8% (w / w), about 2-7% (w / w), or about 3-7% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0214] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed bulking agent. According to some embodiments, the bulking agent of the coconut filling of the CSMC is the maltodextrin. According to some embodiments, the coconut filling of the CSMC includes the bulking agent in about 2-15% (w / w) of the CSMC weight, for example, about 2-14% (w / w), about 2-12% (w / w), or about 2-9% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes the bulking agent in about 2-9% (w / w) of the CSMC weight.

[0215] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed humectant. According to some embodiments, the coconut filling of the CSMC includes the humectant glycerol. According to some embodiments, the coconut filling of the CSMC includes the humectant in about 0.1-10% (w / w) of the CSMC weight, for example, about 1-3% (w / w), about 3-5% (w / w), or about 5-10% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0216] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed milk ingredient. According to some embodiments, the coconut filling of the CSMC includes the milk ingredient: whey powder and / or milk fat. According to some embodiments, the coconut filling of the CSMC includes the milk ingredient in about 1-25% (w / w), for example, about 1-20% (w / w), or about 2-12% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes the whey powder in about 0.5-15% (w / w) of the CSMC weight, for example, about 0.5-13% (w / w), about 1-12% (w / w), about 1-10% (w / w), or about 1-7% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes the milk fat in about 0.2-7% (w / w) of the CSMC weight, for example, about 0.2-5% (w / w), about 0.3-4% (w / w), or about 0.5-3% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0217] According to some embodiments, the coconut filling of the CSMC includes salt in about 0.05-3% (w / w) of the CSMC weight, for example, about 0.1-2%, about 0.1-1.5% (w / w), or about 0.1-1% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0218] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed sugar. According to some embodiments, the coconut filling of the CSMC includes the liquid glucose sugar. According to some embodiments, the coconut filling of the CSMC includes sugar in about 0-50% (w / w), for example, about 0-40% (w / w), about 1-25% (w / w), about 3-20% (w / w), about 5-21% (w / w), or about 6-15% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 6-15% (w / w) of the CSMC weight.

[0219] According to some embodiments, the coconut filling of the CSMC includes water in about 0.05-10% (w / w) of the CSMC weight, for example, about 0.05-5% (w / w), about 0.1-2% (w / w), or about 0.1-1% (w / w). Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes water in about 0.1-1% (w / w) of the CSMC weight.

[0220] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed flavoring agent. According to some embodiments, the coconut filling of the CSMC includes flavoring agent in about 0.1-3% (w / w) of the CSMC weight, for example, about 0.1-2.5% (w / w), about 0.1-2% (w / w), or about 0.5-1.5% (w / w) of the CSMC weight. Each possibility is a separate embodiment.

[0221] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed emulsifier. According to some embodiments, the coconut filling of the CSMC includes the emulsifier soy lecithin. According to some embodiments, the coconut filling of the CSMC includes the emulsifier in about 0.01-3% (w / w) of the CSMC, for example, about 0.1-3.5% (w / w), about 0.2-3.0% (w / w), about 0.3-2.5% (w / w), or about 0.3-2.0% (w / w) of the CSMC. Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes the emulsifier in about 0.3-2.0% (w / w) of the CSMC weight.

[0222] According to some embodiments, the coconut filling of the CSMC includes the herein disclosed sweet protein According to some embodiments, the coconut filling of the CSMC includes the sweet protein in about 0.005-0.05% (w / w) of the CSMC weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.01% (w / w) of the CSMC weight. Each possibility is a separate embodiment. According to some embodiments, the coconut filling of the CSMC includes the sweet protein in about 0.005-0.01% (w / w) of the CSMC weight.

[0223] According to some embodiments, the multi-layered chocolate snack is a biscuit and caramel snack with milk chocolate coating (BCSM). According to some embodiments, the BCSM includes any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, vegetable fat, emulsifier, flavoring agent, wheat flour, baking soda, salt, sweet protein and a non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes all of the herein disclosed: bulking agent, fibers, cocoa ingredient, vegetable fat, and sweet protein. According to some embodiments, the BCSM further includes one or more of a milk ingredient, an emulsifier, a flavoring agent, salt, sugar, wheat flour, a baking soda, and a non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the herein disclosed sugar in about 15-50% (w / w) of the BCSM weight, for example, about 16-35% (w / w), about 18-25% (w / w), or about 20-23% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the sugar in about 20-23% (w / w) of the BCSM weight.

[0224] According to some embodiments, the BCSM includes the herein disclosed bulking agent in about 0.5-20% of the BCSM weight, for example, about 3-15% (w / w), about 3-10% (w / w), or about 3-8% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the bulking agent in about 3-8% (w / w) of the BCSM weight.

[0225] According to some embodiments, the BCSM includes the herein disclosed fibers in about 0.5-10% (w / w) of the BCSM weight, for example, about 2-8% (w / w), about 3-7% (w / w), about 4-6% (w / w), or about 1-2% (w / w), of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the fibers in about 1-2% (w / w) of the BCSM weight.

[0226] According to some embodiments, the BCSM includes the herein disclosed milk ingredient in about 7-45% (w / w), for example, about 10-40% (w / w), about 10-30% (w / w), about 10-15% (w / w), about 8-10% (w / w), or about 15-28% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the milk ingredient in about 15-28% (w / w) of the BCSM weight.

[0227] According to some embodiments, the BCSM includes the herein disclosed cocoa ingredient in about 1-65% (w / w), for example, about 3-50% (w / w), about 5-20% (w / w), about 7-15% (w / w), or about 7-12% (w / w) of the BCSM weight. According to some embodiments, the BCSM includes the cocoa powder in about 7-12% (w / w) of the BCSM weight.

[0228] According to some embodiments, the BCSM includes the herein disclosed vegetable fat in about 0.5-25% (w / w), for example, about 0.5-15% (w / w), about 1-8% (w / w), about 2-7% (w / w), or about 2-5% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the vegetable fat in about 2-5% (w / w) of the BCSM weight.

[0229] According to some embodiments, the BCSM includes the herein disclosed emulsifier in about 0.05-2% (w / w) of the BCSM, for example, about 0.05-1.5% (w / w), about 0.1-0.5% (w / w), about 0.1-1% (w / w), about 0.5-1% (w / w), or about 0.3-0.5% (w / w) of the BCSM. Each possibility is a separate embodiment. According to some embodiments, the BCSM includes the emulsifier in about 0.3-0.5% (w / w) of the BCSM weight. According to some embodiments, the BCSM includes the herein disclosed flavoring agent in about 0.05-3% (w / w) of the BCSM weight, for example, about 0.2-2.5% (w / w), about 0.3-2% (w / w), about 0.3-0.5% (w / w), or about 0.5-1.2% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0230] According to some embodiments, the BCSM includes salt in about 0.05-2% (w / w) of the BCSM weight, for example, about 0.1 -1.5%, about 0.1-1.0% (w / w), about 0.3-0.5% (w / w), or about 0.05-0.8% (w / w) of the BCSM weight.

[0231] According to some embodiments, the BCSM includes the herein disclosed sweet protein in about 0.005-0.07% (w / w) of the BCSM weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), or about 0.005-0.025% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0232] According to some embodiments, the BCSM includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0233] According to some embodiments, the BCSM includes the herein disclosed wheat flour in about 2-25% (w / w), for example, about 2-20% (w / w), about 2-25% (w / w), about 2-15% (w / w), about 4-10% (w / w), or about 6-8% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0234] According to some embodiments, the BCSM includes the herein disclosed baking soda in about 0.01-0.11% (w / w), for example, about 0.03-0.08% (w / w), or about 0.04-0.07% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0235] According to some embodiments, the chocolate coating of the BCSM is a milk chocolate coating. According to some embodiments, the chocolate coating of the BCSM includes any one or more of the herein disclosed: sugar, milk ingredient, cocoa powder, bulking agent, fibers, non-nutritive sweetener, sweet protein, emulsifier, and vegetable fat. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the BCSM includes all of the herein disclosed: cocoa powder, bulking agent, fibers, sweet protein, and vegetable fat. According to some embodiments, the chocolate coating of the BCSM further includes one or more of a milk ingredient, a non-nutritive sweetener, sugar, and an emulsifier. Each possibility is a separate embodiment.

[0236] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed sugar. According to some embodiments, the chocolate coating of the BCSM includes the powdered sugar (i.e., sucrose). According to some embodiments, chocolate coating of the BCSM includes the powdered sugar in about 0-60% (w / w), for example, about 0-50%, about 0-40% (w / w), about 1-30% (w / w), about 1-25% (w / w), about 2-20% (w / w), about 3-15% (w / w), or about 4-10% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 4-10% (w / w) of the BCSM weight.

[0237] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed milk ingredient. According to some embodiments, the chocolate coating of the BCSM includes the milk powder. According to some embodiments, the milk ingredient milk powder is in about 1-15% (w / w), for example, about 3-13% (w / w), or about 3-10% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0238] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed cocoa ingredient. According to some embodiments, the chocolate coating of the BCSM includes the cocoa powder. According to some embodiments, the chocolate coating of the BCSM includes the cocoa ingredient in about 1-50%, for example, about 1-40% (w / w), about 1-30% (w / w), about 2-20% (w / w), about 20-40% (w / w), about 25-35% (w / w), or about 2-10% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0239] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed bulking agent. According to some embodiments, the chocolate coating of the BCSM includes the maltodextrin bulking agent. According to some embodiments, the chocolate coating of the BCSM includes the maltodextrin bulking agent in about 0.5-25% (w / w) of the BCSM weight, for example, about 1-20% (w / w), about 2-15% (w / w), or about 2-9% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the BCSM includes the bulking agent in about 2-9% (w / w) of the BCSM weight.

[0240] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed fibers. According to some embodiments, the chocolate coating of the BCSM includes the fibers in about 1-10% (w / w) of the BCSM weight, for example, about 1-9% (w / w), about 1-8% (w / w), about 1-7% (w / w), about 2-6% (w / w), about 0.5-5% (w / w), about 1-3% (w / w), or about 2-5% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0241] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed non-nutritive sweetener. According to some embodiments, the chocolate coating of the BCSM includes the non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.3-2.0% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed sweet protein. According to some embodiments, the chocolate coating of the BCSM includes the sweet protein in about 0.005-0.07% (w / w) of the BCSM weight, for example, about 0.005-0.05% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the BCSM includes the sweet protein in about 0.005-0.02% (w / w) of the BCSM weight.

[0242] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed emulsifier. According to some embodiments, the chocolate coating of the BCSM includes the emulsifier soy lecithin. According to some embodiments, the chocolate coating of the BCSM includes the emulsifier in about 0.05-3% (w / w) of the BCSM, for example, about 0.05-2% (w / w), about 0.05-1% (w / w), about 0.05-0.7% (w / w), about 0.2-0.6% (w / w), about 0.3-0.5% (w / w), or about 0.1-0.5% (w / w) of the BCSM. Each possibility is a separate embodiment.

[0243] According to some embodiments, the chocolate coating of the BCSM includes the herein disclosed vegetable fat. According to some embodiments, the chocolate coating of the BCSM includes the vegetable fat palm oil. According to some embodiments, the chocolate coating of the BCSM includes the vegetable fat in about 0.05-12% (w / w) of the BCSM weight, for example, about 0.5-10% (w / w), about 0.7-9% (w / w), about 0.05-7% (w / w), about 1-5% (w / w), about 1-3% (w / w), or about 1.5-4% (w / w), of the BCSM weight. Each possibility is a separate embodiment.

[0244] According to some embodiments, the filling of the BCSM includes a caramel layer and a biscuit layer.

[0245] According to some embodiments, the ratio between the caramel and the biscuit layer is about 30 / 70, about 40 / 60, about 50 / 50, about 60 / 40, or about 70 / 30. Each possibility is a separate embodiment.

[0246] According to some embodiments, the caramel layer of the BCSM includes any one or more of the herein disclosed: fibers, bulking agent, milk ingredient, salt, sugar, flavoring agent, emulsifier, non-nutritive sweetener, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the BCSM includes all of the herein disclosed: fibers, bulking agent, and sweet protein. According to some embodiments, the caramel layer of the BCSM further includes one or more of, a milk ingredient, salt, sugar, a flavoring agent, a non-nutritive sweetener, and an emulsifier. Each possibility is a separate embodiment.

[0247] According to some embodiments, the biscuit layer of the BCSM includes any one or more of the herein disclosed: bulking agent, milk ingredient, salt, sugar, flavoring agent, cocoa ingredient, wheat flour, baking soda, non-nutritive sweetener, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the biscuit layer of the BCSM includes all of the herein disclosed: bulking agent, and sweet protein. According to some embodiments, the biscuit layer of the BCSM further includes one or more of, a milk ingredient, salt, a flavoring agent, a non-nutritive sweetener, wheat flour, sugar, a cocoa ingredient, and a baking soda. Each possibility is a separate embodiment.

[0248] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed fibers. According to some embodiments, the caramel layer of the BCSM includes the fibers in about 0.25-8% (w / w) of the BCSM weight, for example, about 0.25-7% (w / w), about 0.5-7% (w / w), about 0.25-6% (w / w), about 1-6% (w / w), about 2-6% (w / w), or about 3-5% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0249] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed bulking agent. According to some embodiments, the bulking agent of the caramel layer of the BCSM is maltodextrin. According to some embodiments, the caramel layer of the BCSM includes the bulking agent in about 0.5-18% (w / w) of the BCSM weight, for example, about 0.5-5% (w / w), about 0.5-3% (w / w), about 1-2% (w / w), about 7-15% (w / w), or about 2-8% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the BCSM includes the bulking agent in about 2-8% (w / w) of the BCSM weight.

[0250] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed milk ingredient. According to some embodiments, the caramel layer of the BCSM includes the milk ingredient: butter and / or heavy cream. According to some embodiments, the caramel layer of the BCSM includes the milk ingredient in about 7-35% (w / w), for example, about 15-30% (w / w), about 7-20% (w / w), about 10-15% (w / w), or about 17-25% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the BCSM includes the heavy cream in about 8-25% (w / w) of the BCSM weight, for example, about 15-22% (w / w), about 8-18% (w / w), about 10-15% (w / w), or about 17-20% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the BCSM includes the butter in about 1-9% (w / w) of the BCSM weight, for example, about 2-7% (w / w), or about 2-6% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0251] According to some embodiments, the caramel layer of the BCSM includes salt in about 0.05-2% (w / w) of the BCSM weight, for example, about 0.1-1.5%, about 0.1-1% (w / w), or about 0.1-0.8% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0252] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed sugar. According to some embodiments, the caramel layer of the BCSM includes the sucrose sugar. According to some embodiments, the caramel layer of the BCSM includes sucrose sugar in about 0-30% (w / w), for example, about 1-25% (w / w), about 3-20% (w / w), about 4-15% (w / w), or about 5-10% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 5-10% (w / w) of the BCSM weight.

[0253] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed flavoring agent. According to some embodiments, the caramel layer of the BCSM includes the flavoring agent in about 0.05-3% (w / w) of the BCSM weight, for example, about 0.05-2.5% (w / w), about 0.05-2% (w / w), about 0.05-0.5% (w / w), or about 0.5-1.5% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0254] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed sweet protein According to some embodiments, the caramel layer of the BCSM includes the sweet protein in about 0.005-0.05% (w / w) of the BCSM weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the BCSM includes the sweet protein in about 0.005-0.02% (w / w) of the BCSM weight.

[0255] According to some embodiments, the caramel layer of the BCSM includes the herein disclosed non-nutritive sweetener. According to some embodiments, the caramel layer of the BCSM includes the non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5%(w / w), about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.1-2.0% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0256] According to some embodiments, the biscuit layer of the BCSM includes herein disclosed wheat flour in about 0-13% (w / w), for example, about 4-10% (w / w), or about 6-8% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed sugar. According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed sucrose sugar, dextrose sugar, and / or com syrup sugar. According to some embodiments, the biscuit layer of the BCSM includes sugar in about 0-40% (w / w), for example, about 1-30% (w / w), about 3-20% (w / w), or about 4-15% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the sugar of the biscuit layer is in about 4-25% (w / w) of the BCSM weight. According to some embodiments, the biscuit layer of the BCSM includes the sucrose sugar in about 0-30% (w / w), for example, about 1-25% (w / w), about 3-20% (w / w), about 4-15% (w / w), or about 5-10% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the biscuit layer of the BCSM includes the dextrose sugar in about 0-1.5% (w / w), of the BCSM weight, for example, in about 0.2-1.5% (w / w), or about 0.5-1.0% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0257] According to some embodiments, the biscuit layer of the BCSM includes salt in about 0.05-2% (w / w) of the BCSM weight, for example, about 0.1-1.5%, about 0.1-1% (w / w), or about 0.1-0.8% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0258] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed cocoa ingredient. According to some embodiments, the biscuit layer of the BCSM includes the cocoa powder. According to some embodiments, the biscuit layer of the BCSM includes the cocoa ingredient in about 0-50%, for example, about 1-40% (w / w), about 1-30% (w / w), about 2-20% (w / w), or about 2-8% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0259] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed baking soda in about 0.01-1%, for example, about 0.05-0.5% (w / w), about 0.1-0.5% (w / w), or about 0.05-0.2% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0260] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed bulking agent. According to some embodiments, the bulking agent in the biscuit layer of the BCSM includes the modified corn starch. According to some embodiments, the bulking agent is in about 0.01-3%, for example, about 0.02-2% (w / w), or about 0.03-1 of the BCSM weight. Each possibility is a separate embodiment.

[0261] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed flavoring agent. According to some embodiments, the biscuit layer of the BCSM includes the flavoring agent in about 0.05-3% (w / w) of the BCSM weight, for example, about 0.1-2.5% (w / w), about 0.1-2% (w / w), about 0.05-0.15% (w / w), or about 0.5-1.5% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0262] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed vegetable fat. According to some embodiments, the chocolate coating of the BCSM includes the vegetable fat palm oil. According to some embodiments, the biscuit layer of the BCSM includes the vegetable fat in about 0.05-20% (w / w) of the BCSM weight, for example, about 0.5-15% (w / w), about 0.7-9% (w / w), about 1-7% (w / w), or about 1.5-4% (w / w), of the BCSM weight. Each possibility is a separate embodiment.

[0263] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed milk ingredient. According to some embodiments, the biscuit layer of the BCSM includes the milk ingredient skim milk. According to some embodiments, the milk ingredient is in about 0.5-8% (w / w), for example, about 0.5-6% (w / w), about 1-8% (w / w), about 2-5% (w / w) or about 1-5% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0264] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed sweet protein According to some embodiments, the biscuit layer of the BCSM includes the sweet protein in about 0.005-0.05% (w / w) of the BCSM weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the BCSM weight. Each possibility is a separate embodiment. According to some embodiments, the biscuit layer of the BCSM includes the sweet protein in about 0.005-0.02% (w / w) of the BCSM weight.

[0265] According to some embodiments, the biscuit layer of the BCSM includes the herein disclosed non-nutritive sweetener. According to some embodiments, the biscuit layer of the BCSM includes the non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5%(w / w), about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.1-2.0% (w / w) of the BCSM weight. Each possibility is a separate embodiment.

[0266] According to some embodiments, the multi-layered chocolate snack is a caramel, peanut and nougat snack with milk chocolate coating (CPNSM). According to some embodiments, the CPNSM includes peanuts and any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, vegetable fat, emulsifier, flavoring agent, humectant, salt, water, binding agent, sweet protein and a non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the CPNSM includes peanuts and all of the herein disclosed: bulking agent, fibers, cocoa ingredient, vegetable fat, and sweet protein. According to some embodiments, the CPNSM further includes peanuts and one or more of a milk ingredient, an emulsifier, a flavoring agent, salt, sugar, a humectant, a binding agent, water, and a non-nutritive sweetener. Each possibility is a separate embodiment.

[0267] According to some embodiments, the CPNSM includes the herein disclosed sugar in about 0-50% (w / w) of the CPNSM weight, for example, about 10-40% (w / w), about 12-30% (w / w), about 15-25% (w / w), or about 17-20% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0268] According to some embodiments, the CPNSM includes the herein disclosed bulking agent in about 1-15% of the CPNSM weight, for example, about 3-13% (w / w), about 4-10% (w / w), or about 5-8% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the CPNSM includes the bulking agent in about 5-8% (w / w) of the CPNSM weight.

[0269] According to some embodiments, the CPNSM includes the herein disclosed fibers in about 1-13% (w / w) of the CPNSM weight, for example, about 2-11% (w / w), about 3-9% (w / w), or about 4-8% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the CPNSM includes the fibers in about 4-8% (w / w) of the CPNSM weight.

[0270] According to some embodiments, the CPNSM includes the herein disclosed milk ingredient in about 5-35% (w / w), for example, about 10-30% (w / w), about 15-25% (w / w), or about 17-22% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0271] According to some embodiments, the CPNSM includes the herein disclosed cocoa ingredient in about 1-50% (w / w), for example, about 3-40% (w / w), about 5-30% (w / w), about 6-20% (w / w), or about 7-15% (w / w) of the CPNSM weight. According to some embodiments, the CPNSM includes the cocoa powder in about 7-12% (w / w) of the CPNSM weight.

[0272] According to some embodiments, the CPNSM includes the herein disclosed vegetable fat in about 0.05-20% (w / w), for example, about 0.5-15% (w / w), about 1-10% (w / w), about 2-6% (w / w), or about 2.0-4.0% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the CPNSM includes the vegetable fat in about 2.0-4.0% (w / w) of the CPNSM weight.

[0273] According to some embodiments, the CPNSM includes the herein disclosed emulsifier in about 0.01-3% (w / w) of the CPNSM, for example, about 0.05-1.0% (w / w), about 0.1-0.5% (w / w), or about 0.1 -0.2% (w / w) of the CPNSM. Each possibility is a separate embodiment. According to some embodiments, the CPNSM includes the emulsifier in about 0.1-0.2% (w / w) of the CPNSM weight. According to some embodiments, the CPNSM includes the herein disclosed flavoring agent in about 0.1-3% (w / w) of the CPNSM weight, for example, about 0.2-2.0% (w / w), about 0.3-1.5% (w / w), or about 0.5-1.0% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0274] According to some embodiments, the CPNSM includes salt in about 0.05-2% (w / w) of the CPNSM weight, for example, about 0.05-1.0%, about 0.1-0.5% (w / w), or about 0.1-0.3% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0275] According to some embodiments, the CPNSM includes the herein disclosed sweet protein in about 0.005-0.06% (w / w) of the CPNSM weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), or about 0.005-0.025% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the CPNSM includes the herein disclosed sweet protein in about 0.005-0.025% (w / w) of the CPNSM weight.

[0276] According to some embodiments, the CPNSM includes the herein disclosed nonnutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0277] According to some embodiments, the CPNSM includes water in about 0.5-5% (w / w) of the CPNSM weight, for example, about 1-3% (w / w), or about 1-2.5% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0278] According to some embodiments, the CPNSM includes the herein disclosed binding agent in about 0.5-5% (w / w) of the CPNSM weight, for example, about 1-4% (w / w), about 1.5-3.5% (w / w), or about 2-3% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0279] According to some embodiments, the CPNSM includes the humectant in about 0.1-10% (w / w) of the CPNSM weight, for example, about 1-5% (w / w), or about 1-2.5% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0280] According to some embodiments, the CPNSM includes the peanuts in about 8-50% (w / w) of the CPNSM weight, for example, about 15-40% (w / w), about 10-30% (w / w), or about 15-25% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0281] According to some embodiments, the chocolate coating of the CPNSM is a milk chocolate coating. According to some embodiments, the chocolate coating of the CPNSM includes any one or more of the herein disclosed: sugar, milk ingredient, cocoa powder, bulking agent, fibers, non-nutritive sweetener, sweet protein, emulsifier, and vegetable fat. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CPNSM includes all of the herein disclosed: cocoa powder, bulking agent, sweet protein, and vegetable fat. According to some embodiments, the chocolate coating of the CPNSM further includes one or more of a milk ingredient, fibers, a non-nutritive sweetener, sugar, and an emulsifier. Each possibility is a separate embodiment.

[0282] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed sugar. According to some embodiments, the chocolate coating of the CPNSM includes the powdered sugar (i.e. sucrose). According to some embodiments, the chocolate coating of the CPNSM includes the sugar in about 0-50% (w / w) of the CPNSM weight, for example, about 1-40% (w / w), about 2-1530 (w / w), about 3-1220 (w / w), or about 4-10% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 4-8% (w / w) of the CPNSM weight.

[0283] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed milk ingredient. According to some embodiments, the chocolate coating of the CPNSM includes the milk powder. According to some embodiments, the milk ingredient is in about 1-25% (w / w) of the CPNSM weight, for example, about 3-15% (w / w), or about 5-10% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0284] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed cocoa ingredient. According to some embodiments, the chocolate coating of the CPNSM includes the cocoa powder. According to some embodiments, the chocolate coating of the CPNSM includes the cocoa ingredient in about 1-60%, for example, about 1-50% (w / w), about 1-40% (w / w), about 1-30% (w / w), about 1-15% (w / w), about 3-10% (w / w), or about 5-8% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0285] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed bulking agent. According to some embodiments, chocolate coating of the CPNSM includes the maltodextrin bulking agent. According to some embodiments, the chocolate coating of the CPNSM includes the bulking agent in about 1-17% (w / w) of the CPNSM weight, for example, about 1-15% (w / w), about 2-12% (w / w), or about 2-8% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CPNSM includes the bulking agent in about 2-8% (w / w) of the CPNSM weight.

[0286] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed fibers. According to some embodiments, the chocolate coating of the CPNSM includes the fibers in about 1-9% (w / w) of the CPNSM weight, for example, about 1-8% (w / w), about 1-7% (w / w), about 1-6% (w / w), or about 1-4% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0287] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed non-nutritive sweetener. According to some embodiments, the chocolate coating of the CPNSM includes the non-nutritive sweetener in about 0.01-3% (w / w), for example, about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.15-2.0% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0288] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed sweet protein. According to some embodiments, the chocolate coating of the CPNSM includes the sweet protein in about 0.005-0.05% (w / w) of the CPNSM weight, for example, about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), or about 0.005-0.02% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the CPNSM includes the sweet protein in about 0.005-0.02% (w / w) of the CPNSM weight.

[0289] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed emulsifier. According to some embodiments, the chocolate coating of the CPNSM includes the emulsifier soy lecithin. According to some embodiments, the chocolate coating of the CPNSM includes the emulsifier in about 0.01-2% (w / w) of the CPNSM, for example, about 0.07-0.7% (w / w), about 0.1-0.5% (w / w), or about 0.1-0.2% (w / w) of the CPNSM. Each possibility is a separate embodiment.

[0290] According to some embodiments, the chocolate coating of the CPNSM includes the herein disclosed vegetable fat. According to some embodiments, the chocolate coating of the CPNSM includes the vegetable fat palm oil. According to some embodiments, the chocolate coating of the CPNSM includes the vegetable fat in about 0.1-20% (w / w) of the CPNSM weight, for example, about 1-10% (w / w), or about 2.0-5% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0291] According to some embodiments, the filling of the CPNSM includes a caramel layer and a nougat layer.

[0292] According to some embodiments, the ratio between the caramel and the nougat layer is about 30 / 70, about 40 / 60, about 50 / 50, about 60 / 40, or about 70 / 30. Each possibility is a separate embodiment.

[0293] According to some embodiments, the caramel layer of the CPNSM includes peanuts and any one or more of the herein disclosed: fibers, bulking agent, milk ingredient, salt, sugar, flavoring agent, non-nutritive sweetener, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the CPNSM includes all of the herein disclosed: fibers, bulking agent, and sweet protein. According to some embodiments, the caramel layer of the CPNSM further includes one or more of, a milk ingredient, salt, a flavoring agent, sugar, a non-nutritive sweetener, and peanuts. Each possibility is a separate embodiment.

[0294] According to some embodiments, the nougat layer of the CPNSM includes any one or more of the herein disclosed: sugar, flavoring agent, humectant, binding agent, non-nutritive sweetener, water, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed sugar and sweet protein. According to some embodiments, the nougat layer of the CPNSM further includes one or more of, a flavoring agent, a non-nutritive sweetener, water, a humectant, a binding agent, and an emulsifier. Each possibility is a separate embodiment.

[0295] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed fibers. According to some embodiments, the caramel layer of the CPNSM includes the fibers in about 1-10% (w / w) of the CPNSM weight, for example, about 1-9% (w / w), about 1-8% (w / w), about 1-7% (w / w), about 2-6% (w / w), or about 3-5% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0296] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed bulking agent. According to some embodiments, the caramel layer of the CPNSM includes the bulking agent maltodextrin. According to some embodiments, the caramel layer of the CPNSM includes the bulking agent in about 1-15% (w / w) of the CPNSM weight, for example, about 1-10% (w / w), about 2-10% (w / w), or about 3-6% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the CPNSM includes the bulking agent in about 3-6% (w / w) of the CPNSM weight.

[0297] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed milk ingredient. According to some embodiments, the caramel layer of the CPNSM includes the milk ingredient: butter and / or heavy cream. According to some embodiments, the caramel layer of the CPNSM includes the milk ingredient in about 5-30% (w / w), for example, about 10-20% (w / w), or about 12-17% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the CPNSM includes the heavy cream in about 10-22% (w / w) of the CPNSM weight, for example, about 12-19% (w / w), or about 14-18% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the CPNSM includes the butter in about 1-5% (w / w) of the CPNSM weight, for example, about 1-4% (w / w), or about 1.5-3% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0298] According to some embodiments, the caramel layer of the CPNSM includes salt in about 0.05-2% (w / w) of the CPNSM weight, for example, about 0.1-1.0%, about 0.1-0.5% (w / w), or about 0.1-0.3% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0299] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed sugar. According to some embodiments, the caramel layer of the CPNSM includes the sucrose sugar. According to some embodiments, the caramel layer of the CPNSM includes sugar in about 0-50% (w / w), for example, about 1-25% (w / w), about 3-15% (w / w), about 4-10% (w / w), or about 4-7% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0300] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed flavoring agent. According to some embodiments, the caramel layer of the CPNSM includes flavoring agent in about 0.05-2% (w / w) of the CPNSM weight, for example, about 0.05-1.5% (w / w), about 0.1-1% (w / w), or about 0.2-0.5% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0301] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed sweet protein. According to some embodiments, the caramel layer of the CPNSM includes the sweet protein in about 0.005-0.05% (w / w) of the CPNSM weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the CPNSM includes the sweet protein in about 0.005-0.02% (w / w) of the CPNSM weight.

[0302] According to some embodiments, the caramel layer of the CPNSM includes the herein disclosed non-nutritive sweetener. According to some embodiments, the caramel layer of the CPNSM includes the non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.1-2.0% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0303] According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed sugar. According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed powdered sugar (sucrose) and / or com syrup sugar. According to some embodiments, the nougat layer of the CPNSM includes sugar in about 0-30% (w / w), for example, about 1-20% (w / w), about 3-15% (w / w), or about 4-10% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the CPNSM includes the powdered sugar in about 0-20% (w / w), for example, about 1-10% (w / w), about 2-8% (w / w), or about 3-7% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the CPNSM includes the corn syrup in about 0-5% (w / w), of the CPNSM weight, for example, in about 0.5-2.5% (w / w), or about 1-2% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0304] According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed flavoring agent. According to some embodiments, the CPNSM layer of the CPNSM includes the flavoring agent in about 0.1-3% (w / w) of the CPNSM weight, for example, about 0.2-2.5% (w / w), about 0.3-2% (w / w), or about 0.5-1% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0305] According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed sweet protein According to some embodiments, the nougat layer of the CPNSM includes the sweet protein in about 0.005-0.05% (w / w) of the CPNSM weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the CPNSM weight. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the CPNSM includes the sweet protein in about 0.005-0.02% (w / w) of the CPNSM weight.

[0306] According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed non-nutritive sweetener. According to some embodiments, the nougat layer of the CPNSM includes the non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.1-2.0% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0307] According to some embodiments, the nougat layer of the CPNSM includes the herein disclosed humectant. According to some embodiments, the nougat layer of the CPNSM includes the humectant honey. According to some embodiments, the nougat layer of the CPNSM includes the humectant in about 0.1-10% (w / w), for example, about 1-10% (w / w), or about 2-3% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0308] According to some embodiments, the nougat layer of the CPNSM includes water. According to some embodiments, the nougat layer of the CPNSM includes water in about 0.1- 10% (w / w), for example, about 1.5-5% (w / w), about 1.5-4% (w / w), or about 2-4% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0309] According to some embodiments, the nougat layer of the CPNSM includes the binding agent. According to some embodiments, the nougat layer of the CPNSM includes the binding agent egg white. According to some embodiments, the nougat layer of the CPNSM includes the binding agent in about 1-5% (w / w), for example, about 1.5-4.5% (w / w), or about 2-4% (w / w) of the CPNSM weight. Each possibility is a separate embodiment.

[0310] According to some embodiments, the multi-layered chocolate snack is a nougat and caramel snack with milk chocolate coating (NCSC). According to some embodiments, the NCSC includes any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, vegetable fat, emulsifier, flavoring agent, humectant, salt, water, binding agent, sweet protein and non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes all of the herein disclosed: bulking agent, cocoa ingredient, vegetable fat, and sweet protein. According to some embodiments, the NCSC further includes one or more of a milk ingredient, fibers, an emulsifier, a flavoring agent, salt, sugar, a humectant, a binding agent, water, and a nonnutritive sweetener. Each possibility is a separate embodiment.

[0311] According to some embodiments, the NCSC includes the herein disclosed sugar in about 5-50% (w / w) of the NCSC weight, for example, about 10-40% (w / w), about 15-30% (w / w), or about 17-20% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0312] According to some embodiments, the NCSC includes the herein disclosed bulking agent in about 0.5-15% of the NCSC weight, for example, about 3-13% (w / w), about 4-10% (w / w), or about 6-10% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes the bulking agent in about 6-10% (w / w) of the NCSC weight.

[0313] According to some embodiments, the NCSC includes the herein disclosed fibers in about 1-13% (w / w) of the NCSC weight, for example, about 2-11% (w / w), about 3-9% (w / w), or about 4-8% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes the fibers in about 4-8% (w / w) of the NCSC weight.

[0314] According to some embodiments, the NCSC includes the herein disclosed milk ingredient in about 5-3405% (w / w) of the NCSC weight, for example, about 10-30% (w / w), about 15-25% (w / w), or about 17-22% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes the herein disclosed cocoa ingredient in about 1-50% (w / w) of the NCSC weight, for example, about 3-40% (w / w), about 3-30% (w / w), about 5-20% (w / w), about 6-15% (w / w), or about 6-10% (w / w) of the NCSC weight. According to some embodiments, the NCSC includes the cocoa powder in about 6-10% (w / w) of the NCSC weight.

[0315] According to some embodiments, the NCSC includes the herein disclosed vegetable fat in about 0.05-20% (w / w) of the NCSC weight, for example, about 0.5-10% (w / w), about 1-8% (w / w), about 2-6% (w / w), or about 2-5% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes the vegetable fat in about 2-5% (w / w) of the NCSC weight.

[0316] According to some embodiments, the NCSC includes the herein disclosed emulsifier in about 0.01-3% (w / w) of the NCSC, for example, about 0.05-2.0% (w / w), about 0.1-1.0% (w / w), or about 0.1-0.5% (w / w) of the NCSC. Each possibility is a separate embodiment.

[0317] According to some embodiments, the NCSC includes the herein disclosed flavoring agent in about 0.1-3% (w / w) of the NCSC weight, for example, about 0.2-2.0% (w / w), about 0.3-1.5% (w / w), or about 0.5-1.0% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0318] According to some embodiments, the NCSC includes salt in about 0.05-2% (w / w) of the NCSC weight, for example, about 0.1-1.0%, about 0.2-0.7% (w / w), or about 0.3-0.6% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0319] According to some embodiments, the NCSC includes the herein disclosed sweet protein in about 0.005-0.06% (w / w) of the NCSC weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), or about 0.005-0.025% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes the herein disclosed sweet protein in about 0.005-0.025% (w / w) of the NCSC weight.

[0320] According to some embodiments, the NCSC includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w) of the NCSC weight, for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0321] According to some embodiments, the NCSC includes water in about 0.5-12% (w / w) of the NCSC weight, for example, about 1-10% (w / w), or about 3-8% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the NCSC includes the herein disclosed binding agent in about 1-12% (w / w) of the NCSC weight, for example, about 2-10% (w / w), about 3-8% (w / w), or about 3-7% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0322] According to some embodiments, the NCSC includes the humectant in about 0.1-12% (w / w) of the NCSC weight, for example, about 1-10% (w / w), or about 3-8% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0323] According to some embodiments, the chocolate coating of the NCSC is a milk chocolate coating. According to some embodiments, the chocolate coating of the NCSC includes any one or more of the herein disclosed: sugar, milk ingredient, cocoa powder, bulking agent, fibers, non-nutritive sweetener, sweet protein, emulsifier, and vegetable fat. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the NCSC includes all of the herein disclosed: cocoa powder, bulking agent, fibers, sweet protein, and vegetable fat. According to some embodiments, the chocolate coating of the NCSC further includes one or more of a milk ingredient, a non-nutritive sweetener, sugar, and an emulsifier. Each possibility is a separate embodiment.

[0324] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed sugar. According to some embodiments, the chocolate coating of the NCSC includes the powdered sugar (i.e. sucrose). According to some embodiments, chocolate coating of the NCSC includes the sugar in about 0-40% (w / w) of the NCSC weight, for example, about 1-30% (w / w), about 2-25% (w / w), about 3-15% (w / w), or about 4-8% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0325] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed milk ingredient. According to some embodiments, the chocolate coating of the NCSC includes the milk powder. According to some embodiments, the milk ingredient is in about 1-20% (w / w) of the NCSC weight, for example, about 3-15% (w / w), or about 5-10% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0326] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed cocoa ingredient. According to some embodiments, the chocolate coating of the NCSC includes the cocoa powder. According to some embodiments, the chocolate coating of the NCSC includes the cocoa ingredient in about 1-60% (w / w) of the NCSC weight, for example, about 1-50% (w / w), about 1-30% (w / w), about 1-20% (w / w), about 3-10% (w / w), or about 5-8% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0327] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed bulking agent. According to some embodiments, chocolate coating of the NCSC includes the maltodextrin bulking agent. According to some embodiments, the chocolate coating of the NCSC includes the bulking agent in about 1-17% (w / w) of the NCSC weight, for example, about 2-15% (w / w), about 2-12% (w / w), or about 3-8% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0328] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed fibers. According to some embodiments, the chocolate coating of the NCSC includes the fibers in about 1-9% (w / w) of the NCSC weight, for example, about 1-8% (w / w), about 1-7% (w / w), about 1-6% (w / w), or about 1-4% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0329] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed non-nutritive sweetener. According to some embodiments, the chocolate coating of the NCSC includes the non-nutritive sweetener in about 0.01-3% (w / w) of the NCSC weight, for example, about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.15-2.0% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0330] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed sweet protein. According to some embodiments, the chocolate coating of the NCSC includes the sweet protein in about 0.005-0.05% (w / w) of the NCSC weight, for example, about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), or about 0.005-0.02% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate coating of the NCSC includes the sweet protein in about 0.005-0.02% (w / w) of the NCSC weight.

[0331] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed emulsifier. According to some embodiments, the chocolate coating of the NCSC includes the emulsifier soy lecithin. According to some embodiments, the chocolate coating of the NCSC includes the emulsifier in about 0.01-2% (w / w) of the NCSC, for example, about 0.05-1.0% (w / w), about 0.1-0.5% (w / w), or about 0.1-0.2% (w / w) of the NCSC. Each possibility is a separate embodiment.

[0332] According to some embodiments, the chocolate coating of the NCSC includes the herein disclosed vegetable fat. According to some embodiments, the chocolate coating of the NCSC includes the vegetable fat palm oil. According to some embodiments, the chocolate coating of the NCSC includes the vegetable fat in about 0.05-10% (w / w) of the NCSC weight, for example, about 2-5% (w / w), or about 2.5-4.5% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the filling of the NCSC includes a caramel layer and a nougat layer.

[0333] According to some embodiments, the ratio between the caramel and the nougat layer is about 30 / 70, about 40 / 60, about 50 / 50, about 60 / 40, or about 70 / 30. Each possibility is a separate embodiment.

[0334] According to some embodiments, the caramel layer of the NCSC includes any one or more of the herein disclosed: fibers, bulking agent, milk ingredient, salt, sugar, flavoring agent, non-nutritive sweetener, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the NCSC includes all of the herein disclosed: fibers, bulking agent, and sweet protein. According to some embodiments, the caramel layer of the NCSC further includes one or more of, a milk ingredient, salt, a flavoring agent, sugar, and a non-nutritive sweetener. Each possibility is a separate embodiment.

[0335] According to some embodiments, the nougat layer of the NCSC includes any one or more of the herein disclosed: sugar, flavoring agent, humectant, binding agent, non-nutritive sweetener, water, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the NCSC includes the herein disclosed sugar and sweet protein. According to some embodiments, the nougat layer of the NCSC further includes one or more of, a flavoring agent, a non-nutritive sweetener, water, a humectant, a binding agent, and an emulsifier. Each possibility is a separate embodiment.

[0336] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed fibers. According to some embodiments, the caramel layer of the NCSC includes the fibers in about 1-10% (w / w) of the NCSC weight, for example, about 1-9% (w / w), about 1-8% (w / w), about 1-7% (w / w), about 2-6% (w / w), or about 3-5% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0337] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed bulking agent. According to some embodiments, the caramel layer of the NCSC includes the bulking agent maltodextrin. According to some embodiments, the caramel layer of the NCSC includes the bulking agent in about 0.5-15% (w / w) of the NCSC weight, for example, about 1-13% (w / w), about 2-10% (w / w), or about 3-7% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0338] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed milk ingredient. According to some embodiments, the caramel layer of the NCSC includes the milk ingredient: butter and / or heavy cream. According to some embodiments, the caramel layer of the NCSC includes the milk ingredient in about 7-35% (w / w), for example, about 11-25% (w / w), or about 12-17% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the NCSC includes the heavy cream in about 5-25% (w / w) of the NCSC weight, for example, about 10-20% (w / w), or about 14-18% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the NCSC includes the butter in about 1-6.5% (w / w) of the NCSC weight, for example, about 1-5.5% (w / w), or about 1.5-4% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0339] According to some embodiments, the caramel layer of the NCSC includes salt in about 0.05-2% (w / w) of the NCSC weight, for example, about 0.1-1.0%, about 0.1-0.5% (w / w), or about 0.2-0.5% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0340] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed sugar. According to some embodiments, the caramel layer of the NCSC includes the sucrose sugar. According to some embodiments, the caramel layer of the NCSC includes sugar in about 0-30% (w / w) of the NCSC weight, for example, about 1-20% (w / w), about 3-15% (w / w), about 4-10% (w / w), or about 4-7% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 4-7% (w / w) of the NCSC weight.

[0341] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed flavoring agent. According to some embodiments, the caramel layer of the NCSC includes the flavoring agent in about 0.05-2% (w / w) of the NCSC weight, for example, about 0.05-1.5% (w / w), about 0.1-1% (w / w), or about 0.2-0.5% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0342] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed sweet protein. According to some embodiments, the caramel layer of the NCSC includes the sweet protein in about 0.005-0.05% (w / w) of the NCSC weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the caramel layer of the NCSC includes the sweet protein in about 0.005-0.02% (w / w) of the NCSC weight.

[0343] According to some embodiments, the caramel layer of the NCSC includes the herein disclosed non-nutritive sweetener. According to some embodiments, the caramel layer of the NCSC includes the non-nutritive sweetener in about 0.01-4% (w / w) of the NCSC weight, for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.1-2.5% (w / w), or about 0.1-2.0% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the NCSC includes the herein disclosed sugar. According to some embodiments, the nougat layer of the NCSC includes the herein disclosed powdered sugar (sucrose) and / or corn syrup sugar. According to some embodiments, the nougat layer of the NCSC includes sugar in about 0-20% (w / w) of the NCSC weight, for example, about 1-15% (w / w), about 3-13% (w / w), or about 4-7% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the sugar is in about 4-7% (w / w) of the NCSC weight. According to some embodiments, the nougat layer of the NCSC includes the powdered sugar in about 0-10% (w / w) of the NCSC weight, for example, about 1-9% (w / w), about 2-8% (w / w), or about 3-7% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the nougat layer of the NCSC includes the corn syrup in about 0-5.5% (w / w) of the NCSC weight, for example, in about 0.5-4.5% (w / w), or about 1-2.5% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0344] According to some embodiments, the nougat layer of the NCSC includes the herein disclosed flavoring agent. According to some embodiments, the NCSC layer of the NCSC includes flavoring agent in about 0.1-3% (w / w) of the NCSC weight, for example, about 0.2-2.5% (w / w), about 0.3-2% (w / w), or about 0.5-1% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0345] According to some embodiments, the nougat layer of the NCSC includes the herein disclosed sweet protein According to some embodiments, the nougat layer of the NCSC includes the sweet protein in about 0.005-0.05% (w / w) of the NCSC weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), about 0.005-0.025% (w / w), or about 0.005-0.02% (w / w) of the NCSC weight. Each possibility is a separate embodiment. According to some embodiments, the biscuit layer of the NCSC includes the sweet protein in about 0.005-0.02% (w / w) of the NCSC weight.

[0346] According to some embodiments, the nougat layer of the NCSC includes the herein disclosed non-nutritive sweetener. According to some embodiments, the nougat layer of the NCSC includes the non-nutritive sweetener in about 0.01-4% (w / w) of the NCSC weight, for example, about 0.05-3.5% (w / w), about 0.05-3% (w / w), about 0.1-2.5% (w / w), or about 0.1-2.0% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0347] According to some embodiments, the nougat layer of the NCSC includes the herein disclosed humectant. According to some embodiments, the nougat layer of the NCSC includes the humectant honey. According to some embodiments, the nougat layer of the NCSC includes the humectant in about 0.1-12% (w / w), for example, about 1-9% (w / w), or about 2-7% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0348] According to some embodiments, the nougat layer of the NCSC includes water. According to some embodiments, the nougat layer of the NCSC includes water in about 1-12% (w / w) of the NCSC weight, for example, about 1.5-8% (w / w), about 2-7% (w / w), or about 2-6% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0349] According to some embodiments, the nougat layer of the NCSC includes the binding agent. According to some embodiments, the nougat layer of the NCSC includes the binding agent egg white. According to some embodiments, the nougat layer of the NCSC includes the binding agent in about 1-12% (w / w) of the NCSC weight, for example, about 1.5-8% (w / w), or about 2-5% (w / w) of the NCSC weight. Each possibility is a separate embodiment.

[0350] According to some embodiments, the sugar-reduced cocoa product is a dark chocolate. According to some embodiments, the dark chocolate product includes any one of the herein disclosed: cocoa ingredient, bulking agent, sugar, vegetable fat, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the dark chocolate product includes all of the herein disclosed: cocoa ingredient, bulking agent, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the dark chocolate product further includes sugar and / or a vegetable fat. Each possibility is a separate embodiment.

[0351] According to some embodiments, the dark chocolate product includes the herein disclosed sugar in about 0-50% (w / w) of the dark chocolate product weight, for example, about 3-40% (w / w), about 5-30% (w / w), about 5-20% (w / w), or about 10-15% (w / w), of the dark chocolate product weight. Each possibility is a separate embodiment.

[0352] According to some embodiments, the herein disclosed bulking agent of the dark chocolate product is maltodextrin. According to some embodiments, the dark chocolate product includes the herein disclosed bulking agent in about 2-42% of the dark chocolate product weight, for example, about 5-35% (w / w), about 10-35% (w / w), or about 20-31% (w / w) of the dark chocolate product weight. Each possibility is a separate embodiment.

[0353] According to some embodiments, the dark chocolate product includes the herein disclosed cocoa ingredient cocoa mass. According to some embodiments, the dark chocolate product includes the cocoa ingredient in about 25-70% (w / w) of the dark chocolate product weight, for example, about 30-60% (w / w), about 35-50% (w / w), or about 35-45% (w / w) of the dark chocolate product weight. Each possibility is a separate embodiment. According to some embodiments, the dark chocolate product includes the herein disclosed vegetable fat cocoa butter. According to some embodiments, the dark chocolate product includes the vegetable fat in about 0.05-25% (w / w) of the dark chocolate product weight, for example, about 0.5-25% (w / w), about 3-25% (w / w), about 5-22% (w / w), about 10-20% (w / w), or about 12-18% (w / w) of the dark chocolate product weight. Each possibility is a separate embodiment.

[0354] According to some embodiments, the dark chocolate product includes the herein disclosed sweet protein in about 0.005-0.05% (w / w) of the dark chocolate product weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.005-0.035% (w / w), about 0.005-0.03% (w / w), or about 0.005-0.02% (w / w) of the dark chocolate product weight. Each possibility is a separate embodiment. According to some embodiments, the dark chocolate product includes the herein disclosed sweet protein in about 0.005-0.02% (w / w) of the dark chocolate product weight.

[0355] According to some embodiments, the sugar-reduced cocoa product is a chocolate pudding. According to some embodiments, the chocolate pudding includes any one or more of the herein disclosed: sugar, bulking agent, milk ingredient, cocoa ingredient, flavoring agent, salt, sweet protein and non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the chocolate pudding includes all of the herein disclosed: bulking agent, cocoa ingredient, milk ingredient, and sweet protein. According to some embodiments, the chocolate pudding further includes one or more of: a flavoring agent, salt, sugar, and a non-nutritive sweetener. Each possibility is a separate embodiment.

[0356] According to some embodiments, the chocolate pudding includes the herein disclosed sugar sucrose. According to some embodiments, the chocolate pudding includes the herein disclosed sugar in about 0-30% (w / w) of the chocolate pudding weight, for example, about 2-20% (w / w), about 3-15% (w / w), or about 4-8% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment.

[0357] According to some embodiments, the chocolate pudding includes the herein disclosed bulking agent: com starch and / or tapioca starch. According to some embodiments, the chocolate pudding includes the herein disclosed bulking agent in about 1-15% (w / w) of the chocolate pudding weight, for example, about 3-13% (w / w), about 4-10% (w / w), or about 6-9% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate pudding includes the herein disclosed bulking agent corn starch in about 1-12% (w / w) of the chocolate pudding weight, for example, about 3-10% (w / w), about 4-8% (w / w), or about 5-8% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate pudding includes the herein disclosed bulking agent tapioca starch in about 0.1-0.2% (w / w) of the chocolate pudding weight, for example, about 0.105-0.150% (w / w), or about 0.110-0.120% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment.

[0358] According to some embodiments, the chocolate pudding includes the herein disclosed milk ingredient: milk and / or butter. According to some embodiments, the chocolate pudding includes the herein disclosed milk ingredient in about 50-96% (w / w), for example, about 65-94% (w / w), about 75-92% (w / w), or about 85-90% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate pudding includes the herein disclosed milk in about 60-88% (w / w) of the chocolate pudding, for example, about 70-85%(w / w), or about 79-83% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate pudding includes the herein disclosed butter milk ingredient in about 1-6% (w / w) of the chocolate pudding weight, for example, about 2-5% (w / w), or about 3-4% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment.

[0359] According to some embodiments, the herein disclosed cocoa ingredient of the chocolate pudding is the cocoa powder. According to some embodiments, the chocolate pudding includes the herein disclosed cocoa ingredient in about 1-10% (w / w) of the chocolate pudding weight, for example, about 1.5-5% (w / w), about 2-4.5% (w / w), or about 2.5-4% (w / w) of the chocolate pudding weight.

[0360] According to some embodiments, the chocolate pudding includes the herein disclosed flavoring agent vanilla extract. According to some embodiments, the chocolate pudding includes the herein disclosed flavoring agent in about 0.1-3% (w / w) of the chocolate pudding weight, for example, about 0.5-2.0% (w / w), about 1-3% (w / w), or about 1.5-2.5% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment.

[0361] According to some embodiments, the chocolate pudding includes salt in about 0.05-1% (w / w) of the chocolate pudding weight, for example, about 0.1-0.5% (w / w), about 0.1-0.3% (w / w), or about 0.1-0.2% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment.

[0362] According to some embodiments, the chocolate pudding includes the herein disclosed sweet protein in about 0.001-0.01% (w / w) of the chocolate pudding weight, for example, about 0.001-0.009% (w / w), about 0.001-0.007% (w / w), about 0.001-0.004% (w / w), or about 0.001-0.002% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate pudding includes the herein disclosed sweet protein in about 0.001-0.002% (w / w) of the chocolate pudding weight.

[0363] According to some embodiments, the chocolate pudding includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w) of the chocolate pudding weight, for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the chocolate pudding weight. Each possibility is a separate embodiment.

[0364] According to some embodiments, the sugar-reduced cocoa product is a chocolate cheese spread (CCS). According to some embodiments, the CCS includes any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, salt, binding agent, sweet protein and a non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the CCS includes all of the herein disclosed: bulking agent, milk ingredient, cocoa ingredient, and sweet protein. According to some embodiments, the CCS further includes one or more of: fibers, salt, sugar, a binding agent, and a non-nutritive sweetener. Each possibility is a separate embodiment.

[0365] According to some embodiments, the CCS includes the herein disclosed sugar is the powdered sugar. According to some embodiments, the CCS includes the herein disclosed sugar in about 0-25% (w / w) of the CCS weight, for example, about 5-15% (w / w), about 8-11% (w / w), or about 8-10% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0366] According to some embodiments, the herein disclosed bulking agent of the CCS is maltodextrin. According to some embodiments, the CCS includes the herein disclosed bulking agent in about 1-15% (w / w) of the CCS weight, for example, about 2-13% (w / w), about 4-10% (w / w), or about 6-9% (w / w) of the CCS weight. Each possibility is a separate embodiment. According to some embodiments, the CCS includes the bulking agent in about 6-9% (w / w) of the CCS weight.

[0367] According to some embodiments, the CCS includes the herein disclosed fibers in about 0-6% (w / w) of the CCS weight, for example, about 1-6% (w / w), about 2-5% (w / w), or about 2-4% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0368] According to some embodiments, the herein disclosed milk ingredient of the CCS is selected from whey cheese, butter, and / or milk protein. According to some embodiments, the CCS includes the herein disclosed milk ingredient in about 25-70% (w / w) of the CCS weight, for example, about 35-65% (w / w), about 45-62% (w / w), or about 50-60% (w / w) of the CCS weight. Each possibility is a separate embodiment. According to some embodiments, the milk ingredient of the CCS is whey cheese. According to some embodiments, the CCS includes the whey cheese in about 25-50% (w / w) of the CCS weight, for example, about 35-48% (w / w), or about 40-45% (w / w) of the CCS weight. According to some embodiments, the milk ingredient of the CCS is butter. According to some embodiments, the CCS includes the butter in about 1-11% (w / w) of the CCS weight, for example, about 2-10% (w / w), about 3-8% (w / w), or about 4-7% (w / w). Each possibility is a separate embodiment. According to some embodiments, the milk ingredient of the CCS is milk protein. According to some embodiments, the milk protein is in about 1-11% (w / w) of the CCS weight, for example, about 2-10% (w / w), about 3-8% (w / w), or about 4-7% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0369] According to some embodiments, the herein disclosed cocoa ingredient of the CCS is selected from dark chocolate (see Example 5) and / or cocoa powder. According to some embodiments, the CCS includes the herein disclosed cocoa ingredient in about 2-40% (w / w) of the CCS weight, for example, about 5-35% (w / w), about 10-30% (w / w), about 20-28% (w / w), or about 22-27% (w / w) of the CCS weight. Each possibility is a separate embodiment. According to some embodiments, the CCS includes the dark chocolate (see Example 5)in about 2-30% (w / w) of the CCS weight, for example, about 5-28% (w / w), about 15-26% (w / w), or about 17-23% (w / w) of the CCS weight. Each possibility is a separate embodiment. According to some embodiments, the CCS includes the cocoa powder in about 1-20% (w / w) of the CCS weight, for example about 2-9% (w / w), about 3-8% (w / w), or about 4-6% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0370] According to some embodiments, the CCS includes salt in about 0.1-2% (w / w) of the CCS weight, for example, about 0.2-1% (w / w), about 0.25-0.8% (w / w), or about 0.3-0.7% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0371] According to some embodiments, the CCS includes the herein disclosed sweet protein in about 0.005-0.06% (w / w) of the CCS weight, for example, about 0.006-0.05% (w / w), about 0.007-0.04% (w / w), about 0.008-0.035% (w / w), about 0.005-0.03% (w / w), or about 0.005-0.020% (w / w) of the CCS weight. Each possibility is a separate embodiment. According to some embodiments, the CCS includes the herein disclosed sweet protein in about 0.005-0.020% (w / w) of the CCS weight.

[0372] According to some embodiments, the CCS includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w) of the CCS weight, for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0373] According to some embodiments, the herein disclosed binding agent of the CCS is locust bean gum. According to some embodiments, the CCS includes the herein disclosed binding agent in about 0.15-6% (w / w) of the CCS weight, for example, about 0.2-3% (w / w), about 0.4-2% (w / w), or about 0.5-1.5% (w / w) of the CCS weight. Each possibility is a separate embodiment.

[0374] According to some embodiments, the sugar-reduced cocoa product is a chocolate frosting. In some embodiment, the chocolate frosting is a plant-based chocolate frosting. According to some embodiments, the chocolate frosting includes any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, flavoring agent, sweet protein and non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the chocolate frosting includes all of the herein disclosed: bulking agent, cocoa ingredient, milk ingredient, and sweet protein. According to some embodiments, the chocolate frosting further includes one or more of: fibers, a flavoring agent, sugar, and a nonnutritive sweetener. Each possibility is a separate embodiment.

[0375] According to some embodiments, the herein disclosed sugar of the chocolate frosting is sucrose. According to some embodiments, the chocolate frosting includes the herein disclosed sugar in about 0-50% (w / w) of the chocolate frosting weight, for example, about 10-40% (w / w), or about 20-30% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment.

[0376] According to some embodiments, the chocolate frosting includes the herein disclosed bulking agent maltodextrin. According to some embodiments, the chocolate frosting includes the herein disclosed bulking agent in about 1-25% (w / w) of the chocolate frosting weight, for example, about 3-20% (w / w), about 4-15% (w / w), or about 6-13% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate frosting includes the bulking agent in about 6-13% (w / w) of the chocolate frosting weight.

[0377] According to some embodiments, the chocolate frosting includes the herein disclosed fibers in about 0-10% (w / w) of the chocolate frosting weight, for example, about 1-8% (w / w), about 3-7% (w / w), or about 4-6% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate frosting includes the fibers in about 4-6% (w / w) of the chocolate frosting weight.

[0378] According to some embodiments, the herein disclosed milk ingredient of the chocolate frosting is selected from: unsalted butter and / or milk 3% fat. According to some embodiments, the chocolate frosting includes the herein disclosed milk ingredient in about 15-60% (w / w) of the chocolate frosting weight, for example, about 20-50% (w / w), about 30-45% (w / w), or about 38-43% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate frosting includes the unsalted butter in about 20-40% (w / w) of the chocolate frosting weight, for example, about 30-37% (w / w), or about 32-35% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate frosting includes the milk 3% fat in about 2-25% (w / w) of the chocolate frosting weight, for example, 5-20% (w / w), about 9-14% (w / w), about 10-13% (w / w), or about 10-12% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment.

[0379] According to some embodiments, the herein disclosed cocoa ingredient of the chocolate frosting is the cocoa powder. According to some embodiments, the chocolate frosting includes the herein disclosed cocoa ingredient in about 1-11% (w / w) of the chocolate frosting weight, for example, about 2-9% (w / w), about 3-8% (w / w), or about 5-7% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment.

[0380] According to some embodiments, the herein disclosed flavoring agent of the chocolate frosting is vanilla extract. According to some embodiments, the chocolate frosting includes the herein disclosed flavoring agent in about 0.2-3% (w / w) of the chocolate frosting weight, for example, about 0.2-2% (w / w), about 0.5-1.5% (w / w), or about 0.4-1.2% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment.

[0381] According to some embodiments, the chocolate frosting includes the herein disclosed sweet protein in about 0.005-0.04% (w / w) of the chocolate frosting weight, for example, about 0.01-0.035% (w / w), about 0.01-0.03% (w / w), or about 0.01-0.02% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment.

[0382] According to some embodiments, the chocolate frosting includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w) of the chocolate frosting weight, for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the chocolate frosting weight. Each possibility is a separate embodiment.

[0383] According to some embodiments, the sugar-reduced cocoa product is a chocolate syrup. According to some embodiments, the chocolate syrup includes any one or more of the herein disclosed: sugar, bulking agent, fibers, cocoa ingredient, flavoring agent, salt, water, sweet protein and a non-nutritive sweetener. Each possibility is a separate embodiment. According to some embodiments, the chocolate syrup includes all of the herein disclosed: bulking agent, cocoa ingredient, water, and sweet protein. According to some embodiments, the chocolate syrup further includes one or more of: fibers, a flavoring agent, salt, sugar, and a non-nutritive sweetener. Each possibility is a separate embodiment.

[0384] According to some embodiments, the herein disclosed sugar of the chocolate syrup is sucrose. According to some embodiments, the chocolate syrup includes the herein disclosed sugar in about 0-40% (w / w) of the chocolate syrup weight, for example, about 5-30% (w / w), or about 10-25% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment.

[0385] According to some embodiments, the herein disclosed bulking agent of the chocolate syrup is maltodextrin. According to some embodiments, the chocolate syrup includes the herein disclosed bulking agent in about 5-30% (w / w) of the chocolate syrup weight, for example, about 10-20% (w / w), or about 14-17% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment.

[0386] According to some embodiments, the chocolate syrup includes the herein disclosed fibers in about 0.1-6% (w / w) of the chocolate syrup weight, for example, about 1-5% (w / w), about 2-4.5% (w / w), or about 2.5-4.5% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate syrup includes the fibers in about 2.5-4.5% (w / w) of the chocolate syrup weight.

[0387] According to some embodiments, the herein disclosed cocoa ingredient of the chocolate syrup is cocoa powder. According to some embodiments, the chocolate syrup includes the herein disclosed cocoa ingredient in about 5-30% (w / w) of the chocolate syrup weight, for example, about 8-20% (w / w), about 9-15% (w / w), about 10-15% (w / w), or about 10-14% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate syrup includes the cocoa powder in about 10-14% (w / w) of the chocolate syrup weight.

[0388] According to some embodiments, the herein disclosed flavoring agent of the chocolate syrup is vanilla extract. According to some embodiments, the chocolate syrup includes the herein disclosed flavoring agent in about 0.1-1.1% (w / w) of the chocolate syrup weight, for example, about 0.2-0.8% (w / w), about 0.2-0.7% (w / w), or about 0.3-0.6% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment.

[0389] According to some embodiments, the chocolate syrup includes salt in about 0.04-0.3% (w / w) of the chocolate syrup weight, for example, about 0.08-0.25% (w / w), or about 0.1-0.2% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment.

[0390] According to some embodiments, the chocolate syrup includes the herein disclosed sweet protein in about 0.005-0.06% (w / w) of the chocolate syrup weight, for example, about 0.005-0.045% (w / w), about 0.005-0.04% (w / w), about 0.006-0.035% (w / w), about 0.007-0.03% (w / w), or about 0.008-0.025% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment. According to some embodiments, the chocolate syrup includes the herein disclosed sweet protein in about 0.008-0.025% (w / w) of the chocolate syrup weight. According to some embodiments, the chocolate syrup includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment.

[0391] According to some embodiments, the chocolate syrup includes water in about 10-55% (w / w) of the chocolate syrup weight, for example, about 20-53% (w / w), about 30-51% (w / w), or about 40-49% (w / w) of the chocolate syrup weight. Each possibility is a separate embodiment.

[0392] According to some embodiments, the sugar-reduced cocoa product is a hazelnut spread. According to some embodiments, the hazelnut spread includes hazelnut and any one or more of the herein disclosed: sugar, bulking agent, fibers, milk ingredient, cocoa ingredient, vegetable fat, emulsifier, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes hazelnut and all of the herein disclosed: bulking agent, cocoa ingredient, vegetable fat, and sweet protein. According to some embodiments, the hazelnut spread further includes one or more of: an emulsifier, a milk ingredient, fibers, and sugar. Each possibility is a separate embodiment.

[0393] According to some embodiments, the herein disclosed sugar of the hazelnut spread is sucrose. According to some embodiments, the hazelnut spread includes the herein disclosed sugar in about 0.5-35% (w / w) of the hazelnut spread weight, for example, about 5-25% (w / w), about 10-18% (w / w), or about 14-17% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment.

[0394] According to some embodiments, the herein disclosed bulking agent of the hazelnut spread is the maltodextrin. According to some embodiments, the hazelnut spread includes the herein disclosed bulking agent in about 1-11% of the hazelnut spread weight, for example, about 2-10% (w / w), about 3-9% (w / w), or about 4-8% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the bulking agent in about 4-8% (w / w) of the hazelnut spread weight.

[0395] According to some embodiments, the hazelnut spread includes the herein disclosed fibers in about 0.1-13% (w / w) of the hazelnut spread weight, for example, about 2-11% (w / w), about 3-9% (w / w), or about 4-8% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the fibers in about 4-8% (w / w) of the hazelnut spread weight.

[0396] According to some embodiments, the herein disclosed milk ingredient of the hazelnut spread is selected from skimmed milk powder and / or whey protein. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the milk ingredient in about 5-35% (w / w), for example, about 10-30% (w / w), about 15-25% (w / w), or about 17-22% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the milk ingredient skimmed milk powder is in about 5-20% (w / w) of the hazelnut spread weight, for example, about 10-18% (w / w), about 11-17% (w / w), about 12-16% (w / w), or about 13-15% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the milk ingredient whey protein is in about 0.1-11% (w / w) of the hazelnut spread weight, for example, about 2-10% (w / w), about 3-9% (w / w), about 4-8% (w / w), or about 5-7% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment.

[0397] According to some embodiments, the herein disclosed cocoa ingredient of the hazelnut spread is low fat cocoa powder. According to some embodiments, the hazelnut spread includes the herein disclosed cocoa ingredient in about 5-25% (w / w) of the hazelnut spread weight, for example, about 7-15% (w / w), about 8-12% (w / w), or about 9-12% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the cocoa ingredient in about 9-12% (w / w) of the hazelnut spread weight.

[0398] According to some embodiments, the herein disclosed vegetable fat of the hazelnut spread is sunflower oil. According to some embodiments, the hazelnut spread includes the herein disclosed vegetable fat in about 10-30% (w / w), for example, about 12-20% (w / w), about 13-18% (w / w), or about 14-17% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the vegetable fat in about 14-17% (w / w) of the hazelnut spread weight.

[0399] According to some embodiments, the herein disclosed emulsifier of the hazelnut spread is soy lecithin. According to some embodiments, the hazelnut spread includes the herein disclosed emulsifier in about 0.05-5% (w / w) of the hazelnut spread, for example, about 0.5-2% (w / w), about 0.7- 1.5% (w / w), or about 0.8- 1.2% (w / w) of the hazelnut spread. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the emulsifier in about 0.8-1.2% (w / w) of the hazelnut spread weight.

[0400] According to some embodiments, the hazelnut spread includes the herein disclosed sweet protein in about 0.001-0.03% (w / w) of the hazelnut spread weight, for example, about 0.002-0.025% (w / w), about 0.004-0.02% (w / w), or about 0.007-0.015% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment. According to some embodiments, the hazelnut spread includes the herein disclosed sweet protein in about 0.007-0.015% (w / w) of the hazelnut spread weight.

[0401] According to some embodiments, the hazelnut spread includes the hazelnut in about 10-30% (w / w) of the hazelnut spread weight, for example, about 16-24% (w / w), about 17-23% (w / w), or about 18-22% (w / w) of the hazelnut spread weight. Each possibility is a separate embodiment.

[0402] According to some embodiments, the sugar-reduced cocoa product is a chocolate powder. The term chocolate powder as used herein may refer to sweetened cocoa or to hot or cold chocolate mixes. According to some embodiments, the chocolate powder includes any one or more of the herein disclosed: sugar, bulking agent, fibers, cocoa ingredient, emulsifier, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the chocolate powder includes all of the herein disclosed: bulking agent, cocoa ingredient, and sweet protein. According to some embodiments, the chocolate powder further includes one or more of: an emulsifier, fibers, and sugar. Each possibility is a separate embodiment.

[0403] According to some embodiments, the herein disclosed sugar of the chocolate powder is powdered sugar (sucrose). According to some embodiments, the chocolate powder includes the herein disclosed sugar in about 30-80% (w / w) of the chocolate powder weight, for example, about 33-60% (w / w), about 35-50% (w / w), or about 36-40% (w / w) of the chocolate powder weight. Each possibility is a separate embodiment.

[0404] According to some embodiments, the herein disclosed bulking agent of the chocolate powder is maltodextrin. According to some embodiments, the chocolate powder includes the herein disclosed bulking agent in about 3-45% (w / w) of the chocolate powder weight, for example, about 5-43% (w / w), about 10-41% (w / w), or about 20-38% (w / w) of the chocolate powder weight. Each possibility is a separate embodiment.

[0405] According to some embodiments, the chocolate powder includes the herein disclosed fibers in about 0.1-13% (w / w) of the chocolate powder weight, for example, about 1-11% (w / w), about 3-9% (w / w), or about 4-8% (w / w) of the chocolate powder weight. Each possibility is a separate embodiment.

[0406] According to some embodiments, the herein disclosed cocoa ingredient of the chocolate powder is cocoa powder. According to some embodiments, the chocolate powder includes the herein disclosed cocoa ingredient in about 8-45% (w / w), for example, about 12-30% (w / w), about 15-21% (w / w), about 16-19% (w / w), or about 17-19% (w / w) of the chocolate powder weight. Each possibility is a separate embodiment. According to some embodiments, the herein disclosed emulsifier of the chocolate powder is sunflower lecithin. According to some embodiments, the chocolate powder includes the herein disclosed emulsifier in about 0.05-2.5% (w / w) of the chocolate powder, for example, about 0.1-1.0% (w / w), about 0.1-0.9% (w / w), or about 0.2-0.7% (w / w) of the chocolate powder. Each possibility is a separate embodiment.

[0407] According to some embodiments, the chocolate powder includes the herein disclosed sweet protein in about 0.01-0.07% (w / w) of the chocolate powder weight, for example, about 0.01-0.06% (w / w), about 0.015-0.05% (w / w), about 0.02-0.045% (w / w), about 0.025-0.04% (w / w), or about 0.02-0.04% (w / w) of the chocolate powder weight. Each possibility is a separate embodiment.

[0408] According to some embodiments, the sugar-reduced cocoa product is a sugar-coated chocolate confectionery including:

[0409] a sugar coating including:

[0410] coloring agent;

[0411] and no more than about 20% (w / w) of sugar, and

[0412] a chocolate filling including:

[0413] about 10-25% (w / w) of the cocoa ingredient; about 1-15% (w / w) of vegetable fat; about 2-25% (w / w) of the bulking agent; about 0.005-0.05% (w / w) of the sweet protein; and no more than about 15% (w / w) of sugar,

[0414] wherein the sugar coating enclosed the chocolate filling.

[0415] According to some embodiments, the sugar-coated chocolate confectionery is sugar-coated dragee chocolate confectionery filled with chocolate (SCFC). According to some embodiments, the sugar-coated chocolate confectionery is sugar-coated dragee chocolate confectionery filled with peanut butter (SCFP).

[0416] According to some embodiments, a melting temperature of the chocolate filling is about 28-39 °C, for example, about 28-30 °C, about 30-32 °C, about 32-34 °C, about 34-36 °C, about 36-37 °C. Each possibility is a separate embodiment. The chocolate is solid at a typical room temperature, according to some embodiments. The typical room temperature can defined at a temperature range of about 22-26 °C.

[0417] According to some other embodiments, a melting temperature of the chocolate filling is about 20-27 °C, for example, about 20-21 °C, about 22-23 °C, about 24-25 °C, or about 26-27 °C. Each possibility is a separate embodiment. The chocolate is a viscous liquid, a soft solid, or a soft solid at a typical room temperature, according to some embodiments. According to some embodiments, a melting temperature of the sugar coating is about 28-39 °C, for example, about 28-30 °C, about 30-32 °C, about 32-34 °C, about 34-36 °C, about 36-37 °C. Each possibility is a separate embodiment. The sugar coating is solid at a typical room temperature, according to some embodiments. According to some embodiments, the sugar coating does not melt in a human hand for at least about 1 min, for example, for at least about 2-3 min, for at least about 4-5 min, for at least about 6-8 min, or for at least about 9-12 min. Each possibility is a separate embodiment.

[0418] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery is a milk chocolate, dark chocolate, or a white chocolate filling. Each possibility is a separate embodiment.

[0419] According to some embodiments, the sugar coating of the sugar-coated chocolate confectionery may coat the chocolate filling with a topping layer above the filling, a bottom layer underneath the filling, a layer positioned on a side of the filling, a layer enclosing the whole filling, decorating the filling in a certain pattern, or spotting the filling. In some embodiments, the decorating pattern may be, but is not limited to, swirl, circles, spheres, lines, criss-cross, or zig-zag. Each possibility is a separate embodiment.

[0420] According to some embodiments, the sugar-coated chocolate confectionery is in the shape of a sphere, rectangle, square, rhombus, triangle, or random shape. Each possibility is a separate embodiment.

[0421] According to some embodiments, the sugar-coated chocolate confectionery is in a size of about 0.5-1 cm, about 1-2 cm, about 2-3 cm, about 3-5 cm, or about 5-10 cm. Each possibility is a separate embodiment.

[0422] According to some embodiments, the sugar-coated chocolate confectionery is colored with a coloring agent selected from yellow, brown, white, red, pink, purple, blue, green, purple, orange, or a combination thereof. Each possibility is a separate embodiment.

[0423] According to some embodiments, the weight ratio between the sugar coating and the chocolate filling of the sugar-coated chocolate confectionery is about 80 / 20, about 70 / 30, about 60 / 40, about 50 / 50, about 40 / 60, about 30 / 70, or about 20 / 80, respectively. Each possibility is a separate embodiment.

[0424] According to some embodiments, the sugar coating of the sugar-coated chocolate confectionery includes no more than about 20% (w / w) of sugar relative to the sugar-coated chocolate confectionery weight, for example, less than about 19% (w / w), less than about 18% (w / w), less than about 16% (w / w), less than about 14% (w / w), less than about 12% (w / w), less than about 10% (w / w), less than about 8% (w / w), less than about 6% (w / w), less than about 4% (w / w), less than about 2% (w / w), less than about 1% (w / w) of sugar, or 0% (w / w) sugar. Each possibility is a separate embodiment. According to some embodiments, the sugar coating is devoid of sugar. According to some embodiments, the sugar coating is a sugar free coating. In some other embodiments, the sugar coating of the sugar-coated chocolate confectionery includes 20-50% (w / w) of sugar.

[0425] According to some embodiments, the sugar coating of the sugar-coated chocolate confectionery includes the herein disclosed sugar. According to some embodiments, the sugar of the sugar coating is sucrose (i.e., powdered sugar) and / or corn syrup. According to some embodiments, the com syrup of the sugar coating is about 2-20% (w / w) of the sugar-coated chocolate confectionery, for example, about 3-15% (w / w), about 4-10% (w / w), or about 5-8% (w / w) of the sugar-coated chocolate confectionery. Each possibility is a separate embodiment. According to some embodiments, the sucrose of the sugar coating is about 2-20 % (w / w) of the sugar-coated chocolate confectionery for example, about 5-10% (w / w), about 6-10% (w / w), or about 7-10% (w / w) of the sugar-coated chocolate confectionery. Each possibility is a separate embodiment.

[0426] According to some embodiments, the sugar coating of the sugar-coated chocolate confectionery includes a calorie-reduced sweetener. In some embodiments, the calorie-reduced sweetener is sugar alcohol sweetener. In some embodiments, the sugar alcohol of the sugar coating is a nutritive and calorie-reduced sweetener. The nutritive sugar alcohol may include, but is not limited to, sorbitol, mannitol, maltitol, xylitol, or isomalt. Each possibility is a separate embodiment. In some further embodiments, the sugar alcohol of the sugar coating is a non-nutritive sugar alcohol. The non-nutritive sugar alcohol may include but is not limited to erythritol, according to some embodiments.

[0427] According to some embodiments, the sugar coating of the sugar-coated chocolate confectionery further includes a food-grade wax. According to some embodiments, the food grade wax is in about 0.01-5% (w / w) of the sugar-coated chocolate confectionery weight, for example, about 0.01-0.1% (w / w), about 0.01-0.06% (w / w), or about 0.02-0.04% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment. According to some embodiments, the food grade wax may be selected from, but is not limited to, beeswax, candelilla wax, shellac, or carnauba wax.

[0428] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the herein disclosed cocoa ingredient. According to some embodiments, the cocoa ingredient of the chocolate filling is the cocoa mass. According to some embodiments, the cocoa ingredient of the chocolate filling is about 5-30% (w / w) of the weight of the sugar-coated chocolate confectionery, for example, about 10-20% (w / w), about 15-20% (w / w), or about 20-25% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0429] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the herein disclosed bulking agent. According to some embodiments, the herein disclosed bulking agent of the chocolate filling is maltodextrin. According to some embodiments, the herein disclosed bulking agent is in about 0.5-25% (w / w) of the weight of the sugar-coated chocolate confectionery, for example, about 2-20% (w / w), about 5-17% (w / w), or about 9-16% (w / w) of the weight of the sugar-coated chocolate confectionery. Each possibility is a separate embodiment.

[0430] According to some embodiments, the herein disclosed vegetable fat of the chocolate filling is about 1-30% (w / w) of the weight of the sugar-coated chocolate confectionery, for example, about 3-20% (w / w), about 4-15% (w / w), or about 5-9% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0431] According to some embodiments, the herein disclosed vegetable fat of the chocolate filling is margarine and / or cocoa butter. According to some embodiments, the margarine is in about 0.1-0.5% (w / w) of the sugar-coated chocolate confectionery weight, for example, about 0.1-0.4% (w / w), about 0.2-0.4% (w / w), or about 0.2-0.3% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment. According to some embodiments, the cocoa butter of the chocolate filling is about 1-14% (w / w) of the weight of the sugar-coated chocolate confectionery, for example, about 3-13% (w / w), about 4-12% (w / w), or about 5-9% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0432] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery further includes legume fat. According to some embodiments, the legume fat is selected from, but is not limited to, peanut butter paste, chickpea paste (i.e. humus), lupin bean flour, and soy products. Each possibility is a separate embodiment. According to some embodiments, the legume fat is peanut butter paste. According to some embodiments, the legume fat of the chocolate filling is in about 1-15% (w / w) of the sugar-coated chocolate confectionery weight, for example, about 5-13% (w / w), about 6-12% (w / w), about 7-11% (w / w), or about 8-10% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0433] According to some embodiments, the herein disclosed sweet protein of the chocolate filling is about 0.005-0.05% (w / w) of the sugar-coated chocolate confectionery weight, for example, about 0.005-0.04% (w / w), about 0.005-0.03% (w / w), or about 0.005-0.02% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0434] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes no more than about 15% (w / w) of the herein disclosed sugar in the sugar-coated chocolate confectionery. According to some embodiments, the herein disclosed sugar of the chocolate filling is sucrose (powdered sugar). According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes less than about 14% (w / w), less than about 12% (w / w), less than about 10% (w / w), less than about 8% (w / w), less than about 6% (w / w), less than about 4% (w / w), less than about 2% (w / w), less than about 1% (w / w) of sugar, or 0% (w / w) sugar. Each possibility is a separate embodiment. According to some embodiments, the chocolate filling is devoid of sugar. According to some embodiments, the chocolate filling is a sugar-free chocolate filling. In some other embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes 15-35% (w / w) of sugar, for example, about 15-20% (w / w), about 20-35% (w / w), or about 20-30% (w / w). Each possibility is a separate embodiment.

[0435] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery further includes fibers in about 0.5-11% (w / w) of the weight of the sugar-coated chocolate confectionery, for example, about 1-10% (w / w), about 1-9% (w / w), about 1-8% (w / w), about 2-7% (w / w), or about 3-7% (w / w). Each possibility is a separate embodiment.

[0436] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes salt in about 0.01-0.25% (w / w) of the sugar-coated chocolate confectionery weight, for example, about 0.01-0.1%, about 0.02-0.05% (w / w), or about 0.0.02-0.03% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0437] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the herein disclosed non-nutritive sweetener in about 0.01-4% (w / w), for example, about 0.05-3.5% (w / w), about 0.1-3% (w / w), about 0.2-2.5% (w / w), or about 0.7-2.0% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0438] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the herein disclosed milk ingredient. According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes milk powder. According to some embodiments, the milk ingredient is in about 7-28% (w / w), for example, about 10-22% (w / w), or about 12-16% (w / w) of the sugar-coated chocolate confectionery weight. Each possibility is a separate embodiment.

[0439] According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the herein disclosed emulsifier. According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the emulsifier soy lecithin. According to some embodiments, the chocolate filling of the sugar-coated chocolate confectionery includes the emulsifier in about 0.01-1% (w / w) of the sugar-coated chocolate confectionery, for example, about 0.2-0.8% (w / w), about 0.3-0.5% (w / w), or about 0.25-0.4% (w / w) of the sugar-coated chocolate confectionery. Each possibility is a separate embodiment.

[0440] According to some embodiments, the sugar-reduced cocoa product is a sugar-free dark chocolate. According to some embodiments, the sugar-free dark chocolate product includes any one of the herein disclosed: cocoa ingredient, bulking agent, fibers, calorie-reduced sweetener, non-nutritive sweetener, vegetable fat, emulsifier, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the sugar-free dark chocolate product includes all of the herein disclosed: cocoa ingredient, bulking agent, and sweet protein. Each possibility is a separate embodiment. According to some embodiments, the sugar-free dark chocolate product further includes fibers, a calorie-reduced sweetener, a nonnutritive sweetener, a vegetable fat, and / or an emulsifier. Each possibility is a separate embodiment.

[0441] According to some embodiments, the herein disclosed bulking agent of the sugar-free dark chocolate product is maltodextrin. According to some embodiments, the sugar-free dark chocolate product includes the herein disclosed bulking agent in about 1-15% of the sugar-free dark chocolate product weight, for example, about 1-12% (w / w), about 3-15% (w / w), or about 6-12% (w / w) of the sugar-free dark chocolate product weight. Each possibility is a separate embodiment.

[0442] According to some embodiments, the herein disclosed cocoa ingredient of sugar-free dark chocolate product is the cocoa mass. According to some embodiments, the dark chocolate product includes the cocoa ingredient in about 25-58% (w / w) of the dark chocolate product weight, for example, about 30-54% (w / w), about 40-53% (w / w), or about 42-51% (w / w) of the sugar-free dark chocolate product weight. Each possibility is a separate embodiment.

[0443] According to some embodiments, the dark chocolate product includes the herein disclosed vegetable fat cocoa butter. According to some embodiments, the dark chocolate product includes the vegetable fat in about 0.5-20% (w / w) of the sugar-free dark chocolate product weight, for example, about 2-10% (w / w), or about 2-5% (w / w) of the sugar-free dark chocolate product weight. Each possibility is a separate embodiment.

[0444] According to some embodiments, the sugar-free dark chocolate product includes the herein disclosed sweet protein in about 0.001-0.05% (w / w) of the sugar-free dark chocolate product weight, for example, about 0.001-0.040% (w / w), about 0.001-0.045% (w / w), about 0.001-0.035% (w / w), about 0.002-0.03% (w / w), or about 0.003-0.02% (w / w) of the sugar-free dark chocolate product weight. Each possibility is a separate embodiment.

[0445] According to some embodiments, the sugar-free dark chocolate includes the herein disclosed non-nutritive sweetener erythritol. According to some embodiments, the sugar-free dark chocolate includes the herein disclosed non-nutritive sweetener in about 3-20% (w / w) of the sugar-free dark chocolate weight, for example, about 5-15% (w / w), about 9-14% (w / w), or about 9-13% (w / w) of the sugar-free dark chocolate weight. Each possibility is a separate embodiment.

[0446] According to some embodiments, the sugar-free dark chocolate includes the herein disclosed calorie-reduced sweetener. According to some embodiments, the sugar-free dark chocolate includes the herein disclosed calorie-reduced sweetener maltitol. According to some embodiments, the sugar-free dark chocolate includes the herein disclosed calorie-reduced sweetener in about 3-20% (w / w) of the sugar-free dark chocolate weight, for example, about 8-15% (w / w), about 9-14% (w / w), or about 9-13% (w / w) of the sugar-free dark chocolate weight. Each possibility is a separate embodiment.

[0447] According to some embodiments, the sugar-free dark chocolate includes the herein disclosed fibers inulin. According to some embodiments, the sugar-free dark chocolate includes the herein disclosed fibers in about 0.1-11% (w / w) of the sugar-free dark chocolate, for example, about 2-10% (w / w), about 2-9% (w / w), or about 3-7% (w / w) of the sugar-free dark chocolate weight. Each possibility is a separate embodiment.

[0448] According to some embodiments, the herein disclosed emulsifier of the sugar-free dark chocolate is soy lecithin. According to some embodiments, the sugar-free dark chocolate includes the herein disclosed emulsifier in about 0.01-1% (w / w) of the sugar-free dark chocolate, for example, about 0.1-0.9% (w / w), about 0.2-0.8% (w / w), or about 0.3-0.7% (w / w) of the sugar-free dark chocolate. Each possibility is a separate embodiment.

[0449] Table 1 sweet protein sequences

[0450]

[0451]

[0452]

[0453]

[0454]

[0455]

[0456]

[0457]

[0458]

[0459]

[0460]

[0461]

[0462]

[0463]

[0464]

[0465]

[0466]

[0467]

[0468]

[0469]

[0470]

[0471]

[0472]

[0473]

[0474]

[0475]

[0476]

[0477] embodiments of the invention. They should, in no way be construed, however, as limiting the broad scope of the invention. One skilled in the art can readily devise many variations and modifications of the principles disclosed herein without departing from the scope of the 5 invention.

[0478] EXAMPLES

[0479] Example 1 - Coconut snack with milk chocolate coating (CSMC)

[0480] Table 2, Formulation for 50% sugar reduction from the average market product

[0481]

[0482]

[0483] Preparation protocol:

[0484] 1. Milk chocolate coating:

[0485] a. Powdered sugar, powdered milk, cocoa powder, maltodextrin, fibers, non-nutritive sweetener and sweet protein are mixed until a uniform mixture is obtained. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0486] b. In a different bowl, soy lecithin is mixed into palm oil.

[0487] c. The mixtures are combined.

[0488] 2. Coconut filling:

[0489] a. Desiccated coconut, fibers, maltodextrin, glycerol, whey powder, milk fat and salt are mixed in a mixing bowl.

[0490] b. Liquid glucose, water, vanilla extract, soy lecithin and sweet protein are added and mixed well. The sweet protein is any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO:463, in Table 1.

[0491] c. The mixture is inserted into molds.

[0492] d. The filled molds are cooled for 4 hours.

[0493] 3. 3.Bar preparation - coconut snack with milk chocolate coating:

[0494] a. The coconut bars are removed from the molds.

[0495] b. They are dipped in milk chocolate and are allowed to set.

[0496] Example 2 - Biscuit and caramel snack with milk chocolate coating (BCSM)

[0497] Table 3. Formulation for 50% sugar reduction from the average market product

[0498]

[0499]

[0500] Preparation protocol:

[0501] 1. Milk chocolate coating:

[0502] a. Sucrose, powdered milk, cocoa powder, maltodextrin, fibers, non-nutritive sweetener and sweet protein are mixed until a uniform mixture is obtained. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0503] b. In a different bowl, soy lecithin is mixed into palm oil.

[0504] c. The mixtures are combined.

[0505] 2. Caramel layer:

[0506] a. Butter, fibers, sucrose and maltodextrin are melted at 40°C. Once melted, the mixture is cooked for 3 minutes while being stirred.

[0507] b. Heavy cream and salt are added, and the mixture is brought to a boil.

[0508] c. Heat is reduced to 70°C and the mixture is simmered for 7 minutes while being stirred continuously.

[0509] d. The caramel is removed from heat.

[0510] e. Flavor is whisked in. Sweet protein and non-nutritive sweetener are added. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0511] f. The caramel is allowed to cool down.

[0512] 3. Biscuit layer:

[0513] a. Wheat flour, sucrose, dextrose, salt, cocoa powder, baking soda, modified corn starch and flavor are combined to form a uniform mixture.

[0514] b. Palm oil, corn syrup and skim milk are whisked in.

[0515] c. Sweet protein and non-nutritive sweeteners are added and mixed. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:463, in Table 1.

[0516] d. The dough is poured into molds or shaped to the desired size and is baked in a preheated oven at 180°C for 10-12 minutes.

[0517] 4. Bar preparation - biscuit and caramel snack covered in milk chocolate:

[0518] a. Milk chocolate is poured evenly into molds and a layer of chocolate is created at the bottom.

[0519] b. Over the chocolate layer, biscuit strips are placed.

[0520] c. Caramel is poured over the biscuit layer and is spread evenly.

[0521] d. Milk chocolate is poured over the caramel layer and is allowed to cover all sides.

[0522] Example 3 - Caramel, peanut and nougat snack with milk chocolate coating (CPNSM) Table 4. Formulation for 50% sugar reduction from the average market product

[0523]

[0524]

[0525] Preparation protocol:

[0526] 1. Milk chocolate coating:

[0527] a. Powdered sugar, powdered milk, cocoa powder, maltodextrin, fibers, non-nutritive sweetener and sweet protein are mixed until a uniform mixture is obtained. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0528] b. In a different bowl, soy lecithin is mixed into palm oil.

[0529] c. The mixtures are combined.

[0530] 2. Caramel:

[0531] a. Butter, fibers, sucrose and maltodextrin are melted at 40°C. Once melted, the mixture is cooked for 3 minutes while being stirred.

[0532] b. Heavy cream and salt are added, and the mixture is brought to a boil.

[0533] c. Heat is reduced to 70°C and the mixture is simmered for 7 minutes while being stirred continuously.

[0534] d. The caramel is removed from heat.

[0535] e. Flavor is whisked in. Sweet protein and non-nutritive sweetener are added. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0536] f. The caramel is allowed to cool down.

[0537] 3. Nougat layer:

[0538] a. Granulated sugar, honey, water, and corn syrup are combined.

[0539] b. The mixture is heated to 80°C and is stirred until the sugar is dissolved.

[0540] c. Heating is continued very slowly while being stirred until the temperature reaches 140°C.

[0541] d. While the syrup is heating, the egg white is beaten in a bowl until soft peaks are formed. Salt is added, and beating is continued until stiff peaks are formed.

[0542] e. Once the syrup reaches 140°C, it is removed from heat.

[0543] f. The hot syrup is poured slowly into the beaten egg white in a thin stream while being beaten continuously at low speed. This is done carefully to avoid scrambling the egg white.

[0544] g. Beating is continued at medium-high speed until the mixture thickens and becomes glossy.

[0545] h. When the mixture has cooled to 60°C, sweet protein, non-nutritive sweetener and vanilla extract are added and are beaten briefly to incorporate. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:463, in Table 1.

[0546] i. The nougat mixture is transferred to the mold.

[0547] j. The top is smoothed with a spatula and the nougat is allowed to cool completely at room temperature until it is set.

[0548] 4. Instructions for bar preparation - Caramel, peanut and nougat snack with milk chocolate coating:

[0549] a. Shredded peanuts are mixed with caramel.

[0550] b. Nougat is cut to the desired shape and a layer of peanuts and caramel is applied above it.

[0551] c. The product is covered with milk chocolate on all sides and is allowed to set.

[0552] Example 4 - Nougat and caramel snack with milk chocolate coating (NCSO

[0553] Table 5. Formulation for 50% sugar reduction from the average market product

[0554]

[0555]

[0556] Preparation protocol:

[0557] 1. Milk chocolate coating:

[0558] a. Powdered sugar (i.e. sucrose), powdered milk, cocoa powder, maltodextrin, fibers, non-nutritive sweetener, and sweet protein are mixed until a uniform mixture is obtained. The sweet protein is any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO:463, in Table 1.

[0559] b. In a different bowl, soy lecithin is mixed into palm oil.

[0560] c. The mixtures are combined.

[0561] 2. Caramel layer:

[0562] a. Butter, fibers, sucrose and maltodextrin are melted at 40°C. Once melted, the mixture is cooked for 3 minutes while being stirred.

[0563] b. Heavy cream and salt are added, and the mixture is brought to a boil.

[0564] c. Heat is reduced to 70°C and the mixture is simmered for 7 minutes while being stirred continuously.

[0565] d. The caramel is removed from heat.

[0566] e. Flavor is whisked in. Sweet protein and non-nutritive sweetener are added. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0567] f. The caramel is allowed to cool down.

[0568] 3. Nougat layer:

[0569] a. Granulated sugar, honey, water, and corn syrup are combined.

[0570] b. The mixture is heated to 80°C and is stirred until the sugar is dissolved.

[0571] c. Heating is continued very slowly while being stirred until the temperature reaches 140°C.

[0572] d. While the syrup is heating, the egg white is beaten in a bowl until soft peaks are formed. Salt is added, and beating is continued until stiff peaks are formed.

[0573] e. Once the syrup reaches 140°C, it is removed from heat.

[0574] f. The hot syrup is poured slowly into the beaten egg white in a thin stream while being beaten continuously at low speed. This is done carefully to avoid scrambling the egg white.

[0575] g. Beating is continued at medium-high speed until the mixture thickens and becomes glossy.

[0576] h. When the mixture has cooled to 60°C, sweet protein, non-nutritive sweetener, and vanilla extract are added and are beaten briefly to incorporate. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:463, in Table 1

[0577] i. The nougat mixture is transferred to the mold.

[0578] j. The top is smoothed with a spatula and the nougat is allowed to cool completely at room temperature until it is set.

[0579] 4. Bar preparation - Nougat and caramel snack with milk chocolate coating:

[0580] a. Milk chocolate is poured evenly into molds and a layer of chocolate is created at the bottom.

[0581] b. Over the chocolate layer, the nougat layer is placed.

[0582] c. Caramel is poured over the nougat layer and is spread evenly.

[0583] d. Milk chocolate is poured over the caramel layer and is allowed to cover all sides.

[0584] Example 5 - Dark chocolate

[0585] Table 6. Formulation for 50% sugar reduction from the average market product

[0586]

[0587] Preparation protocol:

[0588] 1. All ingredients were mixed and grinded in Chocolate Refiner for 4 hours until homogeneous mass was obtained.

[0589] 2. The mass was tempered while stirring: first heated to 45°C, then cooled to 27°C and reheated to 31 °C.

[0590] 3. The mass was poured into molds to set.

[0591] The formulation of Dark Chocolate with 70% sugar reduction and sweet protein DM- 31 was sweeter than Dark Chocolate with 70% sugar reduction.

[0592] Example 6 - Chocolate pudding

[0593] Table 7, Formulation for 50% sugar reduction from the average market product

[0594]

[0595]

[0596] Preparation protocol:

[0597] 1. Sugar (sucrose), cornstarch, tapioca starch, and salt are mixed in a different vessel. 2. The dry ingredients are whisked into milk (pre-weighed in Thermomix) a little at a time until the dry ingredients are completely incorporated and the mixture is smooth - speed 2, for 3 minutes.

[0598] 3. The mixture is brought to a boil at 100°C while being whisked frequently at speed 2.

[0599] 4. Heat is reduced to 60°C while mixing is continued at speed 1.

[0600] 5. The mixture is removed from heat and softened butter, vanilla, and cocoa powder are whisked in (speed 1), after which sweet protein is added. The sweet protein is any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO:463, in Table 1.

[0601] 6. The mixture is transferred to one large serving bowl or four smaller containers. It is covered and chilled for at least two hours.

[0602] Example 7 - Chocolate cheese spread (CCS)

[0603] Table 8. Formulation for 50% sugar reduction from the average market product

[0604]

[0605]

[0606] Preparation protocol:

[0607] 1. The locust bean gum, powdered sugar, and whey cheese are weighed, mixed well, and allowed to cool down.

[0608] 2. In a different bowl, chocolate, maltodextrin, butter, cocoa powder, milk proteins, salt, and fibers are mixed.

[0609] 3. The two mixtures are combined into one uniform mixture.

[0610] 4. Sweet protein and non-nutritive sweetener are added and mixed well. The sweet protein is any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO:463, in Table 1

[0611] Example 8 - Chocolate frosting

[0612] Table 9. Formulation for 50% sugar reduction from the average market product

[0613]

[0614] Preparation protocol:

[0615] 1. The butter is beaten for 3 minutes until it becomes white.

[0616] 2. Half of the sucrose, maltodextrin, fibers, and cocoa powder are added and the mixture is beaten for an additional 3 minutes.

[0617] 3. The remaining half is added.

[0618] 4. Milk, vanilla, non-nutritive sweetener, and sweet protein are whisked in. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:463, in Table 1. Example 9 - Chocolate syrup (50% sugar reduction)

[0619] Table 10. Formulation for 50% sugar reduction from the average market product

[0620]

[0621] Preparation protocol:

[0622] 1. Water, sucrose, maltodextrin, cocoa powder, fibers, non-nutritive sweeteners, and salt are combined in a saucepan over low heat (40°C) and are whisked constantly until the mixture thickens and begins to simmer.

[0623] 2. The mixture is removed from heat and vanilla and sweet protein are stirred in. The sweet protein is any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO 463, in Table 1.

[0624] 3. The mixture is cooled down and kept in a refrigerator.

[0625] Example 10 - Hazelnut spread

[0626] Table 11. Formulation for 50% sugar reduction from the average market product

[0627]

[0628]

[0629] An oven was heated to 160°C and hazelnuts were roasted for 10 minutes. The roasted hazelnuts were mixed with cocoa powder. All other dry powders were added with the sugar grinded before and all components were mixed for two minutes. The oils and soy lecithin were added and mixed well. The sweet protein was added, and the mixture was transferred to a sterilized jar and sealed. The sweet protein is any one or more of the proteins set forth in SEQ IDNO:1 to SEQ ID NO:463, in Table 1.

[0630] Example 11 - Chocolate powder

[0631] Table 12, Formulation for 50% sugar reduction from the average market product

[0632]

[0633] Table 13, F ormul ati on

[0634]

[0635]

[0636] Preparation protocol:

[0637] 1. Milk chocolate filling:

[0638] a. Powdered sugar (sucrose), powdered milk, cocoa powder, maltodextrin, fibers, nonnutritive sweetener, and sweet protein are mixed until a uniform mixture is obtained. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:463, in Table 1.

[0639] b. In a different bowl, soy lecithin is mixed into palm oil.

[0640] c. The mixtures are combined.

[0641] 2. Sugar shell:

[0642] a. Sugar (sucrose) and corn syrup are mixed to create a smooth, sweet base.

[0643] b. Coloring agents and wax are added to the mixture.

[0644] 3. Candy preparation - sugar-coated dragee chocolate confectionery filled with chocolate:

[0645] a. Milk chocolate is poured evenly into molds.

[0646] b. When the chocolate is hardened, it is transported via conveyor belt to the panning process.

[0647] c. The products are dried.

[0648] Example 13 - Sugar-coated dragee chocolate confectionery filled with peanut butter (SCFP)

[0649] Table 14, F ormul ati on

[0650]

[0651]

[0652] Preparation protocol:

[0653] 1. Peanut butter filling:

[0654] a. Margarine is melted.

[0655] b. Peanut butter is weighed into a bowl and the melted margarine is added to it. c. The powders (salt, sucrose, maltodextrin) are weighed separately.

[0656] d. The powder is poured into the bowl with the peanut butter and is mixed well. e. The mass is passed through a sieve so that no lumps remain, and then sweet protein is added and is mixed again. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:463, in Table 1.

[0657] 2. Milk chocolate filling:

[0658] a. Powdered sugar, powdered milk, cocoa powder, maltodextrin, fibers, non-nutritive sweetener, and sweet protein are mixed until a uniform mixture is obtained. The sweet protein is any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO 463, in Table 1.

[0659] b. In a different bowl, soy lecithin is mixed into palm oil.

[0660] c. The mixtures are combined.

[0661] 3. Sugar shell:

[0662] a. Sugar and com syrup are mixed to create a smooth, sweet base.

[0663] b. Coloring agents and wax are added to the mixture.

[0664] 4. Candy preparation - sugar-coated dragee chocolate confectionery filled with peanut butter:

[0665] a. Peanut butter is poured into molds and is cooled.

[0666] b. Milk chocolate is poured into molds, the peanut butter balls are placed in the center, and the product is covered with one more layer of chocolate and is cooled.

[0667] c. When the chocolate is hardened, the pieces are transported via conveyor belt to the panning process.

[0668] d. The products are dried. Example 14 - Sugar-Free Dark Chocolate

[0669] Table 15, Formulation:

[0670]

[0671] Preparation protocol:

[0672] 1. all ingredients were mixed and grind in a chocolate refiner for 5-10 hours until a homogeneous mass was obtained. The sweet protein is DM-31 or any one or more of the proteins set forth in SEQ ID NO:1 to SEQ ID NO:463, in Table 1.

[0673] 2. The mass was tempered while stirred: first heated to 45°C, then cooled to 27°C and reheated to 31 °C.

[0674] 3. Chocolate was poured into molds to set.

[0675] The product was as sweet as a sugar-free dark chocolate reference product, excluding the sweet protein. For example, as shown in FIG. 1, the dark chocolate with 100% sugar reduction and sweet protein DM-31 was as sweet as a competitor’s dark chocolate.

[0676] Example 15 - Coconut snack with dark chocolate coating (CSDC)

[0677] An example of a coconut snack with dark chocolate coating was prepared having 50% less sugar than the average market product. The snack was prepared with and without the sweet protein.

[0678] Table 16. Formulation:

[0679]

[0680] Preparation protocol: 1. cream and sugar were weighed into Thermomix and heated while mixing to 70 C until all sugar dissolves.

[0681] 2. the weighted desiccated coconut was added.

[0682] 3. cooking was continued in the Thermomix at 80 C for 10 minutes.

[0683] 4. shapes were designed in molds and transferred to a freezer for 4 hours of cooling. 5. The prepared bar / filling was coated with the chocolate detailed in Example 14.

[0684] Tasting Feedback: In internal tasting the 50% reduced snack with DM31 was sweeter than the 50% reduced snack without any DM31.

[0685]

[0686] To measure the viscosity of a chocolate snack, a rotational viscometer is used under controlled temperature conditions. The chocolate sample is melted in a water bath, ensuring the temperature does not exceed 50°C to preserve its properties. Once melted, the sample is maintained at 40°C. The viscometer, equipped with an appropriate spindle for high-viscosity samples, is calibrated according to the manufacturer’s instructions. The melted chocolate is poured into the viscometer's sample container, and the spindle is submerged in the sample. The viscometer is set to a shear rate between 5 to 50 s ', and the measurement is taken once the system reaches a steady state. Multiple readings are recorded to ensure accuracy.

[0687] Data is analyzed by averaging the viscosity readings and plotting viscosity against shear rate to observe any shear-thinning behavior. The equipment is cleaned thoroughly after each measurement to prevent contamination. Maintaining the sample temperature at 40°C and ensuring the sample is well-mixed are crucial for obtaining reliable results. This procedure provides essential information for quality control and product development of chocolate snacks.

[0688]

[0689] The experiments below aim at evaluating the effect of sweet proteins such as DM31. All sensory evaluations are determined using a trained expert panel for analytical discrimination. The sensory expert panel is established by a screening process of potential tasters. Screening tests, conducted according to ISO standard (IS 8586-1), examine the sensory sensitivity, consistency, and sensory memory of the taster. The panel is well trained and calibrated. The selected panel is trained regularly to maintain high performance output. A minimum of 12 tasters were tested on each application.

[0690] For each category, a sensory vocabulary is determined by the expert panel. The sensory vocabulary is built by tasting a range of products from the category and raising all the relevant sensory attributes which describe the category. After having the sensory vocabulary, the key attributes that is used to describe the products in the questionnaire are selected. Sweetness and smoothness are some of the attributes that are being evaluated by the tasters in the panel.

[0691] Building sensory profiles: the panelists rate each product versus a reference on a two-way scale (between -3 to +3) with a fixed reference point (0) across all the attributes selected from the glossary. When the tested product is evaluated “more” than the reference on a specific attribute (e.g., sweeter, thicker, and so on), it got positive rates (+1, +2, or +3), and when it is rated “less” than the reference on a specific attribute (e.g., less sweet, less thick, and so on) it got negative rates (-1, -2 or -3). Before and between attributes, the tasters are requested to rinse their mouths with mineral water, eat an unsalted cracker and cucumber, and drink water again.

Claims

CLAIMS1. A sugar-reduced cocoa product comprising:a cocoa ingredient;a bulking agent which is not a fiber;one or more sweet proteins; andno more than about 30% (w / w) of sugar,wherein a sweetness of the sugar-reduced cocoa product is similar to a sweetness of a same cocoa product comprising at least about 20% (w / w) more sugar and being devoid of the one or more sweet proteins.

2. The sugar-reduced cocoa product of claim 1, wherein the cocoa product is a multi - layered chocolate snack comprising:a chocolate coating comprising:about 2-20% (w / w) of the cocoa ingredient;about 1-11% (w / w) of the bulking agent;about 0.05-15% (w / w) vegetable fat;about 0.005-0.04% (w / w) of the one or more sweet proteins; andno more than about 15% (w / w) of sugar,a filling comprising:about 1-10% (w / w) of fibers;about 1-9% (w / w) of the bulking agent;about 0.005-0.03% (w / w) of the one or more sweet proteins; andno more than about 20% (w / w) of sugar,wherein the chocolate coating encloses the filling.

3. The sugar-reduced cocoa product of claim 1, wherein the sugar-reduced cocoa product is a sugar-coated chocolate confectionery comprising:a sugar coating comprising:a coloring agent; andno more than about 20% (w / w) of sugar,a chocolate filling comprising:about 10-25% (w / w) of the cocoa ingredient;about 2-25% (w / w) of the bulking agent;about 0.005-0.05% (w / w) of the one or more sweet proteins; andno more than about 15% (w / w) of sugar,wherein the sugar coating encloses the chocolate filling.

4. The sugar-reduced cocoa product of any one of claims 1-3, wherein the one or more sweet proteins is two or more sweet proteins.

5. The sugar-reduced cocoa product of any one of claims 1-4, wherein the one or more sweet proteins is selected from a group consisting of SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NON, SEQ ID NO:5, SEQ ID NO:6, SEQ IDNO:7, SEQ IDN0:8, , SEQ IDNO:464, SEQ IDNO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, a variant thereof, and any combination thereof.

6. The sugar-reduced cocoa product of claim 5, wherein the variant of SEQ ID NO: 15 or SEQ ID NO: 16 comprises one or more amino acid modifications with respect to an amino acid sequence thereof.

7. The sugar-reduced cocoa product of claim 6, wherein the one or more amino acid modifications is in one or more positions selected from: A19, A73, C41, D21, D68, D74, D78, E2, E23, E4, E48, E50, E54, E59, E77, Fl 1, F34, F89, Gl, G16, G83, 126, 15, 175, 18, K17, K25, K36, K44, L70, M42, N14, N24, N35, N49, N90, PIO, Q28, Q61, R31, R39, R53, R82, R84, R88, S67, S76, T12, T33, V20, V37, V64, W3, Y65, Y79, E50, and any combination thereof.

8. The sugar-reduced cocoa product of claim 6, wherein the one or more amino acid modifications is selected from: E2N, I8T, N14K, E23A, Q28K, R31T, N35T, C41T, Y65K, S67N, R84L, E23V, Y65R, L70I, K36T, E23I, delE50, delF52, delR53, I26T, K25R, I26S, Q28R, I75L, I26W, Q28E, A19V, V64I, A73V, C41 V, F89M, A73F, C41 A, C41S, T33R, E4Q, D68N, V20I, Q61N, T12V, D68S, D68T, Q28S, F89V, R84Y, R84I, G16A, V64L, 175 V, S76Y, S76F, S76W, E77V, E59T, S76T, E59F, S76M, I26V, S76I, S76A, E23Q, E59V, E2M, D74V, S76V, E59Y, S76R, E59I, G1M, E59W, S76H, E59R, E54N, delGl, E2A, E50N, E2K, E50K, E50M, 18 A, N35G, E50Q, Y79W, R88P, Y65I, G83E, D21N, G83R, I26R, D78N, I5E, N90E, N90D, 126 A, E23K, W3T, M42N, K17C, F34C, K44C, E59C, K44Q, E48Q, R53Q, M42V, R39G, W3C, E23L, Q28D, N90H, N90S, D74E, Q28N, E23W, D74A, R82G, R88S, E23F, E23R, N35V, V37A, N49V, Q28A, W3L, C41L, N24A, N14A, F11A, P10A, Y79R, insE50KKWTWNPATGKWTWQE, and any combination thereof.

9. The sugar-reduced cocoa product of claim 5, wherein the variant of SEQ ID NO: 15 is selected from a group consisting of SEQ ID NO: 17 to SEQ ID NO:463, and any combination thereof.

10. The sugar-reduced cocoa product of claim 9, wherein any of the variants selected from the group consisting of SEQ ID NO: 17 to SEQ ID NO: 463 further comprises a N49E and a E50N substitutions.

11. The sugar-reduced cocoa product of claim 5, wherein the variant of SEQ ID NO: 15 is selected from a group consisting of SEQ ID NO: 19, SEQ ID NO:41, SEQ ID NO:263, SEQ ID NO:353, SEQ ID NO:187, SEQ ID NO:55, SEQ IDNO:218, SEQ ID NO:18, SEQ ID NO:462, SEQ ID NO:231, SEQ ID NO:463, SEQ ID NO:350, SEQ ID NO:296, SEQ ID NO: 193 and any combination thereof.

12. The sugar-reduced cocoa product of any one of claims 1-11, wherein a viscosity of the sugar-reduced cocoa product is similar to a viscosity of a same cocoa product comprising at least 50% (w / w) of sugar and being devoid of the sweet protein.

13. The sugar-reduced cocoa product of any one of claims 1-12, wherein a smoothness of the cocoa product is similar to a smoothness of the same cocoa product comprising at least 50% (w / w) of sugar and being devoid of the sweet protein.

14. The sugar-reduced cocoa product of any one of claims 2-13, wherein a melting temperature of the chocolate coating is about 28-39°C.

15. The sugar-reduced cocoa product of any one of claims 2-13, wherein a melting temperature of the chocolate filling is about 20-39 °C.

16. The sugar-reduced cocoa product of any one of claims 1-15, is devoid of any sugar.

17. The sugar-reduced cocoa product of any one of claims 1-16, further comprising a nonnutritive sweetener in about 0.01-4% (w / w).

18. The sugar-reduced cocoa product of claim 17, wherein the non-nutritive sweetener is selected from a group consisting of aspartame, sucralose, saccharin, stevia, acesulfame potassium, neotame, allulose, monk fruit extract, erythritol, xylitol, mannitol, sorbitol, cyclamate, and any combination thereof.

19. The sugar-reduced cocoa product of any one of claims 1-18, wherein the sugar comprises sucrose, glucose, fructose, lactose, maltose, dextrose, galactose, corn syrup, high fructose corn syrup, invert sugar, any combination thereof, in any form of liquid, powder, or solid.

20. The sugar-reduced cocoa product of claim 1-19, wherein the sugar is selected from a group consisting of dextrose, corn syrup, liquid glucose, powder sugar, and sucrose.

21. The sugar-reduced cocoa product of any one of claims 1-20, further comprising fibers, wherein the fibers comprise inulin, polydextrose, oligofructose, oligogalactose, resistant starch, corn fiber, psyllium husk, chicory root fiber, soy fiber, wheat fiber,apple fiber, rice bran fiber, oat fiber, resistant starch, beta glucan, raftilose, raftilin, palatinose oligosaccharide, pectin, or any combination thereof.

22. The sugar-reduced cocoa product of any one of claims 1-21, wherein the bulking agent comprises maltodextrin, white dextrin, corn syrup solids, acacia fiber, potato starch, tapioca starch, com starch, isomalt, sugar alcohol (polyol), chicory root fiber, cellulose, and oligofructose, or any combination thereof.

23. The sugar-reduced cocoa product of claim 22, wherein the bulking agent is selected from a group consisting of maltodextrin, modified corn starch, tapioca starch, cornstarch, and any combination thereof.

24. The sugar-reduced cocoa product of any one of claims 1-23, further comprising a vegetable fat selected from: cocoa butter, palm oil, sunflower oil, shea butter, coconut oil, mango kernel fat, sal fat, illipe butter, soybean oil, cottonseed oil, margarine, and any combination thereof.

25. The sugar-reduced cocoa product of claim 24, wherein the vegetable fat is selected from a group consisting of palm oil, cocoa butter, sunflower oil, margarine, and any combination thereof.

26. The sugar-reduced cocoa product of any one of claims 1-25, further comprising an emulsifier in about 0.1-5% (w / w), wherein the emulsifier comprises lecithin(soy / sunflower), polyglycerol polyricinoleate (PGPR), ammonium phosphatide, mono- and diglycerides of fatty acids, sorbitan tristearate, or any combination thereof.

27. The sugar-reduced cocoa product of claim 26, wherein the emulsifier is selected from a group consisting of soy lecithin, sunflower lecithin, polyglycerol, and any combination thereof.

28. The sugar-reduced cocoa product of any one of claims 1-27, further comprising a milk ingredient in a form selected from: milk, milk 3% fat, milk powder, heavy cream, whipping cream, skim milk, skim milk powder, milk fat, condensed milk, butter, unsalted butter, milk proteins, whey protein, whey cheese, chocolate milk, plant-based milk, and any combination thereof.

29. The sugar-reduced cocoa product of any one of claims 2-28, wherein the chocolate coating or filling is a milk, a dark, or a white chocolate coating.

30. The sugar-reduced cocoa product of any one of claims 1-29, further comprising caramel, nougat, coconut, peanut, biscuit, cookie, cracker, sponge cake, or any combination thereof.

31. The sugar-reduced cocoa product of any one of claims 1-30, further comprising water, baking soda, food grade wax, coloring agent, wheat flour, binding agent, and / or a salt.

32. The sugar-reduced cocoa product of claim 31, wherein the binding agent is selected from: egg, egg white, gelatin, pectin, butter, tapioca, agar, guar gum, xanthan gum, locust bean gum, alginate, guar gum, carrageenan, pectin, agar-agar, and any a combination thereof.

33. The sugar-reduced product of claim 32, wherein the binding agent is selected from a group consisting of egg, egg white, locust bean gum, and any combination thereof.

34. The sugar-reduced cocoa product of any one of claims 2-33, wherein the filling further comprises a humectant selected from glycerol, honey, mannitol, sorbitol, propylene glycol, and any combination thereof.

35. The sugar-reduced cocoa product of claim 34, wherein the humectant is honey, glycerol, or a combination thereof.

36. The sugar-reduced cocoa product of any one of claims 1-35, further comprising a flavoring agent selected from: vanilla, mint, orange, coffee, toffee, caramel, nuts, fruit, spices, sea salt, coconut, liqueur, or any combination thereof.

37. The sugar-reduced cocoa product of any one of claims 1-36, wherein the cocoa ingredient comprises cocoa powder, cocoa mass, low fat cocoa powder, or any combination thereof.

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