AU2012238585A1

AU2012238585A1 - Fruit-based food product

Info

Publication number: AU2012238585A1
Application number: AU2012238585A
Authority: AU
Inventors: Francois Belouin; Charlotte Boissieu; Jean Pierre FLATIN; Jean-Luc Rabault
Original assignee: Generale Biscuit SAS
Current assignee: Generale Biscuit SAS
Priority date: 2011-04-08
Filing date: 2012-04-10
Publication date: 2013-10-17
Also published as: RU2013149629A; MX2013011668A; CN103561581A; BR112013025976A2; PE20140804A1; EP2693889A1; ZA201307401B; WO2012136855A1

Abstract

The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.

Description

WO 2012/136855 PCT/EP2012/056477 Fruit-based food product The present disclosure relates to a fruit-based bite-size food product. In particular, a food product that is a regularly shaped fruit composition provided with a chocolate or chocolate 5 like coating composition. It is difficult to impart a regular shape to a fruit-based fruit product while maintaining the taste and color of the original natural fruit product. In particular, when mass-producing such products in an industrial process it is difficult to achieve a consistent shape in each product. 10 It is known in the prior art to impart a particular shape to a fruit product by jelling the fruit product. In order to cause the jelling, the product needs to be hot shaped at a temperature of between 60 and 1 00C. Such high temperatures can undesirably alter the flavor and color of a fruit-based product. In particular, the heating can result in a cooked taste, especially for red fruits. Therefore, the product obtained in such treatments does not have 15 the natural taste and color of fruit. US 2008/0138471 describes a chocolate-coated fruit paste. The confection is manufactured into small circular pieces that can be distributed in individual plastic packages that can be easily carried in a purse or pocket. However there is no disclosure of 20 how to manufacture the circular pieces and how to avoid fruit stickiness. WO 2010/064885 describes forming a fruit pulp rope into a substantially spherical shape. The spheres are baked to produce a covered fruit snack compound. The Aw of the fruit product is of between 0.5 and 0.6. However, the product is not coated by chocolate and 25 because of the baking step the product obtained does not have the natural taste and color of fruit. Furthermore only fruit powders and no fruit pieces are used to prepare the fruit pulp rope. AT 366239 discloses a bite-sized confectionary product. However, the fruit core is pre 30 heated to high temperatures before use which leads to a cooked flavor. The fruit is the rehydrated before use and will have an overly high Aw leading to poor storageability.

WO 2012/136855 PCT/EP2012/056477 2 US 4961943 discloses coated fruit products. The products use dried unprocessed fruit pieces. Therefore the shape of the final products will be irregular and the coating will not be of a consistent thickness. 5 It is also known to make superficially similar products in home baking. However, such recipes are not suitable for mass-production and do not contemplate the requirements for reproducible shaping or long term storage. Moreover, the strict fat content and Aw requirements are not a concern in home baking. 10 Therefore, it would be desirable to be able to produce a regularly shaped fruit-based bite size food product, in particular a mass-producible one, coated with chocolate or chocolate like composition having a taste and color as natural as possible without any "cooked taste", whatever the fruit used. Accordingly, the present disclosure seeks to address at least some of the problems associated with the prior art, or at least provide a commercially useful 15 alternative thereto. In a first aspect the present disclosure provides a bite-size food product comprising: a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: 20 an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food 25 product. The present disclosure will now be described further. In the following passages different aspects/embodiments of the disclosure are defined in more detail. Each aspect/embodiment so defined may be combined with any other aspect/embodiment or 30 aspects/embodiments unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

WO 2012/136855 PCT/EP2012/056477 3 The present inventors have found that it is possible to mass-produce a coated fruit-based product having a regular shape and desirable texture by controlling the active water and fat content of the fruit-based centre. The processing technique has been advantageously selected to allow the forming of consistent shapes having a soft texture without requiring an 5 overly moist and sticky formulation. Moreover, because of the careful selection of these parameters and the processing conditions, the product is not associated with a cooked fruit flavour. Instead, the product has a fresh fruit flavour while having a long shelf-life and stability. 10 A bite-sized food product is a food product suitably sized to be eaten in one or two bites by an adult. Therefore, advantageously, the total length of the bite-size food product according to the present disclosure is < 12 cm (an adult bite has its longest size < 6 cm, and usually its second largest size < 4cm, preferably < 3.5 cm). Advantageously the total weight of the bite-size food product according to the present disclosure is maximum 50g (i.e. a maximum 15 of 25g per adult bite). In particular the bite-size product according to the present disclosure preferably has a total weight of between 0.6 and 50g, in particular 1 to 35g, advantageously of between 1 and 25g, more advantageously of between 2.5 and 15g, still more advantageously of between 3 20 and 1Og, even still more advantageously of between 3 and 7g, and in particular of between 3 and 5g. The food product has a plastic solid soft fruit-based centre. These terms are well known in the art. A plastic solid is a material that is capable of being shaped or formed. In contrast, 25 an elastic solid would not retain its shaped form and nor would a fluid centre. Soft centred foods are known in the art and confectionary is often marketed as soft-centred. Soft centred foods have advantageous organo-leptic properties and allow the product to reflect the texture properties of the natural fruit. 30 Preferably, the centre has the consistency at room temperature similar to that of a typical modelling clay. That is, like modelling clay, it is possible to change the form of the centre by simply applying a hand-pressure, without the necessity to heat the product. Furthermore, like modelling clay, if no pressure is applied, the centre retains its shape and therefore does not flow. The centre is therefore malleable, deformable and can be hand-molded. It has the WO 2012/136855 PCT/EP2012/056477 4 workability of modeling clay and it is not too sticky or gummy to form and handle. However, contrary to modeling clay, the centre can contain discernable fruit pieces and, therefore, need not have only a fine texture. 5 By "fruit-based" it is meant that the centre "contains fruits solids". Therefore, the fruit-based centre of the bite-size food product disclosed herein does not need to contain only fruit flavour. Advantageously the fruit-based centre contains more than 5% by weight of dry fruit solids based on the total weight of the fruit-based centre, preferably more than 10% by weight of fruit dry solids, more advantageously more than 25% by weight of fruit dry solids, 10 still more advantageously more than 35% by weight of fruit dry solids, in particular more than 45% by weight of fruit dry solids. The term "fruit" means any "natural" fruit excluding the dry fruits commonly called "nuts" (such as walnuts, hazelnuts, almonds, peanuts, cashew nut, pecan nut). Preferably, the 15 fruit is orchard fruit, more advantageously chosen in the group consisting of red fruit such as strawberries, raspberries, blueberries, blackcurrant, redcurrant, cranberry, elderberries or blackberries, exotic fruit such as pineapple, mango, passion fruit, pomegranate, litchi or kiwi, melon, peach, apricot, banana, cherries, apples, pears, citrus fruit such as orange, lemon, grapefruit, citrus or clementine, grapes, plums, cherry, Mirabelle, figs, raisin, tomato, 20 carrot, red bell pepper, pumpkin, dates, and mixture thereof. More preferably the fruit is chosen from the group consisting of cranberry, apricot, apple, raspberry, strawberry, raisin, peach, fig, dates, cherries, plums, tomato and mixture thereof, more advantageously chosen from the group consisting of cranberry, apricot, apple, raspberry, strawberry, raisin, fig and mixture thereof. By extension, Rhubarb is also included in the term "fruit" according 25 to the present disclosure, even if it is not a botanical fruit since it is usually classified and used as a fruit in cooking. Preferably, coconut is not the main fruit of the fruit-based centre, or even not used in a significant quantity. Preferably, the fruit-based centre does not contain coconut. When only 30 the oil of a fruit is used (like coconut oil, or palm oil), it is, of course, not counted as fruit but as fat, i.e. a "vegetable fat". When preparing dried fruits, it is preferred that the drying is at less than 60C. Suitable drying times are up to 30 hours, such as from 10-30 hours and preferably from 15-25 WO 2012/136855 PCT/EP2012/056477 5 hours. Drying can be by sun drying. For red fruits the drying temperature is preferably less than 40CC. The fruit-based centre of the bite-size food product according to the present disclosure can 5 contain fruit pieces (more particularly chunks of fruit retained on a square sieve of 1mm gauge), in particular minced dried, semi-dried or infused fruit pieces, and / or fruit paste, fruit powders, concentrated fruit pure and concentrated fruit juices. Minced fruit pieces are especially preferred. The fruit-based centre can contain up to 100% by weight of minced fruit pieces, based on the total weight of the fruit-based centre, more advantageously 10 between 10 and 70% by weight, still more advantageously between 20 and 65% by weight, even still more advantageously between 40 and 60% by weight. The fruit-based centre of the bite-size food product according to the present disclosure can look homogeneous in texture and/or color. In another embodiment, particularly where fruit 15 pieces can be visible, for instance because fruit pieces of another color are used, the centre may have a non-homogeneous texture and/or colour. Advantageously the amount of fruit powders in the fruit-based centre of the bite-size food product according to the present disclosure is less than 50% by weight, based on the total 20 weight of the fruit-based centre, more advantageously less than 35% by weight, still more advantageously less than 15% by weight, even still more advantageously less than 10% by weight, in particular less than 5% by weight. In one embodiment there may be at least lwt% of fruit powder. 25 Advantageously the amount of fruit concentrates (concentrated fruit pure or concentrated fruit juices) in the fruit-based centre of the bite-size food product according to the present disclosure is less than 20% by weight of the total weight of the fruit-based centre, advantageously less than 10%, and more advantageously of between 2 and 6% by weight. Fruit paste may be obtained by grinding dried, semi-dried or infused fruits. Concentrated 30 pure may be made from whole fruit by evaporation under vacuum heating. Concentrated juices may be made by evaporation after removal of at least part of the particles in suspension containing fibres.

WO 2012/136855 PCT/EP2012/056477 6 Advantageously the fruit-based centre of the bite-size food product according to the present disclosure is substantially free of any sulphites or other antioxidants additives. By substantially free it is meant that there is less than 5wt%, preferably less than lwt%, more preferably less than 0.lwt% and most preferably none. 5 The present inventors have discovered that the fruit-based centre of the bite-size food product according to the present disclosure should preferably not comprise a non concentrated fruit puree or a jam. These would be either too liquid or too sticky and a jam does not have the natural taste of fruit. Moreover, a jam introduces a cooked flavour in the 10 final product. The fruit-based centre according to the present disclosure does not consist of a single entire piece of classical dried fruits such as raisin, apricot or plum. This is because such pieces do not have a regular shape, i.e. a 3D solid of revolution shape. Moreover, they may 15 be too small and when the Aw of a whole fruit piece is < 0.55 to 0.6, they are too hard to chew and not juicy. This means that, surprising, they will not be recognized as natural fruit by consumers. The shape will also be irregular, small and can not be changed easily. The fruit-based centre of the bite-size food product according to the present disclosure is 20 not gelled by hot depositing like in "gelled fruit paste" ("pat6 de fruits" in French) or by any other process. In some embodiments it may contain some gelled part, preferably less than 25wt% of the fruit centre. Advantageously it does not contain any gelled part. The fruit-based centre of the bite-size food product according to the present disclosure has 25 a high fruit content, with a fruit texture and taste as natural as possible. The bite-size food product is shaped to have a 3D solid of revolution form. That is, the food product has a regular shape, in particular, a solid figure, i.e. the volume obtained by rotating a plane curve around some straight line (the axis) that lies on the same plane. For 30 example, it can have the form of a cylinder, of a cone, of an egg or of a ball. Advantageously the bite-size food product according to the present disclosure has a spheroid shape, preferably a ball form, preferably but not essentially a substantially perfect one.

WO 2012/136855 PCT/EP2012/056477 7 In a particular embodiment of the present disclosure, especially when in a spheroid shape, the bite-size food product according to the present disclosure has a diameter of between 8 and 40 mm, more advantageously of between 8 and 30 mm, in particular of between 12 and 25 mm, still more advantageously of between 15 and 24 mm. 5 The fruit-based centre has an Aw of between 0.28 and 0.85. The water activity (Aw) of a product is a concept which is well known in the food industry field. This quantity, abbreviated as Aw, measures the availability of water in a sample. In most cases, this water activity is not proportional to the water content of the product. The methods with 10 which the Aw of a product may be measured are known to the one skilled in the art. It can be measured for instance with an Aqualab CX-2 or series 3, or a Novasina. All Aw indicated here are measured at 25 +/-2C. The Aw of the centre of the bite-size food product according to the present disclosure is 15 very important. If the Aw is above 0.85, the centre a) is too soft and too sticky to obtain the form wanted by a cold forming according to the disclosure. If the Aw is lower than 0.28, the centre is generally too hard to chew. While the addition of humectants can be used to mitigate against this problem, the mixture can become too sticky if a high amount of humectant is used. In addition, if the Aw is too high then the integrity of the chocolate or 20 chocolate-like coating may be jeopardised. The Aw is advantageously of between 0.28 and 0.72, more advantageously of between 0.4 and 0.7, still more advantageously of between 0.5 and 0.72, more particularly of 0.5-0.7, in another embodiment of 0.3-0.5, in a further embodiment of 0.7-0.77 or of 0.77-0.85. 25 Typical corresponding water content is 4 to 30% by weight based on the total weight of the centre, usually 6 to 26% by weight, preferably 7 to 22% by weight, more preferably 7 to 18% by weight. When Aw is below 0.6, typical corresponding water content is 4 to 17% by weight based on the total weight of the centre, usually 6 to 17%, preferably 7 to 15% by 30 weight, more preferably 8 to 13% by weight. The shelf life of bite-size food product according to the present disclosure depends on the Aw of the fruit-based centre. For Aw 0.28 to 0.72, and especially 0.28 to 0.6, an indicative shelf life is generally 1 to 18 months, preferably 2 to 12, preferably 4 to 9, ideally 6 to 9 WO 2012/136855 PCT/EP2012/056477 8 months at 0 to 30'C, preferably 0 to 27C and prefe rably 10 to 25C and even preferably 10 to 20'C, without the use of preservatives. For A w 0.72 to 0.85, preservatives in the fruit based centre and / or a reduce shelf life (no more than 7 months at 20'C, and for instance 1 week to 1 month for the highest Aw) and/or a refrigerated keeping (0 to 100C) will be 5 used to avoid any spoilage The fruit-based centre has a fat content of less than 14% by weight based on the total weight of the fruit-based centre. While the inclusion of fat can help to improve the processability of the fruit-based centre, a lower fat content is healthier for the consumer. 10 The fat content of the fruit-based centre in one embodiment is preferably of between 10 14% by weight if the Aw is of between 0.77 and 0.85 (in this case solid fat should be used such as palm oil, butter, hydrogenated coconut or equivalent). In a further embodiment the fat content is of 6-14% by weight if the Aw is 0.7-0.77 (in this case solid fat should be used 15 such as palm oil, butter, hydrogenated coconut or equivalent). In another embodiment, the fat content is less than 10% by weight, in particular of between 3 and 6% by weight, if the Aw is 0.5-0.7 (in this case any fat can be used such as palm oil). More preferably the fat content is between 0-5% by weight if the Aw is 0.28-0.5 (in this case any fat can be used such as palm oil). 20 The bite-size product preferably has a fat content of between 6 and 28% by weight based on the total weight of the food product, preferably of between 8 and 23%, advantageously of between 9 and 18% by weight, more advantageously of between 12 and 15% by weight. This helps to ensure that the snack is nutritionally balanced. 25 The fruit-based centre represents about 40-75% by weight of the total weight of the food product. Preferably the centre constitutes 50-70% by weight, more advantageously around 60% by weight. This provides a balance between the fruit and the coating flavours. 30 Advantageously the centre has a density > 1, advantageously > 1.1, more advantageously > 1.15, in particular around 1.2 when the Aw is below 0.5. In order to verify that the density is > 1, the easiest way is to put the centre in pure water at 20'G and verify immediately that it sinks. In order to verify that the density is above 1.2, pure water can be replaced by a WO 2012/136855 PCT/EP2012/056477 9 liquid of density 1.2 at 20'C (water / saccharose s olutions, or water / glycerol solution for instance). In a particular embodiment of the present disclosure, the fruit-based centre of the bite-size 5 food product according to the present disclosure contains up to 28% by weight of humectant based on the total weight of the fruit-based centre. The use of humectants helps to ensure that the centre remains chewable and has a pleasant mouthfeel, even when used with a low Aw product. The centre preferably contains up to 20% by weight of humectant based on the total weight of the fruit-based centre, advantageously between 4 and 28% by 10 weight of humectants, more advantageously between 4 and 20% by weight of humectants, still more advantageously between 4 and 16% by weight of humectants. The humectant preferably comprises one or more polyols, advantageously chosen in the group consisting of propylene glycol, monosaccharide polyols like glycerol, erythritol, xylitol, 15 sorbitol and mannitol, disaccharide polyols like maltitol and lactitol, and mixture thereof, more advantageously one or more monosaccharide polyols, in particular glycerol, sorbitol or mixture thereof, still more advantageously glycerol. Where polyols are used as humectant it is advantageous that their amount is not too high. 20 This is because of the potential laxative effects of polyols where the final bite-size food product contains 10% by weight or more of polyols based on the total weight of the food product. The fruit-based centre of the bite-size food product according to the present disclosure is 25 not gelled. More advantageously it does not contain any gelatine or any gelatinized starch. Advantageously the centre of the bite-size food product according to the present disclosure does not contain any additives, like alginate, agar, xanthan or added pectin (which are not naturally present in the fruit-based centre), these additives being added for their gelling function. 30 The fruit-based centre of the bite-size food product according to the present disclosure can contain some bulking agent, such as, for example, non-gelatinized starch, maltodextrin, fibres like poly-dextrose or mixture thereof, advantageously in the amount of up to 40% by weight based on the total weight of the fruit-based centre, more advantageously between WO 2012/136855 PCT/EP2012/056477 10 15 and 27% by weight. In particular the fruit-based centre of the bite-size food product according to the present disclosure contains non-gelatinized starch, preferably non gelatinized native starch. 5 Unlike maltodextrins, non-gelatinized native starch absorbs very little saliva in the mouth and therefore does not increase the stickiness of the centre. Furthermore, as native starch is a non-modified natural product, it is not part of food additives, which have to be reported as such on the package of the marketed product. 10 In addition, native starch does not have any digestive drawbacks, unlike most polyols which have a strong laxative effect. The fact that it is not cooked makes natural starch slowly digestible, which allows a reduction of the glycemic index of the food product according to the present disclosure. Thus, addition of non-gelatinized native starch in the centre of the bite-size food product according to the present disclosure causes as an additional effect a 15 sensation of satiety which is extended relatively to products containing simple sugars. The grain size of granules of native starches, which is generally comprised between 2 pm and 100 pm, and more generally between 5 pm and 45 pm, is also ideal for a use in the centre of the food product according to the disclosure. Thus, native starches neither 20 comprise too many fine particles nor too many large particles, except maybe potato which has coarser granules up to 100 pm. The balance between small size and large size granules may, if needed, be adjusted according to the sought textures and properties, by mixing in different proportions, starches from various origins. 25 In an advantageous embodiment, the particle size (mean longest diameter) of the starch is for at least 90% of the particles, comprised between 2pm and 100 pm, preferably between 5 pm and 45 pm. Among native starches, wheat starch is preferred, because it has an ideal grain size from 2 pm to 45 pm, and because it is a natural constituent in cereal baked products, which are mainly based on wheat flour, moreover often mixed with wheat starch. 30 Maize and manioc starches are also part of the preferred starches because of their grain size. Other advantages of native starch are its neutral flavor and its white color, which allows the fruit-based centre of the bite-size food product according to the present disclosure to WO 2012/136855 PCT/EP2012/056477 11 assume the taste and the color of the fruit in case of fruit-based centre. Finally, native starch is an inexpensive ingredient. It may normally be used without any grinding in the centre according to the disclosure, which allows a simplified making process and larger productivity. 5 The fruit-based centre of the bite-size food product according to the present disclosure can contain some added sugars, i.e. sugars which are not initially present in the fruit material. By "sugar or sugars", is intended to mean in the sense of the present disclosure the dry matter of any mono- and disaccharides, whatever the source and also by extension all the 10 dry matter of the glucose syrup, also called glucose-fructose syrup or fructose-glucose syrup. Among monosaccharides mention may be made of fructose, galactose, glucose, mannose and mixture thereof. Among disaccharides, mention may notably be made of saccharose, but saccharose may be partly or totally replaced with another disaccharide such as lactose or maltose. Glucose syrup contains mono and disaccharides, but also 15 some longer chains of polymerized dextrose. Advantageously in the fruit based centre, added sugars are mainly monosaccharides. Advantageously the amount of added sugar is up to 50% by weight based on the total weight of the fruit-based centre, more advantageously up to 33% by weight, still more 20 advantageously up to 25% by weight, even still more advantageously up to 15% by weight on the dry matter basis. In one embodiment there is at least 1 wt % added sugars. Preferably there is no added sugar. Preferably the bite-size food product according to the present disclosure has a sugar content of less than 50% by weight based on the total weight of the food product. 25 The fruit-based centre of the bite-size food product according to the present disclosure can contain one or more food acid, in particular citric or malic acid or mixture thereof, advantageously in an amount of up to 5% by weight based on the total weight of the centre, more advantageously of between 0.3 and 1 % by weight. The acid can enhance the flavour 30 of the fruit-based centre. Other flavouring agents, colouring agent, seasoning agent and salt can be added with a total amount for all these ingredients of up to 5% by weight based on the total weight of the fruit-based centre for sweet products, and up to 10% for savoury products, that can contain higher amounts of spices & herbs for instance.

WO 2012/136855 PCT/EP2012/056477 12 In an advantageous embodiment of the present disclosure, no colorant additives, preservatives additives and artificial aroma is present in the centre of the bite-size food product. 5 The fruit-based centre of the bite-size food product according to the present disclosure can contain some crispy pieces. By crispy pieces it is meant a piece or fragment that gives a crunchy or brittle texture when eaten. Preferred crispy pieces include nut pieces (hazelnuts, almonds, peanut, walnut, pistachio, cashew for example), chocolate pieces (vermicelli, drops for example) or grain (sesame, flax for example) inclusions. If the Aw of 10 the fruit-based centre is lower or equal to 0.6, these crispy pieces can be made from cereals or other crispy pieces that would lose their crispiness at Aw above 0.6 (crunchy caramel pieces for example). Of course, different crispy pieces can be mixed. These crispy pieces are not taken into account for calculating the fat content and/or the fruit solid content of the fruit-based centre but are taking into account for the calculation of the centre weight 15 relative to the total product weight. In an advantageous embodiment of the present disclosure, the fruit-based centre of the bite-size food product according to the present disclosure is cold formed at a temperature of less than 60'C, preferably less than 50C, more preferably 0-50'C, more advantageously 20 0-40'C, still more advantageously 4-35C and in par ticular at 20±1 0C. Preferably the fruit components used in the centre are at no point subjected to temperatures in excess of 60'C. This prevents the development of cooked flavo urs in the fruit. Where the Aw of the fruit-based centre is of between 0.28-0.7, the fruit-based centre is 25 preferably cold-formed at 20±10cC. Where the Aw of the fruit-based centre is of between 0.7-0.77, the fruit-based centre is much preferably cold-formed at a temperature of less than 20-25C. Where the Aw of the fruit-based centr e is of between 0.77-0.85, the fruit based centre is cold-formed at a temperature of less than 1 0cC. 30 "Cold forming" refers to the shaping of the ingredients to give a particular shape to the fruit based centre at a temperature of below 60cC. The in ventors have found that below this temperature, the natural pectin present in a fruit-based centre is not functionalized. Therefore the product does not set in the final shape of the product. Therefore there is no jellification during the forming of the fruit-based centre of the bite-size food product WO 2012/136855 PCT/EP2012/056477 13 according to the present disclosure. It is possible to cold-formed the centre because it has a modelling clay like consistency. The fruit-based centre of the bite-size food product according to the present disclosure 5 imparts the desired softness texture and the fruit taste to the bite-size food product. It will also impart the shape to the final product. The fruit-based centre of the bite-size food product according to the present disclosure is fully enrobed by a layer b) of a chocolate or chocolate-like composition. In the sense of the 10 presence disclosure the term "chocolate-like composition" is intended to mean any chocolate analog composition. The definition of chocolate is regulated, depending on the country of sale, in particular by the 2000/36/EC Community Directive. In the sense of the present disclosure, by "chocolate" 15 is meant any such concentrated suspension of solid particles in a continuous fatty phase, which is not a water-in-oil emulsion, and which fat is solid at 20 to 25,C. Traces of water content, up to 3% in weight of the chocolate, like in tropicalised chocolate, are not considered as water in oil emulsion. Chocolate is solid or semi-solid at shelf life temperature, and usually liquid at 45C. Preferenti ally the chocolate contains as fat 20 exclusively cocoa butter and/or AMF (Anhydrous Milk Fat) and/or hazelnut oil and/or almond oil and/or emulsifiers. However it may further contain as a mixture with cocoa butter, other fats authorized in the 2000/36/EC Community Directive. The chocolates may have a very crispy texture at 20'C (for example if they only contain cocoa butter) or a rather soft texture (for example if they contain a larger proportion of AMF or especially hazelnut 25 oil). In the sense of the present disclosure, by "chocolate-analog" is meant any concentrated suspension answering the above general chocolate definition, but which does not meet the legal definition of chocolate. The chocolate-analog composition may indeed contain 30 ingredients which, according to the 2000/36/EC Community Directive, are not authorized in a chocolate, such as for example starch or certain vegetable fats. This may for example be a hydrogenated optionally fractionated lauric fatty material. The analog may also contain ingredients authorized in chocolate, but at doses which are not accepted for chocolate (for example more than 5% of vegetable fats other than cocoa butter). These analogs of WO 2012/136855 PCT/EP2012/056477 14 chocolate are generally called in French "pate A glacer" and in English "chocolate compound or "compound". This gives it a texture close to chocolates, but sometime a bit softer. 5 The chocolate or chocolate-like composition can be sweet (in that case, the main powder is usually sugars, preferably sucrose), or savoury (may contain vegetables powders, cereals, spices and herbs). Unless specified, the word chocolate in the rest of this disclosure means either chocolate as legally defined, or a chocolate-analog (chocolate-like), eventually of a softer texture than real chocolate. Advantageously the coating is a 10 chocolate coating. Advantageously, the fat content of the chocolate or chocolate-like composition layer of the bite-size food product according to the present disclosure is less than 38% by weight based on the total weight of the chocolate or chocolate-like composition layer, more 15 advantageously less than 33% by weight, still more advantageously less than 30% by weight but more than 24%. The chocolate or chocolate-like composition of the bite-size food product according to the present disclosure can contain some crispy pieces as described above, in particular nut or 20 grains inclusions. If the Aw of the fruit-based centre is lower or equal to 0.6, these crispy pieces can be made from cereals. These crispy pieces are not taking into account for calculating the fat content of the chocolate or chocolate-like composition but are taking into account for the calculation of the chocolate or chocolate-like composition weight relative to the total product weight and for the bite-size food product composition. 25 Advantageously, the chocolate or chocolate-like layer b) represents 25-60% by weight of the total weight content of the bite-size food product, more advantageously 30-50% by weight, still more advantageously around 40% by weight. 30 In an advantageous embodiment the chocolate or chocolate-like composition of the bite size food product according to the present disclosure does not look like chocolate for the consumer. For example white chocolate or chocolate analog containing colouring agent and/or flavouring agent and/or fruit powders as described in W02008/059022 is used in WO 2012/136855 PCT/EP2012/056477 15 order for the layer b) to have a colour and a taste closed to the colour and taste of the fruit based centre. By "coating" it is intended that the chocolate completely or substantially completely (i.e. 5 except for processing defects) encapsulates the fruit-based centre. The chocolate or chocolate-like composition avoids the stickiness of the fruit-centre when the bite-size product is held. It also imparts a desirable texture contrast with the softness of fruit-based centre. 10 In another particular embodiment of the present disclosure, the bite-size food product according to the present disclosure further contains a glazing layer c) which enrobes the chocolate or chocolate-like composition layer b), the glazing being advantageously made of arabic gum and shellac. 15 In a second aspect, the present disclosure provides a process for the preparation of a bite size food product as disclosed herein, wherein the process comprises: 1) preparing a fruit-based centre by mixing and, optionally, mincing the ingredients, and cold forming the centre, at a temperature below 60C, 20 2) enrobing the fruit-based centre obtained in step 1) with a melted chocolate or chocolate-like composition and allowing the composition to set by cooling, whereby the layer b) is formed. Optionally the process further comprises a step 3) of applying a glazing on the chocolate or chocolate-like composition layer obtained in step 2), advantageously made from arabic 25 gum and shellac. Advantageously, the optionally mincing of the ingredient in step 1) is carried out with a meat grinder (a machine suitable for grinding meat) or equivalent cutting device, in particular a meat grinder. When working on an industrial scale it will be appreciated that a 30 machine equivalent to a meat grinder will be used. A meat grinder is well known by the one skilled in the art. The ingredients are put into a funnel, which is placed on the top of the grinder. From there the material goes on a horizontal screw conveyor. This screw conveyor, which can be powered by a hand wheel or an electric motor, squashes and partially mixes the ingredients. At the end of the screw conveyor there is a knife installed WO 2012/136855 PCT/EP2012/056477 16 directly in front of the fixed plate with holes. At this opening the minced ingredients comes out of the machine. The fineness of the minced ingredients depends on the size of the holes of the plate, the flow rate and the number of knives cutting revolution per minute. 5 In an advantageous embodiment of the process according to the present disclosure, step 1) contains 2 sub-steps which are carried out separately: - firstly step 1 a) which consists in the mixing and optional mincing of the ingredients, - then step 1 b) which consists in cold forming the product obtained in step 1 a). These forming steps are conducted at a temperature below 60C. In order to obtain the 10 fruit-based centre with the right consistency (in particular the consistency of modelling clay) step 1 a) is particularly needed. Furthermore the type of ingredients used, the mixing and mincing are particularly important. This unique consistency is usually obtained by combining: 15 * fruit pieces at least partly minced / kneaded " a liquid phase (containing if necessary at least one humectant like glycerol or other liquid polyol or polyol solution, and/or fruit concentrates and/or water) to increase juiciness " and possibly some powders (fruit powders, non gelatinized starch for example) to 20 control stickiness, and/or decrease sugars and/or cost (non gelatinized starch) or other purposes (increase fruit content for example). By the term "fruit pieces", it is intended to mean the pieces, whatever have been infused / added in it (sugars, sugar replacers / bulking agents, humectants like glycerin). 25 Typical compositions are indicated in table 1 below (in weight based on the total weight of the fruit-based centre): Ingredients Broad range % Preferred range % Dried fruits pieces minced or grinded in 0-100 10-70, dough, which usually contain the main part advantageously 20-65 of fruit solids in particular 40-60 H umectants 0-28, 4-16 Other liquids: water, juice concentrates 0-35, much depends on Aw target WO 2012/136855 PCT/EP2012/056477 17 preferably 0-25 Added sugars dry matter 0 - 50 0-33, advantageously 0-25 Fruit powders 0-50 0-35, advantageously 0-10 Bulking agents 0-40 15-27 Flavor, colors, seasoning, salt (added) 0-10 0-5 Acids added 0-5 0.3-1 Fat (including emulsifiers) 0-14 0-10, advantageously 0-5 Aw 0.28-0.85 0.28-0.72 Nb. In case of liquid sugars, the water part is counted in other liquids. Advantageously, the main part of the fruit solids of the fruit-based centre comes from dried 5 fruits, also called semi-dried fruits (either sun dried or oven dried), or from dried and sugar infused fruits (Cranberries, cherries, pineapple for example), depending on the fruit market. Typical water content is from 8 to 16% (for sugar infused) and up to 26% (apple sun dried), and Aw 0.55 to - more common- 0.65 or 0.70 (and even more in presence of sulphites, which is an antioxidant having some antimicrobial effect), which is too high to use in 10 combination with crunchy ingredients. Semi-dried fruits used are preferred in pieces rather than in paste, to decrease stickiness during process, get a more modeling texture and to have a more natural aspect and texture. 15 The best suitable semi-dried fruits are sun dried raisin (dark or golden), apricot, apple, figs. Other suitable semi-dried fruits are peach, pear, plum, dates, banana and mango. Among dried and sugar infused fruit, the cranberries, as sold in "raisin-like" form are preferred. Preferred fruits regarding texture are cranberry, raisin (golden or black), apricot which can 20 all be used alone or in mixes. Apples are often more dry, less cohesive and are better to be used in blend with the previous fruits. Cranberries are very useful as their bitterness and astringency hide any too sweet taste and their color is beautiful.

WO 2012/136855 PCT/EP2012/056477 18 Tomato, red bell pepper and pumpkin can also be used. However, other fruit sources (fruit paste made from grinding of dried or semi-dried fruits, concentrated fruit pure made from whole fruit by evaporation under vacuum heating, 5 concentrated juices usually made after removal of at least part of the particles in suspension containing fibers, or fruit powders) could be used, preferably as a complement to dried or infused fruits, but also as the main fruit source. Citrus like are less suitable as main fruit solid source, because of their low solid / fiber 10 content and their high acidity. They will be rather used in concentrated juice and / or puree form, as a complement. Possible fruit powders are apple, strawberry, and raspberry. They can be obtained by several methods, for instance oven drying and milling or freeze drying and milling, or spray 15 dried juice. Fruit powder will preferably count <15% by weight of the centre weight, preferably < 10% by weight and more preferably < 5% by weight. Possible fruit concentrates are raspberry, strawberry, blueberry, blackberry, blackcurrant, orange, pineapple, citrus. 20 No added gelling or setting hydrocolloid (pectin, starch, gums, alginates for example) is necessary to make the texture and the forming. The advantage of this is that the fruit seems more natural and the process is simpler. 25 The weight % of humectants and sugars will be adjusted to match the Aw target. Sugars can be added in powder, or in syrup (containing usually -18% by weight of water). Food acid (preferably citric or malic acid) can be added (typically 0.3 to 1 % by weight based on the total weight of the fruit-based centre) to enhance the flavor. Fruit juices (preferably in a concentrated form) can be used either for taste or coloring (red 30 or dark elderberries, or all the berries or currants: blackcurrant, redcurrant for example). The mincing of the fruits pieces used in the fruit-based center can be made: a) before the mixing with other ingredients to make the fruit preparation.

WO 2012/136855 PCT/EP2012/056477 19 b) during the mixing with other ingredients ("all in" process, using an extruder for instance) c) after the mixing: the ingredients are first mixed, then the mixture is minced together in a meat grinder 5 Step a) can be done by the fruit supplier, but preferably in the final factory. The mixing and mincing of the ingredients can therefore be carried out at the same time or successively. Advantageously the mincing, in particular with a meat grinder, of step 1) is carried out before and/or after the mixing, more advantageously before and after mixing. 10 In a particular embodiment, a first cutting can be made by the fruit supplier: it consist to reduce the size of the whole fruit (which can be big: apricot, apple for example) in pieces of mean size below the diameter of the fruit-based centre, and preferably below half of this size. Then the fruits pieces obtained are mixed with other ingredients, and the second mincing enable to finish the size reduction, while releasing some sugars to improve the 15 internal cohesion of the centre during following forming. The mincing step reduces the fruit pieces to fit the final center size. More importantly, it also gives a less hard / chewy / leathery texture to the mixture obtained and therefore the consistency of modeling clay. It also helps to have a good balance between the internal 20 cohesion (necessary for the forming and solidity after forming) and external stickiness, which may disturb the forming. Mincing may be an important step: if the fruit pieces are bought already chopped with the right granulometry directly from the supplier, it may not be possible to just form them 25 (without further mincing), as the product obtained will not be cohesive enough. This is due to the fact that the supplier usually adds a small % of anti-caking agents (oil, starch, sugars for example). Mincing exudes some sticky liquid sugars and disperses the anti-caking agents, which enables the internal cohesion. However, if the mincing is too much, external stickiness can occurs and give problems for the later forming. 30 Any conventional mixer can be used for mixing the ingredients, for instance planetary, or with 1 or preferably 2 horizontal shafts like Z-Arm mixer.

WO 2012/136855 PCT/EP2012/056477 20 Advantageously, it is simpler to start from partly hot infused dried fruits. An example is cranberries, which can not be found without added sugars in such food form. Commercial dried cranberries are infused by at least sugar, and often also with glycerol (to make them softer) and eventually other soluble components, and can have an Aw for instance from 5 0.45 to 0.62. They can be processed with a single meat grinder which kneads, minces and extrudes a cylinder, like for making sausages. To have a softer texture, it is possible to pass the product 2 times in the grinder: first time without the "sausage" extruding exit, to just mince / knead the fruits, and the second time 10 with the sausage extruding exit to further mince and form the cylinder at the same time. Therefore in a particular embodiment of the process according to the present disclosure, the mincing of the ingredients and in particular of the fruit part of step 1 a) is carried out at least once, and advantageously at least twice. 15 The second sub-step 1 b) necessary for preparing the fruit-based centre of the bite-size product according to the present disclosure consists in cold forming the product obtained in step 1 a) at a temperature below 60'C. The shape is a solid of revolution, preferably a ball (=quite round product). This ball shape 20 can be obtained from a "boilies table": this is a forming device well known to make round carp fishing baits called "boilies", made of a dough containing a cereal flour and eggs; the obtained balls are then cooked by frying, and then dried. Such a table, called "TABLE DES FRERES MAHIN" is available from Starbaits company (http://www.starbaits.com/fr/article/table-des-freres-mahin.50.html). This table converts a 25 cylinder into balls of the same diameter than the cylinder. Other shaping machines include the rolling machines made by KrOger and SaleckerT, such as the ARM 0250+600. This is able to extrude a cylinder of fruit centre material and divide it into balls using a line of cutters with a crescent profile. 30 The first step is to extrude a cylinder (or much less preferred other forms like parallelepiped) from the grinded mixture obtained in step 1a), cutting it to the length suitable for the "boilies table". The second step is to place one or several cylinder on the table, and convert it into balls by an alternative translating movement of the upper side of the table, the lower side being fixed. The diameter of the boilies table channels makes the WO 2012/136855 PCT/EP2012/056477 21 diameter of the final balls. The diameter of the extrusion cylinder must be close to the one of the boilies table, to make balling more efficient. To change the diameter, it is necessary to change the diameter of the hemi cylinder 5 channels of both top and bottom part of the boilies table, as well as the diameter of the extruded cylinder. Various boilies table sizes exist, enabling ball sizes between at least from 8 to 32 mm, by step of 2 mm. More generally for a solid of revolution: the grinded mixture obtained in step 1a) is first 10 divided in pre-forms which are sent one by one in between 2 parallel surfaces, defining a close section which has the wanted shape (a disc for a final ball shape). The surfaces are quite parallel to make a channel (a hole cylinder for a ball shape). The 2 surfaces have a differential speed (usually, 1 surface is fixed and the other moving), making the dough pre form roll in between these 2 surfaces: this produces the solid of revolution. The pre-form 15 size must be adapted to the volume defined by the 2 surfaces. Usually, several channels are in parallel, in order to make several forms at the same time. In a particular advantageous embodiment, steps 1 a) and 1 b) are carried out between 0 and 50'C. Usually, step 1 a) is made at a final temperat ure of 10-50'C, preferably 20-35'C, and 20 step 1 b) at 0-50'C, preferably 0 to 40C, advantage ously 4 to 35'C and more preferably 20 +/- 10 'G. Therefore the taste of a fruit-based centre obtained using this process is good because fruits are not heated at high temperature during the fruit centre preparation of step 1). So it 25 does not take any "cooked" fruit taste, like in jams or "pat6s de fruits". Furthermore, its color is preserved. Softness of the fruit-based centre can come from the humectants (glycerol / sugars) and the water, but also from the fruit pieces mincing. In case no glycerol / high fruit content is 30 used, pieces must be cut in smaller pieces to be softer / less chewy, and Aw is better to be selected in the upper ranger of 0.28-0.6 (0.54 for instance) when water sensible crispy pieces are present, or at higher Aw (for instance 0.7) when no water sensible crispy pieces are present.

WO 2012/136855 PCT/EP2012/056477 22 Stickiness is critical for the forming process step 1 b). Optimum stickiness depends on the forming process and material. Stickiness must be adapted (not too low, but not too high) for the balling (or other forming) by: - careful choice of the ingredients: more water, glycerol and liquid sugars make the 5 product stickier. Powders, including fruit powder, especially apple powder, as well as fat, decrease stickiness. The stickiness is also probably driven by the microstructure (having the glycerol outside the pieces, in the free phase, make it stickier than when infused in fruit pieces). - the process used and in particular: 10 - in step 1a : preparation of the centre: a resting time, a colder temperature (well known for its impact on glass transition Tg) and less mincing / kneading make the product less sticky. Mincing / kneading increase fruit cells breakage in fruit-based centre, which release sugars and increase the surface stickiness; 15 - The Ratio surface / volume of the center : bigger pieces are easier to make - The Contact material: tension surface, surface smoothness or presence of grooves for example - The spraying of a liquid on the forming surface (water / oil for 20 example) decrease stickiness - The ambient air RH: it is preferably < 60% RH, and more preferably 40 to 55% to reduce stickiness - When fat is added in the centre recipe, it is better to add it at the end of the mixing. 25 In the case of the centre having a ball form, the centre has the right stickiness when balls can be formed easily and with constant ball weight. In case a plastic boilies table is used for the forming step, the product is: - Not enough sticky when it slips and cannot form balls (this is for instance the case if 30 some oil is sprayed on the table) - Too sticky when pieces are spread, with some product build up on the table. Fat content and forming temperature have to be adjusted with the Aw, as stickiness and softness generally increase with Aw.

WO 2012/136855 PCT/EP2012/056477 23 As a guideline: * Aw 0.28 - 0.50 : forming is optimal with 0-5% fat (any fat, but preferably palm oil) * Aw 0.5 - 0.70: forming is optimal with 3-6% fat (any fat, but preferably palm oil) 5 For Aw 0.7 to 0.77, the texture is softer. Therefore, it requires a "solid" fat to ensure consistency, with preferably 6-14% fat. As a consequence, a solid fat (palm oil, butter, hydrogenated coconut or equivalent) and in addition a temperature of the centre < 20 to 25'C at the balling/forming stage are used. For Aw 0.77 to 0.85, this is even softer. Therefore, 10 to 14% of a solid fat are needed and a cooling < 1 00C is mandatory between 10 the cylinder forming and balling. Advantageously, after step 1 a) there is a resting time before performing step 1 b), at either room or refrigerated temperature. More advantageously the resting time is from 4H to 6 months, still more advantageously from 4 to 72H, and even still more advantageously from 15 8 to 24H. In case fat is added during step 1), it is advantageously non hydrogenated fat, for instance palm oil. In a preferred embodiment, this is a hard fat, containing more than 35% Safa, preferably more than 42%, and more preferably from 45 to 55%. In another embodiment of the fruit-based centre preparation step 1): 20 - 2 quite concentric fruit preparation are used in the centre. They can be made by co extrusion of a fruit preparation cylinder, then balling. - Multi-color fruit preparation is used, for instance 2 colors making approximately 50% each of the surface of the fruit based centre. 25 Advantageously, because the fruit-based centre is sticky and difficult to handle, in the process according to the present disclosure, there is no bulk storage of the formed centre obtained in step 1) before carrying out step 2). Bulk storage will lead the centres to stick together, making centre deformation or making further use more difficult. 30 Step 2) of the process according to the present disclosure consists in enrobing the fruit based centre obtained in step 1) with a melted chocolate or chocolate-like composition and let the chocolate or chocolate-like composition set by cooling in order to form the layer b). By melted it is meant that the chocolate or chocolate-like composition is not in its final set WO 2012/136855 PCT/EP2012/056477 24 and solid state. It does not infer a need for an active melting step, for example, where the composition is freshly made from the raw component ingredients. The viscosity of the melted chocolate or chocolate-like composition can be adapted to the 5 required coating thickness, as known by the chocolate maker. The chocolate or chocolate like composition is either tempered or not. In an advantageous embodiment the real chocolate is tempered, and the chocolate-analog is pre-crystallized. In fact this will ensure quicker crystallization of the chocolate/chocolate analog coating and therefore a shorter step 2). Preferably the coating thickness is from 0.1 to 10mm, more preferably from 0.5 to 10 7.5mm, more preferably from 1 to 5mm and most preferably about 2mm. In an advantageous embodiment step 2) is carried out with a conventional enrober, a chocolate coating pan (preferred version) or any other suitable process known by the chocolate maker (dipping for example). 15 Advantageously, in the case of an enrober, only one coating is carried out in step 2) (less fat % in the final bite-size food product according to the present disclosure), but it is also possible to carry out 2 coatings for more chocolate or chocolate-like composition in the final bite-size food product according to the present disclosure. In this case, a cooling step is 20 required in between the 2 coatings steps. Advantageously due to the stickiness of the fruit-based centre, it is important that at the entrance of the enrober, the centres are separated from each other, to enable a full enrobing with the chocolate or chocolate-like composition and avoid "doubles or multiples" 25 final products. This separation can be done by hand if necessary. Advantageously, the enrobing step 2) is carried out by chocolate panning, advantageously, using a rotating coating pan. 30 2 types of equipments can for instance be used as rotative pan: conventional rotating pan or Finn Coater. Such batch equipments are sold for instance by Dumoulin (Z.I. Le Closeau, 5 rue Auguste Perdonnet, 77220 TOURNAN-EN-BRIE, FRANCE). To avoid ball sticking together before the chocolate or chocolate-like composition coating, the fruit-based balls centre fall in the coating pan ideally already under rotation. The speed of the pan can be WO 2012/136855 PCT/EP2012/056477 25 increased at the beginning, until the balls are not sticking anymore because covered with enough chocolate. Alternatively, an enrober (not preferred version) +cooling tunnel can be used instead of the 5 rotating pan. In that case, the product will be less round (small feet), and no glazing is needed. Cooling is standard as in chocolate / confectionery process. It can be done at ambient temperature or preferably in a cooling device. In case an enrober is used for the chocolate 10 coating, this cooling device is preferably a continuous cooling tunnel. Cooling time is usually between 1 and 30 minutes, preferably 1 to 15 minutes, preferably 5 to 10 minutes, depending in particular on fruit-based centre temperature, type of fat used, product diameter, and cooling efficiency. It can be done on a belt perforated or preferably not perforated. 15 The process according to the present disclosure can comprise an optional step 3) which consists in applying a glazing on the chocolate or chocolate-like composition obtained in step 2). Advantageously, the glazing is made from arabic gum and shellac. In an advantageous embodiment, the glazing step is carried out by panning, advantageously 20 using a rotating coating pan. In a more advantageous embodiment the enrobing step 2) and the optional glazing step 3) are carried out by panning, advantageously using a rotating coating pan. The process according to the present disclosure can comprises a further step 4) of 25 packaging the bite-size food product obtained in step 2) or 3). Advantageously it is packed hermetically in a conventional way. Preferably transparent packs are used to see the product. To protect the product during logistics, individual wrapping of pieces, or flow pack of a few pieces, or boxes with trays can be used. 30 Shelf life varies depending on Aw, because some yeast and moulds can develop at the highest Aw as this is known by a skilled person. For Aw 0.28 to 0.72, and especially 0.28 to 0.6, an indicative shelf life is generally 1 to 18 months, preferably 2 to 12, preferably 4 to 9 ideally 6 to 9 months at 0 to 30C, preferably 0 to 27C and preferably 10 to 259G and even preferably 10 to 20'C. Most of these conditions usu ally do not require preservatives, WO 2012/136855 PCT/EP2012/056477 26 although some may be used when Aw is above 0.58. For Aw 0.72 to 0.85, preservatives in the fruit based centre and / or a reduce shelf life (no more than 7 months at 20'C, and for instance 1 week to 1 month for the highest Aw) and/or a refrigerated keeping (0 to 10CC) will be used to avoid any spoilage. 5 The present inventors have found that it is especially preferred that the fruit centre has a minced semi-dried fruit core. The Aw of such a core is preferably less than 0.75. Since this low Aw would lead to a firmer core than would be desirable, the centre further comprises one or more humectants. Preferably the centre comprises 4-16% humectants 10 by weight of the centre. This gives a soft texture having an excellent storage stability (generally at least 6 months at room temperature). It is desirable for the fruit centre to be minced because this provides a softer texture and a meat-grinder is ideal for providing such a texture. Especially in combination with humectants, this permits the use of a low Aw and, hence, leads to a longer shelf-life. 15 Preferably the fruit centre is prepared without heating the ingredients for the centre above 60'C at any point. In this way the fresh, non-cook ed flavor of the fruit is maintained. Thus, a nutritionally beneficial snack can be mass-produced with a long shelf-life and which, importantly, tastes and appears to be healthy. 20 Preferably the centre is a fruit centre and is prepared with heating the ingredients for the centre above 60C at any point. In this way the fresh, non-cooked flavor of the fruit is maintained. Thus, a nutritionally beneficial snack can be mass produced with a long shelf life and which, importantly, tastes and appears to be healthy. Moreover, it is also 25 advantageous to include non-gelatinised starch as discussed above due to the slower energy release that can be achieved in the final nutritional product. A further aspect of the present disclosure may also be described as a bite-size food product comprising a) a plastic solid soft fruit-based centre in form of a 3D solid of 30 revolution - having a Aw of between 0.28 and 0.85, advantageously of between 0.28 and 0.72, - a fat content of less than 14% by weight based on the total weight of the fruit based centre, advantageously less than 10% by weight - the consistency of modelling clay, and WO 2012/136855 PCT/EP2012/056477 27 - representing about 40-75% by weight of the total weight of the food product b) a layer of a chocolate or chocolate-like composition which totally coat the centre. This bite-size food product preferably has the fruit-based centre cold formed at a 5 temperature of less than 60'C, preferably less than 50'C, more preferably 0-50'C. The bite-size food product preferably has a fruit-based centre which contains more than 5% by weight of fruit dry solids based on the total weight of the fruit based centre, preferably more than 10% by weight of fruit dry solids. 10 The fruit-based centre of this aspect preferably has a ball form. The fruit-based centre preferably contains 4-28% by weight of humectants, preferably 4 to 20%, based on the total weight of the fruit-based centre, in particular glycerol. The fruit-based centre or the chocolate or chocolate-like composition may contain some crispy pieces, in particular nuts or grain inclusions, or particularly when the Aw of the fruit-based centre is 0.28 to 0.6 the 15 crispy pieces contain cereals. The product's fat content is preferably between 6 and 28% by weight based on the total weight of the food product, preferably of between 8 and 23%, and advantageously 12 to 15% by weight. 20 When the centre is fruit-based, the fruit is preferably an orchard fruit, advantageously chosen in the group consisting of cranberry, raisin, apricot, apple, tomato, red bell pepper, pumpkin, strawberry, raspberry, blueberry, blackberry, blackcurrant, fig, peach, pear, plum, dates, banana, mango, citrus, pineapple, cherries and mixture thereof. The fruit-based 25 centre preferably contains non-gelatinized starch. The food product may further contain a glazing layer c) which enrobes the chocolate or chocolate-like composition layer b), the glazing being advantageously made of arabic gum and shellac. 30 Additionally, the disclosure includes a process of preparation of a bite-size food product as discussed herein, wherein the process comprises the following steps: 1) preparation of the fruit-based centre by mixing and optionally mincing the ingredients and cold forming the centre at a temperature below 60'C, WO 2012/136855 PCT/EP2012/056477 28 2) enrobing the fruit-based centre obtained in step 1) with a melted chocolate-like composition and let the chocolate-like composition set by cooling in order to form the layer b) 3) optionally applying a glazing on the chocolate-like composition layer obtained in 5 step 2), advantageously made from arabic gum and shellac Preferably there is no bulk storage of the formed fruit-based centre obtained in step 1) before carrying out step 2).Preferably the mincing of the ingredient in step 1) is carried out with a meat grinder. Preferably the mincing with a meat grinder of step 1) is carried out 10 before and/or after the mixing, more advantageously before and after mixing. Preferably the enrobing step 2) and the optional glazing step 3) are carried out by panning. Figures 15 The present disclosure will be described in relation to the following non-limiting figures, in which: Figure 1 provides a schematic flow-diagram of the process described herein. The chart shows the steps of (A) preparing the centre and (B) enrobing the centre with melted 20 chocolate and cooling, to arrive at the food product (C). Figure 2 shows an example of the structure of the food product 1 described herein. A cut away of the food product 1 shows the fruit-based centre 5 and the coating 10. 25 Examples The present disclosure will now be described in relation to the following non-limiting examples. 30 Examples 1-6: Compositions of a fruit-based centre according to the present disclosure The following tables indicate the amounts and ingredients of a fruit-based center in % by weight based on the total weight of the fruit-based centre WO 2012/136855 PCT/EP2012/056477 29 Table 2a Ingredients Example 1 Example 2 Example 3 Minced Dried Semi-dried cranberry pieces Dried Raisin: 25 Apricot sun dried (contains infused with sugars, fruits pieces Cranberries infused with 14% water and sulphites): 55 glycerol, polydextrose and sucrose and glycerin : 35 maltodextrins (1): 100 Humectants Glycerol : 16 Glycerol: 4 Blackcurrant concentrated Other liquids 0 juice : 1.6 Sugars dry matter 0 0 apple powder (contains 5% Fruit powders 0 water and sulphites): 5 Non gelatinized wheat starch bupnaes Polydextrose : 24 : 22 Polydextrose : 12 Acids, flavor, colors, seasoning, 0 Raspberry Aroma: 0.4 salt Fat 0 0 Aw 0.37 0.53-0.54 0.51 Fruit dry solid 52 25 30 (1) Cranberries: reference 94669 from Ocean Spray. 5 Table 2b Ingredients Example 4 Example 5 Example 6 Apricot semi dried (Aw 0.70, Minced Dried contains sulphites): 45 fruits pieces Dried Raisin golden : 10 Apricot soft (contains 34% contains sulphites): Apio9ot(cnan44 water, Aw 0.83 and sulphites): 45 Humectants Glycerol: 15 Other liquids Water: 8.51 glucose syrup: Sugars dry matter 10.04 dry matter Fruit powders Tomato powder: 30 WO 2012/136855 PCT/EP2012/056477 30 bulking agents Non gelatinized wheat starch (powders) :14 Acids, flavor, Salt: 1.5 colors, seasoning, Seasoning : 2.45 salt Basil aroma: 0.4 Fat Olive oil: 7.5 Palm oil: 6 Palm oil: 10 Lecithin : 0.6 Aw 0.50 0.70 0.76 about70 About63 Fruit dry solid 36 5% 5% Example 7: White chocolate-like composition (chocolate analog) for use in the coating according to the present disclosure 5 Example 7a The following table shows the amounts and ingredients of a chocolate-like composition in % by weight based on the total weight of the chocolate-like composition 10 Table 3 Ingredients % Sugar 24 Cocoa butter 31.3 Native wheat starch (non gelatinized) 18.3 Skimmed milk powder 20 Tri-calcium citrate tetrahydrate 5.8 Lecithin 0.35 Vanillin 0.05 Citric acid 0.2 Total 100 This recipe is not a chocolate but a chocolate analog because it contains starch in place of sugar. However, it is preferable to keep cocoa butter to have a hard fat with a clean melting and without too many saturated fats. 15 WO 2012/136855 PCT/EP2012/056477 31 Analysis: fat 31.8% w/w, sugars 34.7 w/w (added sugars 24% w/w), starch 16.1% w/w, Protein 7% w/w, calcium 1.5% w/w. Use the same process to make this chocolate-like composition than a classical white 5 chocolate process. Example 7b In order to have a naturally fruity chocolate, it is possible to replace 5% of wheat starch of the example 7a by freeze dried raspberry powder: the color is pink. In this case no citric 10 acid is added and it is not necessary to add aroma in the fruit-based centre. Example 8: Preparation of a bite-size food product according to the present disclosure 15 A bite size food product is formed comprising: - a fruit-based centre which represents about 60% by weight of the bite-size food product and has a diameter 18.3 mm, weight: 4.2 g. Examples 1 to 4 can be used as the recipe for the fruit-based centre. 20 - a layer b) of a white chocolate-like composition according to example 7a or 7b or of a dark chocolate containing 53% cocoa and 46.8% of sucrose (34% fat), which represents about 40% by weight of the bite-size food product (weight: 2.8 g). - a glazing layer made of 2 ingredients: arabic gum in aqueous solution (Capol 254N 0.5% 25 w/w of the product enrobed with chocolate) and a shellac in ethanol solution (Capol 425 M: 0.05% w/w of the product enrobed with chocolate). Both products, after drying, represent less than 0.4% by weight of the bite-size finished product. Capol products are from Capol GmbH, Otto-Hahn-Strae 10, D-25337 Elmshorn, 30 Germany. The bite-size food product obtained by using the centre of Example 2 and the coating of Example 7a has a weight of about 7 g, and the following composition: a fat content of 13% w/w, a sugar content of 33% w/w, a protein content of 3% w/w, a starch content of 6%, a WO 2012/136855 PCT/EP2012/056477 32 glycerol content of 9.6% and a fibre content of 12% w/w. It has a shelf life of 6 months at 20C. The process of preparation is as follow: 5 All raw materials are at 22C. For a fruit based center according to Example 1, the fruit based centre is prepared by: - milling apple cubes having 5% water content w/w with a meat cutter, for a time long 10 enough to get a fine apple powder. Depending on the cutter efficiency, if necessary, the bigger uncrushed pieces may be removed by a square sieve of 3.15 mm side. - coarse mincing the semi-dried apricot with a Kitchen Aid 5KSM150PS equipped with the "FGA" meat grinder (knife + sieve having 6.2 mm round holes); - mixing the apple powder, the ground apricot, polydextrose and glycerol with a 15 Kitchen Aid 5KSM1 50PS planetary mixer until a dough is formed. Then the fruit-based dough obtained with the recipe according to Example 1, or the semi dried cranberry pieces according to Example 2 are minced, textured and extruded in a single pass, producing a continuous cylinder of 18mm of diameter, using a meat grinder 20 Kitchen Aid 5KSM1 50PS equipped with the "FGA" meat grinder (knife + sieve of 6.2 mm) and in addition, the sausage extruder. The fruit dough temperature is 24 to 28'G after extrusion. The cylinder is then cut in pieces having a size just less than the length of the boilies table. 25 The cylinder is then converted into balls with a boilies table "TABLE DES FRERES MAHIN" GM-1 8 mm, from Starbaits brand (http://www.starbaits.com/fr/article/table-des-freres mahin.50.html). We now have a fruit based centre shaped in balls of 18mm diameter. The fruit based centre falls directly from the boilies table in the rotating pan (Finn coater or 30 classical batch rotating pan from Dumoulin), which is under rotation. Non tempered chocolate-like composition according to Examples 7 or the dark chocolate containing 53% cocoa at about 35C is immediately added step by st ep, and air at 1 OC / 45% relative humidity is blown to solidify each chocolate addition before the next addition comes. This WO 2012/136855 PCT/EP2012/056477 33 process is repeated until all the chocolate according to the recipe is added to the fruit centre, layer after layer. The chocolate is then cooled at about 19-21C, by continuing the cold air blowing, under 5 rotation at a low speed. Then, the centres covered by chocolate and cooled at 20'C are transferred in a second rotating pan. While rotating, the Capol 254N is applied in 3 steps (of equal weight) separated by a full drying (air at 15'C/40% relativ e humidity is blown permanently to dry); 10 then all the Capol 425M is added while the pan is at full speed for spreading the shellac, then dried completely during 150 minutes at a low rotation speed (more details for glazing procedure are available from Capol GmbH if required). We now have obtained a bite-size product according to the present disclosure. 15 Examples 9 and 10: Preparation of a food product according to the present disclosure having a ball form and a high Aw Example 9: 20 Recipe = 60% of a fruit based centre made with recipe of example 5 + 40% of white chocolate-like composition example 7a; then glazing as in example 8. Product size and process are the same than in example 8, except the forming of the dough until the cylinder which is made as follow: 25 All raw materials are at 22C. - coarse mince the semi-dried apricot with a Kitchen Aid 5KSM150PS equipped with the "FGA" meat grinder (knife + sieve having 6.2 mm round holes); - melt the palm fat at 45C 30 - mix the 2 ingredients with a Kitchen Aid 5KSM150PS planetary mixer until a homogeneous dough is formed Then the fruit-based dough obtained is minced, textured and extruded in a single pass, producing a continuous cylinder of 18mm of diameter, using a meat grinder Kitchen Aid WO 2012/136855 PCT/EP2012/056477 34 5KSM150PS equipped with the "FGA" meat grinder (knife + sieve of 6.2 mm) and in addition, the sausage extruder. The fruit dough temperature is 24 to 28'C after extrusion. Forming the centre into a ball and enrobing with the chocolate-like composition are the same than in example 8. The bite-size food product obtained has a 4 months shelf life A 5 20'C. Example 10: Recipe = 60% of a fruit based centre made with recipe of example 6 + 40% of white chocolate-like composition example 7a; then glazing as in example 8. Product size and 10 process are the same than in example 8, except the forming of the dough until the cylinder which is made as follow: All raw materials are at 22C. - premix the 2 types of apricot and coarse mince with a Kitchen Aid 5KSM150PS 15 equipped with the "FGA" meat grinder (knife + sieve having 4.7 mm round holes); - melt the palm fat at 45C - mix the ingredients with a Kitchen Aid 5KSM150PS planetary mixer until a homogeneous dough is formed 20 Then the fruit-based dough obtained is minced, textured and extruded in a single pass, producing a continuous cylinder of 18mm of diameter, using a meat grinder Kitchen Aid 5KSM150PS equipped with the "FGA" meat grinder (knife + sieve of 4.7 mm) and in addition, the sausage extruder. The fruit dough temperature is 24 to 30'C after extrusion. The cylinder is then cut in pieces having a size just below the length of the boilies table, 25 and the cylinder pieces are put in the refrigerator about 30 minutes to reach 100G to get a firmer dough before balling. The following is the same as in example 8: the cylinder is then converted into balls with a boilies table, and the balls enrobed with the chocolate-like composition. 30 The bite-size food product obtained has a minimum shelf life of 1 month at 1 00C. A shelf life of 6 months at 20C would be possible by adding pot assium sorbate.

WO 2012/136855 PCT/EP2012/056477 35 The foregoing detailed description has been provided by way of explanation and illustration, and is not intended to limit the scope of the appended claims. Many variations in the presently preferred embodiments illustrated herein will be apparent to one of ordinary skill in the art, and remain within the scope of the appended claims and their equivalents. 5

Claims

1. A bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution 5 having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, 10 wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.

2. The food product according to claim 1, wherein the fruit-based centre is cold formed at a temperature of less than 60'C. 15

3. The food product according to claim 1 or 2, wherein the fruit-based centre contains more than 5% by weight of fruit dry solids based on the total weight of the fruit based centre. 20

4. The food product according to any of the preceding claims, wherein the 3 dimensional solid of revolution is a ball form.

5. The food product according of any of the preceding claims, wherein the fruit-based centre contains 4-28% by weight of humectants based on the total weight of the fruit-based 25 centre.

6. The food product according to claim 5, wherein the humectants comprise glycerol.

7. The food product according to any of the preceding claims, wherein the fruit-based 30 centre or the chocolate or chocolate-like composition contains crispy pieces.

8. The food product according to claim 7, wherein the crispy pieces are nuts or grain inclusions or contain cereals. WO 2012/136855 PCT/EP2012/056477 37

9. The food product according to any of the preceding claims, wherein the fat content of the food product is between 6 and 28% by weight based on the total weight of the food product. 5 10. The food product according to any of the preceding claims, wherein the fruit is orchard fruit, preferably selected from the group consisting of cranberry, raisin, apricot, apple, tomato, red bell pepper, pumpkin, strawberry, raspberry, blueberry, blackberry, blackcurrant, fig, peach, pear, plum, dates, banana, mango, citrus, pineapple, cherries and mixtures thereof.

10

11. The food product according to any of the preceding claims, wherein the fruit-based centre contains non-gelatinized starch.

12. The food product according to any of the preceding claims, wherein the food 15 product is further provided with a glazing layer c) which enrobes the chocolate or chocolate-like composition layer b).

13. The food product according to claim 12, wherein the glazing layer is made of arabic gum and shellac. 20

14. A process for the preparation of a bite-size food product according to any of claims 1-13, wherein the process comprises: 1) preparing a fruit-based centre by mixing and, optionally, mincing the ingredients, and cold forming the centre, at a temperature below 60'C, 25 2) enrobing the fruit-based centre obtained in step 1) with a melted chocolate or chocolate-like composition and allowing the composition to set by cooling, whereby the layer b) is formed.

15. The process according to claim 14, wherein the process further comprises 30 3) applying a glazing on the chocolate or chocolate-like composition layer obtained in step 2), wherein the glazing is preferably made from arabic gum and shellac.

16. The process according to claim 14 or claim 15, wherein there is no bulk storage of the formed fruit-based centre obtained in step 1) before carrying out step 2). WO 2012/136855 PCT/EP2012/056477 38

17. The process according to any of claims 14 to 16, wherein the mincing of the ingredient in step 1) is carried out with a meat grinder. 5

18. The process according to claim 17, wherein the mincing with a meat-grinder of step 1) is carried out before and/or after the mixing, preferably before and after mixing.

19. The process according to any of claims 14 to 18, wherein the enrobing step 2) and the optional glazing step 3) are carried out by panning. 10