In Brazil agricultural products such as coffee and cocoa have enormous potential for the development of innovative, high-quality foods. Post-harvest processes such as customized fermentation and roasting are the key for generating specific flavor components. However, many aspects have not yet been investigated adequately. The customized selection, storage, and processing of raw materials will allow the development of new flavors and tastes for high-quality products. Both partner institutes have expertise in the identification of flavor components and process development, so allowing the development of innovative chocolate and coffee products at the Fraunhofer Project Center.