Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60°C to 95°C； applying a first holding step to the composition, wherein the temperature of the composition is at most 5°C lower than the temperature of the composition after the first ohmic heating treatment； applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75°C to 110°C； and applying a second holding step to the composition, wherein the temperature of the composition is at most 5°C lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.
