Whether fresh or dried, processed to syrup or fermented to alcoholic drinks: the fruit of the carob tree, also known as locust bean pods, are cultivated above all in the Mediterranean region and have been popular as a versatile foodstuff for centuries. Today, the foodstuffs industry attaches increasing importance to the positive and functional properties of the nutritious legume.
Carob is highly valued in any field of nutrition due to its nutritional properties and new market trends. It is a natural ingredient being highly energetic, rich in bioactive compounds and fibre, and a source of minerals and vitamins, containing 0% fat. Its caramel taste makes ‘carob powder’ a healthy substitute for cacao to be used in sweet spreads for breads or bakery with no need to add sugar or other sweeteners.