Carob flour is made from the dried pulp of the pods of the carob tree (Ceratonia siliqua). It contains around 50% natural sugars, approximately 10% fibre, and small amounts of minerals and B vitamins. It is characterised by its mildly sweet, caramel-like flavour – free from caffeine and bitter compounds – which makes it a plant-based alternative for cocoa-containing applications.

In the food industry, carob is used as a cocoa-free flavouring agent in powdered drinks, bars, biscuits and confectionery. It is suitable for clean-label formulations as well as for allergen-reduced or caffeine-free products. Furthermore, carob flour can be used for natural colouring and as a carrier in dry mixes.

Quality:organic, conventional

Origin: Mediterranean region

Sectors: Food

Properties: vegan, gluten-free, lactose-free, cocoa-free, naturally sweet, high in fibre