GLOBAL demand for healthy, natural foods is helping to drive a resurgence in carob production in Australia.
Carob rose to popularity in the 1980s as a chocolate substitute because of its natural sweetness. It is again experiencing a spike in demand as a result of its nutritional value, which includes its high fibre, calcium and protein levels. Carob powder is now used in milkshakes, as a natural chocolate sweetener and in baking. Carob syrup is used as a spread and can be enjoyed on pancakes, ice cream and breakfast cereals. The Australian Carob Co has developed what it
claims to be the world’s purest carob product, which is also nut and gluten free.