Risks associated with global cocoa supplies are increasing interest in environmentally friendly substitutes.

Assistant Professor Liu Shao Quan and Mr. Manfred Ku from the Department of Food Science and Technology at the National University of Singapore have developed new methods to improve the taste of carob-based chocolate alternatives. The carob pod, derived from the resilient Mediterranean tree Ceratonia siliqua, has natural drought resistance and much greater climate resilience than Theobroma cacao, the crop used to produce traditional chocolate. In the face of climate change threats and cocoa diseases to global production, researchers believe that carob can help stabilize the supply chains of confectionery products. Moreover, carob contains natural sugars, eliminating the need for sweeteners, does not contain caffeine, and is rich in d-pinitol, a compound with anti-diabetic properties. The team led by Assistant Professor Liu Shao Quan set out to overcome the long-standing limitations of carob in terms of taste. Liu explained: "Our innovation based on carob caters to the relatively ...