Carobs are cultivated mainly in Mediterranean countries, particularly Spain, Portugal, Italy, Greece, Malta, Cyprus, Morocco and Turkey, which together account for approximately 92% of the global production. Nowadays carob the market is focused on the products generated from carob seed, deeming carob pulp as a low-value product used in animal feed. However, raw carob pulp is considered as a “superfood” due to their bioactive components and their beneficial properties for health: antioxidant, energetic, anticarcinogenic, antidiabetic, antidiahorrea, antihyperlipidemia, etc. In fact, carob is included in the priority list of wild-collected medicinal and aromatic plants as novel food (Wild-collected botanicals and the EU market, Trade for Development Centre – BTC (Belgian Development Agency) -2015).
Carob pulp is used in human food as roasted carob flour, but this ‘high temperature roasting process’ has a negative effect in the product since the bioactive and nutritional properties of carob pulp are altered (the total polyphenolic content and the total antioxidant activity is reduced as a result of this process). Roasted carob is mainly used in human consumption and raw carob pulp is mostly common in animal feed, therefore the beneficial properties of raw carob pulp are not being exploited for human food. The main drawback to commercialise raw carob pulp in food sector is the heterogeneity of the product, low solubility and the lack of technology to process the carob pulp.
On the other hand, superfoods are increasingly popular according to industry sources; 56% of European consumers use superfoods to improve their health with food or drink. Currently, consumers are much more conscious and aware about health and many share the perception that the onset of many chronic diseases can be prevented with the proper intake of nutritious diet.
The main objective of DEMICROCAROB project is the development and commercialisation of micronized dehydrated carob flour by means of an innovative and sustainable process. DEMICROCAROB product has better properties than current products in the market, low humidity, steady microbiologic profile and no chemical additives. DEMICROCAROB preserves the original nutritional properties and active principles of raw carob and increases the lifetime of the product. As a summary, the purpose of DEMICROCAROB project is to develop and commercialise a new natural ingredient with functional properties (antioxidant, energetic, anticarcinogenic, antidiabetic, gluten free, etc.) from carob pulp. DEMICROCAROB project will commercialise raw carob flour (superfood) as an ingredient in functional food, sport food, diabetic food, coeliac food, vegan food and food supplements markets.
