{"id":10804,"date":"2020-08-07T08:05:09","date_gmt":"2020-08-07T14:05:09","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=10804"},"modified":"2020-09-07T18:43:55","modified_gmt":"2020-09-08T00:43:55","slug":"fb-why-you-should-carob-bout-carob","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/10804\/fb-why-you-should-carob-bout-carob\/","title":{"rendered":"Why You Should Carob \u2018Bout Carob"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10806 alignright\" src=\"https:\/\/ulprospector.ul.com\/media\/2020\/07\/carob-in-plant-and-powder-form-iStock-1214030685-Article.jpg\" alt=\"Photo of carob in plant and powder form - Why should you care about carob?\" width=\"600\" height=\"400\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2020\/07\/carob-in-plant-and-powder-form-iStock-1214030685-Article.jpg 600w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2020\/07\/carob-in-plant-and-powder-form-iStock-1214030685-Article-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>In the 1970s, carob never stood a chance.<\/p>\n<p>Native to the Mediterranean and Middle East, carob made its first big splash in the U.S. as a \u201chealthier\u201d chocolate alternative in the 1970s. It didn\u2019t go well for carob.<sup>1<\/sup> To replace the caffeinated, not-sweet-enough cacao, carob was made into all sorts of items, including carob chips for cookies, hot carob to drink, carob brownies and fudge, and carob frosting. However, as stated by Elizabeth Moskow in a 2019 Food Business News article, \u201cWhen you\u2019re comparing anything to chocolate, it\u2019s going to fail.\u201d<sup>2<\/sup> Thus, in an unsurprising turn of events, the public did not care for carob replacing their chocolate, and carob fell by the wayside with a new reputation for being unappealing.<\/p>\n<p>There was a time when carob was expected to be a profitable crop and was planted extensively in the southwestern U.S. While the trees thrived there and produced plentiful pods that were used occasionally as fodder for calves and chickens, the market for carob to be consumed by humans was a flop.<sup>1<\/sup> Now, foodies are taking their chances on carob again as it is once again fitting food industry trends.<\/p>\n<p>Carob fits the niche for several current food trends.<sup>3<\/sup> Carob powder is made from the sweet pulp of the pods of carob trees, also known as locust bean pods. The pulp is dried and crushed to form a powder. The resultant powder has many attractive nutrition qualities:<sup>2,4<\/sup><\/p>\n<ul>\n<li>Naturally sweet<\/li>\n<li>High in fiber<\/li>\n<li>Caffeine-free<\/li>\n<li>Less bitter than chocolate<\/li>\n<li>High in calcium, which is unusual for plant products<\/li>\n<li>Contains hydroxyproline, an amino acid critical in collagen production<\/li>\n<li>Contains iron<\/li>\n<li>High in antioxidants<\/li>\n<\/ul>\n<p>Given the current popularity of collagen from bone broth, this positions carob well for growth and use in food products. Further, the vegan and sustainable aspects of the powder are a selling point for similarly-minded consumers. Carob trees are easy to grow and require a relatively small amount of water in order to thrive and produce pods.<sup>2<\/sup><\/p>\n<p>When and how to use carob is the remaining inquiry. Given that the global market is expected to be $69.8 million by 2027 and has a CAGR of 5.0%, it would seem there are myriad possibilities to incorporate carob into food product formulations.<sup>5<\/sup> Although carob chips lack the \u201cmelty\u201d quality of chocolate chips, the nutty and sweet flavor is still desirable as a fraction of the total chocolate chip quantity in a recipe such as cookies or bars. Carob powder could be added for flavor and an extra nutrition boost to muffins, smoothie mix, pancakes, brownies, pudding, and many other similar foods. The key, though, is to not expect carob to replace chocolate. It is best used with chocolate, rather than in place of it.<\/p>\n<h3>Recommended Reading<\/h3>\n<ol>\n<li><a href=\"https:\/\/www.newyorker.com\/culture\/annals-of-gastronomy\/how-carob-traumatized-a-generation\" target=\"_blank\" rel=\"noopener noreferrer\">How Carob Traumatized a Generation<\/a><\/li>\n<li><a href=\"https:\/\/www.foodbusinessnews.net\/articles\/14778-what-well-be-eating-in-2021-according-to-robots\" target=\"_blank\" rel=\"noopener noreferrer\">What We\u2019ll be Eating in 2021, According to Robots<\/a><\/li>\n<li><a href=\"https:\/\/www.foodnavigator-usa.com\/Article\/2019\/10\/28\/Eight-culinary-trends-to-watch-from-carob-and-copaiba-to-the-climatarian-diet\" target=\"_blank\" rel=\"noopener noreferrer\">Eight Culinary Trends to Watch, from Carob and Copaiba to the \u2018Climatarian\u2019 Diet<\/a><\/li>\n<li><a href=\"https:\/\/www.thekitchn.com\/what-exactly-is-carob-anyway-240198\" target=\"_blank\" rel=\"noopener noreferrer\">What Exactly Is Carob Anyway?<\/a><\/li>\n<li><a href=\"https:\/\/www.prnewswire.com\/news-releases\/carob-powder-market-size-worth-69-8-million-by-2027--cagr-5-0-grand-view-research-inc-301069918.html\" target=\"_blank\" rel=\"noopener noreferrer\">Carob Powder Market Size Worth $69.8 Million by 2027<\/a><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the 1970s, carob never stood a chance. Native to the Mediterranean and Middle East, carob made its first big splash in the U.S. as a \u201chealthier\u201d chocolate alternative in the 1970s. It didn\u2019t go well for carob.1 To replace &hellip; <a href=\"https:\/\/ulprospector.ul.com\/10804\/fb-why-you-should-carob-bout-carob\/\">Continued<\/a><\/p>\n","protected":false},"author":46,"featured_media":10806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1272],"class_list":{"0":"post-10804","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Why You Should Carob \u2018Bout Carob - Prospector Knowledge Center<\/title>\n<meta name=\"description\" content=\"Foodies are taking their chances on carob again. 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Marchetti, MS, RDN, LD is a clinical dietitian in Gillette, Wyoming, as well as a freelance writer, and a nutrition\\\/wellness blogger at ScintillaLife.com. Her favorite pastimes include fitness, crocheting, dancing, and learning fetch from her dog, Gus.\",\"sameAs\":[\"https:\\\/\\\/scintillalife.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jamie-marchetti\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Why You Should Carob \u2018Bout Carob - Prospector Knowledge Center","description":"Foodies are taking their chances on carob again. 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