Scientists at the National University of Singapore have developed a technology that allows carob pulp to acquire a taste almost identical to chocolate. The research responds to the sharp decline in global cocoa production caused by droughts, plant diseases, and climate change — factors that have pushed cocoa prices upward and created challenges for chocolate manufacturers.
Unlike cocoa trees, which require stable humidity and mild temperatures, carob trees are exceptionally resilient. They tolerate heat, drought, and poor agricultural conditions. However, despite their natural sweetness and beneficial compounds, carob pulp has lacked the rich, intense aroma of cocoa, limiting its use in mainstream chocolate production.
The researchers introduced two innovative flavour-enhancing approaches. The first method treats carob pulp with soy protein and enzymes, enhancing its bitterness to resemble dark chocolate and forming aromatic compounds typically found in cocoa. The second method uses an enzyme that triggers sugar caramelization during roasting, producing sweet caramel-chocolate notes.
Using these techniques, scientists achieved a more complex and balanced flavour without artificial additives. According to the team, prototype chocolate products made from carob already look and taste remarkably similar to traditional chocolate.
This cocoa-free approach could reshape the market: carob is cheaper to process, more accessible, and far more climate resilient. The researchers believe their methods will help the food industry adapt to future environmental challenges and reduce its dependence on unstable cocoa harvests.