🍫 Chocolate without cocoa, a consequence of climate change

What if tomorrow's chocolate no longer came from cocoa? Faced with global warming and diseases threatening plantations, the search for sustainable alternatives to cocoa is intensifying. For this purpose, a Singaporean research team is proposing a surprising option by revisiting an ancient and robust plant.

The carob tree, a Mediterranean tree, produces a pulp that, once roasted, recalls the aroma of cocoa. However, its taste often lacks the bitter depth and roasted notes characteristic of chocolate. This difference has long limited its use despite its drought resistance.


To bridge this gap, scientists have devised two simple processes using enzymes common in the agri-food industry. The first method employs a soy protein treated to increase peptides and amino acids, giving the roasted carob that rich bitterness typical of dark cocoa. The second promotes the production of simple sugars which, during roasting, develop sweet and caramel aromas.

These enzymatic approaches have the advantage of being clean and easy to implement, without the use of aggressive chemicals. The results of this work have been published in the Journal of Food Science and Food Chemistry. They thus allow for precise modulation of aroma precursors to obtain a profile closer to chocolate.

Carob also has interesting nutritional benefits. Naturally sweet and caffeine-free, it could help reduce the addition of sugar in finished products. It also contains d-pinitol, a substance studied for its beneficial effects on blood sugar. Finally, its cultivation requires little water, a strong point in the face of climate change.


The adoption of these innovations could help the industry diversify its supplies. By integrating carob pulp, a by-product of carob gum manufacturing, manufacturers could thus create chocolate bars, powders, or alternative beverages. This would strengthen resilience to the uncertainties affecting cocoa crops.

The team at the National University of Singapore now plans to explore other avenues to further refine the flavors. Collaborations with industrial partners are being considered to adapt these techniques for large-scale production, with a view to future commercialization.