A Portuguese project has developed new food products entirely based on carob, combining its economic potential with the promotion of a sustainable and resilient culture in the face of climate change.
Opinion article by Manuela Pintado, professor and director of the Centre for Biotechnology and Fine Chemistry (CBQF) at the Faculty of Biotechnology at the Universidade Católica Portuguesa (ESB-UCP), and by Luis Rocharte, from INSURE.hub.
“food systems and diets are constantly changing, preserving many traditional characteristics and, at the same time, incorporating new elements and practices”.