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.
The Alphamais research project, carried out over the last three years, has created a set of new ingredients and functional food preparations through biotechnology.
"The main results were obtaining new ingredients and functional food preparations, using carob in its entirety, using biotechnological micronization and compound extraction solutions. Carob by-products were also valued, exploring the ingredient in its entirety, in a zero waste logic"", explains Manuela Pintado, researcher at the Centre for Biotechnology and Fine Chemistry at the Universidade Católica Portuguesa.
