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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use carob flour as a natural sweetener and a cocoa substitute in foods …
What it is
Carob flour is made from the dried, ground pods of the carob tree, a Mediterranean evergreen. It has a naturally sweet, chocolate-like flavor and a slightly bitter undertone. The flour is often used as a substitute for cocoa powder.
Why it's used
Manufacturers use carob flour as a natural sweetener and a cocoa substitute in foods like baked goods, candies, and beverages. Its mild sweetness and flavor make it suitable for a variety of desserts and dairy-free alternatives.
Health notes
Carob flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fiber and contains some minerals. JECFA and EFSA have evaluated carob, and it is permitted for use in the EU. No significant health concerns are associated with its consumption at typical dietary levels.
Allergen info
Carob is not derived from any of the FDA's 9 major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.