Nordmann Food Talk
Carob instead of cocoa? Will we see you at the next Nordmann Food Talk?
What potential does roasted carob powder offer as an alternative to cocoa? This is exactly the question we’ll be exploring in our next Nordmann Food Talk.
Together with Joris Kobossen, Regional Account Manager for Hydrocolloids & Extracts at CarobIngredients, we’ll take a practical look at carob: from its origin and sustainable production to various carob-based raw materials and specific applications in the food industry.
The event will be held in English as a webinar on Thursday, November 26, 2026 at 10:30 - 11:00 a.m.
To register, please click here: Register now
A special focus will be on VISCOGUM RCP. This roasted carob powder offers interesting potential as a cocoa alternative. In addition to nutritional profile and price stability, we’ll examine in particular the technical applications and how to optimally shape flavor and mouthfeel when developing carob-based products.
To conclude, current product and brand examples will provide insight into today’s uses of carob and demonstrate the new approaches that can emerge for innovative product development.
Discover carob as a versatile raw material.
For more information, please reach out to:
