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Carob comeback: the chocolate substitute is experiencing a spike in demand
2017-08-14 11:04:00| Food Processing Technology
Carob rose to popularity in the 1980s as a chocolate substitute because of its natural sweetness and is now again experiencing a spike in demand due to its nutritional value. Katie Woodward takes a closer look at the chocolate alternative.
Tags: demand
chocolate
substitute
experiencing
Category:Food and Related Products
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