Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)

Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, difficulties tackling climate change. This study aims at formulating sustainable bakery products of high nutritional value while pleasing the consumer addressing regional challenges. Hence, carob was obtained by grinding sun-dried pods, thus reducing environmental impact, preserving carob’s nutraceutical value. Different bread formulations resulted from blend wheat with pulp (5, 10, 20, 30%) and/or seed powder (5 10%), no added fats, additives, or processing aids. New were evaluated for their textural, chromatic, nutritional, aromatic, hedonic properties. rich aroma, antioxidants, prebiotic fibers, does not contain gluten, so when combined wheat, proportion gluten reduced. also minerals (4.16% 2.00% ash, respectively pulp), breadmaking seems to generate lesser furane derivatives than white bread. In short, typically a valuable local resource formulation foods value, low carbon footprint, safe, healthy, tasty, affordable, all once.