Description

Even as consumption of carob is growing globally, orchards are shrinking, leading CarobWay’s founder to seek a new and more sustainable model.

Carob—once known as a 70s replacement for chocolate—has come into its own, with consumption growing at 5 percent a year. However, orchards are shrinking and there is an increasing shortage of quality ingredients in the market. This has opened up a whitespace not only for supply, but to do so in a new and more sustainable way. Udi Alroy, CEO and co-founder of CarobWay, has taken up the challenge to develop carob intensive cultivation orchards and to produce ingredients using 100% of the carob fruit—from seeds through pods. With decades of experience in the global food and nutraceutical industry, and a passion for supply chain transparency and sustainability, Udi has identified cultivars that produce well in arid climates, and yield abundant ingredients.

Tune in to hear more about:

• Market opportunities for carob—both for food and beverage products and nutraceuticals.
• How utilising all parts of the carob fruit yields unique new ingredients.
• Why an eco-supportive model based on long-term partnerships has overt and underlying benefits to business.
• Inspiration to make greater sustainability commitments across the supply chain.

Guest: Udi Alroy, CEO and co-founder, CarobWay

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