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Carob expertise: From local sourcing to Locust Bean Gum manufacturing

28 Oct 2026

Great locust bean gum starts long before manufacturing. It begins at origin with the carob tree, local sourcing expertise and a deep understanding of the entire value chain.

With the acquisition of Keragum, a Moroccan company specializing in carob-based ingredients, Nexira is strengthening its presence directly at origin. By combining Keragum’s local sourcing expertise and industrial capabilities with Nexira’s global reach and applications know-how, the two companies are building on complementary strengths to reinforce quality, traceability and long-term supply reliability.

It all starts with the carob treeLocust bean gum, also known as LBG or carob gum, comes from the seeds contained in the pods of the carob tree, Ceratonia siliqua.

The carob tree is widespread across Mediterranean countries. Nexira has long worked with selected carob producers, considering criteria such as quality, reliability and commitment.

Morocco holds a particularly important position in this ecosystem and is the world’s leading carob-producing country. By integrating Keragum, which is based in the Casablanca region, Nexira is moving closer to this strategic raw material and reinforcing its presence within the carob value chain.

Local sourcing is expertiseAt Nexira, we believe that sourcing expertise starts with proximity to origin. With Keragum, Nexira is now combining this approach with deep local knowledge of the Moroccan carob sector. Its established relationships with local cooperatives and sourcing partners give the company direct access to a robust and traceable network, while strengthening its ability to select high-quality raw materials at origin.

“Being present at origin changes the way we source. It gives us a much deeper understanding of the raw material, the local ecosystem and the people behind it and that is essential to building a reliable and traceable supply chain.” Nicolas Puillet, Nexira Purchasing Manager.

From pod to locust bean gum powder
Once harvested, carob pods begin their journey from the field to the finished ingredient in Keragum facility that combines modern industrial capabilities with rigorous quality standards and is certified FSSC 22000, Halal, Kosher and Organic.

“Our role is to preserve the quality of the carob seed throughout the entire transformation process. Every day, we process carob pods using a 100% mechanical process that preserves the natural properties of the raw material, without any chemical treatment. At every stage, rigorous controls ensure the highest quality standards.” Oumkeltoum Anbouri, Production Manager.

The pods contain both pulp and hard seeds. After harvesting and drying, they are mechanically crushed to separate these two components. The selected seeds will then become the raw material used to manufacture locust bean gum.

This connection between local sourcing and manufacturing gives Nexira greater visibility across the different stages of the value chain, supporting traceability from raw material to finished ingredient.

“Our mission is to ensure that every step, from the reception of carob pods to the finished product, meets the highest standards of quality, safety and traceability. Each batch is carefully controlled, analyzed and monitored to ensure consistent quality for our customers.” Hayat Bouljoihel, HSE-QA Manager.

From locust bean gum to food applicationsLocust bean gum is a natural texturizer valued for its thickening and stabilizing properties across a wide range of food applications.

Through its naltive™ LBG range, Nexira supports formulators in applications including dairy products, ice cream and frozen desserts, plant-based alternatives and sauces.

• naltive™ locust bean gum prevents the growth of crystals in ice creams & frozen desserts resulting in a creamy mouthfeel with a uniform and pleasant meltdown.
• naltive™ locust bean gum improves viscosity and brings roundness and creaminess to plant-based drinks, thus avoiding the watery texture and enhancing the palatability.
• naltive™ locust bean gum protects the protein matrix to achieve the smoothest texture in dairy and dairy-free applications like spreadable cheeses, thus avoiding the sandy texture.

Additionally, naltive locust bean gum can be used in combination with other hydrocolloids to adjust the texture and help reduce syneresis phenomena in challenging applications such as cheese sticks, jellies or puddings, thus ensuring the perfect gel and pleasant texture.  

Beyond texture: Locust bean gum also brings nutritional benefitsBeyond its well-known texturizing properties, locust bean gum also offers interesting opportunities in nutrition. As a source of dietary fiber, LBG can be combined with other natural ingredients to address specific nutritional needs. Carolean™ for example, is a synergistic formulation based on carob and nopal, specifically designed for appetite control. This proprietary patent-pending complex optimizes the satiety effect, offering a natural approach to weight management.

LBG has also demonstrated prebiotic properties that complement those of acacia fiber. inavea™ Carob Acacia, is a combination of carob and acacia fibers designed to support gut health and promote greater microbiome diversity.

From texture and stability to satiety and gut health, carob therefore offers a broad range of possibilities for food and nutrition innovation.

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