Nature’s jelly master Agar-agar is harvested from red algae and seaweeds and is the go-to ingredient for giving foods a jelly-like texture.  

The health benefits of using agar-agar in food production are backed by over 300 years of use in some countries.

Natural? Oh, it’s all that and more—plant-based and 100% vegan-friendly.

With its high gel strength, the moment it hits water, it proudly announces, “Here I am!” and delivers the perfect texture.

It’s heat-resistant, requiring temperatures above 95 degrees Celsius to fully dissolve, and as it cools, it forms a firm structure. Hot or cold, it gets the job done!

Its applications are nearly endless: jellies, ice creams, jams, yogurts, candies, and dairy desserts. From cheesecakes to puddings, cakes to jellies, it adds the perfect texture to countless sweet treats.

Its gelling properties also make it a star in producing items like salami and sausages. In plant-based dairy, it’s a great gelatin substitute in vegan cheeses, yogurts, and desserts.

Beyond food, it’s widely used in cosmetics and as a growth medium in microbial analysis.