Food agar archivos

AGAR-AGAR: THE NEW VEGAN ALLY

One of the main challenges for followers of the vegan movement has been achieving the compact and homogeneous texture characteristic of traditional meat products. The incorporation of agar into this type of recipe has won over consumers and has almost managed to replicate the appearance of conventional sausages. In addition, thanks to its colorless and flavorless properties, it does not alter the recipe either in taste or appearance.

The vegan movement has grown enormously over the years for a wide variety of reasons, including health concerns and the increasing environmental awareness our society has developed. All of this has led to a continuous rise in both meat substitute products and the estimated global population following this lifestyle.

One of the standout products that has made the biggest impact in vegan markets is plant-based sausages. These range from calabizo (a veggie chorizo made from pumpkin) to vegan rice blood sausage, as well as various versions of salami, ham, and mortadella.

In general, these foods are made from soy, some include egg white (making them suitable only for vegetarians), and sometimes beans are used. Although less common, ingredients such as eggplant or pumpkin may also be included.

IS IT POSSIBLE TO EAT HEALTHY GUMMIES? AGAR MAKES IT POSSIBLE

It is hard to imagine that foods which have traditionally not been recommended for regular consumption could be enjoyed in a healthy way.

One example is the vast majority of gummies available on the market. Their production usually involves large amounts of additives and sugars, as well as gelatin of animal origin.

But what is the way to enjoy this unhealthy treat in a healthier manner? It simply comes down to knowing and carefully selecting the ingredients used to make the gummies. More and more manufacturers are leaving additives and sugary juices behind and opting instead for fruit.

The same applies to the gelling agent used in gummies. Many consumers who follow an animal-free diet avoid these sweets because gelatin is derived from animal cartilage and tissues. However, thanks to the properties of agar, there is no need to use so much sugar (since it gels without requiring this ingredient), and it is suitable for vegans, people with celiac disease, and those who follow Kosher and Halal diets.

Agarmex offers the ideal agar for the production of gummies and many other foods. Get in touch with us and we will be happy to help.

THE “FRIENDLY” INGREDIENT FOR PLANT-BASED DIETS

Previously, we have discussed many of the properties of food-grade agar: its thickening and/or gelling function, its contribution to the texture of foods or liquid beverages… but today we focus on its plant-based nature and how we can take advantage of its beneficial properties.

Agar, derived from seaweed, is a plant-based ingredient, and its ability to form a gel when dissolved makes it the perfect choice for consuming plant-based foods and reducing the intake of ultra-processed products.

Its use allows anyone who wishes to follow a plant-based diet—whether for health reasons, environmental awareness, or because they are vegetarian or vegan—to enjoy a more varied diet that is entirely plant-based.

In addition, following a plant-based diet has positive effects on the health of those who adopt it, as well as on animal welfare and the planet. Studies carried out to date comparing plant-based meat with animal-based meat have shown that the former has a significantly lower environmental impact across most of the environmental metrics examined (such as carbon footprint, water footprint, and land use).

Contact our sales team to learn more!

AGAR: AN INNOVATIVE ALTERNATIVE FOR THE DAIRY INDUSTRY

Agar has emerged as a groundbreaking option in the dairy sector and is increasingly being used as an alternative to traditional carrageenans. Unlike carrageenans, which require the addition of external agents for gelation and can affect the flavor, color, and aroma of foods, agar forms a physical gel through the creation of hydrogen bonds, without the need for additional additives. This characteristic allows agar to provide greater stability and extend the shelf life of dairy products, thanks to its low reactivity with milk proteins.

Low-temperature-soluble agars are particularly beneficial, as they prevent protein denaturation during the dissolution process, ensuring a uniform and consistent texture. For this reason, their use has increased in the production of dairy desserts and spreadable cheeses, where they have been shown to improve texture, reduce whey separation, and enhance the cutting properties of cheeses.

Rapid Agar varieties offer innovative solutions for cheeses and fermented dairy products, optimizing both texture and stability in the final products. The grade that dissolves at 80 °C not only enables savings in time and costs, but also preserves the organoleptic properties of heat-sensitive products. Meanwhile, fast-dissolving agars with low gel strength provide a smooth and creamy texture in the finished product.

This shift toward the use of agar not only improves product quality but also represents a positive evolution in formulation practices within the dairy industry.

Contact our experts to answer all your questions!

The Key Benefits of Agar in Pet Food

The pet food market continues to grow globally, driven by increasingly demanding consumers who are looking for nutritious, safe products made with high-quality ingredients.

In this scenario, agar has become a strategic ingredient thanks to the many advantages it offers in the formulation of wet and semi-moist foods and functional snacks.

One of agar’s main strengths is its high gelling capacity, which is superior to that of other hydrocolloids used in the pet food industry.

Its gelation occurs at relatively low temperatures, facilitating more efficient and stable processes during manufacturing.

Agar also stands out for its excellent water retention capacity, helping to prevent moisture loss and exudate, common problems in wet foods.

Another significant advantage is its function as a vehicle for functional ingredients. Agar gel can incorporate vitamins, probiotics, minerals, or other active components without compromising its stability, promoting the creation of healthy snacks aimed at the digestive, bone, or immune well-being of dogs and cats.

In addition, agar is a natural ingredient, free of allergens and suitable for “clean label” formulations, making it a valuable option in a market that is moving towards more transparent, sustainable, and plant-based products.

Together, these characteristics make agar a versatile and highly beneficial ingredient for the pet food industry, allowing for the development of products with higher quality, stability, and nutritional value.

The Health Benefits of Agar for Gut Wellness

Agar, a natural gelatinous substance derived from red algae, has gained popularity not only as a versatile culinary ingredient but also as a powerful supplement for enhancing gut health. As more people seek plant-based and natural options for improving digestion, agar stands out as an excellent choice.

One of the primary benefits of agar is its high dietary fiber content. It acts as a prebiotic, feeding beneficial gut bacteria and promoting a healthy microbiome. A balanced gut microbiota is essential for proper digestion, nutrient absorption, and immune function. Regular consumption of agar can help alleviate common digestive issues such as bloating, constipation, and irregular bowel movements.

Moreover, agar is low in calories and free from fat, making it an ideal addition to a balanced diet. It is also rich in minerals like calcium and magnesium, which support overall gastrointestinal health and muscle function.

Another advantage of agar is its natural ability to absorb toxins and excess fats within the digestive tract, aiding in detoxification. Its gentle, plant-based nature makes it suitable for vegetarians and vegans, providing a non-animal source of dietary fiber and health benefits.

Incorporating agar into daily meals is simple. It can be used as a thickening agent for soups and desserts, or as a supplement in powdered form. Its versatility makes it an easy way to boost fiber intake and promote gut health naturally.

At Agarmex, we are committed to providing high-quality agar products that support your health and well-being.

Explore the benefits of agar and enjoy a healthier digestive system with this natural, plant-based superfood.

Next Stop: Food Tech Summit and Expo 2025!

Agarmex is proud to be participating in the upcoming Food Tech Summit and Expo 2025 once again. This event will take place on 8–9 October at the Citibanamex Center in Mexico City. With over 500 companies now participating, this event is set to be the main gathering for the sector in Latin America, providing a key meeting point for food and beverage industry professionals in the region.

Please visit us at booth 2135 to learn more about our agar-agar production and marketing. This versatile ingredient is widely used in bacterial culture media, the food industry and microbiology. You can also learn about the stabilising and dietary benefits that our agar-agar can offer.

This event will bring together suppliers from the food and beverage technology sector, including companies specialising in starches, enzymes, fibres, chemicals and processing equipment. The Food Tech Summit and Expo offers a dynamic platform combining exhibitions and networking opportunities to foster connections between food and beverage technology professionals.

Over the course of two days, you will have the opportunity to learn about the latest sector innovations. Topics covered will include research and development, food and beverage quality, production processes, technical management, packaging and marketing.

Don’t miss out! Contact us to get your pass and join us at this incredible event. We look forward to seeing you there!

Did you know that agar was discovered by a curious coincidence?

As mentioned in a previous news item, agar was discovered by accident. Today, we will explain exactly how it was discovered and its power as a gelling agent.

Its origins date back to 17th-century Japan, where it was discovered by a curious coincidence.

According to the story, a Japanese emperor and his entourage got lost in the mountains during a snowstorm and found shelter in an inn. The innkeeper, Minora Tarazaemon, served them a bowl of seaweed soup. The next day, he noticed that the remains of the soup had turned into a strange jelly.

Tarazaemon discovered the gelling power of the seaweed used in the soup and realized that, if he reboiled the jelly with water, it would turn back into soup. In Japan, agar is known as kanten, meaning “frozen sky,” in honor of this legend

From then on, agar became part of the local cuisine and spread throughout the region. Traditional Chinese medicine also began attributing various beneficial properties to agar, including laxative, depurative, weight loss aid, and improvement of intestinal transit properties.

Eventually, European traders recognized agar’s potential in the food industry and began promoting its use on the continent, thus consolidating its global presence.

The Double Name: Unraveling the Mystery of Agar-Agar

Agar was discovered by accident in Japan in the mid-17th century. Although we will discuss the fascinating legend of its discovery in another article, today we will focus on the origin of its name.

In Japanese, it is known as kanten, which means “cold sky” and describes its traditional production method of natural freezing and thawing. The term “agar” or “agar-agar” that we use today is of Malay origin.

In the 19th century, Chinese emigrants introduced the Japanese product to Malaysia and adopted the local name “agar”, which means “jelly” or “jelly”. In Malaysia, it is customary to repeat words for emphasis, so it eventually became “jelly-jelly”. When candy arrived in Europe, it did so with the Malaysian name “agar”.

At Agarmex, we are pioneers in the production of agar-agar in Mexico, from the harvesting of algae to the production of hydrocolloids. We produce bacteriological and food grade agar and are working to offer the most complete range of products in the market.

Contact our experts for answers to all your questions!

NEW EDITION OF THE FOOD TECH SUMMIT AND EXPO!

Agarmex will once again be present at the upcoming Food Tech Summit and Expo 2024, which will take place on October 2nd and 3rd at the Citibanamex center in Mexico City. This event, celebrating its 15th anniversary, has established itself as the leader in Latin America and is a key meeting point for all professionals in the food and beverage industry in the region.

We invite you to visit us at our booth 1340, where you can get more information about the production and marketing of our agar-agar. This ingredient is vital for its use in bacterial cultures, the food industry, and the microbiology sector. Additionally, we will be sharing the stabilizing and dietary benefits that our agar-agar can offer.

The event will bring together thousands of suppliers from the sector, including companies in starches, enzymes, fibers, chemicals, food processing equipment, and much more. The Food Tech Summit and Expo features a format that combines exhibitions, facilitating connections among professionals in the food and beverage technology industry.

During these two days, you will have the opportunity to discover firsthand the latest developments in the sector. The fair will cover various areas, including research and development, food and beverage quality, production processes, technical management, as well as packaging and marketing.

Don’t miss the chance to contact us for your silver pass and enjoy this event! We look forward to seeing you.