Food agar

Agar-agar is a widely used ingredient in the food industry thanks to its exceptional gelling, stabilizing, and thickening properties. However, few people stop to think about the complex process behind this natural hydrocolloid obtained from red seaweed.

From harvesting the raw material to obtaining the final powder, agar-agar production combines technical expertise, industrial know-how, and strict quality control to ensure a consistent and reliable product.

It All Begins in the Ocean

Agar-agar is extracted from specific species of red seaweed known as agarophytes. These seaweeds are the essential raw material used in the production of this natural hydrocolloid, which is widely applied in food, microbiology, plant tissue culture, and other industrial sectors.

Once harvested, the seaweed is dried to prevent fermentation and allow proper storage until processing. It then undergoes a thorough cleaning process to remove sand, marine residues, and other impurities.

Agar Extraction

After cleaning, the seaweed is subjected to a controlled extraction process involving carefully regulated temperature and pressure conditions. During this stage, the agar contained within the cell walls is released into the extraction water.

The resulting solution is filtered to remove any remaining particles and then cooled to form a homogeneous gel. This step is essential to ensure the purity and quality of the final product.

From Gel to Powder

The newly formed gel still contains a high percentage of water. To concentrate the agar, most of this moisture is removed through physical processes such as freezing or pressure-assisted dehydration.

Once the water content has been significantly reduced, thin sheets traditionally known as “agar strips” are obtained. These sheets are then milled into powder and further dried until the desired moisture level is reached, ensuring product stability and shelf life.

Quality Control and Standardization

Before reaching customers, every batch of agar undergoes rigorous physicochemical testing to verify its functional properties and ensure product consistency.

Different intermediate batches may subsequently be blended to achieve the precise specifications required for each application. This standardization process is particularly important in industries where consistent performance is critical, such as food production, microbiology, and biotechnology.

A Natural Ingredient with Multiple Applications

Thanks to its unique gelling properties, thermal stability, and plant-based origin, agar-agar has become an essential ingredient in countless food formulations. It is commonly used in dairy products, confectionery, desserts, beverages, vegan foods, and many other applications where stable and reproducible texture is required.

Behind every gram of agar-agar lies a carefully controlled process that begins in the ocean and ends with a natural, safe, and high-performance ingredient for the food industry.

At Agarmex, we are committed to ensuring that every batch of agar meets the highest quality standards, providing solutions tailored to the specific needs of our customers and their formulations.

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.

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.

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 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 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.

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!