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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).
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