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Retail

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Why Food Manufacturers Prefer Agar Agar Over Gelatin

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In today’s health-conscious and sustainability-driven food industry, Agar Agar is quickly becoming the preferred gelling agent over traditional gelatin. Sourced from red seaweed, Agar Agar is 100% plant-based, making it ideal for vegan, vegetarian, Halal and Kosher food formulations. Unlike gelatin, which is derived from animal collagen, Agar Agar aligns with clean-label demands and dietary preferences of a broader consumer base, making it an increasingly popular choice among food manufacturers worldwide.
One of the key reasons manufacturers choose Agar Agar is its superior gelling strength and stability. Agar-based gels remain firm even at room temperature and do not melt easily, unlike gelatin-based products which require refrigeration to hold shape. This thermal stability is especially advantageous in applications like jellies, puddings, dairy desserts and confectionery, where long shelf life, product clarity and consistency are critical. Additionally, Agar Agar sets faster than gelatin and can create both soft and firm textures depending on formulation needs.
From a production standpoint, Agar Agar is also more efficient and adaptable. It dissolves in boiling water and sets without the need for refrigeration, simplifying processing and reducing energy costs. With increasing demand for plant-based food ingredients and natural alternatives, Agar Agar offers a perfect balance of performance, safety and marketability. As the global food industry evolves, more brands are embracing Agar Agar as the sustainable and functional alternative to gelatin.
Marine Hydrocolloids offers premium Agar Agar —a versatile, natural gelling agent trusted worldwide. Perfect for cooking, baking and vegan recipes, our food-grade, seaweed-based strips and powder are a healthy and effective gelatin substitute. Available in bulk and retail, Marine Hydrocolloids delivers agar agar in exceptional quality, consistency and performance.