News

News & insights.

Updates on our products, applications and company, and practical guides on hydrocolloids.

Agar vs gelatin: what changes when you switch to a plant-based gelling agent

Agar sets faster, holds its shape at higher temperatures and comes from seaweed. Here is what to consider when replacing gelatin.

From yogurt and ice cream to sauces and meat products, our BIVI systems are developed around each application. A quick guide to the range.

Seaweed sourcing and initial extraction in Vietnam, production and quality control in Italy. How we oversee every step of the agar value chain.