Agar Agar is a versatile hydrocolloid extracted from red seaweeds (Gracilaria and Gelidium) commonly used as gelling, stabilizing and thickening agent. It is used as 100% vegetarian substitute for Gelatin (which is manufactured from animal bones and skin).

Its ability to produce clear colourless, odourless and natural gels without the support of other colloids has long been exploited by the food industry, as a stabilizing and gelling agent. It is widely used in bakery, confectionery, dairy products, desserts, beverages, canned meat etc.

Agar agar is also used in: Microbiology, plant tissue culture, biotechnology, pharmaceuticals, dentistry, insect watering agent, homecare & personal care products, biofertilizer gel etc.

Our four-decade long legacy has equipped us with the know-how that has constantly kept us on our toes to meet the demands of the changing nature of consumption.