Gelatine and collagen peptide company Gelita is releasing agar-agar in the form of sheets to be used as a gelling agent in foods. The company says the product is a “world-first” and will be simpler and more precise than the traditional powder. In addition to having a higher melting point than many other gelling agents, it is also an attractive vegan alternative to gelatin. German baking decoration company, Dekoback, has already agreed to add the product to its Decocino product line later this year.
The standard form for agar-agar had been powder, which can be difficult to measure precisely with a spoon. The new sheets have a standardized gelling strength, meaning that a certain dish should set identically each time. Additionally, agar-agar dishes are able to avoid melting for longer amounts of time than many other gelling agents, even under very hot conditions.
“We have worked intensively on this matter over the past few years and launched in-house technology development programs. We knew that consumer-friendly products had to be extremely easy to use. This is why we applied the long-established advantages of the standardized sheet format to agar-agar,” says Dr. Franz-Josef Konert, CEO of Gelita
The new sheets have a standardized gelling strength, meaning that a certain dish should set identically each time.
There has been a high level of interest from potential customers, according to Gelita. German shoppers will be able to pick up the agar-agar sheets in supermarkets towards the end of the year as part of the Dekoback deal. The companies met through the regional German foodstuffs network, food.net:z, where they are both founding members. Additionally, Gelita will be showcasing the ingredient to new customers at international trade fairs in months ahead.
Yet another vegan alternative
As agar-agar is extracted from red algae, it holds appeal as a vegan alternative to gelatin. “Our core business remains classic gelatin, but we are keen to meet regional requirements and consumer preferences, and offer optimal solutions,” Konert remarks.
The gelling agent has traditionally been used throughout Asia, having been discovered in Japan in the seventeenth century. It is a popular ingredient in desserts including jellies, puddings, and custards.
Additionally, as agar-agar is 80 percent fiber, it is useful as a dietary aid. According to a consumer survey (2018) conducted by Innova Market Insights, 44 percent of US consumers are increasing their consumption of fiber, with 33 percent of UK consumers also doing so. At the same time, 21 percent average annual growth has been reported in new product launches carrying a fiber claim. With fiber NPDs continuing to soar, this could be the ideal time for agar-agar to expand.
Other plant-based thickeners have made recent splashes, with Bioriginal revealing XanFlax last month. The flaxseed meal-derived product can be used as a non-GMO alternative to xanthan gum, as well as replacing eggs and flour.
The market for vegan alternatives to ingredients like gelatin and egg continues to soar. Plant-based growth has been a key theme for several years, but the extent to which it grew into the total mainstream with both vegetarian and vegan options became incredibly clear throughout 2018. According to data from Innova Market Insights, there has been more than 45 percent average annual growth in food and beverage launches with a vegan positioning (CAGR, 2013-2017).
In a nod to this growing interest in veganism, Gelita last year joined the Animal Welfare Initiative as a sponsoring member. By becoming sponsoring members, companies that do not directly sell meat and meat products can help improve animal welfare in livestock farming.
