Blog
The role of agar in products for intolerances
In a context where food safety and versatility are becoming increasingly important, agar positions itself as a…
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HISPANAGAR exhibits at Gulfood 2026 in Dubai
HISPANAGAR is pleased to announce its participation in Gulfood 2026, one of the most influential global events…
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Hispanagar exhibits at FI Europe 2025
HISPANAGAR is pleased to announce that it will be present at Fi Europe 2025, the leading fair…
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From filling to coating: solutions with adhesive for confectionery
In modern confectionery, food agar has established itself as a key ingredient due to its versatility and…
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How does agar stand out in a sea of gelling agents?
Hydrocolloids are a group of polymeric substances, mainly polysaccharides and some proteins, that have the ability to…
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Hispanagar participates in the M18 Meeting of the CIRCALGAE project
From May 29 to 31, the Hispanagar team had the privilege of participating in person at the…
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The European seaweed industry, a future of new opportunities
Currently, European seaweed production is close to 300,000 tons (source FAO) and represents only 1.4% of global…
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Hispanagar provides new algae samples to its collaborators of the CIRCALGAE project
The technicians at Hispanagar have selected a new series of samples to send to the researchers of…
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