There are more and more pâtés today in which the traditional binders have been replaced by agar-agar. But not only in industrial pâtés, there are also hundreds of recipes on the Internet for homemade pâté in which agar-agar is a key ingredient.  

Bacteriological agar is used as a gelling agent in the preparation of culture media. Hispanagar has a wide range of bacteriological agars whose main advantage is the absence of inhibitors that can mask the optimal development of microorganisms.

Traditionally, nuts, soybean, and vegetable oils have been used for making vegan cheese. The problem usually associated with this type of food is recreating the texture.

Some of the products that we usually consume and find in the market carry the Halal certification. What does it mean that a product is Halal certified?