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More and more people are becoming aware of their diet and the impact it has on their health. Therefore, it is important for consumers to be able to interpret a product’s label and understand what ingredients it is made with. This change in consumption habits has led to the emergence and rise of a trend known as “clean label,” which translates to clean label. <\/p>\n
This clean labeling means that when manufacturing a food product, the choice is made to use natural, healthy, easily identifiable ingredients and to avoid additives and complex labeling. <\/p>\n
It is a significant challenge for the food industry, as it must be able to reformulate its recipes to adapt them to the simplest and most natural labeling possible, without compromising the sensory quality of the product, safety, and without significantly affecting the cost. <\/p>\n
In this regard, Hispanagar provides the industry with its food-grade agar. It is an extract from seaweed that allows modifying, according to the manufacturer’s needs, the texture of the final product without altering its color, smell, and taste. <\/p>\n
This natural plant-based gelling agent allows replacing other additives with texturizing or emulsifying functions in recipes, while also facilitating the aforementioned clean labeling. <\/p>\n
If a product contains E406, the consumer is unlikely to associate it with agar agar, which generates distrust. However, if it is labeled as agar agar, the reaction will be the opposite, positive, as it is a well-known ingredient with a very good reputation. <\/p>\n