Rising Veganism Across the Globe Is Creating Opportunities for Agar-Agar
Agar is a gelatinous material composed of two components named agarose and agaropectin. Agar is obtained from seaweeds. Agar gets readily dissolved in boiling water. Molten agar solidifies at room temperature and therefore it is used as a solidifying agent. Also, agar is used as a solidifying agent of bacterial semi-solid culture media, as a thickening agent in pastries, ice creams, and other desserts, as a clarifying agent in brewing and winemaking. Moreover, agar is used in canning meat, fish, and poultry.
The veganism trend is growing rapidly, especially across Europe, North America, and Asia-Pacific. People prefer plant-based foods due to increasing awareness regarding animal protection, environmental sustainability, and increased attachment toward animals. Rising veganism across the globe is creating opportunities for plant-based food products and ingredients. Agar-agar is the vegan substitute for gelatin and is used in a wide range of food and beverages such as bakery products, candies, jellies, frozen desserts, ice-creams, jams, marmalades, icings, fillings, coatings, beers, wines, fruit juices, etc. It is widely employed in vegan-friendly food products. Thus, the rapid growth of veganism is projected to offer lucrative growth opportunities for the agar-agar market over the coming years.
A few players operating in the agar-agar market are GINO BIOTECH; CV. AGAR SARI JAYA; PT. Agar Swallow; HUGESTONE ENTERPRISE CO., LTD; JUSTCHEM INTERNATIONAL LIMITED; Meron Group; PT. AGARINDO BOGATAMA; PT Kappa Carrageenan Nusantara; PT SURYA INDOALGAS; ROLAND FOODS, LLC among few others.
