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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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“For me, the most challenging and surprising thing is I’ve got 130 owners plus that I work with all the time,” he says. “Life comes at them all the time… family issues and health issues and business issues… so the challenging part for me is still keeping them on track and working and building their business.”
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Ryan MoultonFebruary 22, 2026February 26, 2026Technical