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Replacing Gelatine with Agar

gelatine vs agar

Unlike gelatine (derived from the collagen inside animals’ skin and bones), Agar comes from seaweed. A positive gelatine substitute, Agar has no taste, no odour, no colour, and sets more firmly than gelatine. Agar is more potent than gelatine, sets at room temperature, and stays firm even when the temperature heats up.

Using Agar as a Gelatine Substitute

Agar is vegan and therefore opens a new world of possibilities for vegan and vegetarians.  If used properly, Agar will yield a similar texture to gelatine and once you get this right you will never look back! Our top 3 tips are:

  1. Be precise when measuring Agar (a little goes a long way).
  2. The acidity level of your mixture as acidity will influence Agar’s gelling ability.
  3. Agar can vary slightly by supplier – it may be necessary to play around a bit until you find one that works for you.

Agar is versatile in the kitchen and great for your health. Agar can be re-heated and the recipe amended when you get a less than perfect result!

Agar can give texture to raw recipes, replace eggs in baking or simply reduce fat & lower sugar content in many dishes. It also has the advantage of being nutritionally dense!

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