Lauta

Step into influence with Lauta Carrageenans at Food ingredients Europe, Frankfurt, November 27-30! Our booth 3.1 J200 is the stage for impactful innovation. Only a few days for an unforgettable experience in shaping the future of food. Be part of the narrative!

Carrageenan is a substance obtained from red sea algae in cold and warm waters. The Irish were the first to use it in food production around 1800. It has been a local curiosity for a long time. Only the Second World War and the cut-off of Europe and the USA from the supply of agar - the most popular hydrocolloid produced by Japan at that time - resulted in a rapid increase in the popularity of carrageenan.

Interview with Roger Huang, Managing Director Lauta - Carrageenans are product of natural origin and have been as an ingredient frequently used in the food industry around the world for many years. Despite this, many consumers still consider them a controversial food ingredient. - Carrageenans are obtained from seaweeds belonging to the class Rhodophyceae. These seaweeds are grown naturally in many regions of the world, in waters of warm and cold seas.

Interview with Mr Jacek Bednarek & Mr Grzegorz Bednarek - company founders of Food Ingredients Group The companies that make up the Food Ingredients Group are family-owned companies composed of 100% Polish capital. Over the 21 years of its existence, FIG has grown into a major player in the food industry on the international market.

Carrageenan is used in multiple branches of food industry, for instance dairy products (butter, cream, ice-cream, yoghurt), meat products (pâté, cold cuts, sausages), bakery products, fruit products (jam, jelly, marmalade) and pet food. The reason for this is because of their gelling, thickening and  stabilizing properties. They could be also used as a vegetarian and vegan substitute for gelatin in some products.

Did you know that carrageenans have been used in food for over 2000 years!? The first mention of the usage of seaweed as food was observed in China 600 years BC. Nevertheless, the first usage was described by the Irish, who used seaweed to produce milk puddings, while in the far east seaweeds were consumed as a salad or jelly.