Lauta on FI Europe

Food Ingredients Europe (FIE) stands as an annual pinnacle in the global food additives and ingredients industry, showcasing the latest advancements and trends. 

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.