Flavour and colour pearls to your taste thanks to the wide range of flavours commercialised by companies like Teisseire® : mint, raspberry, strawberry, cola, candy floss , violet...

A great classic of molecular gastronomy. Discover the pesto version of gelified spaghetti.

Use carrageenan for flans. So simple and yet very effective and attractive: you'll love it!

Exotic island tastes for you breakfast.... with less sugar

Discover agar-agar in Jam with this tasty recipe.

Sweet and savory customized spaghetti? Now possible thanks to agar! This top class chef recipe is now at your finger tips... Surprise your guests with this stunning yet "natural" molecular cuisine recipe.

Straightforward and simple: agar sets the ingredients in your terrine. Agar will not only bind almost anything but removing out of the mould your creation will also be easy: agar allows remarkable shape retention and a clean surface. Last detail? You can heat the jelly without any signs of melt!