Agar has become an innovative alternative in the dairy industry, increasingly used as a substitute for the traditional use of carrageenans. Unlike carrageenans, which require external agents to gel and can affect the taste, color, or odor of food, agar forms a physical gel through hydrogen bridges without the need for external additives.

In Hispanagar, we share with you a fascinating video that delves into the exciting world of agar. This ingredient, of natural origin, is extracted from various species of red algae and has become an essential element in the food industry.

Genetics and its applications in the study of evolution and in establishing relationships between individuals have been advancing over time. While traditional methods relied on sequencing all the DNA to determine lineage, the Polymerase Chain Reaction, better known as PCR, allows us to obtain that information in just a few hours.