Global Agar Resin Market 2019 – Industry Analysis, Size, Share, Strategies and Forecast to 2025

This market report involves an in-depth understanding of Agar Resin market and highly delivers market insights based on market intelligence studies. Adhering to industry norms, the report comprises chapter-wise factual information spread across 120+ pages. Also, prepared by a panel of seasoned analysts, it offers the client with insightful data that establishes the base to take immediate steps ahead. Nonetheless, Agar Resin market offers growth opportunities in the near future exhibited in best information format through this report. Request a sample report of Agar Resin Market at https://dataintelo.com/request-sample/?reportId=16455 Agar resin is a vegetarian alternative to gelatin. Agar Resin is a gelatinous polysaccharide, which is derived from red algae and seaweed used to gel numerous food products. Global Agar Resin market size will increase to xx Million US$ by 2025, from xx Million US$ in 2018, at a CAGR of xx% during the forecast period. In this study, 2018 has been considered as the base year and 2019 to 2025 as the forecast period to estimate the market size for Agar Resin. This report researches the worldwide Agar Resin market size (value, capacity, production and c...

You many know agar-agar as a delicious jelly-like dessert. But what do you know about agar’s

You many know agar-agar as a delicious jelly-like dessert. But what do you know about agar’s history and applications in the lab? AsianScientist (Jan. 26, 2016) – Walk into any microbiology lab, and you will likely be greeted by towering stacks of agar plates, each one home to a menagerie of microorganisms. Agar, a jelly-like substance derived from seaweed species of the genus Gelidium, is perhaps microbiology’s most important laboratory reagent, long used as a solid substrate to culture and isolate bacteria. Now follow your nose into a home kitchen in Asia, and chances are that you will find agar there as well. Apparently invented by happy accident in 17th century Japan when a forgetful innkeeper left seaweed extract out in the cold, it has been used for centuries as a thickener, and to make all manner of deliciously wobbly desserts. In December, Nature News reported that agar supplies have been affected by a global shortage of Gelidium seaweed. Because it grows on rocky seabeds and requires turbulent water for a steady supply of nutrients and oxygen, Gelidium cannot be farmed. Instead, it’s harvested by divers, or collected when washed ashore by the tide. But dwindling seawee...