Carrageenan – it sounds exotic, but for many people, it’s already a part of everyday life. In yogurt, ice cream, or toothpaste, carrageenan helps ensure the right consistency and stability. The plant-based gelling and thickening agent is commonly used in foods as additive E 407 and is approved without quantity restrictions. The substance comes from red algae and consists of long sugar chains with many so-called sulfate groups. These very sulfations make carrageenan both intriguing and complex.
Seed funding for SenseUP's biopesticides
Every year, pests and pathogens cause 17-30% crop losses worldwide. At the same time, the use of chemical pesticides favours the development of resistance, contributes to the decline in biodiversity and contaminates the soil.