For over three decades, Gelymar has been dedicated to the sustainable harvesting and processing of seaweed, making this a cornerstone of our work. We take pride in being a leading company in the industry, thanks to our approach that combines environmental responsibility, innovation, and collaboration with local communities. Sustainable Seaweed Harvesting Our journey towards sustainability begins at sea, where we…
Providing food products that are healthy, appealing to consumers, and also cost-efficient can be quite a challenge for manufacturers. Thanks to Carralact® DPC 10290 and Carralact® DPC 10291, Gelymar enables dairy product manufacturers to achieve high-quality textures without increasing production costs. Carralact® DPC 10290 and DPC 10291 The use of Carralact® DPC 10290 and DPC 10291 is aimed at dairy…
If you're seeking value and consistency for your soy-based beverages and other lactose-free products, Carralact® DCM 10303 and DCM 10304 by Gelymar are the ideal solutions. These innovative products not only enhance the texture of beverages but also guarantee stability meeting the needs of discerning consumers and aligning with the healthy and sustainable eating. Carralact® DCM 10303: Smooth texture and lightness…
In cream cheese manufacturing, the texture and consistency of the final product are key to meeting the needs of both consumers and manufacturers. At Gelymar, we understand the importance of producing cream cheese that is smooth, firm, easy to spread, and that retains its properties even after going through complex industrial processes such as freezing and thawing. That’s why we’ve…
In the world of confectionery, the search for ingredients that are not only functional but also affordable and adaptable to diverse needs is essential. In this context, Carragel® PFP 6305 emerges as an innovative and versatile solution for the production of acid gummies, especially in a market where the demand for vegan products is constantly growing. The replacement for gelatin…
Today’s food industry faces constant challenges in the search for more cost-effective formulas that do not compromise product quality. Carragel® MCH 5319, developed by Gelymar, emerges as an innovative solution for turkey ham manufacturers, offering multiple benefits that enhance both the performance and texture of the final product. Firm texture and excellent bite One of the main features of this…
In the production of fresh cheeses, every detail of the process is crucial to ensure a high-quality final product. One of the biggest challenges manufacturers face is maintaining efficiency during curdling without compromising production time or product performance. This is where Gely® Gum 8310, a product based on various hydrocolloids, offers key solutions that benefit both operational efficiency and cheese…
Gelymar's participation in The Food Tech Summit & Expo 2024 has come to an end, and we couldn’t be more pleased with the results. Over three intense days, we were immersed in a dynamic and enriching environment where we exchanged knowledge, ideas, and experiences with key players in the Food and Beverage industry across Latin America. An enriching experience The…
At Gelymar, we are excited to share some important news: we have inaugurated our new office and applications laboratory in Mexico City! This achievement not only marks a significant milestone in our journey but also represents a great opportunity to continue strengthening our presence in the competitive market of the region, a key area for the growth of our company.…
Meringue is must in the field of pastry and confectionery. The versatility provided by meringue to be used in various preparations either in decoration of cakes, desserts and/or sweeties make it a classic of bakery. However, what about people on special diets who don't consume eggs? Are they excluded from enjoying these preparations? Certainly, not! Gelymar as a leader in…