Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
2000年，由斯坦姆引荐至太仓的德企已超10家；2007年，百家德企在此扎根；到2024年，数量突破500家。这一过程中，太仓对德合作不断提速，从1家到100家德企用了14年；从400家跃升至500家，仅两年有余。
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