For all above mentioned reasons we decided to create a new carrageenan confectionery type, now commercialized as Ceambloom 3243, taking benefit of recent new carrageenan extraction technology which provides close to gelatine-like texture. For years standard carrageenan has shown shortcomings when trying to achieve the right texture in order to substitute gelatine. Moreover, the high setting temperature that carrageenan naturally exhibits makes this task more complicated, as the depositing stage becomes more critical.