Everything the molecular chef needs to create inspiring modern dishes. Turn mozzarella or olive oil into liquid spheres, or fill caviar with liqueur, using sodium alginate powder. Create playful edibles by adding pop rocks to foie gras lollipops, rim cocktail glasses, or combine with freeze dried fruit for spectacular dessert garnishes. Use transglutaminas powder to bind scallops and bacon together or make noodles from meat and shellfish. Finish entrees or desserts with light clouds of foam in flavours like foie gras or lychee using Ultra Espuma.