Late 2006, KALYS a developed a new market outlets for its products by investigation the food, service, retail distribution in cook shops, food academies and ebusiness. A dedicated web site has been established. The KALYS gastronomie web site is dedicated to creative cuisine, also called « molecular cuisine ». Molecular cuisine is nothing but cuisine, molecular gastronomy is nothing but gastronomy. In addition to the taste which remains the chef's talent, preparing a dressing or an egg omelette is also shaking molecules to reach the proper texture and a nice mouthfeel. Our ancestors were molecular cooks when they were adding a fruit stone in their boiling marmelade to enhance its gel strength, Malay fishermen were molecular cooks when they discovered the gelling properties of agar-agar (extracted from red seaweeds) several centuries ago.