The Texture Revolution: Exploring the Food Binders Market
A major driver in this market is the powerful consumer shift toward vegetarian, vegan, and clean-label foods. This has led to the dominance of plant-based binders, such as xanthan gum, pectin, and various starches, which are increasingly replacing traditional animal-based binders like gelatin and egg whites. Manufacturers are innovating to find functional, plant-derived solutions that can mimic the performance of their animal-based counterparts, allowing them to cater to the booming market for plant-based meat and dairy alternatives.
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