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France Food Binders market from bakery & confectionery application will cross USD 20 million by 2025

Author : Rahul Sankrityayan | Published Date : 2019-06-18 

Food Binders Market is set to surpass USD 1.9 billion by 2025; according to a new research report by Global Market Insights, Inc. Growing westernization of food dishes has led to increase in demand of binders owing to its adhesive property which keep ingredients intact. These products are widely used to increase volume and mass of edibles without hampering its nutritional content. Gravies, puddings and soups condensing can be processed using these binders which may propel food binders market size by 2025.

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Hectic lifestyle of people has increased consumption of fast foods owing to its less preparation time. Food binders have its usage in formulation of these products due to its moisture retention property which maintain texture and juiciness of raw ingredients which may foster the market size in estimated timeframe.

To maintain stabilization and higher shelf life food binders are utilized in production of dairy & frozen desserts. The product is used to control water & viscosity levels by regulating and optimizing it without compromising with flavor and texture which may surge food binders market size by 2025.

Global carrageenan based food binder market size is anticipated to surpass USD 100 million in forecast timeframe. It is a sulfated linear polysaccharide which is used due its gelling and stabilizing properties. This product can condense food ingredients at room temperature and shields frozen desserts and ice creams from melting, it is also utilized in producing bakery items which may stimulate market size.

Global agar-based food binders market is estimated to witness gains of over 5% by 2025. Agar agar is used as a vegetarian alternative to animal-based food binders, these binders solidifies edible products at a temperature below 50 degree centigrade thereby does not require refrigeration. It is used in coagulation of food items which includes puddings, desserts, jelly, sauces and soup thus may propel food binders market size in expected timeframe.

Shifting consumer preferences towards vegetarian ingredients can hamper demand for collagen and gelatin, which are derived from animal sources, moreover social campaigns led by non-governmental organizations to quit animal-based product can also affect food binders market growth.

Germany egg white based food binders market size is poised to witness gains of over 4.5% by 2025. Protein content in these products increase its gluing characteristic which can be utilized in connecting food ingredients at high temperature. This product also optimizes moisture retention of food products in order to maintains its fluffiness thereby stimulating Industry growth.

France market size from bakery & confectionery application is projected to surpass USD 20 million by the end of 2025. It has its usage in production of biscuit, swiss rolls and cakes as it binds the constituents together in order to retain oil content and shield from getting oxidized & contaminated. These factors may fuel food binders market size in forecast timeframe.

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China starch sourced food binders market size is projected to witness gains of over 5% in foreseeable timeframe. Polysaccharides including starch is extracted from corn, potato and tapioca can be utilized in producing chips, rolls and tortillas due to its stabilizing and flavor enhancing properties which improves texture, aroma and color of food products thus propelling market size.

Global food binders industry share is competitive and slightly fragmented with key industry participants includes Ingredion, ADM, DuPont, Cargill, Bavaria Corp, Nexira, Deosen Biochemical Ltd and Fufeng. Increasing consumption of food binders has encouraged manufacturers to invest intensely in R&D for food binders to innovate new products. New technological advancement will also help to develop more eco friendly items which may stimulate industry growth.

About Author

Rahul Sankrityayan

Rahul Sankrityayan

Fortified with a post-graduate degree in Computer Applications, Rahul Sankrityan writes for Fractovia, where he pens down news and articles spanning across segments of technology industry that excite him on a day-to-day basis. Rahul comes with a rich experience in technical field as well as writing. He can be contacted at- [email protected] | https://twitter.com/sankritsays

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