Food Binders Market (By Product: Closed System, Open System; By Source: Plant, Animal, Hydrocolloids; By Application: Bakery & Confectionery, Beverages, Dairy & Frozen Desserts, Sports Nutrition, Processed Food, Sauces & Dressings, Meat Products) - Global Industry Analysis, Market Size, Opportunities and Forecast, 2019 - 2026

Introduction

The report provides analysis of global Food Binders market for the period 2015-2026, wherein 2019 to 2026 is the forecast period and 2018 is considered as the base year. According to Acumen Research and Consulting, the global Food Binders market is expected to grow at noteworthy CAGR throughout the forecast period and reach demand around 210 Kilo Tons by 2026.

Food binders are food additives which are added to foodstuffs to improve texture through thickening or binding together of the ingredients. Food binders sometimes call themselves food fillers because of their property, without adding any nutritional value, to increase the quantity and mass of a food product. The traditional use of food binders is long overdue. Many found starches act as a food binder naturally. Starches, pectin and agaragar, particularly in desserts and sauces, are common in culinary practices as food binders. Because of the economic viability and superior outcomes, most food binders used naturally derive. In fast foods, meat products and substitutes for meat, dairy products, etc. gums are most commonly used in commercial foods and are relatively low - cost, delivering a product which has superior organoleptic parameters.

Market Dynamics

In developing countries, the global fast-food industry is fast moving. The growing fast-food chains and a connection to Western culture have led to a prosperous fast-food culture. In the fast-food culture, food binders play an important role in many ways. Most quick food items use food binding devices. For two main reasons, the food binders are used. Firstly, the improved texture and juiciness of fast foods are key features of why people like them. Secondly, the volume should be increased. Secondly, the volume should be increased. Not all food binders increase the volume of foodstuffs, but some of which are mainly used in fast food products, such as carrageenan and cellulose, tend to absorb water and to increase its volume. The addition of only 0.1% carrageenan as a nutrient binder can increase product volume by up to 8%. In addition, food production cannot meet the growing demand for foodstuffs, and so the addition of binders as fillers in the fast-food industry has become standard.
 
Industry Outlook

Food binders are added to sport supplements and liquid formulations due to their cohesive nature. Tablet components and liquid formulations help binding agents. Sports supplements are the main consumers. A significant increase over 8.4 percent is expected to occur by 2026 in the global markets for sports complements. Increased fitness centers and health clubs will have a positive impact on the nutrenautical industry as a result of increased awareness of health, thereby further boosting world market growth.

In bakery and in confectionery are widely employed food binder including egg white, agar agar and corn starch. The egg whites are added to cakes to make the batter fluffy due to their spumming properties. In the estimated time period, the global cake market is expected to see considerable gains of more than 3.5 %. Agar agar acts like an agent and provides candies and jellies with a semi-solid shape that increases the overall size of the market.

Source Outlook

By 2026 the global food binders based on plants could exceed 135 kilograms tons. Plant-based binding agents such as starch and hydrocolloids are taken from plant stems, leaves, seeds and roots, and added to processed food. Because of its binding properties and volume, these are mixed with breads and pastries. Increasing bread consumption as consumer preferences and busy lifestyles change will boost demand for products.

In the expected timeline, the global hydrocolloid-based binders will grow up to 4.5 %. Due to their water-binding properties, hydrocolloids are added to edible products. The product consists of xanthan gum, agar agar, guar gum, carrageenan, pectin,and cellulose gum, which have jellies, jams, candies, and cream applications. Rising demand for new flavors of jelly will strengthen the jelly and jam market and increase the growth of industry's binding agents.

By 2026, the world market for pectin-based food binders can exceed USD 170 million. The product is added to cheese, jams, cakes and fruit juice powder because of its stabilizing and geling properties. Cake hardening is prevented and cheese quality improved. The growing demand for cheese will promote the growth of the food binders industry due to the diverse applications for pizzas, pasta, sandwiches and noodles. The projected timeframe for global whey-based food binders is expected to increase to 4.5 %. Whatever its binding characteristics, it acts as binder in meat products, soups, stews, dry mixes, pastries and drinks. Growing dry mix market demand due to increasing commodity consumption of edible products will have a positive effect on the size of food industry binders.

Application Insights

The food binding industry is predicted to exceed USD 700 million from the application of meat products by 2026. Due to its affinity for liquid content, the product helps to maintain water and prevent fat bonding. A growing demand for meat products will encourage the growth of the industry's binding agents because of their high protein content. In the expected timeline, food binders are expected to increase the market dimension from the processed food application up to 5 percent. Potato starch is widely added to a variety of processed foods, including packaged desserts, rice fromage, hot dogs, chips and instant soups, due to its neutral taste, volume improvement and strong binding properties. Growing demand for packaged food products will boost the demand for the potato hive because of the hectic working schedule and the changing lifestyle, thereby increasing industry growth.

Food binders are expected to exceed US$ 150 million in sauce & dressing applications by 2026. by 2026. For the production of sauces and sweets are used binding agents including xanthan gum, agar agar, and gelatin because of its cohesive properties. The large use of sauces in different foods, including Chinese, continental and Italian, increases the size of the industry's binding agents.

Regional Stance

Significant gains in the expected timeframe are predicted to be up to 5.5 percent in Asia Pacific, led by South Korea, India and Japan. Because of its bonding properties the product has applications in kite gum, potato chips and candies. Growing urbanization and distribution systems and hypermarkets in the region will have a positive impact on the clothing industry, stimulating market growth in binding agents.

Canada, Mexico and the United States-driven North America food binders may exceed USD 600 million by 2026. by 2026. Thanks to their cohesive properties, binding agents are added to sport supplements and drinks. A higher inclination in the region for sports due to increased awareness of physical fitness will foster the demand for additional services. This will improve the industry size of food binders. Due to increased meat consumption in Brazil, substantial growth can occur by 2026. Due to its fat binding and moisture retention properties, carrageenan, xanthan, and whey protein concentrates are used on emulsified meat products. The increased consumption of sausages as food habits change will increase the demand for products.

Market Segmentation

Food Binders Market by Product

• Closed System
• Open System

Food Binders Market by Source

• Plant
• Animal
• Hydrocolloids

Food Binders Market by Application

• Bakery & Confectionery
• Beverages
• Dairy & Frozen Desserts
• Sports Nutrition
• Processed Food
• Sauces & Dressings
• Meat Products

Global Food Binders Market, by Geography

• North America
• U.S.
• Canada
• Mexico

• Europe
• UK
• Germany
• France
• Rest of Europe
• Asia-Pacific
• China
• Japan
• India
• Australia
• Rest of Asia-Pacific
• Latin America
• Brazil
• Chile
• Rest of Latin America

• Middle East and Africa (MEA)
• South Africa
• Saudi Arabia
• Rest of MEA

The market research study on “Food Binders Market (By Product: Closed System, Open System; By Source: Plant, Animal, Hydrocolloids; By Application: Bakery & Confectionery, Beverages, Dairy & Frozen Desserts, Sports Nutrition, Processed Food, Sauces & Dressings, Meat Products) - Global Industry Analysis, Market Size, Opportunities and Forecast, 2019 - 2026” offers detailed insights on global Food Binders market segments with market dynamics and their impact. The report provides insights on global Food Binders market by source, by application, and major geographic regions. The report also covers basic technology development policies.

The report offers an overview of the market and statistical diagrams to support the expected figures. Our analysts predict the market scope and future prospects in an insightful way. The Acumen Research and Consulting report contains a comprehensive analysis of the global market in Food Binders segmented by molecular type, test type and region. The report outlines numerous growth strategies implemented by companies as well as the latest market trends. The market share and current position of all leading players are discussed in detail. It analyzes players ' new revenue sources and highlights the different strategies.

Key Players & Strategies

The Food Binders market is consolidated with large number of manufacturers. The company profiling of key players in the market includes major business strategies, company overview and revenues. The key players of the market are Cargill, Dupont, Tate & Lyle, Archer Daniels Midland Company, and Roquette Freres SA among others.

Companies engage in strategic alliances, including fusions and acquisitions, joint enterprises, partnerships and capacity expansion, to implement innovative technologies with capacity - building growth to cater for increasing industrial growth.