• The Global Meat Glue Market Size was estimated at USD 228.99 million in 2023 and is projected to reach USD 281.49 million by 2029, exhibiting a CAGR of 3.50% during the forecast period.
Report Studies
• Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.
• At this stage, the production technology is mainly microbial fermentation method. And Ajinomoto is the first enterprises to achieve commercial production with microbial fermentation method in the end of 1980s.
• This report provides a deep insight into the global Meat Glue market covering all its essential aspects. This ranges from a macro overview of the market to micro details of the market size, competitive landscape, development trend, niche market, key market drivers and challenges, SWOT analysis, Porters five forces analysis, value chain analysis, etc.
Email:
Ajinomoto
Kinry Food Ingredients
BDF Natural Ingredients
Nanning Pangbo Biological Engineering
Micro Tech Foods Ingredients
C&P Additives
Jiangsu Yiming Biological
