What keeps a plant-based burger from falling apart? Or helps vegan croquettes hold their shape after frying?
The answer often lies in binding agents. In this article, we explain what they are, why they’re essential in plant-based food, and how we work with them as manufacturers to ensure structure, juiciness and consistency in the final product.
What Are Binding Agents and Why Do Plant-Based Products Need Them?
Binding agents help maintain product shape, improve texture, and keep ingredients together during cooking, processing or consumption — especially in the absence of animal protein.
Without them, plant-based products may:
- Break apart easily
- Lose moisture
- Feel dry or grainy in the mouth
Why Texture Matters in Plant-Based Protein Manufacturing
Plant proteins like soy, pea or lentil lack the natural cohesiveness of animal proteins. That’s why we, as manufacturers, work with functional binding systems to ensure the right texture and mouthfeel in every product — from burgers to croquettes.
How Binding Agents Help Us Create Better Plant-Based Foods
Retaining Moisture and Fat
Helps preserve juiciness and prevents the product from drying out after cooking.
Maintaining Shape and Stability
Ensures the product holds its shape during industrial processing, packaging and cooking.
Improving Mouthfeel
Contributes to a better bite and more meat-like texture in plant-based alternatives.
How Sanygran Works With Binding Agents in Product Development
We don’t supply binding agents — we develop and manufacture plant-based products that include them as part of the formulation.
In every development project, we take into account:
- The protein source
- The production method
- The final format and expected consumer experience
Examples from our manufacturing process:
- For gluten-free options: we avoid certain starches and work with alternatives that ensure cohesion
- For vegetable-rich formulations (e.g. spinach or aubergine): we use systems that help keep everything together
Choosing the Right Binding System for Each Plant-Based Recipe
Our R&D team tailors each formula based on client needs and protein type:
- For legume- and vegetable-based mixes: we use neutral-flavour agents that boost cohesion
- For delicate products like tofu or hummus with toppings: we use gentle solutions that respect texture and structure
Clean Label Trends in Plant-Based Food Manufacturing
According to a study by Innova Market Insights (2023), two out of three consumers say that clean labels influence their purchasing decisions. As a result, more and more brands are looking to remove complex or hard-to-understand additives from their labelling. Many current solutions therefore focus on:
- Naturally modified starches
- Functional plant fibres
- Proteins that act as clean-label binders
We help develop products that meet these expectations without compromising performance.
Looking for a Plant-Based Manufacturer?
At Sanygran, we develop and manufacture a wide range of plant-based products, including:
Vegetable burgers
Breaded snacks: vegan Nuggets, croquettes…
Hummus
Tofu
Meat alternatives and more
Always with solutions that guarantee structure, juiciness and texture.
If you’re looking for a trusted plant-based food manufacturer, we’d love to hear from you. 📩 info@sanygran.com
