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Los Angeles, CA -- (SBWire) -- 03/19/2019 --Meat glue is an enzyme called transglutaminase. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot.

Major manufacturer in the market are from Japan, China & the US These manufacturers are aiming to develop new combinations of transglutaminase to be used in vegetarian food products. Various food industries such as in meat, fish, dairy, and bakery are driving the demand for microbial transglutaminase due to its easy availability and low production cost. Nowadays, the governments of many countries are also supporting the use of meat glue in a range of food products.

This report focuses on Meat Glue volume and value at global level, regional level and company level. From a global perspective, this report represents overall Meat Glue market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan.

At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.

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The following manufacturers are covered:

Ajinomoto

Kinry Food Ingredients

BDF Natural Ingredients

Nanning Pangbo Biological Engineering

Micro Tech Foods Ingredients

C&P Additives

Jiangsu Yiming Biological

...

Segment by Regions

North America

Europe

China

Japan

Segment by Type

Animal

Plant

Microbial

Segment by Application

Meat

Fish

Processed food

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