Good morning,I've got a question on binding agents. so far I've been using NFDM as my binder in my trail Bologna,kielbasa,and snack sticks. I've got a friend who can't or won't eat dairy.so I thought of using the soy products as a binder and that was a no good for the gluten free friends.so I went to sausagemakers web site and saw a binder made from carrots.has anyone used this and will it change the taste of my current recipes? By the way everything I make is venison based. Thanks in advance for the input and I look forward to the replies.