Propose a low-sugar, natural binding solution that could be used in the manufacturing of snack bars. Your solution should explain why the ingredient would make a great binder without adding too much sugar.

CRITERIA: We’ve already explored ingredients like honey and maple syrup, but both are loaded with sugar. Don’t submit honey, maple syrup, glucose syrup, corn syrup, high maltose corn syrup, high fructose corn syrup, fructose, brown sugar, brown rice syrup, dextrose, fruit syrups or similarly sugary things, as ideas! We’ve explored natural sweeteners like stevia and monk fruit, which work great but are used at such low levels that they aren’t enough to hold a bar together. We’ve also tried bulking agents that are less sweet -- like glycerin, maltodextrin, resistant starch, tapioca starch, soluble corn fiber, inulin and chicory root extract. So please don’t submit those ideas either!