Wheat Gluten Market Insights

The wheat gluten market is anticipated to attain a valuation of USD 15.4 billion with CAGR of 9.0% during the forecast period (2023-2030).

The global market is predicted to grow due to the demand from fitness-conscious consumers and athletes to build and strengthen themselves. The increasing application of these foods as feed additives further increases the wheat gluten market growth. Market participants are aware of these opportunities by expanding their range of services, which makes the market larger globally.

The Germany wheat gluten market is robust, driven by a well-established food industry and high consumer demand for plant-based proteins. Wheat gluten, known for its high protein content and functional properties, is extensively used in baking, meat substitutes, and various processed foods. The rising popularity of vegan and vegetarian diets, along with a growing trend towards health and wellness, is propelling the demand for wheat gluten in Germany. The market benefits from a strong regulatory framework supporting food innovation and quality standards. Additionally, the expanding food processing industry, particularly in baked goods and meat alternatives, supports market growth. Despite challenges such as competition from other plant-based proteins and fluctuating raw material prices, the Germany wheat gluten market is set for steady growth, driven by consumer preferences for high-protein, sustainable food options and ongoing innovation in product development.

Wheat gluten is widely used in the feed and bakery industries, which considerably accelerates market growth. In addition, emerging applications in the end-use industry and consumers' growing preference for meatless diets should stimulate market growth. In addition, consumer attention for healthy foods should promote demand due to the high nutritional value of wheat gluten. In addition, demand is also expected to increase due to the growing number of obesity cases worldwide as they contain fewer calories, which is helpful for losing weight.

The food and beverage industry is growing rapidly, which is predicted to stimulate demand for wheat gluten over the forecast period. Growing demand for wheat gluten and a growing number of manufacturers worldwide are the reasons for increasing competition in the market. To maintain their position in the wheat gluten market, manufacturers are producing unique and innovative products in the market with attractive offerings. The number of consumers is growing around the globe and prefer vegan and diet products. A variety of products and flavors are available in a vegan product that attracts consumers to vegan products. Higher consumption of vegan products fuels growth in the wheat gluten market.

On the other hand, the lack of knowledge of the health benefits of wheat gluten is detrimental to market growth. This is common, especially in emerging economies. However, rising disposable income in the middle class, combined with improved economic growth in many countries, is expected to favor the market.

Major Players

The global wheat gluten key market players include Permolex International, Royal Ingredients Group, Pioneer Industries Limited, Tereos, AB Amilina, Cargill Inc., and Meelunie.

Market Segmentation

The global wheat gluten market is majorly diversified on the basis of its form and application.

Based on the form, the global market is bifurcated into powder and liquid. The powder sub-segment of the wheat gluten is anticipated to hold a significant market share following its previous trends registered in 2017.

Further, the global wheat gluten market is also divided by application into supplement, bakery & confectionary, animal feeds, and others. The bakery & confectionery segment is expected to reach the highest valuation of USD 2123.0 million over the forecast period. It also holds majority of the market share in terms of application.

Recent Updates

-             AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier. Produced through enzymatic hydrolysis, the vital wheat gluten naturally gluten contains at least 26% peptide-bonded glutamine, which aids rapid digestion. It is also highly water soluble and both heat- and pH-stable (5.5 to 7.5), oering a ‘neutral, non-bitter avor prole.’

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