Latin America Wheat Protein Market was worth USD 286 million in 2021 and is estimated to be growing at a CAGR of 4.5%, reaching USD 340 million by 2027
Wheat Proteins are extracted from sources and perform numerous functions which include film formation, foaming, whipping, and aeration. Adhesion, tenderizing, dough conditioning, and structure enhancement. Gluten doesn't even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten's development.The Latin America Wheat Protein market is driven by the rising health consciousness, as an alternative to meat and other animal products, in the developing and developed regions of the world. Further, the increasing use of wheat proteins by bodybuilders and sportsmen for gaining muscles and enhancing strength also contributes to market growth. However, recent studies on the harmful effects of wheat proteins and its derivatives are hindering the growth of the market.
on the basis of
type
application
On the basis of type
wheat gluten
wheat protein isolate
textured wheat protein
On the basis of application
dairy
bakery
sports food
confectionery
nutritional supplements
Brazil
Mexico
Argentina
The huge rise in spending in the Wheat Protein market has increased the demand in the market. Brazil is one of the largest markets in this region followed by Mexico, Argentina, and Columbia. The availability of a large customer base with rising disposable incomes is set to drive the market in the foreseeable future.
Manildra Group
Cargill
ADM
Tereos Syrol
Roquette
MGP Ingredients, Inc
Permolex
Chamtor
Crespel & Deiters GmbH
Crop Energies
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