The North America Wheat Gluten Market is predicted to reach USD 1.01 billion in 2024 and USD 1.23 billion by 2029, growing at a CAGR 4.03% during the forecast period.
Vital wheat gluten is derived from wheat by rinsing it in water until the starch is completely removed, leaving the gluten apart. When it comes to vegan food products, wheat gluten is widely used. When it comes to artificial meat and other products such as surimi, wheat gluten is a perfect ingredient because of its flavor and quality. Also, Seitan, a popular vegetarian meat alternative, is made from vital wheat gluten. Some of the wheat glutes' properties include their high viscosity, high flexibility, and more. Producing soy-free food products requires the use of soy-based raw materials and wheat flour with specific additives. Minerals and proteins are found in abundance in wheat gluten in addition to protein. The food and beverage industry popularly leverages wheat gluten to make different varieties of products. Producers are creating new and distinctive products due to increasing demand to help wheat gluten maintain its market share.
The health and nutrition benefits for health-conscious and gluten-intolerant customers are assumed to drive the industry's growth. The upsurge in the consumer desire for substitutes for non-vegetarian food is anticipated to boost the expansion of the wheat gluten market in the coming years. The demand of the potential for plant-based proteins due to the expanded liking for readily available food sources will additionally provide the opportunity for the development of the wheat gluten market in the coming years. Wheat gluten is often used as a binding agent for a wide range of food products, including sausages, meatloaf, and tofu, driving demand. As a result, the global vital wheat gluten market is expected to grow faster due to the increase in expendable cash of the middle-class population and the considerable expenditure of the rich on nutritious foods.The rise in the consumption of gluten-free and gluten-intolerant foods is expected to obstruct the expansion of the wheat gluten market in the projected time frame. Furthermore, the lack of innovative advancements may additionally challenge the development of the wheat gluten market sooner rather than later.
The market is divided into hydrolyzed wheat protein, textured wheat gluten, and wheat protein isolate based on product type. According to analysts, the market will be overtaken by wheat gluten for most of the forecast timeframe. However, as a great meat substitute for vegetarians, its demand is anticipated to increase during the forecast period.
The market is categorized into meat analogs, nutritional bars, processed meat, bakery, and pet food. Since consumers are increasingly conscious of wheat gluten's health benefits, it has become the most popular application for wheat gluten. When it comes to baked goods, wheat gluten is most commonly used to increase the nutritional profile of flour to meet quality standards.
The market is bifurcated based on the form into dry and liquid. However, during the forecast period, the dry segment is expected to dominate the market. This is because wheat protein isolates are produced using a dry form of protein processing.
In terms of geography, the North American market is categorized into the United States and Canada. As a result of a notable increase in consumption and a well-established distribution network, the North American region reflected the largest global wheat gluten market share in 2017.
Major Players in the North America Wheat Gluten Market are
Strategic Value Partners, LLC (SVPGlobal), a global investment corporation, inked an agreement in February 2019 to buy White Energy, a food and ethanol company based in Plano, Texas, in the United States.
In May 2018, US agricultural firm Archer Daniels Midland Co (ADM.N) acquired the remaining 50% ownership in British grain merchant Gleadell.
Frequently Asked Questions
The primary drivers include the rising demand for plant-based proteins, the growing popularity of vegan and vegetarian diets, increased awareness of gluten's functional benefits in food processing, and expanding applications in non-food industries such as cosmetics and personal care.
Wheat gluten is mainly used in the food and beverage industry, particularly in baked goods, meat substitutes, and pasta. Additionally, it finds applications in animal feed, pet food, and non-food sectors like pharmaceuticals, cosmetics, and biodegradable plastics.
The food and beverage industry is the largest consumer of wheat gluten in North America, driven by its use as a protein fortifier, texturizer, and stabilizer in products like bread, pasta, and plant-based meat alternatives. The increasing demand for high-protein, low-fat foods is also a major factor.
Sustainability trends, including the shift towards eco-friendly food production and reducing meat consumption, are positively impacting the wheat gluten market. Consumers are opting for plant-based alternatives that are seen as environmentally friendly, further driving demand for wheat gluten. Additionally, wheat gluten’s role in producing biodegradable plastics aligns with these sustainability goals.
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