Wheat
Gluten Market Insights, Regional Trend, Demand, Growth Rate, and Profit Ratio
till 2030

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.

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 companies include Permolex International, Royal
Ingredients Group, Pioneer Industries Limited, Tereos, AB Amilina, Cargill
Inc., and Meelunie.

Regional Insights

Region-wise, North America is dominating
the global wheat gluten market by holding global market share of 22.9% and
emergence of the United States developing at the highest growth rate. The
growth in the region is attributed to growing consumer's inclination to
nutritious foods, drastically changing eating habits, and spreading awareness
about the health benefits of wheat gluten.

Europe is likely to flourish at a swift
pace owing to increased spending of high-class society on healthy foods and
disposable income. Asia Pacific region following Europe is anticipated to show
considerable growth trends owing to strong economy and rise in the number of
health-conscious population. In addition, growing urbanization and entrance of
new market players with protein-rich foods is predicted to uplift the market
growth.

Market Segmentation

The global wheat gluten
industry 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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