The global wheat gluten industry is expanding rapidly due to increased demand for meat and soy alternatives. The increased awareness of the benefits of a vegan and vegetarian diet has led a significant number of meat eaters to choose for meat substitute items such as wheat gluten. Wheat gluten is increasingly being used as a meat substitute by vegetarians and vegans in the West.
Wheat gluten demand has increased significantly in recent years as a result of the food industry's increasing reliance on wheat gluten. Wheat gluten is used in the food sector to make pasta, noodles, pizza bases, whole grain bread, and so on. It is also utilized as ingredient in the making of bread and confectionary items. During the projected period, the wheat gluten market is expected to be propelled by the expanding food industry. Individuals' increasing gluten intolerance has produced a need for gluten-free food products. The increased demand for gluten-free food products may limit the growth of the wheat gluten market.
RECESSION IMPACT
The recession will have a significant effect on the market for wheat gluten. During a recession, people tend to cut back on their spending, which might have an impact on the wheat gluten market. If consumers cut back on spending, demand for products containing wheat gluten, such as baked goods and processed meat products, may fall. Furthermore, during a recession, consumers' purchasing choices may move toward lower-cost or higher-value products. This could have an effect on the market for specific types of wheat gluten products.
DRIVING FACTORS
Growing Vegan Population and Increasing Demand for Meat Alternatives is a Major Market Driver
Wheat, barley, and rye are just a few examples of cereals that naturally contain the protein gluten. Protein components called glutenin and gliadin make up wheat glutens. In contrast to glutenins, which have intermolecular disulfide contacts, gliadins have a single polypeptide chain linked by hydrogen bonds, hydrophobic bonds, and intramolecular disulfide interactions. Important co-products of the wet processing of wheat flour include wheat starch and wheat gluten, both of which have significant economic value. The main uses of wheat gluten, a common ingredient, are in baked foods and processed meats. It has special qualities, such as the ability to form an extremely extensible, elastic structure after being hydrated and combined, which gives bread dough its capacity to hold gas. It can be combined with wheat flour and other additions to create a texturized product without soy. The demand for meat substitutes is rising along with the global vegan population. People are more aware of the health benefits of plant-based proteins and are switching to vegan diets where wheat gluten might work as a meat alternative.
RESTRAINING FACTORS
High Cost of Production and Manufacturing to Limit Market Growth
Wheat gluten has made it possible to improve and promote health, which is important in the food and beverage business. However, it has resulted in significant expenditures associated with its development and manufacturing. Wheat gluten is a solution to the difficulty of maintaining a healthy lifestyle in certain places worldwide. However, its manufacture and production face many problems, including labor-intensive labor, an expanding supply of raw materials, and the need for faster production due to increased demand. These requirements must be met successfully and efficiently. Wheat gluten requires significant capital expenditure to maintain R&D. The extensive testing required to determine how well the new gear and equipment work necessitates large capital expenditures for small and medium-sized businesses.
SEGMENTATION
By Category
Based on category, the wheat gluten market is segmented into organic and inorganic. The organic category dominated the market in 2022. The wheat used to make organic wheat gluten was grown without the use of artificial fertilizers, pesticides, or herbicides. Customers who are concerned about the effects of conventional agriculture on the environment and the potential health concerns of exposure to synthetic chemicals are becoming more and more likely to purchase organic wheat gluten.
By Function
Based on function, the wheat gluten market is segmented into emulsifier, solidifier, binder and others. The emulsifier category dominated the market in 2022. Wheat gluten has the ability to stabilize and combine two or more incompatible substances, such as oil and water, into a consistent and stable emulsion. In food preparations like salad dressings, sauces, and processed cheese, where it helps prevent the separation of oil and water-based constituents, wheat gluten performs a vital role known as emulsifying.
By Form
Based on form, the wheat gluten market is segmented into liquid and dry. The dry category dominated the market in 2022. It is obtained by drying wheat gluten after it has been removed from wheat flour and is the most prevalent type of wheat gluten. With a high protein content, dry wheat gluten powder is a common ingredient in both food and non-food goods.
By Application
Based on application, the wheat gluten market is segmented into food & beverages, animal feed and others. The food & beverages category dominated the market in 2022. As a natural source of protein, wheat gluten is frequently employed in the food and beverage sector. It is a crucial component in a variety of goods, including baked goods, pasta, meat products, and meat substitutes for vegetarians. Wheat gluten is frequently added to bread and other baked goods as an addition to enhance the dough's texture, elasticity, and rising capacity. Baked foods also benefit from a longer shelf life by enhancing their ability to retain moisture.
By Packaging
Based on packaging, the wheat gluten market is segmented into bottle/jar, pouch & bags, boxes and others. The pouch & bags category dominated the market in 2022. Wheat gluten is frequently sold in pouches and bags made of woven polypropylene, paper, or plastic. Products containing wheat gluten may also be packaged in pouches and bags made of flexible packaging materials like plastic films. They are frequently utilized for single-serve or small-quantity products, such as protein supplements or baking ingredients.
By Distribution Channel
Based on distribution channel, the wheat gluten market is segmented into store based retailers and non-store based retailers. The non-store based retailers category dominated the market in 2022. The growing popularity of non-store based retailers and rising customer demand for online shopping has given rise to an emergent distribution channel known as online retailers in the wheat gluten market. Customers can benefit from convenience, a broader selection of products, and affordable prices from online stores. Online marketplaces like Amazon and Alibaba and niche e-commerce sites like Vitacost and iHerb are a few of the major players in the non-store based retailers wheat gluten business.
By End User
Based on end user, the wheat gluten market is segmented into household/retail and commercial. The commercial category dominated the market in 2022. In the commercial sector, wheat gluten is frequently employed in a wide range of products. Numerous food items used commercially, such as baked goods, processed meat products, vegetarian meat replacements, sauces, and baked goods frequently contain wheat gluten as an ingredient. It functions in these products as an emulsifier, a binding agent, and a texturing agent.
REGIONAL INSIGHTS
North America is projected to hold the largest share of the wheat gluten market over the forecast period due to the rise in the vegan population. The abundance of applications in the food sector, as well as the increased demand for fiber meals among health-conscious consumers, will drive the expansion of the wheat gluten market in the area during the forecast period. The wheat gluten industry is experiencing substantial expansion as a result of the increased demand for meat-free diets and a shift in customer preference for healthier food options. On the other hand, the Asia Pacific wheat gluten market is anticipated to grow significantly because of an increasing vegan population and increased knowledge of healthy food intake among people striving to live a healthy lifestyle. Product demand is being boosted by the industrial growth of the healthcare and cosmetics sectors in China, Japan, India, and South Korea, as well as expanding domestic consumption.
LIST OF KEY COMPANIES PROFILED:
- Cargill Incorporated
- ADM
- Crespel & Deiters Group
- Glico Nutrition Co., Ltd.
- Sedamyl
- Manildra Group
- MGP
- Roquette Frères
- CropEnergies AG
- Anhui Ante Food Co., Ltd.
- ARDENT MILLS
- Bryan W Nash and Sons
- Pioneer Industries Private Limited
- Henan Tianguan Group Co. Ltd
- Permolex
- Meelunie B.V.
- Mühlenchemie GmbH & Co. KG
- Royal Ingredients Group
- Kröner Stärke
- z&f sungold corporation
- Others
- In October 2022, Crespel & Deiters Group showcased novel extrudates, wheat starches, and functional mixes for enhanced meat products and meat substitutes. Its presence at the expo, which is devoted to the meat and alternative protein markets, shows novel, sustainable, and cost-effective possibilities for producing meat products or vegan and vegetarian goods based on functional wheat ingredients.
| Attributes | Details |
| Market Size in 2022 | USD 12.2 Billion |
| Market Forecast in 2030 | USD 22.02 Billion |
| Compound Annual Growth Rate | 8.80 % |
| Unit | Revenue (USD Million) and Volume (Kilo Tons) |
| Segmentation | By Category, By Function, By Form, By Application, By Packaging, By Distribution Channel, By End User, and By Geography |
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| Base Year | 2022 |
| Historical Year | 2016-2021 |
| Forecast Year | 2023-2030 |
