Technavio analyzes that the Wheat Gluten Market is expected to grow at a CAGR of 11.6% during 2023 and 2028. During this period, the market is also expected to show a growth of USD 4235 million.There are various factors that contribute to the growth of the market. The wheat gluten market is experiencing significant growth due to the increasing trend towards healthier food choices. Consumers are increasingly opting for gluten-free options as part of their health-conscious diets, leading to a surge in demand for wheat gluten as a key ingredient in these products. This shift in consumer behavior is driving the growth of the wheat gluten market, with manufacturers and suppliers responding by increasing production and innovation to meet this demand.
The bakery and confectionery segment of the wheat gluten market is experiencing significant growth due to the increasing consumer preference for convenient and health-conscious food options. Major players in this sector, such as Brezelbackerei Ditsch GmbH (Ditsch) in Germany, are responding to this trend by introducing new products. Ditsch offers a range of bakery items, including pretzels with various toppings, croissants, and pastries, catering to diverse consumer tastes. The company's product portfolio includes Pretzel Stick, Pretzel Roll, Pretzel Bites with Sesame Seeds, Pumpkin Seeds, Salt and Cheese, Ham and Cheese Croissant, Cream Cheese Croissant, Nut and Nougat Cream Croissant, Chocolate cream croissant, and Marzipan croissant. The growing demand for organic and natural foods is also influencing vendors to focus on the use of healthy ingredients, such as wheat gluten, in their offerings. Additionally, the popularity of high-protein diets has increased the nutritional benefits associated with wheat gluten, making it a valuable component in dietary supplements and processed meat products.
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Wheat Gluten Market Segmentation
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The Wheat Gluten market encompasses the production and supply of this protein derived from wheat, used in various food items and animal feed. With growing consumer preference for organic and healthy food, the demand for organic wheat gluten, rich in gliadins and glutenins, is increasing. High-protein diets and plant-based protein trends fuel the market's growth. Functional protein in wheat gluten offers visco-elastic properties, making it suitable for baked pastries, processed meat products, and meat substitutes. Health-conscious consumers, including vegans, seek natural food alternatives due to health issues like diabetes, cholesterol, blood pressure, obesity, heart attack, and organ failure. Fat-free products and natural foods catering to the needs of this population segment are expected to drive the market further.
The Wheat Gluten market encompasses organizations engaged in the production of this functional protein derived from wheat, primarily used in the manufacturing of organic and healthy food items. Key product components include gliadins and glutenins, making it a popular choice for high-protein diets and plant-based protein alternatives. The market's growth is driven by the increasing demand for visco-elastic properties in food applications, such as gum gluten in pasta production, and its usage in various food items, including meats and bakery products. The global market size for Wheat Gluten is determined by the consolidated revenue of the participating vendors. This market analysis excludes equipment manufacturers and producers of packaged beverages, focusing solely on the food sector. The market's expansion is fueled by the health benefits associated with the consumption of minimally processed food, as well as the growing preference for functional proteins in the food industry.. Industries are leveraging the products belonging to the market for customer engagement, transactional notifications, and promotional offers.
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