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Update Global Wheat Gluten Market: Driven by Plant-Based Protein Demand and Functional Bakery Applications

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2025-09-29 16:53:51 +08:00
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Global Wheat Gluten Market%3A Driven by Plant-Based Protein Demand and Functional Bakery Applications.-.md

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The Global Wheat Gluten Market is experiencing robust growth, primarily fueled by global dietary shifts toward plant-based and high-protein alternatives. As a co-product of the starch industry, Vital Wheat Gluten (VWG) is a concentrated protein source that has become indispensable across several food applications. Valued at approximately USD 8.4 Billion in 2022, the market is projected to reach USD 15.4 Billion by 2030, registering a strong Compound Annual Growth Rate (CAGR) of about 9.0% over the forecast period. This significant expansion is chiefly driven by the burgeoning vegan and vegetarian population, coupled with an increasing consumer focus on nutritional value and healthier, protein-rich diets.
The Global Wheat Gluten Market is experiencing robust growth, primarily fueled by global dietary shifts toward plant-based and high-protein alternatives. As a co-product of the starch industry, Vital Wheat Gluten (VWG) is a concentrated protein source that has become indispensable across several food applications. This significant expansion is chiefly driven by the burgeoning vegan and vegetarian population, coupled with an increasing consumer focus on nutritional value and healthier, protein-rich diets.
The most critical market driver is the explosive growth of the plant-based meat alternatives industry. Wheat gluten is a core ingredient in products like seitan, where its unique viscoelasticity allows manufacturers to successfully mimic the chewy texture and structural integrity of traditional animal protein, making it a preferred choice over other plant-based isolates. Beyond meat analogues, the ingredient’s primary application remains in the Bakery and Confectionery sector. Here, VWG is essential for strengthening dough, improving gas retention, enhancing the elasticity and volume of baked goods (especially whole-grain and low-quality flours), and extending the overall shelf life of bread, rolls, and pastries.