The global vital wheat gluten market will rise from ~US$ 2 Bn in 2019 to ~US$ 2.7 Bn by 2027, as market players mark the rising proclivity of consumers for protein-fortified products. Consumer sentiments oriented towards vegan food will give impetus to the vital wheat gluten market, as plant-based protein is the sole source of protein for the vegan populace.
With health being at the center of innovation, vital wheat gluten has already carved a niche of its own in the bakery industry. Further, the nutraceutical industry is also highly likely to catalyze the revenue of the market, as consumers are seeking nutrition outside their plates. However, an interesting aspect of vital wheat gluten is its penetration in the pet food and animal feed segment. Though currently at a budding stage, this trend is likely to grow in terms of popularity, owing to the rich protein content of vital wheat gluten that is essential for the overall well-being of pets and cattle.
Vital wheat gluten is also gaining a place of prominence in the diets of bodybuilders and athletes who suffer from celiac disease or gastric and bloating problems. With sustained demand for vital wheat gluten ascending from numerous end users, manufacturers are evincing interest in manufacturing clean-label and organic products to improve their sales prospects.
Popularity of Entomophagy Culture – A Divergence to Steady Market Growth
There has been heated debates across the world regarding the risks associated with cultivating and consuming genetically modified foods. Owing to such disparities, regulations regarding testing and approval procedures vary in different countries. As a result, the lack of a standard procedure is likely to limit the exposure of market players in other markets.
In addition, some countries even have a ban in place on the cultivation of GMO crops, which is likely to hamper the production of vital wheat gluten. For instance, in October 2015, a regulation was passed by the European Commission proclaiming that member countries must abstain from the production of GMO crops.
Yet another key impeder to steady market growth is the accelerated movement of the ‘entomophagy’ culture. As the never-ending quest for protein is drifting manufacturers towards new sources of protein, including even insects. A number of literatures are coming to light that quantify the nutritional value of cricket flour, along with its protein profile, which has instigated a shift towards the newly-discovered protein source, away from vital wheat gluten.
The global vital wheat gluten market will rise from ~US$ 2 Bn in 2019 to ~US$ 2.7 Bn by 2027, as market players mark the rising proclivity of consumers for protein-fortified products. Consumer sentiments oriented towards vegan food will give impetus to the vital wheat gluten market, as plant-based protein is the sole source of protein for the vegan populace.
With health being at the center of innovation, vital wheat gluten has already carved a niche of its own in the bakery industry. Further, the nutraceutical industry is also highly likely to catalyze the revenue of the market, as consumers are seeking nutrition outside their plates. However, an interesting aspect of vital wheat gluten is its penetration in the pet food and animal feed segment. Though currently at a budding stage, this trend is likely to grow in terms of popularity, owing to the rich protein content of vital wheat gluten that is essential for the overall well-being of pets and cattle.
Vital wheat gluten is also gaining a place of prominence in the diets of bodybuilders and athletes who suffer from celiac disease or gastric and bloating problems. With sustained demand for vital wheat gluten ascending from numerous end users, manufacturers are evincing interest in manufacturing clean-label and organic products to improve their sales prospects.
Popularity of Entomophagy Culture – A Divergence to Steady Market Growth
There has been heated debates across the world regarding the risks associated with cultivating and consuming genetically modified foods. Owing to such disparities, regulations regarding testing and approval procedures vary in different countries. As a result, the lack of a standard procedure is likely to limit the exposure of market players in other markets.
In addition, some countries even have a ban in place on the cultivation of GMO crops, which is likely to hamper the production of vital wheat gluten. For instance, in October 2015, a regulation was passed by the European Commission proclaiming that member countries must abstain from the production of GMO crops.
Yet another key impeder to steady market growth is the accelerated movement of the ‘entomophagy’ culture. As the never-ending quest for protein is drifting manufacturers towards new sources of protein, including even insects. A number of literatures are coming to light that quantify the nutritional value of cricket flour, along with its protein profile, which has instigated a shift towards the newly-discovered protein source, away from vital wheat gluten.
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Opportunities Abound for Market Players in Cosmetics and Personal Care Industry
Lucrative opportunities await market players, as consumers seek organic products, not only on their plate but also for entire well-being, and the positive impact of vital wheat gluten is inundating the cosmetics and personal care industry. This has encouraged market players to experiment with formulations and develop skincare and hair care products.
In recent times, vital wheat gluten is witnessing voluminous adoption for the formulation of cosmetic products that improve the quality of the hair and skin. Given the fast-replacement of ingredients in the highly competitive cosmetic industry, market players can collaborate with end users to ensure a streamlined supply of vital wheat gluten.
Usage of Wheat Protein in Bakery & Confectionery Industry to Create Significant Opportunities
- Vital wheat gluten has maximum usage in bread making. Vital wheat gluten forms as soon as water is mixed in flour. During the mixing process, a constant network of protein formula provides the dough strength and elasticity, while maintaining its shape.
- By holding the gas that is produced during the fermentation process, the protein network helps the bread rise. These two purposes of protein network are what give bread its chewy texture.
- Foods such as cakes, muffins, crackers, bagels, pasta, and bread are some food products that hold vital wheat gluten constituents.
Increasing Demand for Vital Wheat Gluten as a Protein Source
- Major concern among vegetarians and the populace following a vegan diet is lack of sufficient protein. However, certain plant foods such as vital wheat gluten hold significantly more protein properties than others.
- For instance, Seitan is simulated meat made up of vital wheat gluten. The high protein content it holds along with meat-like versatility and texture makes it a popular plant-based protein among several vegetarians and vegans.
- Teff and spelt are ancient grains with high-protein, and are an essential source of many minerals and vitamins, besides being great alternatives to other grains.
- Ezekiel and various other related breads are made up of sprouted grains, which hold an enhanced nutrient and protein profile as compared to other traditional breads.
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