CHICAGO, March 15, 2023 /PRNewswire/ — The Wheat Protein Market is projected to reach USD 3.2 billion by 2028 from USD 2.5 billion by 2023, at a CAGR of 4.9% from 2023 to 2028 according to a new report by MarketsandMarkets™. The market for wheat protein by concentration is experiencing growth due to the increasing demand for plant-based protein products in food & beverages, dietary supplements, and animal feed industries.
Wheat Gluten to dominate the market during the forecast period
The functionality of wheat gluten is unique, and its structural integrity is retained after cooking. Also, it appears to have no functional competitor. It is used in a variety of applications, such as bakery products, meat products, pasta, and pet foods. In the bakery, the strength of gluten is a key factor in bread baking. It plays an important role as it contributes to the ability of the dough to rise and maintain texture. China is also a major producer and consumer of wheat gluten.
By concentration, 75% wheat protein concentrate to hold a significant market share during the forecast period
75% concentration wheat protein is generally less expensive than high concentration wheat protein. This makes it a more cost-effective option for some applications where the functional properties of the protein are less critical. Also, a 75% concentration of wheat protein may contain a broader range of nutrients than a high concentration of wheat protein. This can make it a more attractive option for certain food products, such as meal replacement shakes or nutritional supplements. Additionally, a 75% concentration of wheat protein may have a milder taste than a high concentration of wheat protein. This can make it a more desirable option for certain types of food products, particularly those where the protein flavor is more pronounced.
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