The global market is predicted to grow due to the demand from fitness conscious consumers and athletes to develop and become stronger. The increasing application of these feeds as feed additives further increases the growth of the market. Market participants are aware of these opportunities by expanding their range of services, making the market larger globally.
Wheat gluten is widely used in the food and bakery industries, which greatly accelerates the growth of the market. Additionally, emerging applications in the end-use industry and growing consumer preference for meat-free diets should spur market growth. In addition, consumer attention to healthy foods should promote demand due to the high nutritional value of wheat gluten. In addition, the demand is also expected to increase due to the increasing number of obesity cases around the world, as they contain fewer calories, which is helpful for weight loss.
What would be the valuation of the world market by 2030?
The global Wheat Gluten market is anticipated to reach a valuation of USD 15.25 billion during the forecast period.
The food and beverage industry is growing rapidly, which is anticipated to stimulate the demand for wheat gluten during the forecast period. The growing demand for wheat gluten and a growing number of manufacturers around the world are the reasons for increased competition in the market. To maintain their position in the wheat gluten market, manufacturers are bringing unique and innovative products to the market with attractive offers. The number of consumers is growing all over the world and they prefer vegan and diet products. There are a variety of products and flavors available in a vegan product that attracts consumers towards vegan products. The increased consumption of vegan products drives the growth of the wheat gluten market.
On the other hand, the lack of awareness of the health benefits of wheat gluten is detrimental to the growth of the market. This is common, especially in emerging economies. However, rising disposable incomes in the middle class, combined with higher economic growth in many countries, are expected to support the market.
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The global wheat gluten market is highly diversified based on its form and application.
Based on the shape, the global market is bifurcated into powder and liquid. The wheat gluten powder sub-segment is expected to maintain significant market share following previous trends recorded in 2017.
Furthermore, the global wheat gluten market is also divided by application into supplements, bakery and confectionery, animal feed, and others. The bakery and confectionery segment is expected to achieve the highest valuation of USD 2,123.0 million during the forecast period. It also has the majority of the market share in terms of application.
Which region would lead the global market?
Looking at the region, North America dominates the global wheat gluten market by having a global market share of 22.9% and the emergence of the United States with the highest growth rate. The growth in the region is attributed to consumers’ growing inclination for nutritious foods, drastic change in eating habits, and spreading awareness of the health benefits of wheat gluten.
Europe is likely to flourish at a rapid rate due to increased spending by upper-class society on healthy food and disposable income. The Asia Pacific region, after Europe, is expected to show considerable growth trends due to the strength of the economy and the increasing number of health conscious people. In addition, increasing urbanization and the entry of new players into the market with protein-rich foods are expected to fuel the growth of the market.
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Key players associated with the global wheat gluten market include Permolex International, Royal Ingredients Group, Pioneer Industries Limited, Tereos, AB Amilina, Cargill Inc., and Meelunie.
- AMCO Proteins has expanded its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mixing time, according to the New Jersey-based supplier. Produced by enzymatic hydrolysis, vital wheat gluten naturally contains at least 26% peptide-bound glutamine, which aids rapid digestion. It is also highly soluble in water and stable to heat and pH (5.5 to 7.5), and offers a neutral, non-bitter flavor profile.
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