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Forecast Period
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2024-2028
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Market Size (2023)
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USD 2.37 Billion
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CAGR (2023-2028)
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5.57%
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Fastest Growing Segment
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Bakery & Snacks
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Largest Market
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Asia Pacific
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Market Overview
Global Wheat Protein Market has valued
at USD 2.37 Billion in 2022 and is anticipated to grow with a CAGR of 5.57%
through 2028. Wheat proteins are plant-based proteins classified as insoluble
functional proteins. They are derived from whey and consist of lactalbumin,
β-lactoglobulin, serum albumin, and immunoglobulins. Wheat protein is composed
of two insoluble protein groups, namely gliadin and glutenin. Its consumption
is crucial in meeting the body's protein and amino acid requirements,
supporting muscle development, and enhancing immune function.
Key Market Drivers
Extensive
Range of Application
Wheat protein boasts exceptional
capabilities across a wide range of industries, thanks to its numerous
benefits. Its applications span bakery products, flour milling, meat
replacement, pasta, aquafeed, breakfast cereal, milk replacement, and pet food.
The primary and extensively utilized application of wheat protein lies in the
baker's adjustment, also known as the flour miller. This extensive range of
applications in various end-use industries is projected to drive market growth
throughout the forecast period.
Lactose intolerance refers to the body's
inability to digest lactose, a natural sugar found in dairy products like milk.
While whey protein isolates undergo more stringent filtration and processing to
effectively remove lactose compared to whey protein concentrates, individuals
with even mild lactose intolerance should avoid such products. For consumers
seeking to enhance protein intake for health or training purposes, plant-based
alternatives like wheat protein offer the best option, which can contribute to
market growth.
Growing
Demand for Plant Based Nutrition
The growth of the market is being
fostered by rising personal disposable income and increasing consumer
consciousness towards plant-based nutrition. Market growth determinants include
changing lifestyles, westernization, increasing awareness about the availability
of both naturally and synthetically produced wheat proteins in developing
economies, and the rising health consciousness among the population.
Furthermore, the market value will be further boosted by improving distribution
channels, the rising number of gyms and fitness centers, the growing popularity
of healthy and high protein powders, the ever-increasing vegan population, and
the changing tastes and preferences of consumers.
Increasing
Use in in Gym Supplement
Wheat protein is extensively utilized in
the food and beverage industry, particularly in nutritional supplements, sports
foods, dairy products, confectioneries, and baked goods, among other
applications. Two insoluble protein groups, namely glutenin and gliadin, can be
found in wheat protein. Its incorporation in the production of noodles and
bread enables a high level of dough strength, resulting in an elastic texture.
The food and cosmetic industries are expected to witness an increase in the
utilization of these products, driven by evolving consumer perceptions of wheat
proteins and FDA approval for their use in food products during the projected
period.
Whey protein weight loss, whey protein
powder, whey protein isolate, and whey protein for weight gain, as well as
gluten allergy, are among the significant factors influencing market growth.
Additionally, the report provides detailed discussions on best protein powder
options for muscle gain, men, and lean muscle, along with gluten-free diet,
recipes, and snacks. The price of whey protein powder, the difference between
whey protein isolates and concentrate, wheat berries and substitutes, and their
relationship with gluten are also addressed. Notably, leading market players
investing extensively in research and development related to these factors have
experienced substantial business growth.
Increasing
Demand for Vegan Products
They play a significant role in market
growth. Consumers are increasingly adopting meatless diets and seeking cleaner
product labels, positioning wheat protein as a crucial source of nutrition.
Furthermore, wheat protein products are gaining traction across diverse
applications such as pet food, processed meat, bakery items, and more. These
innovative ingredients offer benefits in new product development by reducing
sugar content and enhancing protein content in final food products. They also
contribute to the taste and texture improvement of various processed food items
including baked goods, snacks, noodles, confectionery, and processed meat.
Additionally, they serve as substitutes for egg and dairy-based protein in
formulations such as sauces, dressings, desserts, and cakes. The increasing
demand for wheat protein is greatly supported by the prevailing trend of
veganism. As awareness of the numerous health advantages of vegan diets
continues to rise, the global adoption of vegan lifestyles is on the upswing.
Wheat protein is swiftly being integrated into functional food products to
address nutritional imbalances caused by today's demanding lifestyles. Wheat
protein-based products are non-genetically modified organisms (GMOs), rich in
gluten, and are available in a wide range of flavors, offering customers
numerous options. Manufacturing firms have an opportunity for innovation to
expand their product portfolio. Consequently, the expanding global vegan
population will significantly contribute to the growth of the global wheat
protein market.
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Key Market Challenges
Lack
of Technological Advancement
The wheat protein market faces several
challenges, primarily stemming from a lack of technological advancement. The
existing production methods for wheat proteins are inefficient, resulting in
low yields and subsequently driving up prices. Consequently, the market's
growth has been hindered. Furthermore, the absence of standardized technology
has made it challenging for manufacturers to achieve consistent product
quality. Consequently, the wheat protein market has experienced sluggish
development and remains relatively small in scale.
Presence
of Wheat Protein Substitutes
The presence of substitutes poses a
significant challenge for the wheat protein market during the forecast period.
Notable alternatives to wheat gluten include high gluten flour, bread flour,
xanthan gum, eggs, and protein powder. Plant-based protein is experiencing
rapid growth worldwide, leading producers to shift towards other plant-based
proteins like pea, rice, pulse, canola, flax, and chia protein. The increasing
intolerance towards gluten products among the population has resulted in
reduced demand for wheat proteins. Consequently, the availability of
alternative plant-based substitutes presents a potential threat to the growth
of the global wheat protein market.
Key Market Trends
Increasing
Focus on E-commerce Distribution
The growing prominence of online
shopping is a notable trend in the wheat protein market, expected to have a
positive impact in the coming years. The e-commerce distribution channel has
significantly fueled the growth of the global wheat protein market over the
past decade. E-commerce provides customers with access to regional and global
brands of wheat protein products, offering a wide variety of options and
enhancing cross-regional flavors of wheat-protein-based food products. Online
shopping offers personalized assistance and recommendations for wheat
protein-based products, delivering two major benefits to consumers. With the
increasing presence of online retailing, the sales of wheat protein and related
products through e-commerce channels are expected to experience significant
growth, further propelling the expansion of the global wheat protein market.
Rise
of Vegan and Vegetarian Products
As the number of vegans and vegetarians
continues to increase worldwide, food manufacturers are introducing a wide
range of vegan and vegetarian products to cater to this growing consumer base.
Wheat protein serves as a valuable ingredient in many of these products due to
its functional properties and high protein content.
Consumers are increasingly seeking
products with clean and natural labels. Wheat protein, being derived from wheat
flour, is perceived as a natural and minimally processed ingredient, making it
appealing to consumers who prioritize clean and recognizable ingredients. The
increasing availability of delectable alternatives has contributed to a growing
trend of reducing animal product consumption. Additionally, heightened public
awareness of the adverse health effects, ecological implications, and ethical
concerns associated with animal agriculture has fueled the vegan food industry.
Consequently, this factor has led to a rapid expansion of the market for wheat
protein.
Segmental Insights
Application Type Insights
The demand for wheat protein in
bakery applications is being driven by various factors, such as increased
moisture content, improved water absorption, and enhanced softness of the final
product. Moreover, the rising consumption of quick-bite foods like
confectionery and snacks, driven by changing lifestyles, is fuelling the demand
for these products. The market is projected to grow further during the forecast
period, driven by increased adoption of wheat protein in the manufacturing of
pastries, bread, cakes, rolls, and other bakery items to meet the growing
consumer demand.
The
significant presence of lactose-intolerant individuals has contributed to
increased demand in the dairy application segment. Additionally, this protein
serves as an effective lactose replacement in fermented dairy items. It is
commonly used in vegetable beverages and desserts, primarily serving as a
cost-effective alternative to milk. The target market for these products includes
lactose-intolerant individuals. Furthermore, hydrolysed proteins offer a
suitable substitute for dairy proteins, further supporting the demand in the
dairy industry. The expanding applications in the dairy industry are expected
to sustain the demand in the upcoming years.
Product Type Insights
In terms of product type, Wheat
gluten is expected to dominate the wheat protein market share during the
forecast period. This can be attributed to its wide availability, high protein
and mineral content, and exceptional binding properties. Wheat gluten has
witnessed significant adoption across various sectors including confectionery,
bakery, dairy, nutritional supplements, and sports supplements. Additionally,
the hydrolysed wheat protein segment is projected to exhibit the highest
compound annual growth rate (CAGR) throughout the forecast period. This growth
can be attributed to the rising demand for plant-based nutritional products and
technological advancements in personal care formulations.