Wheat Gluten - Market Share Analysis, Industry Trends & Statistics, Growth Forecasts (2025 - 2030)

Wheat Gluten Market Analysis

The wheat gluten market size reached USD 11.31 billion in 2025 and is forecast to reach USD 16.77 billion by 2030, advancing at an 8.21% CAGR. Rising demand for plant-based proteins, sustained bakery consumption, and clean-label reformulations are expanding the addressable customer base and lifting average selling prices. Meat analog brands are scaling global launches, leveraging wheat gluten's viscoelasticity to mimic animal-protein texture. Liquid formulations gain traction in automated production lines, while organic variants earn shelf premiums in natural food channels. The increasing adoption of wheat gluten in sports nutrition products and protein supplements further strengthens market growth. Food manufacturers' focus on cost-effective, sustainable protein alternatives continues to boost wheat gluten consumption across various applications. On the supply side, technological upgrades in protein extraction, coupled with FDA GRAS status, enhance processing yields and regulatory certainty. Moderate fragmentation allows both multinationals and ingredient specialists to compete through functional customization, sustainability credentials, and regional sourcing strategies.

Global Wheat Gluten Market Trends and Insights

Growing Demand in Bakery and Confectionery for Dough Strength and Texture

Commercial bakeries depend on wheat gluten's viscoelastic properties to maintain consistent dough performance across different flour qualities and processing conditions. The growing market for artisanal and specialty bread products increases demand, as bakers aim to maintain traditional fermentation characteristics while optimizing production efficiency. The industry's focus on clean-label formulations has increased the use of wheat gluten, particularly in hard red spring wheat flour blends, which provide better dough strengthening compared to synthetic additives. This enables manufacturers to use recognizable ingredients while maintaining product quality. The premium bakery segment benefits from this trend, as distinct textures command higher margins, creating ongoing demand for wheat protein isolates with specific functional properties. The expansion of industrial bakeries in emerging markets has intensified the need for standardized wheat gluten products to ensure uniform product quality. Additionally, the rise in health-conscious consumers seeking protein-enriched baked goods has further strengthened the market position of wheat gluten as a natural protein source.

Superior Functional Properties in Diverse Food Applications

Wheat gluten's unique protein composition, consisting primarily of gliadin and glutenin subunits, delivers unmatched elasticity and water-binding capabilities that extend beyond traditional applications into emerging food categories. The ingredient's ability to form cohesive protein networks makes it indispensable in meat analog production, where it provides the chewy texture characteristic of seitan and other plant-based proteins. Advanced processing techniques are unlocking new functionality through protein modification, with citric acid and enzymatic treatments enhancing foam stability and mechanical properties for specialized applications, including biodegradable packaging materials. The protein's thermal stability and film-forming properties position it as a versatile ingredient in processed foods requiring specific textural attributes, from pasta reinforcement to sauce thickening. MGP Ingredients' Arise protein isolate family demonstrates how targeted modifications can optimize wheat proteins for specific dough systems, achieving enhanced water absorption and mixing tolerance that traditional wheat flour cannot deliver.

Increasing Prevalence of Celiac Disease and Gluten Intolerance

Celiac disease affects the global population, with higher prevalence rates among first-degree relatives and certain ethnic groups, creating a significant and growing market exclusion for wheat gluten products. According to the Ministry of Health, the number of individuals affected by celiac disease in Italy as of 2023 were Lonbardy-49,278, Lazio-26,854, Campania-25,266, and so on. The condition's increasing recognition and diagnosis rates, particularly in regions transitioning to wheat-based diets, are expanding the gluten-free consumer base beyond medically diagnosed individuals to include those with perceived gluten sensitivity. According to IfD Allensbach, the number of people in Germany who bought gluten-free products in the last 14 days from 2021 to 2023 rose from 2.03 million in 2021 to 2.16 million in 2023. The economic burden of celiac disease, including healthcare costs and dietary restrictions, creates sustained demand for gluten-free alternatives that directly compete with wheat gluten applications.

Other drivers and restraints analyzed in the detailed report include:

1. Increasing Demand for Plant-Based and High-Protein Food Products
2. Trend Toward Protein Enrichment in Packaged Foods and Beverages
3. Wheat Price Volatility and Supply Chain Disruptions

For complete list of drivers and restraints, kindly check the Table Of Contents.

Segment Analysis

Specialized food processing requirements are driving liquid wheat gluten adoption at 9.90% CAGR through 2030, despite powder form maintaining 68.23% market share in 2024. The liquid segment's growth reflects increasing demand for ready-to-use protein solutions in automated food production systems, where powder reconstitution creates processing inefficiencies and quality control challenges. Industrial bakeries particularly favor liquid wheat gluten for continuous mixing operations, where consistent protein dispersion eliminates the variability associated with powder hydration and reduces labor costs. The adoption of liquid wheat gluten is further accelerated by manufacturers seeking to minimize production downtime and improve batch-to-batch consistency in large-scale operations.

Powder wheat gluten continues dominating through cost advantages and storage stability that align with traditional food manufacturing practices, while liquid formulations command premium pricing due to specialized processing requirements and shorter shelf life. The powder segment benefits from established distribution networks and packaging infrastructure optimized for bulk ingredient handling, creating barriers to liquid segment expansion in price-sensitive applications. However, emerging applications in ready-to-eat products and convenience foods favor liquid formulations that integrate seamlessly into existing production lines without additional processing steps. The market dynamics are shifting as food manufacturers increasingly prioritize operational efficiency over raw material costs, driving investment in liquid wheat gluten handling systems.

The Wheat Gluten Market is Segmented by Form (Liquid and Powder), Nature (Organic and Conventional), Application (Bakery and Confectionery, Supplements and Sports Nutrition, Animal Feed and Pet Food, and More), and Geography (North America, Europe, Asia-Pacific, South America, and Middle East and Africa). The Market Forecasts are Provided in Terms of Value (USD).

Geography Analysis

North America maintains market leadership with a 34.50% share in 2024, supported by advanced food processing infrastructure and high per-capita bakery consumption that creates sustained demand for wheat gluten across multiple applications. The region benefits from established supply chains connecting major wheat-producing areas with processing facilities, while regulatory frameworks, including the FDA's GRAS status for wheat gluten, facilitate widespread adoption across food categories. Industrial bakery consolidation in North America creates opportunities for specialized wheat protein suppliers who can meet large-scale quality and consistency requirements that smaller processors cannot match.

Asia-Pacific emerges as the fastest-growing region at 9.90% CAGR through 2030, driven by rising protein consumption, expanding middle-class populations, and increasing adoption of Western dietary patterns across China, India, and Southeast Asian markets, according to the Australian Government data. Regulatory frameworks in key markets, including Singapore and Australia, are establishing streamlined approval processes for alternative proteins that include wheat-based applications, reducing barriers to market entry for innovative products. These supportive regulatory environments are encouraging manufacturers to develop new wheat gluten-based products, particularly in the meat substitute and protein-enriched food segments.

Europe represents a mature market with established organic and clean-label preferences that favor premium wheat gluten applications, while South America and Middle East & Africa show emerging growth potential driven by expanding food processing industries and increasing protein consumption. Regional trade dynamics, including Brexit impacts and EU regulatory harmonization, continue shaping competitive positioning, while emerging markets in Latin America and Africa present growth opportunities for cost-effective protein solutions that wheat gluten can uniquely provide. The increasing adoption of Western dietary patterns in these regions is further accelerating the demand for wheat gluten in various food applications.

List of Companies Covered in this Report:

1. Manildra Group
2. Cargill, Incorporated
3. Archer-Daniels-Midland
4. Roquette Frères
5. Tereos SCA
6. MGP Ingredients
7. Südzucker AG (CropEnergies AG)
8. Ardent Mills LLC
9. First Dutch (Royal Ingredients Group)
10. Pioneer Industries Private Limited
11. Crespel & Deiters GmbH & Co. KG
12. AGRANA Beteiligungs-AG
13. Kröner-Stärke GmbH
14. Anhui Ante Food Co., Ltd.
15. Sedamyl IT
16. Bryan W Nash and Sons Ltd.
17. Z and F Sungold Corporation
18. GLICO NUTRITION CO.,LTD.
19. Lantmännen Group
20. Molinos Juan Semino SA

Additional Benefits:

• The market estimate (ME) sheet in Excel format
• 3 months of analyst support