The Global Wheat Protein Market size is expected to reach $7.8 billion by 2028, rising at a market growth of 4.7% CAGR during the forecast period.
Wheat is processed with a variety of enzymes to produce wheat proteins, which are mostly derived from plants. These are insoluble functional proteins with distinct visco-elastic properties that give a finished product elasticity and extensibility. The proteins are thought to be a good substitute for animal-based protein. They are extensively employed in a variety of end-use industries, including animal feed, cosmetics and personal care, bakery and confectionery, and nutrition supplements.
The expanding popularity of plant-based diets and the rise in the number of people embracing vegan diets in developing nations are anticipated to be the main drivers of the growth of the wheat protein business. Additionally, an increasing ageing population, income levels, and rapid urbanisation are projected to stimulate product demand.
The global population has long been concerned with weight regulation, but now obesity is an epidemic on a global scale. According to the World Health Organization, the percentage of obese and overweight adults worldwide has increased by three times since 1975, to 13% and 39%, respectively. In addition, the Global Nutrition Report estimates that 45.4 million people would be wasting, 38.9 million will be overweight, and 149.2 million will be stunted by the year 2020. In order to maintain their general health and weight, people are now putting more emphasis on eating a balanced, plant-based diet, which is fueling market expansion.
The majority of wheat protein is consumed by the food and beverage industry, and the current COVID-19 pandemic has lowered demand for wheat protein. Dairy, bakery, and confectionery products are being delayed as a result of the epidemic causing supermarkets to reorganise their stock priorities in favour of staples and necessary supplies. The need for wheat protein is expected to soar globally in the upcoming months, nevertheless, as economies are expected to restart their activities. The COVID-19 pandemic has increased consumer demand for wholesome and useful baked goods, which is anticipated to drive the market for wheat protein to grow over the next few years.
The condition known as lactose intolerance is characterised by the body's inability to readily digest lactose, a type of natural sugar present in milk and other dairy products. While some individuals with lactose intolerance can tolerate whey protein isolates without experiencing any negative side effects, others find that only plant-based proteins are easier to digest. These elements are increasing the market's need for wheat protein.
The availability of more delicious alternatives than ever before is one of the reasons why more and more people are cutting back on their use of animal products. Another important element in the growth of the vegan food industry is rising public knowledge of the negative health impacts of consuming animal products as well as the negative ecological and ethical effects of animal agriculture. As a result, this aspect is causing the market for wheat protein to increase more quickly.
Wheat protein is being replaced by plant-based proteins including rice protein, soy protein, pea protein, and other products since they all have comparable nutritional profiles and health advantages. Similar functional advantages such dough strength, moisture retention, and carving qualities are offered by all of these protein-based ingredients. The consumption for wheat protein is hampered by the preference for soy protein as an alternative to animal meat proteins. Wheat protein market growth will also be hampered by significant health advantages of gluten-free goods, including such weight loss and a lower risk of cardiovascular illnesses.
Based on Product, the market is classified into wheat protein, wheat protein hydrolysate, wheat protein isolate, and wheat gluten. In 2021, the wheat gluten segment generated the largest revenue share. Wheat gluten is frequently used in bread goods because to its wide range of functions, which include viscoelasticity, texturing, foaming, binding, and emulsification. Additionally, it makes a great meat alternative for vegan and vegetarian foods. Throughout the projected period, these characteristics are anticipated to fuel segment demand.
Based on Concentration, the market is classified into 75% concentration, 80% concentration, and 95% concentration. Given that it includes a greater density of diluted protein and is generally used in dietary supplements, 75% protein had the biggest revenue share in the market in 2021.
Based on Application, the market is classified into Bakery & Confectionery, Animal Feed, Dairy, Personal Care, and Sports & Nutrition. Dairy is anticipated to grow consistently with a high CAGR in the application segment. Demand in the dairy application area has increased as a result of the high population of lactose intolerant persons. Additionally, this protein successfully substitutes lactose in products made from fermented dairy. It is regularly used as a cheap substitute for milk and is commonly seen in vegetable beverages and sweets.
| Report Attribute | Details |
|---|---|
| Market size value in 2021 | USD 5.8 Billion |
| Market size forecast in 2028 | USD 7.8 Billion |
| Base Year | 2021 |
| Historical Period | 2018 to 2020 |
| Forecast Period | 2022 to 2028 |
| Revenue Growth Rate | CAGR of 4.7% from 2022 to 2028 |
| Number of Pages | 218 |
| Number of Tables | 380 |
| Report coverage | Market Trends, Revenue Estimation and Forecast, Segmentation Analysis, Regional and Country Breakdown, Companies Strategic Developments, Company Profiling |
| Segments covered | Application, Concentration, Product, Region |
| Country scope | US, Canada, Mexico, Germany, UK, France, Russia, Spain, Italy, China, Japan, India, South Korea, Singapore, Malaysia, Brazil, Argentina, UAE, Saudi Arabia, South Africa, Nigeria |
| Growth Drivers |
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| Restraints |
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Based on the geography, the market is divided into North America, Europe, Asia Pacific, and LAMEA. In 2021, North America had the biggest market share in terms of revenue. The expanding consumer knowledge of the health advantages of wheat protein and the established food processing sector are two factors that contribute to this region's market share. The demand for products is also being fueled by an expanding vegetarian population, an increase in the consumption of bakery items, and meat substitutes.
Free Valuable Insights: Global Wheat Protein Market size to reach USD 7.8 Billion by 2028
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Archer-Daniels-Midland Company, Cargill, Incorporated, Roquette Freres SA, AGRANA Beteiligungs-AG, Tereos S.A., Batory Foods, Inc., Kerry Group PLC, BENEO GmbH (Südzucker AG), Manildra Group, and Crespel & Deiters GmbH and Co. KG.
By Application
By Concentration
By Product
By Geography
The global Wheat Protein Market size is expected to reach $7.8 billion by 2028.
Benefits For Consumers Who Are Lactose Intolerant And Concerned About Their Health And Fitness are driving the market in coming years, however, Availability Of Suitable Alternatives restraints the growth of the market.
Archer-Daniels-Midland Company, Cargill, Incorporated, Roquette Freres SA, AGRANA Beteiligungs-AG, Tereos S.A., Batory Foods, Inc., Kerry Group PLC, BENEO GmbH (Südzucker AG), Manildra Group, and Crespel & Deiters GmbH and Co. KG.
The expected CAGR of the Wheat Protein Market is 4.7% from 2022 to 2028.
The Bakery & Confectionaries segment is leading the Global Wheat Protein Market by Application in 2021 thereby, achieving a market value of $3 billion by 2028.
The North America market dominated the Global Wheat Protein Market by Region in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $2.7 billion by 2028.
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