Europe Wheat Gluten Market, By Category (Organic and Inorganic), Function (Emulsifier, Solidifier, Binder and Others), Form (Liquid and Dry), Application (Food & Beverages, Animal Feed and Others), Packaging (Bottle/Jar, Pouch & Bags, Boxes and Others), Distribution Channel (Store Based Retailers and Non-Store Based Retailers), End User (Household/Retail and Commercial) -Industry Trends and Forecast to 2029.
Europe Wheat Gluten Market Analysis and Insights
Europe wheat gluten market is growing in the forecast year due to the rise in market players and the availability of various plant-based meat alternatives in the market. Along with this, the number of R&D activities to find out new plant-based proteins has increased in the market which is further boosting the market growth. However, the rising cases of hereditary and chronic disorders due to gluten intolerance might hamper the market growth in the forecast period.
Growing awareness regarding the benefits of plant-based proteins, rising demand for organic products and initiatives by market players are giving opportunities to the market. However, the increased cost of production and manufacturing, gluten sensitivity and autoimmune reactions in people are the key challenges to market growth.
Europe wheat gluten market is expected to gain market growth in the forecast period of 2022 to 2029. Data Bridge Market Research analyzes that the market is growing with a CAGR of 7.6% in the forecast period of 2022 to 2029 and is expected to reach USD 865.11 million by 2029 from USD 489.63 million in 2021.
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Report Metric
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Details
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Forecast Period
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2022 to 2029
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Base Year
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2021
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Historic Year
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2020 (Customisable to 2014-2019)
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Quantitative Units
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Revenue in USD Million
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Segments Covered
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By Category (Organic and Inorganic), Function (Emulsifier, Solidifier, Binder and Others), Form (Liquid and Dry), Application (Food & Beverages, Animal Feed and Others), Packaging (Bottle/Jar, Pouch & Bags, Boxes and Others), Distribution Channel (Store Based Retailers and Non-Store Based Retailers), End User (Household/Retail and Commercial)
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Countries Covered
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Germany, France, U.K., Italy, Spain, Netherlands, Russia, Denmark, Sweden, Poland, Switzerland, Turkey, Sweden and rest of Europe
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Market Players Covered
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Cargill, Incorporated, ADM, Crespel & Deiters Group, Glico Nutrition Co., Ltd., Sedamyl, Manildra Group, MGP, Roquette Frères, CropEnergies AG, Anhui Ante Food Co., Ltd., ARDENT MILLS, Bryan W Nash and Sons, Pioneer Industries Private Limited, Henan Tianguan Group Co. Ltd, Permolex, Meelunie B.V., Mühlenchemie GmbH & Co. KG, Royal Ingredients Group, Kröner Stärke and z&f sungold corporation among others
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Market Definition
Wheat gluten is also known as seitan, wheat meat, gluten meat, or gluten. Wheat gluten is a protein that occurs naturally in wheat or wheat flour. It is made by washing wheat flour dough in water until all of the starch granules are removed. Wheat gluten powder is made by hydrating hard wheat flour to activate the gluten. After that, the hydrated mass is processed to remove starch while leaving gluten behind. Finally, the gluten is dried and ground into powder. Some gluten varieties have a stringy or chewy texture similar to meat.
Europe Wheat Gluten Market Dynamics
Drivers
- Rising vegan population and increasing demand for meat alternatives
Gluten is a protein found naturally in some grains like wheat, barley and rye. Wheat glutens are made up of Gliadins and Glutenin protein fractions. Gliadins contain a single polypeptide chain associated with hydrogen bonds, hydrophobic bonds and intra-molecular disulfide interactions whereas Glutenins contain inter-molecular disulfide interactions. Wheat gluten and wheat starch are economically important co-products produced during the wet processing of wheat flour. Wheat gluten is a commodity food ingredient and its applications are predominantly in baked goods and processed meat products. It has unique properties such as, when it is hydrated and mixed, it forms a very extensible, elastic structure that is responsible for the gas-holding ability of bread dough. It can be used in combination with wheat flour and other additives to produce a soy-free texturized product.
The vegan population is increasing worldwide and the demand for meat alternatives is also increasing. People are more aware of the health benefits of plant-based proteins and getting shifted to vegan lifestyles where wheat gluten can act as a meat alternative for them.
- Rising preference of consumers toward high protein-rich diets
Most consumers prefer high-protein-rich diets due to several reasons. A few of them are: protein is the building block of the human body and muscles; it is vital for body and brain activities; it is important for healthy and active living. Gluten is one of the high protein-rich diets which can be extracted from wheat. Gluten has high protein content along with vitamins & minerals such as antioxidants, fiber, vitamin B, vitamin E, magnesium, iron, folic acid and others.
Furthermore, in recent years, high protein diets and products have made a real impression on nutrition and reshaped consumers’ attitudes towards protein in their food intake as adequate nutrition is an important aspect of a healthy lifestyle for all individuals. Various studies have shown the health benefits of plant-based proteins and public awareness has increased to a greater extent. As a result, consumers are preferring high protein-rich diets.
- Rising number of R&D activities to find out new plant-based proteins
The demand for high protein-rich diets is increasing among people and hence, the number of research has increased to find out proteins. As animal-based proteins are causing most health hazards, people are getting shifted to vegan lifestyles gradually, across the globe. Plant-based proteins are rich in vitamins as well as minerals and have great health benefits as per recent studies. Wheat gluten is one of the plant proteins which is used as a meat alternative and a protein-rich diet by most people worldwide.
Most of the human population is preferring high-protein diets from plant sources due to several health benefits and to overcome diseases caused by the intake of animal-based protein diets. So, the number of R&D is increasing to find out new plant-based proteins in various ways to fulfill the demand.
Opportunities
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Growing awareness regarding the benefits of plant-based proteins
Various plant-based protein products are available in the market due to changing taste preferences of consumers. One of them is wheat gluten and its products which are in high demand. The plant-based protein market such as wheat gluten is having a strong demand and growth in bakeries, functional beverages and other food. The plant-based proteins are easily available due to their wide usage in various industries. Wheat gluten is used in various products such as animal feed products that help to minimize the farmers' dependence on traditional sources of protein. Wheat gluten and plant-based protein products include several nutrients and are infused with protein and flavors. Increasing awareness about healthy lifestyles and weight loss management, along with the demand for plant-based protein bars among consumers.
As a result, the need for wheat gluten in various products will act as an opportunity for market growth. Meanwhile, wheat gluten is used in carbonated products to enhance the added flavors.
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Rising demand for organic products
The demand for organic products is increasing at a high speed. Organic food ingredients such as plant-based proteins are a perfect protein alternative to meat or other non-vegetarian products that consumers can consume daily. All essential amino acids and high fibers present in organic products make them an ideal substitute for animal proteins.
The demand for organic ingredients in wheat gluten and its products is due to nutritional diet plans as they have various health benefits such as low diabetes risk, easy digestibility, cardiovascular health and others. The increasing awareness among consumers about the health benefits offered by organic ingredients such as plant-based proteins increased the demand for food and beverage products.
Restraints/Challenges
- Increased cost of production and manufacturing
Wheat gluten has opened doors to improve and support health which plays a major role in the food and beverages industry. But on the other hand, it has led to major costs involved in its production and manufacturing
In some countries around the world, wheat gluten is seen as a solution to the problem of maintaining a healthy lifestyle. However, its manufacturing and production are faced with a multitude of challenges such as staff-intensive labor, increasing amount of raw materials and the need for faster production due to increased demand. These demands need to be met effectively and efficiently. Wheat gluten involves a high capital investment to maintain R&D. The new machinery and equipment include a lot of trials to test the functioning which leads to high capital investments for small and medium enterprises.
- Rising cases of hereditary and chronic disorders due to gluten intolerance
Gluten is a type of protein extracted from wheat and other grains. There are so many cases where gluten intolerance has been found. There are several potential causes of gluten intolerance, including celiac disease, non-celiac gluten sensitivity and wheat allergy. All three forms of gluten intolerance can cause widespread symptoms. Celiac disease is the most severe form of gluten intolerance. It is an autoimmune disease that affects about 1% of the population and may lead to damage to the digestive system. It can cause a wide range of symptoms, including skin problems, gastrointestinal issues, mood changes and more. The common symptoms associated with non-celiac disease are bloating, headache, stomach pain, fatigue, diarrhea and constipation among others. Similarly, the symptoms associated with wheat allergy are skin rash, digestive issues, nasal congestion and anaphylaxis among others.
Due to the impact of gluten intolerance, several disorders including celiac, non-celiac and wheat allergies are being caused which are chronic and hereditary in some cases.
Post-COVID-19 Impact on Europe Wheat Gluten Market
COVID-19 had negatively affected the Europe wheat gluten market. Lockdowns and isolation during the pandemic caused the closure of most of the shops and the plant-based protein diet supply was affected to a higher extent. Online purchases of plant-based meat alternatives had increased. Thus, COVID-19 affected the market negatively.
Recent Developments
- In October 2022, Crespel & Deiters Group presented innovative extrudates, wheat starches and functional blends for improved meat products and meat alternatives. Its presence at the show, which is dedicated to the meat and alternative proteins market, presents new, sustainable and economical options for the production of meat products or vegan and vegetarian products based on functional wheat ingredients. These include the innovative texturates of the Lory Tex range for hybrid and plant-based alternatives, as well as hydrolyzed wheat protein. This has helped the company to increase its Europe presence in the market.
- In September 2021, Roquette Freres announced the opening of a center expertise of 2,000 square meters on its site in Vic-Sur-Aisne, France. This center can enlarge the field of possibilities in terms of food innovation, new protein development and new production technologies. Thus, it has helped the company to establish itself globally.
Europe Wheat Gluten Market Scope
Europe wheat gluten market is segmented into seven notable segments based on category, function, form, application, packaging, distribution channel and end user. The growth amongst these segments will help you analyze meager growth segments in the industries and provide the users with a valuable market overview and market insights to make strategic decisions to identify core market applications.
By Category
- Organic
- Inorganic
Based on category, the market is segmented into organic and inorganic.
By Function
- Emulsifier
- Solidifier
- Binder
- Others
Based on function, the market is segmented into emulsifier, solidifier, binder and others.
By Form
- Liquid
- Dry
Based on form, the market is segmented into liquid and dry.
By Application
- Food & Beverages
- Animal Feed
- Others
Based on application, the market is segmented into food & beverages, animal feed and others.
By Packaging
- Bottle/Jar
- Pouch & Bags
- Boxes
- Others
Based on packaging, the market is segmented into bottle/jar, pouch & bags, boxes and others.
By Distribution Channel
- Store Based Retailers
- Non-Store Based Retailers
Based on distribution channel, the market is segmented into store based retailers and non-store based retailers.
By End User
- Household/Retail
- Commercial
Based on end user, the market is segmented into household/retail and commercial.
Europe Wheat Gluten Market Regional Analysis/Insights
Europe wheat gluten market is analyzed and market size insights and trends are provided by country, category, function, form, application, packaging, distribution channel and end user.
Europe wheat gluten market comprises of the countries Germany, France, U.K., Italy, Spain, Netherlands, Russia, Denmark, Sweden, Poland, Switzerland, Turkey, Sweden and rest of Europe.
France dominates the Europe wheat gluten market in terms of market share and market revenue and will continue to flourish its dominance during the forecast period.
The growing awareness regarding the benefits of plant-based proteins is further fuelling the market growth. Moreover, the rising demand for organic products and initiatives by market players is also boosting market growth.
Competitive Landscape and Europe Wheat Gluten Market Share Analysis
Europe wheat gluten market competitive landscape provides details by the competitors. Details included are company overview, company financials, revenue generated, market potential, investment in R&D, new market initiatives, Europe presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth and application dominance. The above data points provided are only related to the companies’ focus on the market.
Some of the major players operating in the Europe wheat gluten market are Cargill, Incorporated, ADM, Crespel & Deiters Group, Glico Nutrition Co., Ltd., Sedamyl, Manildra Group, MGP, Roquette Frères, CropEnergies AG, Anhui Ante Food Co., Ltd., ARDENT MILLS, Bryan W Nash and Sons, Pioneer Industries Private Limited, Henan Tianguan Group Co. Ltd, Permolex, Meelunie B.V., Mühlenchemie GmbH & Co. KG, Royal Ingredients Group, Kröner Stärke and z&f sungold corporation among others.
Research Methodology
Data collection and base year analysis are done using data collection modules with large sample sizes. The market data is analyzed and estimated using market statistical and coherent models. In addition, market share analysis and key trend analysis are the major success factors in the market report. The key research methodology used by the DBMR research team is data triangulation which involves data mining, analysis of the impact of data variables on the market and primary (industry expert) validation. Apart from this, data models include Vendor Positioning Grid, Market Time Line Analysis, Market Overview and Guide, Company Positioning Grid, Company Market Share Analysis, Standards of Measurement, Europe vs. Regional and Vendor Share Analysis. Please request an analyst call in case of further inquiry.
Customization Available
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