Wheat Protein Market Analysis

Application (Bakery & Confectionery, Animal Feed, Dairy, Personal Care, Sports & Nutrition)

Bakery & confectionery segment is poised to dominate around 40% wheat protein market share by the end of 2036. The segment growth can be attributed to the expanding bakery products industry. For instance, in 2024–2028, the global market for bread and bakery products is expected to expand by more than 6%.

The growth is fueled by the growing demand for bakery goods and convenience foods, leading to a higher need for wheat protein which finds increasing use in products including bread, cakes, biscuits, and other baked goods on account of its properties such as higher moisture content, better absorption of water, and the final product's softness.

In addition, a great addition to low-carb or keto baking is wheat protein isolate which can be used in place of eggs in a variety of bakery applications and is well known to give baked goods shape.

Form (Dry, Liquid)

Dry segment in the wheat protein market is estimated to exceed USD 2 Billion by 2036. The major factor for the expansion of the segment is the rising popularity of sports which has raised awareness of the value of a diet high in protein, that helps to increase glycogen, reduce muscle soreness, and promote muscle regeneration.

For instance, with around 2 billion fans worldwide, cricket is the second most-watched sport globally.

A diet high in protein is necessary for athletes, therefore additional dietary supplement such as dry wheat protein is utilized especially by bodybuilders and sportsmen to increase their protein intake and hasten muscle repair.

Product (Wheat Gluten, Wheat Protein Isolate, Textured Wheat Protein, Hydrolyzed Wheat Protein)

By the end of 2036, wheat gluten segment is expected to account for more than 38% wheat protein market share. Consumers growing desire for sustainably produced food is expected to boost the need for wheat gluten.

By 2023, there is expected to be over a 45% rise in the global demand for plant-based menu alternatives in restaurants, reflecting consumer preferences for sustainability.

The inexpensive and environmentally friendly wheat gluten is a cheap byproduct of the starch and bioethanol industries, which is proudly vegan-friendly and necessary for making plant-based meat substitutes.

Our in-depth analysis of the wheat protein market includes the following segments: