The Wheat Protein (Wheat Gluten) Market 2019-2026 report presents a widespread and fundamental study of Wheat Protein (Wheat Gluten) industry along with the analysis of subjective aspects providing key business insights to the readers.
Wheat protein (wheat gluten), another name is vital wheat gluten, is a kind of natural protein which derived from wheat or wheat flour. Wheat protein is a kind of insoluble functional protein, with unique visco-elastic properties, resulting from the balance between elasticity (linked to glutenin content) and extensibility (linked to gliadin content). At present, wheat protein is mainly used in food and animal feed and other fields.
Scope of the Report:
This report focuses on the Wheat Protein (Wheat Gluten) in global market, especially in North America, Europe and Asia-Pacific, South America, Middle East and Africa. This report categorizes the market based on manufacturers, regions, type and application.
Wheat gluten is the natural protein derived from wheat or wheat flour. In its freshly extracted wet form, it is known as gum gluten which free-flowing powder of high protein content and bland taste. Wheat gluten has characteristics including strong hydroscopicity, viscoelasticity, extensibility, adhesion thermosetting property and liposuction emulsification. It can be used in a wide variety of applications including milling, bakery products, meats, pasta, breadings etc. Downstream customers include: Bimbo, Diosna, Kraft Foods, Mars, Heinz etc.
The global production of wheat gluten will reach 1270 K MT by the end of year 2015. There are many wheat gluten manufacturers in Europe. The production of wheat gluten reaches 397 K MT in 2015 from 319 K MT in 2010 in Europe. Tereos, Roquette (FR) and CropEnergies are leading manufacturers in Europe.
The worldwide market for Wheat Protein (Wheat Gluten) is expected to grow at a CAGR of roughly xx% over the next five years, will reach xx million US$ in 2023, from xx million US$ in 2018.
Market Segment by Manufacturers, this report covers
Kroener Staerke (DE)
Anhui Ante Food
Market Segment by Regions, regional analysis covers
North America (United States, Canada and Mexico)
Europe (Germany, France, UK, Russia and Italy)
Asia-Pacific (China, Japan, Korea, India and Southeast Asia)
South America (Brazil, Argentina, Colombia etc.)
Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)
Market Segment by Type, covers
Optimal Grade Product
Sub-optimal Grade Product
General Grade Product
Market Segment by Applications, can be divided into
There are 15 Chapters to deeply display the global Wheat Protein (Wheat Gluten) market.
Chapter 1, to describe Wheat Protein (Wheat Gluten) Introduction, product scope, market overview, market opportunities, market risk, market driving force;
Chapter 2, to analyze the top manufacturers of Wheat Protein (Wheat Gluten), with sales, revenue, and price of Wheat Protein (Wheat Gluten), in 2016 and 2018;
Chapter 3, to display the competitive situation among the top manufacturers, with sales, revenue and market share in 2016 and 2018;
Chapter 4, to show the global market by regions, with sales, revenue and market share of Wheat Protein (Wheat Gluten), for each region, from 2013 to 2018;
Chapter 5, 6, 7, 8 and 9, to analyze the market by countries, by type, by application and by manufacturers, with sales, revenue and market share by key countries in these regions;
Chapter 10 and 11, to show the market by type and application, with sales market share and growth rate by type, application, from 2013 to 2018;
Chapter 12, Wheat Protein (Wheat Gluten) market forecast, by regions, type and application, with sales and revenue, from 2018 to 2023;
Chapter 13, 14 and 15, to describe Wheat Protein (Wheat Gluten) sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source