The report "Wheat Protein Market by Product (Wheat Gluten, Wheat Protein Isolate, Textured Wheat Protein, Hydrolyzed Wheat Protein), Application (Bakery, Pet Food, Nutritional Bars, Processed Meat, Meat Analogs), Form (Dry, Liquid), and Region - Global Forecast to 2026", The wheat protein market is projected to reach USD 3.1 billion by 2026, from USD 2.4 billion in 2021, at a CAGR of 5.0% during the forecast period. The market is driven by factors such as a shift in preference for plant-based protein foods, increased demand for meat-free diets, and a growing incidence of lactose intolerance.
COVID-19 impact on Wheat Protein market
The COVID-19 pandemic has had a profound impact on the wheat protein market. Given the growing consumer awareness of the impact of the pandemic on meat production, consumers began adopting plant-based alternatives instead. This resulted in a sales surge of over 500% for meat alternative brands. The pandemic has also influenced the sales of plant-based snacks, dairy alternatives, and supplements, as consumers move towards a healthier lifestyle.
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Driver: Nutritional benefits for lactose intolerant and health- & fitness-conscious consumers
The Lactose intolerance is defined as a condition whereby, the body cannot easily digest lactose, which is a type of natural sugar found in milk and other dairy products. Although some people having a lactose intolerance issue are able to digest whey protein isolates, without any severe repercussions, others find it easier to digest only plant-based proteins. Although whey protein isolates are further processed and filtered to help eliminate more lactose in comparison to whey protein concentrates, any individual with even a mild intolerance towards lactose should avoid the consumption of these products. In such cases, plant-based alternatives stand as the most suitable option, for those looking to increase protein intake, for health or training purposes. A number of plant-based alternatives, which could be used in place of whey proteins include pea protein isolates, brown rice protein, or wheat protein.
Restraints: Increasing discussion on gluten intolerance and gluten-free diets
Gluten intolerance or the Celiac disease is an autoimmune disorder, which damages the small intestine lining and prevents the absorption of nutrients from consumed food items. This damage is majorly a reaction to eating foods with gluten, a type of wheat protein which is also found in barley, rye, and oats. However, some individuals may also experience discomfort in their stomach despite not having Celiac disease. Amylase-trypsin-inhibitors or ATIs, are a group of proteins found in wheat, which could trigger an immune response, and contribute to the development of non-celiac gluten sensitivity (NCGS).
The bakery & snacks segment, by application, is estimated to accounted for the largest share of the wheat protein market during the forecast period
The bakery & snacks segment, by application, is estimated to account for the largest share of the wheat protein market in 2020. The presence of major players offering a wide variety of wheat products having applications in the bakery is one of the key drivers for the bakery & snacks segment. This shift in consumer preference toward ready-to-eat products has increased the demand for bakery products. In Europe, the rise in the aging population and growing health concerns have urged consumers to opt for healthier alternatives such as value-added baked goods.
Europe is estimated to account for the largest share of the wheat protein market during the forecast period
In 2020, Europe is estimated to account for the largest share of the wheat protein market. Factors such as the growing investments by major players in the bakery industry, the growing trend of vegan diets, and abundant availability raw materials such as wheat in this region have boosted the demand for wheat protein products in the European market. Furthermore, increased demand for bakery items such as cakes, pastries, and cookies will also drive the demand for wheat protein in the region.
This report includes a study of the marketing and development strategies, along with the product portfolios of the leading companies. It includes the profiles of leading companies such as ADM (US), Cargill (US), Agrana (Austria), MGP Ingredients (US), Manildra Group (Australia), Roquette (France), Glico Nutrition (Japan), Crespel & Deiters (Germany), Kröner-Stärke (Germany), Tereos Syrol (France), CropEnergies (Germany), and Gluten y Almidones Industriales (Mexico), Batory Foods (US), Kerry Group (Ireland), BENEO (Germany), Agridient Inc (US), AMCO Proteins (US), Tate & Lyle (UK), and PureField Ingredients (US)
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