Gluten is a natural protein found in some grains, mainly wheat. Gluten is made into a non-animal protein substitute that is popular among vegans and vegetarians as well as in many Asian cuisines. Gluten flour is made from hard wheat that does not contain bran and the starch both, leaving it with more proportion of protein. It is this protein which, when combined with water makes dough elastic and is able to hold the gas from yeast and steam during baking which causes bread to rise. Upon rising, it forms a complex network which gives the characteristic texture of many bakery products. Gluten flour is generally used in bread recipes where the higher amount of gluten protein proportion is required. Gluten Flour does not darken the color of the baked good.
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Wheat protein finds its wide application in the food and beverage industry in various products including bakery, nutritional supplements, and sports food. North American wheat has a higher gluten content than European wheat giving North American baked goods a distinct texture.
The gluten flour market has been in continuous rising demand from the bakers worldwide. Varied benefits enable the wheat protein to be an essential part of a healthy diet. Thus, driving the consumer demand. Wheat protein isolates and other nutritional supplements like whey proteins, are in growing demand by the people who exercise regularly, bodybuilders, and strength training athletes and want to build a healthy physique. As the consumer awareness regarding healthy lifestyle is rising the adoption of healthy nutritional supplements is augmenting. This segment is expected to make the demand higher for the gluten flour among the processors.
Consumers allergic to gluten and availability of gluten-free substitutes in the market is expected to hinder the market to grow in the projected period.
Some of the prominent players of gluten flour are Anthony’s Goods, King Arthur’s Flour, Bulk Barn Foods Limited, Arrowhead Mills, General Mills, Bob’s Red Mill, and various other regional manufacturers.
