Market Size of North America Wheat Protein Ingredients Industry
| Study Period | 2019 - 2029 |
| Base Year For Estimation | 2023 |
| Forecast Data Period | 2024 - 2029 |
| Historical Data Period | 2019 - 2022 |
| CAGR | 3.30 % |
| Market Concentration | High |
Major Players
*Disclaimer: Major Players sorted in no particular order |
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North America Wheat Protein Ingredients Market Analysis
The North America wheat protein market size is expected to grow from USD 1,033.17 million in 2023 to USD 1,215.21 million by 2028 at a CAGR of 3.30% during the forecast period (2023-2028).
- The wheat protein ingredients market in the North American region has been experiencing steady growth over the past few years due to various factors, including the increasing demand for plant-based proteins, rising health consciousness among consumers, and the growing awareness of sustainable and environmentally friendly food choices. The market for wheat protein ingredients is expanding, with an increasing number of applications in the food and beverage industry and being used as functional ingredients, emulsifiers, and stabilizers in a wide range of products.
- Additionally, the surging popularity of plant-based diets, consumers' inclination toward consuming plant-based foods, and the demand for alternative protein sources have been driving the adoption of wheat protein ingredients in the region. They are often used in plant-based meat substitutes, dairy alternatives, protein bars, and other vegetarian and vegan products. For instance, according to the Good Food Institute, in 2021, meat alternatives had the second-highest sales value in the plant-based food market in the United States. Meat alternatives were valued at USD 1.4 billion.
- Moreover, the food processing industry is accounting for the major consumption of wheat protein ingredients, utilizing them in various processed foods to enhance texture, improve moisture retention, and increase protein content.
- Wheat protein ingredient is a versatile ingredient that finds various applications in the food processing industry. It is extensively used in the production of bread, rolls, and other baked goods in the North American region. It provides elasticity and strength to the dough, improving the dough's handling properties and enabling better gas retention during fermentation, resulting in a desirable texture and volume in the final product. Such factors are attracting more new manufacturers to incorporate wheat protein into their products, thus driving the demand for wheat protein in the region.
