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.
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.
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According to this study, over the next five years the Wheat Protein (Wheat Gluten) market will register a xx% CAGR in terms of revenue, the global market size will reach US$ xx million by 2024, from US$ xx million in 2019. In particular, this report presents the global market share (sales and revenue) of key companies in Wheat Protein (Wheat Gluten) business, shared in Chapter 3.
This report presents a comprehensive overview, market shares, and growth opportunities of Wheat Protein (Wheat Gluten) market by product type, application, key manufacturers and key regions and countries.
This study considers the Wheat Protein (Wheat Gluten) value and volume generated from the sales of the following segments:
Segmentation by product type: breakdown data from 2014 to 2019, in Section 2.3; and forecast to 2024 in section 11.7.
- Optimal Grade Product
- Sub-optimal Grade Product
- General Grade Product
Segmentation by application: breakdown data from 2014 to 2019, in Section 2.4; and forecast to 2024 in section 11.8.
- Animal Feed
This report also splits the market by region: Breakdown data in Chapter 4, 5, 6, 7 and 8.
- United States
- Southeast Asia
- Middle East & Africa
- South Africa
- GCC Countries
The report also presents the market competition landscape and a corresponding detailed analysis of the major vendor/manufacturers in the market. The key manufacturers covered in this report: Breakdown data in in Chapter 3.
- Roquette (FR)
- MGP Ingredients
- White Energy
- Crespel & Deiters GmbH (DE)
- Kroener Staerke (DE)
- Semino (AR)
- Tianguan Group
- Shandong Qufeng
- Guanxian Ruixiang
- Anhui Ante Food
- Anhui Ruifuxiang
In addition, this report discusses the key drivers influencing market growth, opportunities, the challenges and the risks faced by key manufacturers and the market as a whole. It also analyzes key emerging trends and their impact on present and future development.
To study and analyze the global Wheat Protein (Wheat Gluten) consumption (value & volume) by key regions/countries, product type and application, history data from 2014 to 2018, and forecast to 2024.
To understand the structure of Wheat Protein (Wheat Gluten) market by identifying its various subsegments.
Focuses on the key global Wheat Protein (Wheat Gluten) manufacturers, to define, describe and analyze the sales volume, value, market share, market competition landscape, SWOT analysis and development plans in next few years.
To analyze the Wheat Protein (Wheat Gluten) with respect to individual growth trends, future prospects, and their contribution to the total market.
To share detailed information about the key factors influencing the growth of the market (growth potential, opportunities, drivers, industry-specific challenges and risks).
To project the consumption of Wheat Protein (Wheat Gluten) submarkets, with respect to key regions (along with their respective key countries).
To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
To strategically profile the key players and comprehensively analyze their growth strategies.
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Table of content
2019–2024 Global Wheat Protein (Wheat Gluten) Consumption Market Report
1 Scope of the Report
1.1 Market Introduction
1.2 Research Objectives
1.3 Years Considered
1.4 Market Research Methodology
1.5 Economic Indicators
1.6 Currency Considered
2 Executive Summary
2.1 World Market Overview
2.1.1 Global Wheat Protein (Wheat Gluten) Consumption 2014–2024
2.1.2 Wheat Protein (Wheat Gluten) Consumption CAGR by Region
2.2 Wheat Protein (Wheat Gluten) Segment by Type
2.2.1 Optimal Grade Product
2.2.2 Sub-optimal Grade Product
2.2.3 General Grade Product
2.3 Wheat Protein (Wheat Gluten) Consumption by Type
2.3.1 Global Wheat Protein (Wheat Gluten) Consumption Market Share by Type (2014–2019)
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