Market Trends of Europe Wheat Protein Industry
This section covers the major market trends shaping the Europe Wheat Protein Market according to our research experts:
Bakery Industry Widely Contributes to the Market
The bakery industry of the region is witnessing an upsurge owing to its convenience to eat as well as its nutritional components. Gluten is a composite of proteins, derived from wheat and used is extensively used in the bakery application owing to its binding ability and nutritional benefits. The ability of wheat gluten to form a viscoelastic network when fully hydrated is a unique property compared to other commercially available vegetable proteins. Therefore, wheat remains the prime source, especially for bakery wares. Apart from their nutritious benefits, wheat protein is also used to improve the taste and texture of bakery goods. Thus, with the rise in the bakery sector of the region, the wheat protein market also witnesses a higher growth rate.
Germany is among the Largest Market
The European wheat protein market is dominated by numerous countries of the region led by higher wheat production and surging application in bakery, animal feed and other sectors. Germany contributes a significant share to the market studied owing to high consumer demands for an alternative source of meat and soy protein. Moreover, the leading players are also tending towards the production of wheat protein from other plant sources of protein. For instance, in January 2018, Cargill switched from corn to wheat production to meet the demand for plant protein and starches in the country. Most of the wheat protein produced at that site will be vital wheat gluten for its application in bakery, RTE food, pet food, aqua feed and others. Thus, the leading players expanding their market in the country widely drive the Germany wheat protein market.
