“Increased Use in Plant-Based Meat Alternatives”
The Vital Wheat Gluten market is witnessing a significant trend toward increased use in plant-based meat alternatives, driven by the rising demand for high-protein, meat-like textures in vegetarian and vegan foods. As consumers seek sustainable and clean-label protein sources, manufacturers are leveraging vital wheat gluten's superior binding and texturizing properties to develop products that closely mimic traditional meat. For instance, seitan, a popular meat substitute made primarily from vital wheat gluten, has gained widespread adoption in plant-based diets due to its chewy, fibrous texture and high protein content. Leading food brands are investing in advanced gluten processing techniques, such as hydrolyzed wheat protein, to enhance solubility and improve taste profiles. In addition, the market is benefiting from rising flexitarian diets and expanding product offerings in supermarkets and foodservice chains. This trend underscores vital wheat gluten's evolving role in the alternative protein industry, fueling market expansion.
