“Rising Use of Wheat Gluten in Plant-Based Meat Alternatives”
- Wheat gluten is increasingly used to replicate meat-such as textures in plant-based food products due to its fibrous structure and high protein content
- Demand continues to grow as vegetarian, vegan, and flexitarian diets gain widespread popularity among health-conscious consumers
- For instance, brands such as Tofurky use wheat gluten to produce seitan-based meat alternatives for a protein-rich, meat-such as experience
- The presence of seitan dishes is expanding in mainstream restaurants and grocery stores, reflecting rising consumer interest
- This trend encourages sustainable eating habits and offers a nutritious solution for reducing dependence on animal-based proteins
