The condition known as lactose intolerance is characterised by the body’s inability to readily digest lactose, a type of natural sugar present in milk and other dairy products. While some individuals with lactose intolerance can tolerate whey protein isolates without experiencing any negative side effects, others find that only plant-based proteins are easier to digest. These elements are increasing the market’s need for wheat protein.
Wheat is processed with a variety of enzymes to produce wheat proteins, which are mostly derived from plants. These are insoluble functional proteins with distinct visco-elastic properties that give a finished product elasticity and extensibility. The proteins are thought to be a good substitute for animal-based protein. They are extensively employed in a variety of end-use industries, including animal feed, cosmetics and personal care, bakery and confectionery, and nutrition supplements.
The expanding popularity of plant-based diets and the rise in the number of people embracing vegan diets in developing nations are anticipated to be the main drivers of the growth of the wheat protein business. Additionally, an increasing ageing population, income levels, and rapid urbanisation are projected to stimulate product demand.
The global population has long been concerned with weight regulation, but now obesity is an epidemic on a global scale. According to the World Health Organization, the percentage of obese and overweight adults worldwide has increased by three times since 1975, to 13% and 39%, respectively. In addition, the Global Nutrition Report estimates that 45.4 million people would be wasting, 38.9 million will be overweight, and 149.2 million will be stunted by the year 2020. In order to maintain their general health and weight, people are now putting more emphasis on eating a balanced, plant-based diet, which is fueling market expansion.
