Plant Protein

Vital Wheat Gluten VWG

Source: Premium non-GMO wheat flour
Process: Wet milling, physical separation and gentle drying
Protein: 75% - 82%
Key proteins: Glutenin and gliadin

Vital Wheat Gluten is extracted from premium non-GMO wheat flour by wet milling and physical separation, then gently dried so that the elasticity and binding capacity survive the process. That drying step is the whole point of the word vital: over-dried gluten still analyses at 75-82% protein but no longer performs in a dough. It is rich in glutenin and gliadin and delivers elasticity, extensibility and water absorption to bakery, meat analogue and feed applications.

Why buyers specify this grade

75-82% protein, rich in glutenin and gliadin with excellent digestibility
Gently dried to preserve elasticity and binding capacity, not just protein content
Outstanding elasticity, extensibility and water absorption in dough
Increases product yield through water absorption and binding
100% natural, non-GMO and chemical-free, suitable for vegan and vegetarian applications

Get a price for Vital Wheat Gluten VWG Email enquiry

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Specification

Protein content	75% - 82%
Status	100% natural, non-GMO, chemical-free
Functional properties	Elasticity, extensibility, water absorption, binding
Suitability	Vegan and vegetarian applications

Technical data

Source: Premium non-GMO wheat flour
Process: Wet milling, physical separation and gentle drying
Protein: 75% - 82%
Key proteins: Glutenin and gliadin
Certifications: HALAL, KOSHER, ISO9001, HACCP

Quality control

Complies with international food safety standards
Certified HALAL, KOSHER, ISO9001 and HACCP
TDS, MSDS and sample COA available for Vital Wheat Gluten in the document centre

Where it is used

Bakery, improving volume, chewiness and dough stability in bread, noodles and pasta
Plant-based meat as a key structuring agent in vegan and vegetarian meat analogues
Aquafeed, pet food and livestock feed as a high-protein supplement

Who buys it

Bread, noodle and pasta manufacturers
Plant-based meat producers
Aquafeed and pet food formulators
Flour millers fortifying weak flour

Problems it solves

Weak flour that will not hold gas, giving low bread volume
Meat analogues without the fibrous structure consumers expect
Low dough yield where water absorption is the limiting factor
Gluten that analyses well on protein but has lost its functionality through harsh drying

Packing and options

Specification confirmed against bakery, meat analogue or feed use at enquiry
Packing format confirmed at quotation

How it compares

Soy and pea protein bring higher protein and a more complete amino acid profile but no viscoelastic network. Vital wheat gluten is the one ingredient in the plant protein range that builds structure, which is why meat analogues and bread use it even when a higher-protein isolate is available.

Handling and storage

Add at the dough stage where the gluten network is developed by mixing
In meat analogues, use as the structuring agent alongside a higher-protein isolate
Store dry and sealed, protecting functionality as well as protein content

FAQ

Vital Wheat Gluten VWG questions buyers ask

What protein content do you supply

75% to 82% protein, rich in glutenin and gliadin.

What does vital mean in vital wheat gluten

It means the gluten retains its functionality. After separation from starch it is gently dried to preserve elasticity and binding capacity rather than being dried hard.

Is it non-GMO

Yes, it is extracted from premium non-GMO wheat flour and is 100% natural and chemical-free.

Which applications use it

Bakery for volume, chewiness and dough stability in bread, noodles and pasta, plant-based meat as a structuring agent, and aquafeed, pet food and livestock feed as a protein supplement.

What certifications does it hold

HALAL, KOSHER, ISO9001 and HACCP, complying with international food safety standards.

Is it suitable for vegan products

Yes, it is suitable for vegan and vegetarian applications.

Download TDS, MSDS and sample COA