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Vital wheat gluten is the insoluble protein fraction of wheat flour. It stands apart from other plant proteins due to its unique visco-elastic properties

Gluvital® vital wheat gluten is most commonly used in pasta, bakery and flour milling, but is also well suited for snacks and cereals.

Key characteristics include:

  • Good source of energy (4kcal/g)
  • Highly digestible
  • Robust protein content (Protein (Nx5.7) on dry basis: 75% min.)
  • Visco-elastic
  • Film forming
  • Network forming
  • Good water-holding capacity
  • Improves mixing tolerance

Applications and Benefits


Gluvital® improves dough texture and elasticity, contributes to crumb structure and bread volume, and even extends shelf life.


  • Increases water absorption
  • Improves mixing tolerance
  • Enhances dough machinability
  • Improves oven spring and break
  • Increases bread volume
  • Contributes to fine crumb structure
  • Extends shelf life

Other Bakery & Flours

In sweet baked goods, Gluvital® helps stabilize dough and increase volume. In flours, it’s used to boost protein levels.


  • Stabilizes doughs
  • Increases dough volume
  • Enhances protein levels
  • Strengthens proteins (in flour)

Breakfast Cereals & Cereal Bars

Gluvital® enhances the nutritional profile of breakfast cereals and cereal bars, while also contributing to texture.


  • Protein enrichment
  • Contributes to binding (in cereal bars)
  • Improves chewiness (in cereal bars)
  • Excellent extrudability


Gluvital® has plenty to offer a wide range of culinary applications, including batters and breading, noodles and meat analogs.


  • Provides firmness and cooking stability (in noodles)
  • Offers film-forming and adhesive properties (in batters and breading)
  • Binds water and contributes to texture (in meat analogues)


Gluvital® vital wheat gluten is produced through a simple series of steps, which include mechanical milling and sifting, water hydration and drying.


vital wheat gluten production process
According to EU Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs, wheat gluten is not intended for direct human consumption (i.e. not "ready-to-eat") without further processing (e.g. cooking, baking, frying) to eliminate or reduce microorganisms to an acceptable level.


Gluvital® vital wheat gluten may be labeled as vital wheat gluten, wheat gluten or wheat protein.


Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.