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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, cereals and plant-based meat alternatives.

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
  • Brings structure and texture

Applications and Benefits


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


  • Increases water absorption & mixing tolerance
  • Enhances dough machinability, oven spring and break
  • Increases bread volume, aids a fine crumb structure

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

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)

Plant-based meat alternatives

Gluvital® allows to improve texture and overall acceptance of cooked plant-based meat alternatives.


  • Unique film-forming properties resulting in small fibers in plant-based meat alternatives. 
  • Brings structure and texture 
  • Protein fortification 
  • Optimizes the product stability, texture and flavor of plant-based (vegetarian/vegan) products. 
  • Improves yield, juiciness and overall acceptance of ready to eat product


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 plant-based meat alternatives)


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.