Non-gmo Vital Gluten

Vital wheat gluten is the protein found in wheat. It is made by dehydrating wheat flour, which removes the starch and leaves the gluten behind. This concentrated protein is often used as a meat substitute due to its chewy texture.

Manufacturers add vital wheat gluten to foods primarily as a protein source and to improve texture, giving products a chewy, meat-like consistency. It is frequently found in vegetarian and vegan meat alternatives, such as seitan, burgers, and sausages, as well as in some baked goods to improve dough structure.

Vital wheat gluten is generally recognized as safe (GRAS) by the FDA for use in food. As a concentrated protein, it can be a good source of nutrients for those who consume it. While gluten is a common allergen for individuals with celiac disease or non-celiac gluten sensitivity, vital wheat gluten itself is not typically associated with specific health concerns for the general population when consumed in typical amounts.