The oryzenin market is expanding as the demand for gluten-free food products increases. Oryzenin, a protein derived from rice, is gaining popularity in this sector due to its gluten-free nature and functional properties.

Gluten-free diets are essential for individuals with celiac disease or gluten sensitivity. As awareness of these conditions grows, so does the demand for gluten-free food options. Oryzenin, being naturally free from gluten, offers a valuable protein source for gluten-free formulations.

Incorporating oryzenin into gluten-free products enhances their nutritional profile without compromising taste or texture. Its functional properties, such as emulsification and foaming, contribute to the stability and mouthfeel of gluten-free baked goods, snacks, and beverages.

The versatility of oryzenin allows it to be used in a wide range of gluten-free products, from bread and cakes to protein bars and plant-based drinks. Its clean-label appeal and