International Wheat Gluten Association

The International Wheat Gluten Association was formed in 1979, and since its formation has been actively pursuing its charter, as stated above. Currently, the members of the association represent approximately 90% of all world-wide wheat gluten production. The activities of IWGA are carried out by four functional committees:

Membership Procurement Committee
Promotion and Technical Committee
Regulatory Affairs Committee
Statistical Committee

The activities of these Committees and other matters of interest to the Association, and the wheat gluten industry in general, culminate each year at an Annual Meeting typically held during the middle of June at a geographical site determined by the membership from year-to-year. The additional information contained in this website will provide you with information concerning the properties of gluten and its applications, its regulatory status, and direct links to its membership.

What Is Wheat Gluten?

Wheat Gluten is the natural protein derived from wheat or wheat flour. In its freshly extracted wet form it is known as gum gluten which when dried yields a cream-to-tan-colored, free-flowing powder of high protein content and bland taste. When re-hydrated, it regains its original characteristics. So unique is the functionality of wheat gluten and so persistent is the structural integrity after cooking, it appears to have no functional competitor.

Members Only

Click here to access the 2008 IWGA Annual Meeting Information