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Corn Gluten

Corn Gluten

Overview: A by-product of corn wet milling for starch or ethanol production. High in protein and energy but low in lysine and tryptophan


Processing:

  • Corn is soaked in water and processed to separate starch, germ, and fiber.

  • The remaining gluten is dried to form a high-protein meal or pellets.

Applications:

  • Widely used in poultry, pig, and ruminant diets for its high protein and energy content.

  • Often included in pet foods and aquaculture diets.

  • Acts as a complementary protein source in feed formulations.

Standard packaging options include 1 tonne tote bags. On request 25 and 50 kg bags.

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