Wheat protein is a key ingredient used in food production to enhance texture and nutritional value. There are a number of synonyms for wheat protein that are commonly used in the industry, including gluten, wheat gluten, vital wheat gluten, and wheat isolates. Gluten is the most commonly used term to describe the protein found in wheat, although it can also be found in other grains such as barley, rye, and oats. Wheat gluten is often used as a meat substitute in vegetarian and vegan products, and is also used to improve the texture of baked goods and pasta products. Vital wheat gluten is the same as wheat gluten, but has a higher protein content, while wheat isolates are a more refined form of wheat protein.