Corn Gluten Meal, a by-product of the starch industry, is an aromatic and high-quality protein source obtained through the physical decomposition of corn via wet milling.
It consists primarily of the outer layer of the corn kernel that remains after the removal of the germ (corn extract), starch, and gluten.
The nutritional composition of Corn Gluten Meal may vary depending on the design, goals, and processing methods of the production facility.
During the wet milling process, the product is enriched with protein by the steeping (maseration) liquid used to separate the corn components.

In the feed industry, there is ongoing confusion between the terms Corn Gluten Meal and Corn Bran. Often, Corn Gluten Meal is mistakenly referred to as Corn Bran.
Corn Bran is actually a by-product of corn grits production. The terminology is largely based on protein content and production method:
Products containing less than 18% protein are classified as Corn Bran, while those with more than 18% protein are referred to as Corn Gluten Feed.

Both Corn Gluten Meal and Corn Bran are widely used in animal nutrition due to their palatability and nutritional value.