According to the report by Expert Market Research (EMR), the global hydrolysed vegetable protein market is projected to grow at a CAGR of 4.3% between 2024 and 2032. The market is driven by the escalating demand for plant-based protein ingredients and the increasing application of hydrolysed vegetable protein in food products, the market is expected to significantly grow by 2032.
Hydrolysed vegetable protein is produced by hydrolysing various plant-based protein sources, such as soy, corn, and wheat. The hydrolysis process breaks down the protein into amino acids, which enhances flavour and nutrient bioavailability. This protein-rich ingredient is widely used as a flavour enhancer in soups, sauces, snacks, and ready-to-eat meals, providing a savoury taste often termed as “umami.” Besides its culinary applications, HVP is increasingly being used in dietary supplements, meat substitutes, and animal feed.
The growing consumer inclination towards plant-based diets is a primary driver for the hydrolysed vegetable protein market growth. As veganism gains popularity worldwide, the need for flavourful and protein-rich alternatives to animal-based products is rising. Hydrolysed vegetable protein is valued for its natural, clean-label characteristics that align well with the expectations of health-conscious consumers.
The processed and packaged foods sector benefits significantly from the hydrolysed vegetable protein flavour-enhancing properties. As consumer lifestyles grow busier, the demand for ready-to-eat and convenient food products is increasing, fuelling the adoption of hydrolysed vegetable protein in seasoning blends, soups, snacks, and instant meals.
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Hydrolysed vegetable protein’s high protein content makes it ideal for nutraceuticals and functional foods. The increased focus on health and wellness has encouraged the consumption of fortified foods and supplements. Manufacturers are developing new formulations using hydrolysed vegetable protein to cater to fitness enthusiasts and health-focused consumers, consequently driving up the hydrolysed vegetable protein market share.
With sustainability concerns becoming paramount, manufacturers and consumers are seeking environmentally friendly protein sources. Hydrolysed vegetable protein fits this trend perfectly as it utilizes plant-based raw materials and requires less energy to produce than animal-based proteins. This has positioned hydrolysed vegetable protein as a promising ingredient in the global shift toward sustainable consumption.
The concept of umami, a savoury taste often associated with meat, is increasingly desired in processed foods. Hydrolysed vegetable protein, known for its ability to provide a strong umami flavour, is thus becoming integral in formulating products such as ready-to-eat meals, snacks, and seasoning blends.
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Growing consumer interest in health and wellness has prompted food manufacturers to explore natural and allergen-free flavour enhancers. Hydrolysed vegetable protein, sourced from non-GMO and allergen-free plants, aligns perfectly with this trend and is increasingly used in clean-label and free-from food products.
With rising concerns over allergens, there is a growing interest in hydrolysed vegetable proteins derived from alternative, non-allergenic sources like peas and chickpeas. These proteins are increasingly favoured in the development of gluten-free and allergen-free foods.
Manufacturers are innovating by offering customised hydrolysed vegetable protein blends tailored to specific applications, providing unique flavour profiles that align with evolving consumer tastes, leading to hydrolysed vegetable protein market development.
The rising demand for clean-label and minimally processed products offers significant opportunities for the market. Many manufacturers are responding by adopting non-GMO certification, organic sourcing, and natural processing methods.
As per the hydrolysed vegetable protein market analysis, the Asia Pacific region is anticipated to experience substantial growth in the upcoming years due to the rising demand for more flavourful food options with enhanced nutritional value. Factors such as advancements in food processing, rapid urbanisation, and increased purchasing power among the population are expected to contribute significantly to the market’s growth in this region.
Market Segmentation
The market can be divided based on the source, form, application, and region
Market Breakup by Source
- Soy
- Rapeseed
- Corn
- Rice
- Pea
- Wheat
- Others
Market Breakup by Form
- Dry Powder
- Liquid
- Paste
Market Breakup by Application
- Food and Beverages
- Personal Care Products
- Animal Feed
- Infant Nutrition
- Others
Market Breakup by Region
- North America
- Europe
- Asia Pacific
- Latin America
- Middle East and Africa
Competitive Landscape
The EMR report looks into the market shares, plant turnarounds, capacities, investments, and mergers and acquisitions, among other major developments, of the leading companies operating in global hydrolysed vegetable protein market. Some of the major players explored in the report by Expert Market Research are as follows:
- Ajinomoto Co, Inc.
- Kerry Inc.
- Titan Biotech Limited
- Cargill, Incorporated
- Archer Daniels Midland Company
- Roquette Frères
- Dien Inc.
- Others
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