Hydrolyzed Vegetable Proteins Market to Grow with a CAGR of 5.89% through 2028
The shift towards healthier, plant-based diets, and the demand for clean
label products are expected to drive the Global Hydrolyzed Vegetable Proteins
Market growth in the forecast period, 2024-2028.
According to TechSci Research report, “Hydrolyzed Vegetable Proteins
Market – Global Industry Size, Share, Trends, Competition Forecast &
Opportunities, 2028”, the Global Hydrolyzed Vegetable Proteins Market stood
at USD 1.19 billion in 2022 and is anticipated to grow with a CAGR of 5.89% in the
forecast period, 2024-2028. This can be attributed to sustainability concerns. Environmental
sustainability is a significant factor influencing consumer choices. Hydrolyzed
vegetable proteins, which are often sourced from renewable plant-based raw
materials, align with sustainability goals. This factor is particularly
important to younger generations who prioritize environmentally responsible
choices.
In addition, consumers are increasingly looking for products that offer
health benefits beyond basic nutrition. Hydrolyzed vegetable proteins can be
fortified with essential amino acids, vitamins, and minerals, making them an
attractive ingredient for products focused on specific health and wellness
claims.
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"Global Hydrolyzed Vegetable Proteins Market.”
HVP is frequently employed as a cost-effective substitute for other
protein sources, a factor that has significantly propelled its adoption within
the food industry. It is commonly utilized as a flavor enhancer and food
additive in processed food items, including but not limited to soups, sauces,
and snacks. Its role as a meat-based flavor replacement in vegetarian and vegan
products is notable due to its capacity to impart umami flavor. Nevertheless,
it's worth noting that the hydrolysis process employed in producing HVP can
sometimes result in the development of bitter tastes and an aftertaste due to
the release of free amino acids and peptides, which possess a bitter flavor. To
mitigate this bitterness, certain manufacturers may introduce supplementary processing
steps to either eliminate or conceal the bitter taste.
Furthermore, HVP serves as a protein source in various dietary
supplements and protein powders. The increasing consumption of protein
hydrolysate products among athletes and sports enthusiasts is projected to
drive market growth in the foreseeable future. Protein hydrolysates, including
HVP, are gaining traction in the realm of sports nutrition products due to
their ability to offer a high-quality protein source that the body can easily
digest and absorb. HVP is particularly appealing to athletes and sports
enthusiasts who adhere to vegetarian or vegan diets, as it delivers a
plant-based protein source that supports muscle recovery and growth.
Another positive factor contributing to market expansion is the
utilization of hydrolyzed vegetable protein in infant formula. This usage
enhances amino acid absorption and provides an ideal protein nutrient profile.
Hydrolyzed protein reduces the size of amino acids, rendering them more readily
digestible and absorbable for infants. Consequently, there is an escalating
demand for hydrolyzed protein in infant nutrition in developed nations such as
the U.S., Canada, Germany, and the U.K. As more parents opt for infant formula
to nourish their babies, market growth is expected to persist throughout the
forecast period.
The Global Hydrolyzed Vegetable Proteins Market is segmented into source,
function, application, regional distribution, and company.
Based on its source, the industry is divided into several segments,
including soy, wheat, corn, peas, and others. In 2022, the soy category emerged
as the dominant force in the market, primarily due to its cost-effectiveness
and the widespread availability of soy crops. The demand for Hydrolyzed
Vegetable Protein (HVP) derived from soy stems from its easy accessibility,
health advantages, popularity in vegetarian and vegan diets, affordability, and
its ability to enhance flavors. Soy is recognized as a valuable source of
protein, and soy-based HVP serves as a comparatively healthy alternative to
animal-based flavorings because it contains low levels of fat, calories, and
cholesterol. Moreover, soy-based HVP is more budget-friendly than its
animal-based counterparts, making it a cost-effective choice for food
manufacturers. Additionally, its robust umami flavor contributes to improving
the taste of various food products while concealing undesirable flavors or
bitterness in processed foods.
Based on function, the market is categorized into segments such as
flavor enhancer, emulsifier, and others. In 2022, the flavor enhancer segment
emerged as the dominant force in the market, capturing the highest share of
revenue, and it is expected to maintain this leading position throughout the
forecast period. Hydrolyzed Vegetable Protein (HVP) is a widely used flavor
enhancer in the food industry, known for imparting a savory or umami taste that
elevates the overall flavor of food products. Umami is often referred to as the
fifth taste, alongside the familiar sweet, sour, salty, and bitter tastes. The
food industry's quest to create more flavorful and competitive products,
especially those that can rival traditional meat-based offerings, has fueled
the growing demand for HVP as a flavor enhancer. HVP is frequently employed in
various food products, including soups, sauces, snacks, and ready-to-eat meals,
among others. Furthermore, the increasing desire for plant-based and vegetarian
food options is further contributing to the expanded use of HVP as a flavor
enhancer in the food industry.
Conversely, the emulsifier segment is anticipated to demonstrate a
significant CAGR from 2023 to 2030. This ingredient is employed as an
emulsifying agent due to its capability to facilitate the blending and
stabilization of different components within a food product, preventing them
from separating. HVP also plays a role in enhancing the texture, appearance,
and overall quality of food items by preventing fat separation, improving
viscosity, and reducing water activity.
Major companies operating in Global Hydrolyzed Vegetable Proteins Market
are:
- Ajinomoto Co Inc
- Kerry Group PLC
- Shanghai Aipu Food
Industry Co Ltd
- Titan Bio-tech Ltd
- Cargill Inc
- Roquette Freres SA
- DSM BV
- Tate & Lyle PLC
- Archer-Daniels-Midland
Co
- Griffith Foods SA De CV
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“The global hydrolyzed vegetable proteins market is poised for continued
growth and innovation, driven by the convergence of multiple trends.
Plant-based diets, clean label preferences, sustainability concerns,
customization, expansion into emerging markets, diversification of protein
sources, technological advancements, and health and nutritional fortification
are all key trends that will shape the future of this industry. As consumer
expectations evolve, industry stakeholders must remain agile and adapt to these
emerging trends to stay competitive and meet the demands of an ever-changing
global market. By embracing these trends, the hydrolyzed vegetable proteins
market can continue to provide innovative solutions for the evolving dietary
preferences of consumers worldwide,” said Mr. Karan Chechi, Research Director
with TechSci Research, a research-based management consulting firm.
“Hydrolyzed Vegetable Proteins Market By Source (Soy, Wheat, Corn, Pea, Others), By Function (Flavoring Agent,
Emulsifying Agent, Others), By Application (Bakery & Confectionary,
Processed Food Products, Meat Substitutes, Beverages, Others), By
Region, By Competition Forecast
& Opportunities, 2018-2028F”, has evaluated the future growth potential of Global Hydrolyzed
Vegetable Proteins Market and provides statistics & information on market
size, structure and future market growth. The report intends to provide
cutting-edge market intelligence and help decision makers take sound investment
decisions. Besides, the report also identifies and analyzes the emerging trends
along with essential drivers, challenges, and opportunities in Global Hydrolyzed
Vegetable Proteins Market.
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