Hydrolyzed Vegetable Proteins Market - Global Industry Size, Share, Trends, Opportunity & Forecast, Segmented 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, & Competition, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 1.62 Billion
CAGR (2026-2031)	6.17%
Fastest Growing Segment	Soy
Largest Market	North America
Market Size (2031)	USD 2.32 Billion

Market Overview

The Global Hydrolyzed Vegetable Proteins Market will grow from USD 1.62 Billion in 2025 to USD 2.32 Billion by 2031 at a 6.17% CAGR. Hydrolyzed Vegetable Proteins (HVP) are savory food ingredients produced through the acid, alkaline, or enzymatic hydrolysis of plant-based protein sources such as soy, wheat, or corn, serving primarily as flavor enhancers and functional additives in processed foods. The market is fundamentally supported by the rising consumer demand for cost-effective, non-animal savory flavor profiles and the rapid expansion of the alternative protein sector which utilizes HVP to mimic meat-like tastes. This demand is substantiated by robust consumption figures; according to the Good Food Institute, in 2024, global retail sales of plant-based meat, seafood, and dairy reached $28.6 billion, creating a sustained requirement for integral flavor solutions like HVP.

However, a significant challenge impeding broader market expansion is the negative health perception associated with HVP due to its high sodium content and potential byproducts formed during chemical processing. Health-conscious consumers often associate chemically hydrolyzed proteins with monosodium glutamate (MSG) and artificial additives, prompting manufacturers to seek cleaner, albeit more expensive, enzymatic alternatives to maintain clean-label standards.

Key Market Drivers

The surging adoption of plant-based diets and meat alternatives acts as a primary catalyst for the Global Hydrolyzed Vegetable Proteins Market, as these ingredients are indispensable for replicating the savory, umami-rich profiles of animal proteins. Manufacturers increasingly rely on hydrolyzed vegetable proteins (HVP) to mask off-notes in soy or pea protein bases and to deliver the authentic meaty taste consumers expect from alternative products. This sector's substantial scale ensures steady demand for integral flavor solutions. For instance, according to the Plant Based Foods Association, in May 2024, the U.S. retail plant-based food market alone was valued at $8.1 billion, underscoring the immense volume of food formulations requiring robust savory flavoring agents to maintain consumer interest and repeat purchases.

Simultaneously, the expansion of the global processed and convenience food sectors continues to drive market momentum, necessitating cost-effective and versatile flavor enhancers for ready meals, soups, and snacks. As urbanization creates a reliance on pre-packaged foods, manufacturers utilize HVP to improve taste stability and reduce formulation costs while enhancing savory notes. This growth is reflected in the financial performance of major ingredient suppliers; according to Ajinomoto Co., Inc., in May 2024, sales in its Seasonings and Foods segment rose by 9.3% year-on-year to reach ¥846.9 billion. Furthermore, the market is adapting to quality demands; according to Ingredion, in 2024, 78% of consumers expressed willingness to pay more for products with "natural" claims, encouraging the integration of premium, enzymatically hydrolyzed vegetable proteins into processed formulations to meet clean-label standards.

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Key Market Challenges

The primary factor impeding the growth of the Global Hydrolyzed Vegetable Proteins (HVP) Market is the pervasive negative health perception regarding the ingredient's high sodium content and chemical processing origin. As health-conscious consumers increasingly scrutinize product labels, ingredients associated with high salt intake or artificial manufacturing methods face significant resistance. This skepticism is exacerbated by the common consumer association of HVP with monosodium glutamate (MSG) and the potential presence of processing byproducts like chloropropanols, which are formed during acid hydrolysis. Consequently, food manufacturers face mounting pressure to remove such additives to maintain clean-label standards, effectively limiting the application of HVP in premium and health-oriented product lines.

This shift in consumer preference directly hampers market expansion by compelling formulators to reduce reliance on traditional savory enhancers. The demand for sodium reduction is a measurable force reshaping industry formulations. According to the International Food Information Council, in 2024, 50% of consumers reported attempting to limit or avoid sodium in their diets. This substantial demographic trend forces food companies to reformulate recipes to lower salt levels, thereby reducing the addressable volume for standard hydrolyzed vegetable proteins and constraining overall market revenue.

Key Market Trends

The "pet humanization" trend is driving the inclusion of high-quality hydrolyzed vegetable proteins (HVP) in premium pet food and animal feed. Manufacturers are increasingly utilizing HVP to enhance the palatability and nutritional profile of pet treats and wet foods, capitalizing on the rising demand for clean-label ingredients in the veterinary sector. This shift is fueled by owners who view their companions as family members, necessitating savory, nutrient-rich formulations that mirror human dietary standards. The immense scale of this application sector ensures substantial demand for flavor enhancers; according to the American Pet Products Association, March 2025, U.S. sales of pet food and treats alone reached $65.8 billion in 2024, underscoring the commercial potential for specialized ingredients in this category.

To differentiate in a crowded market, suppliers are actively obtaining organic and Non-GMO Project Verified certifications. This trend focuses on transparency and traceability, targeting a premium segment of consumers who demand rigorous assurance regarding the agricultural origin and processing standards of their ingredients. By securing these certifications, manufacturers can command higher margins and gain access to specialized retail channels that exclude conventional additives. This strategic pivot toward verifiable quality is substantiated by robust market performance; according to the Organic Trade Association, April 2025, U.S. sales of certified organic products reached a new high of $71.6 billion in 2024, confirming the strong economic viability of compliant supply chains.

Segmental Insights

Market intelligence indicates that the Soy segment is emerging as the fastest-growing category in the Global Hydrolyzed Vegetable Proteins Market, primarily driven by the expanding plant-based meat alternative sector. Manufacturers increasingly prioritize soy-based proteins for their high glutamate content, which imparts the essential umami flavor and meaty texture required for effective meat analogues. Furthermore, soy offers superior cost-efficiency and supply chain stability compared to other plant sources, accelerating its adoption in large-scale food processing. This rapid expansion is supported by its broad versatility and compliance with safety standards affirmed by regulatory bodies such as the Food and Drug Administration.

Regional Insights

North America leads the Global Hydrolyzed Vegetable Proteins Market, primarily due to the high consumption of processed and convenience foods across the United States and Canada. The region creates substantial demand for vegetable-based flavor enhancers as consumers increasingly favor plant-based dietary options over animal-derived alternatives. This market position is further strengthened by a mature food processing industry that operates under the strict safety and labeling guidelines of the United States Food and Drug Administration. These regulatory standards ensure product consistency and safety, encouraging manufacturers to widely adopt hydrolyzed vegetable proteins in soups, sauces, and snack applications.

Recent Developments

• In December 2025, HuaThai Protein announced the launch of two new ingredients, HydroPea™ H80 and HydroPea™ S90, to meet the rising global demand for high-quality plant-based nutrition. HydroPea™ H80 is a hydrolyzed pea protein designed to offer a clean, neutral taste and smooth mouthfeel, effectively addressing the grittiness often found in conventional plant proteins. The company also introduced HydroPea™ S90, a pea protein peptide with over 90% protein content, optimized for rapid absorption and bioavailability in sports nutrition products. These launches utilized advanced enzymatic processing to ensure high solubility and stability in various functional food and beverage applications.
• In August 2024, Croda International launched Coltide™ HSi, an advanced copolymer derived from hydrolyzed wheat protein and silicone, designed for the home care market. This innovative ingredient combines the functional benefits of wheat protein hydrolysates with silicone to provide fabric care solutions, such as wrinkle reduction and easier ironing. The product leverages the film-forming properties of hydrolyzed wheat protein to create a protective barrier on textiles, protecting fibers from thermal damage and enhancing fabric smoothness. This development illustrates the diversifying applications of hydrolyzed vegetable proteins beyond food and nutrition into industrial and household product formulations.
• In May 2024, ZymeBase Inc. introduced its Hydrolyzed Rice Protein at the Vitafoods Europe exhibition held in Geneva. The company presented this ingredient as a solution to common issues in the plant-based beverage market, such as stability, dispersibility, and protein content. By utilizing advanced enzymatic hydrolysis technology, the manufacturer aimed to set new standards for taste and performance in non-dairy alternatives. This launch highlighted the growing industry focus on rice-based hydrolyzed proteins as a hypoallergenic and clean-label option for functional foods and dietary supplements.
• In February 2024, Roquette expanded its portfolio of plant-based ingredients with the launch of NUTRALYS® H85, a food-grade hydrolyzed pea protein. This new ingredient was developed to address specific formulation challenges in the nutrition and food sectors, particularly for manufacturers of snack bars and beverages. The hydrolyzed protein offers a soft bite and consistent texture in high-protein nutritional bars, preventing the hardening often associated with protein fortification over shelf life. Additionally, the ingredient allows for increased protein content in beverages while maintaining low viscosity, supporting the creation of smooth, plant-based drinks.

Key Market Players

• 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

By Source	By Function	By Application	By Region
Soy Wheat Corn Pea Others	Flavoring Agent Emulsifying Agent Others	Bakery & Confectionary Processed Food Products Meat Substitutes Beverages Others	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Hydrolyzed Vegetable Proteins Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Hydrolyzed Vegetable Proteins Market, By Source:

• Soy
• Wheat
• Corn
• Pea
• Others

• Hydrolyzed Vegetable Proteins Market, By Function:

• Flavoring Agent
• Emulsifying Agent
• Others

• Hydrolyzed Vegetable Proteins Market, By Application:

• Bakery & Confectionary
• Processed Food Products
• Meat Substitutes
• Beverages
• Others

• Hydrolyzed Vegetable Proteins Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE