Report Overview:
Hydrolysed plant protein (HPP) is a product derived from the hydrolysis of plant-based protein sources such as cereals and legumes. The process involves boiling these raw materials in hydrochloric acid and subsequently neutralizing them with sodium hydroxide. The end product is a protein-rich solution that is commonly used as a flavor enhancer in various food products, including sauces, soup bases, and marinades. HPP is widely recognized for its ability to enhance umami flavors, making it a popular ingredient in the food and beverage industry.
Market Value:
The global Hydrolysed Plant Protein market was valued at approximately USD 1,524 million in 2024 and is expected to grow to USD 2,338.86 million by 2032, exhibiting a CAGR of 5.50% during the forecast period. CAGR of 5.50% (2025 – 2032)
By Types:
By Applications: Sauce Soup Bases
Key players include:
• Tate & Lyle
• Archer Daniels Midland
• Exter
• Griffith Foods
• Sensient Technologies
• Vitana
• Including or Excluding key companies relevant to your analysis.
