Report Overview:
Hydrolysed vegetable protein is derived from boiling cereals or legumes in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down, the protein present in vegetables into their component amino acids. The resulting product is further known as hydrolysed vegetable protein. Hydrolysed vegetable protein is widely used as a flavor enhancer in many processed foods such as soups, sauces, stews, seasoned snack foods, gravies, hot dogs, dips and dressings. It is also blended with other spices to make seasonings that are used in or on foods.
This report provides a deep insight into the global Hydrolysed Vegetable Protein (HVP) market covering all its essential aspects. This ranges from a macro overview of the market to micro details of the market size, competitive landscape, development trend, niche market, key market drivers and challenges, SWOT analysis, value chain analysis, etc.
Market Value:
The global Hydrolysed Vegetable Protein (HVP) market size was estimated at USD 1421 million in 2024 and is projected to reach USD 2166.93 million by 2032, exhibiting a CAGR of 4.80% during the forecast period. CAGR of 4.80% (2025 – 2032)
By Types:
• Soy HVP
• Wheat HVP
By Applications: Soy
Other Sauces
Soup Bases
Other Food
Sauce
Marinade
Key players include:
• Tate & Lyle
• Archer Daniels Midland
• Exter
• Griffith Foods
• Sensient Technologies
• Vitana
• Including or Excluding key companies relevant to your analysis.
