Report Overview:
Hydrolyzed Vegetable Protein (HVP) is a flavor-enhancing ingredient derived from plantbased sources such as soy, wheat, and corn. It is created by breaking down vegetable proteins into their component amino acids through acid hydrolysis, enzymatic hydrolysis, or fermentation. HVP is commonly used in processed foods, snacks, soups, and seasonings to enhance umami flavor.
Market Value:
The global Hydrolyzed Vegetable Protein (HVP) market was valued at USD 1,323 million in 2024 and is projected to grow to USD 1,925.09 million by 2032, reflecting a CAGR of 4.80% over the forecast period.
