The global Hydrolysed Vegetable Protein (HVP) market was valued at 1327.04 Million USD in 2021 and will grow with a CAGR of 4.98% from 2021 to 2027, based on HNY Research newly published report.

The prime objective of this report is to provide the insights on the post COVID-19 impact wwhich will help market players in this field evaluate their business approaches. Also, this report covers market segmentation by major market verdors, types, applications/end users and geography(North America, East Asia, Europe, South Asia, Southeast Asia, Middle East, Africa, Oceania, South America).

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.The Hydrolysed Vegetable Protein (HVP) market is very fragmented and the competition is fierce. According to the survey, the world`s top 5 manufacturers Tate & Lyle, Archer Daniels Midland, Exter, Griffith Foods and Sensient Technologies accounted for less than 20% of the market share in 2019.The technology of each manufacturer is relatively mature, and the world`s leading manufacturers are working hard to develop new application areas. As the largest producer, China produced about 160 K tons of Hydrolysed Vegetable Protein (HVP) in 2019, accounting for 40% of the global total approximately. Meanwhile, China is the largest consumption place, with a consumption market share nearly 30% in 2019. Following China, European Union is the second largest consumption place with the consumption market share of about 20%.

By Market Verdors:

Tate & Lyle

Archer Daniels Midland

Exter

Griffith Foods

Sensient Technologies

Vitana

Kerry

Aipu

Cargill

Basic Food Flavors

San Soon Seng Food Industries

Ajinomoto

New Weikang

Levapan

Way Chein

Campbell

IFF

Givaudan

Firmenich

Mitsubishi Corporation Life Sciences

Symega

Haco

Symrise

A. Costantino & C. spa

Flavor House

Weijia

Ingredient Inc

Nactis Flavours

Zamek

Foodchem International

Inthaco

Suboneyo Chemicals Pharmaceuticals

Philippine Aminosan

Zhonghui

New Alliance Dye Chem

Titan Biotech

By Types:

Soy HVP

Wheat HVP

By Applications:

Soy Sauce

Key Indicators Analysed

Market Players & Competitor Analysis: The report covers the key players of the industry including Company Profile, Product Specifications, Production Capacity/Sales, Revenue, Price and Gross Margin 2016-2027 & Sales with a thorough analysis of the market’s competitive landscape and detailed information on vendors and comprehensive details of factors that will challenge the growth of major market vendors.

Global and Regional Market Analysis: The report includes Global & Regional market status and outlook 2016-2027. Further the report provides break down details about each region & countries covered in the report. Identifying its sales, sales volume & revenue forecast. With detailed analysis by types and applications.

Market Trends: Market key trends which include Increased Competition and Continuous Innovations.

Opportunities and Drivers: Identifying the Growing Demands and New Technology

Porters Five Force Analysis: The report provides with the state of competition in industry depending on five basic forces: threat of new entrants, bargaining power of suppliers, bargaining power of buyers, threat of substitute products or services, and existing industry rivalry.

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