Qualitative Report on Hydrolyzed Vegetable Protein Market Industry Development, Trends and Strategic Plan for Positive Growth Discuss in Research Report 2022
Hydrolyzed vegetable protein (HVP) products are foodstuffs attained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste. Regarding the production process, a distinction can be made by acid-hydrolyzed vegetable vitamin (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons. Almost all...
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