Absolute Markets Insights offers its latest published report ‘Hydrolyzed Vegetable Protein Market by From (Dry Powder, Paste and liquid); by Application (Processed Food, Functional Beverage and Others); by Raw Material (Soy, Rapeseed, Corn, Rice, Pea, Wheat and others); by Regional outlook (U.S., Rest of North America, France, UK, Germany, Spain, Italy, Rest of Europe, China, Japan, India, Southeast Asia, Rest of Asia Pacific, GCC Countries, Southern Africa, Rest of MEA, Brazil, Rest of Latin America) – Global Insights, Growth, Size, Comparative Analysis, Trends and Forecast, 2018 - 2026’.

Pune, India -- (SBWire) -- 11/08/2018 --Hydrolyzed vegetable protein are the food products developed by boiling wheat, soy or corn in hydrochloric acid, post which the solution is neutralized with sodium hydroxide. After the neutralization process, the acid breaks down into components of amino acids and protein in vegetables. One such component of amino acids left is glutamic acid. The resulting glutamic acid formed are predominantly familiar and adopted largely by the consumers in the form of sodium salt.
The hydrolyzed vegetable protein market, in terms of revenue, which was estimated at USD 216.34 million in 2017, is expected to reach USD 286.26 million in 2022.

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Top Key Players are: Ajinomoto Co., Inc., Kerry Group plc, Tate & Lyle, Inc., Koninklijke DSM N.V., Givaudan, Jones-Hamilton Co., Diana Group, Brolite Products Co. Inc., The Caremoli Group, Astron Chemicals S.A., Good Food, Inc., Levapan S.A., and McRitz International Corporation amongst others.

Hydrolyzed vegetable protein is developed by protein hydrolysis. Despite the chemical process, the ingredients used in the process are natural and plant-based proteins. Hence, the solution keeps the richness of the protein intact. The increasing demand for the protein significantly from the past years has instigated the need of HVP. For instance, in 2014, about more than half of the consumers in United States are opting for foods that are rich in protein. In addition, in the same year it was also witnessed that majority of the consumers preferred plant proteins over animal protein. However, in 2010, while inspecting the HVP process in one of the manufacturing lines of Basic Food Flavors in North Las Vegas by FDA, Salmonella Tennesse, a form of bacteria substance was found. The bacteria on consumption would affect the health of consumers to a great extent. The growth of such bacteria is due to inappropriate quantity and presence high amount of reactive MSG content in the process. After the identification of Salmonella Tennesse, a rise in awareness regarding the hydrolyzed vegetable protein is noticed. Wherein, it included the increase in security measures, rights for labeling MSG products and carcinogenic substance. Despite such challenges, owing to the rise in awareness, security and labeling policies by FDA including the growth in healthy food habits has potentially instigated the growth aspects of the HVP market.

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Processed Food Anticipated to be the Dominant Segment During the Forecast Period, 2018-2026
Among the applications of hydrolyzed vegetable protein, processed food is a dominant segment holding the largest market share. It is also anticipated to be the fastest growing market during the forecast period. HVP substance are predominantly used as nutritional elements and flavor add on for the processed foods as seasoning, in baked foods, meat products, sauces, frozen food, soups and snacks.
Rise in Awareness and Strict Policies for HVP process drives the Market in North America
North America is estimated to be the most attractive region in hydrolyzed vegetable protein market. The increase in investigation in the production lines of HVP processes for identification of Salmonella bacteria by FDA along with the strict rules in packaging and labeling contents for MSG substance has regulated the healthiness of the region. Furthermore, the increasing awareness regarding the MSG products and its consumption are another factor that anticipates the development of the market. This coupled with the rising demand for protein based processed food in the region has collectively intensified the growth of North America region.
Hydrolyzed Vegetable Protein Market is Fragmented with the Presence of Global and Regional Players
Some of the key participants in global market are Ajinomoto Co. Inc., Koninklijke DSM N.V., Tate & Lyle, Inc., Givaudan, Kerry Group plc, Jones-Hamilton Co., Diana Group, Good Food, Inc., The Caremoli Group, Astron Chemicals S.A., Brolite Products Co. Inc. Levapan S.A., and McRitz International Corp amongst others.
Hydrolyzed Vegetable Protein Market – By Form
Dry Powder
Paste
Liquid
Market By Application
Processed Food
Functional Beverage
Others
Hydrolyzed Vegetable Protein Market– By Raw Material
Soy
Rapeseed
Corn
Rice
Pea
Wheat
Others
Market By Region
North America
U.S.
Rest of North America
Europe
France
The UK
Spain
Germany
Italy
Rest of Europe
Asia Pacific
China
Japan
India
Southeast Asia
Rest of Asia Pacific
Middle East and Africa
GCC Countries
Southern Africa
Rest of Middle East and Africa
Latin America
Brazil
Rest of Latin America