Global Hydrolysed Vegetable Protein (HVP) Market Growth 2023-2029

Global Hydrolysed Vegetable Protein (HVP) Market Growth 2023-2029

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.
LPI (LP Information)' newest research report, the “Hydrolysed Vegetable Protein (HVP) Industry Forecast” looks at past sales and reviews total world Hydrolysed Vegetable Protein (HVP) sales in 2022, providing a comprehensive analysis by region and market sector of projected Hydrolysed Vegetable Protein (HVP) sales for 2023 through 2029. With Hydrolysed Vegetable Protein (HVP) sales broken down by region, market sector and sub-sector, this report provides a detailed analysis in US$ millions of the world Hydrolysed Vegetable Protein (HVP) industry.
This Insight Report provides a comprehensive analysis of the global Hydrolysed Vegetable Protein (HVP) landscape and highlights key trends related to product segmentation, company formation, revenue, and market share, latest development, and M&A activity. This report also analyzes the strategies of leading global companies with a focus on Hydrolysed Vegetable Protein (HVP) portfolios and capabilities, market entry strategies, market positions, and geographic footprints, to better understand these firms' unique position in an accelerating global Hydrolysed Vegetable Protein (HVP) market.
This Insight Report evaluates the key market trends, drivers, and affecting factors shaping the global outlook for Hydrolysed Vegetable Protein (HVP) and breaks down the forecast by type, by application, geography, and market size to highlight emerging pockets of opportunity. With a transparent methodology based on hundreds of bottom-up qualitative and quantitative market inputs, this study forecast offers a highly nuanced view of the current state and future trajectory in the global Hydrolysed Vegetable Protein (HVP).
The global Hydrolysed Vegetable Protein (HVP) market size is projected to grow from US$ 1390.1 million in 2022 to US$ 1953.3 million in 2029; it is expected to grow at a CAGR of 1953.3 from 2023 to 2029.
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%.
This report presents a comprehensive overview, market shares, and growth opportunities of Hydrolysed Vegetable Protein (HVP) market by product type, application, key manufacturers and key regions and countries.
Market Segmentation:
Segmentation by type
Soy HVP
Wheat HVP
Others HVP
Segmentation by application
Soy Sauce
Other Sauces
Soup Bases
Marinade
Other Food
Others
This report also splits the market by region:
Americas
United States
Canada
Mexico
Brazil
APAC
China
Japan
Korea
Southeast Asia
India
Australia
Europe
Germany
France
UK
Italy
Russia
Middle East & Africa
Egypt
South Africa
Israel
Turkey
GCC Countries
The below companies that are profiled have been selected based on inputs gathered from primary experts and analyzing the company's coverage, product portfolio, its market penetration.
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

Key Questions Addressed in this Report
What is the 10-year outlook for the global Hydrolysed Vegetable Protein (HVP) market?
What factors are driving Hydrolysed Vegetable Protein (HVP) market growth, globally and by region?
Which technologies are poised for the fastest growth by market and region?
How do Hydrolysed Vegetable Protein (HVP) market opportunities vary by end market size?
How does Hydrolysed Vegetable Protein (HVP) break out type, application?
What are the influences of COVID-19 and Russia-Ukraine war?

Please note: The report will take approximately 2 business days to prepare and deliver.