Hydrolyzed Vegetable Protein Global Market – Overview
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 2020, is expected to reach USD 286.26 million in 2030.
The major key pillars of businesses such 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 are also examined concisely and effectively keeping in mind the positive effect of market propellers.
Focus of the report
- CAGR values in the market for the forecast period
- Key trends in the market place
- Major players and brands
- Historical and current market size and projection up to 2030.
- Detailed overview of parent market
- Changing market dynamics of the industry
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Global Hydrolyzed Vegetable Protein Market, By Application
Owing to its properties, it is majorly used in processed foods such as snacks, burgers, soups, seasonings amongst other fillers to increase their flavors. However, food manufacturers often use the resulting glutamic acid formed from vegetable protein hydrolysis in the form of Monosodium glutamate (MSG). These MSG with improper quantity may prove fatal towards health.
Hydrolyzed Vegetable Protein Market, By Product
On the basis of product type, the pea segment is expected to be the most attractive segment of the global market. Pea, being an organic source, represents both nutritional and commercial application owing to its gluten, cholesterol and lactose free properties. Hence, it is often used as smoothing and whipping agent for the meat, sausages and sauces.
Hydrolyzed Vegetable Protein Market, By Region
Asia Pacific region is expected to grow at the fastest rate in the global market owing to the increasing demand for savory flavors and convenience foods. HVP being a type of savory ingredient is not only used in ready to eat meal but also used as an application in food products for health-conscious consumers. Hence, it has triggered the development of the market in this region.
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