Most commonly, HVP or Hydrolyzed vegetable protein is used in processed foods as a flavor enhancer. Derived from vegetable products such as soybean, corn, or wheat, manufacturers consider it as the most sustainable protein ingredient. Products like sauces, gravy, cheese, beef products, spices, veggie burgers, seasonings, flavorings, soups among others, can be enhanced by HVP. Apart from the food industry, such natural ingredients are being used in personal care products such as cosmetics. These natural ingredients grant natural fragrances and some other natural properties ensuring the cosmetic to be beneficial for the user. Soy proteins and peptides are mostly used in cosmetics in various products including face, neck, body products; hair dyes, colors, mascara and so on.
The global Hydrolyzed Vegetable Protein market has seen immense growth with the support of strong scientific reasons that support various health benefits of hydrolyzed vegetable protein. Furthermore, the rising consciousness among people regarding dietary supplements and functional foods has helped the market grow further. Developing regions have observed the increase in consumer’s disposable income which reinstates a positive growth trend of the hydrolyzed vegetable protein market in those areas. The global hydrolyzed vegetable protein market is estimated to achieve a market value of roughly $800 million by 2025, growing at a CAGR of almost 5.6% in the forecast period of 2018- 2025.
One of the hurdles that may disrupt the growth of the market is the fluctuating prices of soybean pertaining to the variance in the demand and supply of the grains causing the cost of production of vegetable protein to rise.
Here are some more points that explain the global hydrolyzed vegetable protein market:
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