Foodstuffs obtained by protein hydrolysis are hydrolyzed vegetable protein products and are useful as ingredients with an authentic bouillon taste. The process regarding the production can compare acid-hydrolyzed vegetable protein, enzymatically produced HVP, and other seasonings such as fermented soy sauce. Hydrolyzed vegetable protein products are mostly used for enhancing the taste of meat products, soups, sauces, snacks, and other dishes, and also for the production of ready-to-cook soups and bouillons. It is a protein produced from various plant sources such as wheat, corn, pea, soybeans, and canola. When it is broken down into amino acids by a chemical process, it is known as acid hydrolysis. Hydrolyzed vegetable protein is a natural plant based product and widely used in food preparation to improve the mouthfulness, flavors, and lingering taste.
Key factors driving the market growth are the increasing disposable income and change in lifestyle leading to high demand for consumption of hydrolyzed vegetable protein. Furthermore, market growth is expected to propel due to rise in demand for protein-rich natural ingredients and clean labeled food products. However, the presence of monosodium glutamate in hydrolyzed (MSG) vegetable protein causes health issues such as chest pain, nausea, headache, facial pressure or tightness, heart palpitations, weakness, burning in the face & neck, numbness, sweating, and others. As the Food and Drug Administration (FDA) has not banned the use MSG, it has created negative impact among consumers which may hamper the market growth. Therefore, the new opportunities are anticipated to create for the manufacturers of hydrolyzed vegetable protein, as the growth of food & beverage industry in Asia-Pacific.
Among hydrolyzed vegetable protein applications, food industry held major position in terms of market share where it is used as flavor enhancer. The food industry can be further bifurcated into sub-segments such as prepared soups, sauces, noodles, pastas, dips and dressings, meat, seasoning mixes, ready meals, others. Beverages is also segmented on the basis of application where hydrolyzed vegetable protein is used to complement the enhance flavor in functional beverages and amino acids. The factors expected to drive the market demand include wide range of applications and rise in usage as a flavor enhancer in food and beverages industry. Also, the application is segmented into cosmetics where hydrolyzed vegetable protein is used as film-forming agents in face cream and hair care products.
The market research study on “Hydrolyzed Vegetable Protein Market (Type: Dry Powder, Paste and Liquid; Application: Food Industry, Beverages, Cosmetics) - Global Industry Analysis, Market Size, Opportunities and Forecast, 2018 - 2025”, offers a detailed insights on the global hydrolyzed vegetable protein market entailing insights on its different market segments. Market dynamics with drivers, restraints and opportunities with their impact are provided in the report. The report provides insights on global hydrolyzed vegetable protein market, its type, application, and major geographic regions. The report covers basic development policies and layouts of technology development processes. Secondly, the report covers global hydrolyzed vegetable protein market size and volume, and segment markets by type, application, and geography along with the information on companies operating in the market. The hydrolyzed vegetable protein market analysis is provided for major regional markets including North America, Europe, Asia-Pacific, South-America, Middle East and Africa followed by major countries. Asia-Pacific held largest market share due to increasing investment in food industry and rising disposable income. In Asia-Pacific major regions are included such as China, India, Japan, Australia, and South Korea. Due to large population and rise in foreign trade accounted to held largest share in China. North America holds a significant share in hydrolyzed vegetable protein market due to wide application of hydrolyzed vegetable protein in food, beverages and cosmetic industry. The North America includes U.S. and Canada as they are developed nations and their fiscal condition is good. However, people in these countries are more prone to regular use of processed canned food, also in cosmetics on regular basis which are the key factors responsible for the market growth. The tourism industry in Europe is driving the market growth and it has the third largest market share for hydrolyzed vegetable protein. Therefore, tourism industry is strongly related to food industry and thus anticipated to boom market growth during forecasted period. For each region, the market size and volume for different segments has been covered under the scope of report. The players profiled in the report include Ajinomoto, Ingredients Inc., Innova Flavors, Tate & Lyle, Savoury Systems International LLC, SUBONEYO Chemicals Pharmaceuticals P Limited, Vinayak Ingredients India Pvt Ltd., Sinofi Ingredients, Dien Inc., Kerry Group, and Others
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