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Global Hydrolyzed Vegetable Protein Market Expected to be Driven by Increasing Importance of Protein Rich Foods

Hydrolyzed vegetable protein is prepared by boiling high protein foods such as corn, soy, or wheat in hydrochloric acid (HCL) which is then neutralized by adding sodium hydroxide solution. In this process acid breakdowns, the protein molecules in vegetables into their building blocks that is amino acids. Hydrolyzed vegetable protein is mostly used as a food filler to improve the flavor of several processed foods such as snack, soups, veggie burgers, etc. Being a natural additive hydrolyzed vegetable protein is widely consumed in vegetarian and organic goods.

The demand for hydrolyzed vegetable protein is increasing at rapid pace. The global hydrolyzed vegetable protein market growth is primarily driven by the growing demand for a high protein diet which is supported by clean-labeled food products and protein-rich natural ingredients. On top of that, additional benefits offered by hydrolyzed vegetable protein as a flavor improver in various ready to consume food products such as soups, sauces, and snacks are the key factors for its rapid adoption in processed food industry.

On the other hand, strict regulations set by FDA and food quality control department of European Union on the quality and its side effects are the major challenges causing restriction of import and export of such food products. However, new product launches and effective marketing strategies will offer excellent growth opportunities to the market over the forecast period. Impact of COVID-19 pandemic on the market growth has been devastating. This is mainly due to disruption of supply chain in overall food sector.

The global hydrolyzed vegetable protein market is categorized into form, application, and region. Based on form, global market for hydrolyzed vegetable protein is bifurcated into liquid, dry powder, and paste. The application segment of the report covers food & beverages, personal care products, and others.

North America and Asia Pacific are estimated to be the largest regional markets for hydrolyzed vegetable protein. Increasing demand for protein rich processed food in major countries such as India, China, and the United States is mainly contributing for the market growth. Hydrolyzed vegetable protein market in Europe is expected to remain most lucrative during the estimated period. Specialized food consumer class in the region mostly emphasize on the high nutrient content food products and additives, which has triggered the demand for hydrolyzed vegetable protein.

Some of the key key players operational in global hydrolyzed vegetable protein market include Glanbia Plc., Cargill Inc., Kerry Group plc, DuPont de Nemours, Inc., Tate & Lyle Plc., Fuji Oil Holdings, Inc., The Scoular Company, Wilmar International Limited, AMCO Proteins, and Roquette Frères among others.

To cite, in 2019, DuPont launched 6 new hydrolyzed vegetable protein nuggets from its SUPRO and TRUPRO product range. Also, in 2018, Cargill Inc and Archer Daniels Midland entered a joint venture SoyVenTM in Egypt, fulfill increasing domestic demand for higher-protein soybean meal.

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Sr. Content Writer At The Food Beverage News

Having a Master’s Degree in Brewing Technology and overall experience of 6 years in the field of writing, Jerri has been one of the most workaholic and dedicated team members of thefoodbeveragenews.com portal. She has been a part of this portal for 4 years now. Jerri started a career in writing with freelancing and the journey has been worth watching and appraising. She handles the Beverage Industry domain of the portal and along with her team provides all the vital and up-to-the-minute news and reports to the readers in a simple and comprehensible manner.

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