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Oct 6, 2020 2:20 PM ET

Hydrolyzed Vegetable Protein Market is set for a Rapid Growth at a CAGR of 4.9% during the year 2026


iCrowd Newswire - Oct 6, 2020

Zion Market Research has published a new report titled “Hydrolyzed Vegetable Protein by Raw Material (Soy, Corn, Wheat, Pea, Rice, and Others), By Form (Powder & Granules, Paste, and Liquid), and by End-Use (Food & Beverages Industry, Cosmetic & Personal Care Industry, and Pharmaceutical Industry): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2016 – 2026.” According to the report, the Hydrolyzed Vegetable Protein market growing at a CAGR of around 4.9% between 2019 and 2026.

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Hydrolysed Vegetable Protein (HVP) is a long-standing food ingredient used to flavor a variety of savory foods such as soups, gravy mixes, and bouillon cubes. In Europe, HVP is more usually traded as a liquid (40% solids content), particularly in Germany where it is used directly as a traditional sauce/seasoning, whereas in the UK the dry powder variant is mainly used for food processing. In the 1980s, it was realized that contaminants known as chloropropanols (mono and di) may result from the interaction of hydrochloric acid (used during hydrolysis) with lipid molecules associated with the protein source. Hydrolyzed vegetable protein (HVP) finds many applications across industries. When foods are produced by canning, freezing, or drying, some flavor loss is almost inevitable. Manufacturers can use HVP to restore these lost flavors, bring out latent taste characteristics, and generally round off and improve the flavor of the food. Therefore, HVP is used in a wide variety of products such as in the spice, meat, fish, fine-food, snack, flavor, and soup industries.

Based on raw material, the global hydrolyzed vegetable market is segmented into soy, corn, wheat, pea, rice, and others. The soy segment of the HVP market is anticipated to gain substantial market share. Soy proteins are a very important protein source for human beings and livestock. Enzymatic hydrolysis of soy protein can enhance or reduce its functional properties and improve its nutritious value. Soy protein hydrolysates were primarily used as functional food ingredients, flavor, and nutritious enhancers, protein substitute, and clinical products. Conditions for hydrolysis were usually mild, whereas recently high-pressure treatment attracted more interest. The degree of hydrolysis (DH) was usually between 1% and 39.5%. The main problem associated with proteolytic hydrolysis of soy protein was the production of bitter taste, hydrolysates coagulation and high cost of enzymes. Bitterness reduction can be achieved by control of DH, selective separation of bitter peptides from hydrolysates, treatment of hydrolysates with exo-peptidases, the addition of various components to block or mask the bitter taste, and modification of taste signaling. Hydrolysates coagulation can be resolved by selecting appropriate enzymes and by applying immobilization technology the production cost can be reduced. Enzymatic hydrolysis also enhances the bioactivity of soy proteins through the conversion of glycosides to aglycones, increasing antioxidant and immunoregulatory properties.

In terms of end-use, the hydrolyzed vegetable protein market has been categorized into the food & beverage industry, cosmetic & personal care industry, and pharmaceutical industry. The food and beverage industry is expected to dominate the HVP market share during the forecast period. Proteins are nutritionally a source of energy and amino acids while functionally they affect the physicochemical and sensory properties of various foods. The role of proteins in the diet as physiologically active components has been increasingly acknowledged. Many dietary proteins possess specific biological properties that make these components potential ingredients of functional or health-promoting foods. Such proteins or their precursors may occur naturally in raw food materials exerting their physiological action direct or upon enzymatic hydrolysis in vitro or in vivo. Dietary proteins are a source of biologically active peptides. These are inactive within the sequence of parent protein and can be released during gastrointestinal digestion or by enzymatic hydrolysis. Bioactive proteins are found among many biological plant materials such as corn, rice glutelin and prolamin, wheat gluten and soy protein.

Some key players in operating in the hydrolyzed vegetable protein market are Archer Daniels Midland Company, Symrise AG, Tate & Lyle Plc, Dohler GmbH, Sensient Technologies Corporation, Exter B.V, Ingredients, Inc., Cargill Inc., Kerry Group Plc, Givaudan SA, and others.

This report segments the global hydrolyzed vegetable protein market as follows:

Global Hydrolyzed Vegetable Protein Market: Raw Material Segment Analysis

Global Hydrolyzed Vegetable Protein Market: Form Segment Analysis

Global Hydrolyzed Vegetable Protein Market: End-Use Segment Analysis

Global Hydrolyzed Vegetable Protein Market: Regional Segment Analysis

To view TOC of this report is available upon request @ https://www.zionmarketresearch.com/toc/hydrolysed-vegetable-protein-market 



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Keywords:    Hydrolysed Vegetable Protein Market

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