水解植物蛋白市场 - 2018-2028 年全球产业规模、份额、趋势、机会和预测，按来源、功能、按应用、地区、竞争预测和机会细分，2018-2028F

2022 年全球水解植物蛋白市场价值为11.9 亿美元，预计在预测期内将出现令人印象深刻的增长，到2028 年复合年增长率为5.89%。全球水解植物蛋白市场是指涉及生产和分销的产业来自各种植物来源的水解蛋白质。这些蛋白质透过水解进行加工，将大蛋白质分子分解成更小的胜肽，使它们更容易消化，适合用于各种食品和饮料产品。

主要市场驱动因素

植物性饮食趋势

市场概况
预测期	2024-2028
2022 年市场规模	11.9亿美元
2028 年市场规模	16.8亿美元
2023-2028 年复合年增长率	5.89%
成长最快的细分市场	加工食品
最大的市场	北美洲

全球食品产业正在经历重大转型，植物性饮食在全球蓬勃发展。随着消费者的健康意识和环保意识越来越强，他们越来越多地转向植物性替代品来满足他们的营养需求。饮食偏好的这种转变对食品配料市场产生了深远的影响，尤其是水解植物蛋白。植物性饮食不再是小众选择；他们已经进入主流。越来越多的消费者选择减少动物产品的消费或完全消除它们，转而选择植物性替代品。这种转变是由健康考量、道德问题和环境意识所驱动的。随着植物性饮食的发展，人们对肉类替代品的需求不断增长，这些替代品具有传统动物性产品的味道、质地和营养成分。水解植物蛋白源自大豆、小麦和豌豆等来源，是植物性肉类替代配方中的重要成分。它们在模仿肉类的风味和质地方面发挥着至关重要的作用，使它们成为这个新兴市场不可或缺的组成部分。水解植物蛋白因其增强植物性产品风味的能力而受到重视。它们提供通常与肉类相关的咸味或鲜味，有助于素食和纯素菜餚的适口性。此外，这些蛋白质可以添加必需胺基酸和营养素，从而提高植物性食品的整体营养含量。模仿肉类的质地和口感是植物性产品开发的重大挑战。水解植物蛋白可以改善植物性产品的质地和口感，使其对消费者更具吸引力。无论是多汁的汉堡肉饼还是嫩嫩的植物性“鸡肉”，这些蛋白质在实现所需的产品特性方面都发挥着至关重要的作用。现今的消费者不仅关心自己的健康，也关心他们所消费的产品中的成分。水解植物蛋白被认为是清洁标籤成分，因为它们源自天然来源并经过最少的加工。这符合清洁标籤趋势，使其成为旨在满足消费者对透明度和简单性需求的食品製造商的有吸引力的选择。以植物为基础的饮食趋势并不限于西方市场。这是一种全球现象，在亚洲、拉丁美洲和其他地区越来越多地采用。这种全球扩张正在更大规模地推动对水解植物蛋白的需求，世界各地的食品公司都在寻求利用这一趋势。

清洁标籤和天然成分

食品业的消费者偏好正在发生重大转变，对清洁标籤和天然成分的需求不断增长。随着人们健康意识的增强并寻求消费产品的透明度，全球水解植物蛋白市场正在经历激增。清洁标籤已不仅仅是一个流行词；现在，它已成为许多消费者的指导原则。这一趋势是由对透明度的渴望以及对含有较少易于识别成分的产品的需求所推动的。水解植物蛋白越来越受欢迎，因为它们符合清洁标籤的期望，使其成为食品和饮料製造商的有吸引力的选择。水解植物蛋白是透过水解过程产生的，该过程将大蛋白质分子分解成更小的胜肽。与其他一些食品加工技术相比，这个过程被认为是最小的。因此，水解植物蛋白被认为加工程度较低且更天然，这引起了寻求清洁标籤产品的消费者的共鸣。水解植物蛋白源自大豆、小麦、豌豆和米等植物来源。这种天然来源是重要的卖点，特别是在消费者希望减少对动物源成分依赖的市场。植物性蛋白质的使用进一步增强了自然感。水解植物蛋白的关键属性之一是它们能够自然增强风味。它们提供鲜味和咸味，这在许多烹饪应用中都是必不可少的。食品製造商越来越多地转向使用这些蛋白质来自然地改善其产品的味道，而不是依赖人工增味剂。清洁标籤产品的成分清单通常较短，更简单、更容易理解。水解植物蛋白可用于替代或减少对某些添加剂或风味增强剂的需求，从而有助于更清洁和更简单的产品配方。

健康意识不断提高

当今世界，全球健康和养生意识浪潮正在席捲所有人群的消费者。人们越来越关注自己的饮食选择，寻求符合其健康目标的产品。消费者偏好的这种转变极大地促进了全球水解植物蛋白市场的成长。随着人们越来越注重健康，他们正在仔细检查自己的饮食，以做出有利于健康的选择。对于那些希望改善饮食习惯的人来说，水解植物蛋白正在成为一个有利的选择。这些蛋白质源自于植物来源，通常被认为是某些动物性蛋白质的更健康替代品，使其成为注重健康的消费者的自然选择。健康和保健运动通常涉及减少肉类消费的转变。许多消费者选择弹性素食、素食或纯素食饮食，以降低与动物产品相关的饱和脂肪和胆固醇的摄取量。水解植物蛋白是植物性肉类替代品的重要成分，有助于复製传统肉类产品的味道、质地和营养成分。水解植物蛋白可以强化必需胺基酸和营养素，使其成为增强各种食品营养成分的宝贵成分。这对于不仅寻求植物性选择而且寻求提供均衡营养的产品的消费者来说尤其重要。体重管理和维持健康的体重是健康运动的核心。水解植物蛋白通常用于生产低热量、高蛋白产品，以满足希望在不影响口味或营养的情况下控制体重的个人的需求。注重健康的消费者也可能有特定的饮食需求，例如无麸质、无乳製品或无过敏原饮食。水解植物蛋白可用于配製满足这些饮食要求的产品，从而扩大其对更广泛受众的吸引力。除了健康意识之外，消费者越来越多地寻求清洁标籤和天然产品。水解植物蛋白被认为是清洁标籤成分，因为它们源自天然植物来源并经过最少的加工。这符合清洁饮食趋势，使它们成为注重健康的消费者的有吸引力的选择。

全球扩张与新兴市场

在远远超出现有市场的动态因素的推动下，全球水解植物蛋白市场正在经历显着成长。随着世界的联繫日益紧密，世界各地的消费者都接受更健康和可持续的饮食选择，全球新兴市场的扩张正在显着推动水解植物蛋白市场的发展。曾经特定于某些地区的饮食偏好现在正在超越国界。全球对更健康和植物性饮食的需求正在推动全球对水解植物蛋白的需求。新兴市场的人们越来越注重健康，采用植物性饮食习惯，并寻求清洁标籤成分，以适应全球饮食趋势。新兴市场，特别是亚洲、拉丁美洲和非洲的中产阶级人口正在快速扩张。随着可支配收入的增加，这些地区的消费者越来越有能力购买优质且注重健康的食品。水解植物蛋白具有清洁标籤和营养价值，非常适合满足这不断增长的人口需求。新兴市场持续的都市化趋势正在改变消费者的生活方式。城市地区的人们日程更加繁忙，正在寻求方便的即食食品选择。水解植物蛋白可以掺入各种加工食品和方便食品中，使其成为製造商迎合城市消费者需求的理想成分。物流的改善和供应链的全球化使水解植物蛋白生产商更容易进入新兴市场。这些进步降低了运输成本，并使製造商更容易在全球范围内分销其产品。不同地区对植物性饮食的文化接受度有所不同，但许多新兴市场对替代蛋白质来源的态度日益开放。随着消费者越来越意识到植物性饮食对环境和健康的好处，他们更愿意将水解植物蛋白纳入他们的传统美食中。

主要市场挑战

致敏性问题

该行业面临的最重要的挑战之一是过敏性。一些水解植物蛋白，特别是来自大豆和小麦的蛋白，可能会引发对这些成分敏感的个体过敏。随着消费者对过敏风险意识的增强，食品製造商必须遵守标籤法规并管理与过敏原交叉污染相关的潜在责任。

生产成本

生产水解植物蛋白可能是一个复杂且资源密集的过程。生产成本，包括原料、加工和品质控制措施，可能相对较高。在竞争激烈的市场中，在维持产品品质的同时管理成本对製造商来说可能具有挑战性。

口味和功能挑战

水解植物蛋白通常用于增强食品的风味和功能。然而，实现所需的味道和质地可能具有挑战性，特别是在植物性肉类替代品中。开发高度模仿传统肉类感官特性的产品可能需要大量的研究和开发工作。

来自其他成分的竞争

水解植物蛋白面临来自多种其他植物蛋白来源的竞争，例如豌豆蛋白、大米蛋白和真菌蛋白。选择在配方中使用哪种蛋白质来源取决于成本、口味和营养成分等因素。随着新的植物蛋白来源的出现，製造商必须仔细评估其对特定应用的适用性。

主要市场趋势

以植物为基础的繁荣仍在继续

以植物为基础的饮食趋势没有显示出放缓的迹象。出于健康、环境和道德考虑，消费者越来越多地选择以植物为基础的肉类和乳製品替代品。来自大豆、小麦、豌豆和其他植物来源的水解植物蛋白将在植物性肉类和乳製品替代品的配方中发挥关键作用。

专注于永续发展

永续性是消费者最关心的问题，也延伸到他们的饮食选择。水解植物蛋白源自再生植物原料，符合永续发展目标。能够证明其对环境负责的做法的承诺的品牌将拥有竞争优势。

客製化蛋白质解决方案

食品製造商越来越多地寻求满足特定配方需求的客製化水解植物蛋白解决方案。无论是增强风味、改善质地或强化特定营养素，市场都在朝着提供客製化蛋白质解决方案的方向发展，以满足不同产品类别的需求。

蛋白质来源多样化

虽然大豆和小麦传统上是水解植物蛋白的主要来源，但市场正在多元化。製造商正在探索替代蛋白质来源，例如豆类（豌豆、扁豆）、大米，甚至未充分利用的农作物，以满足对多种植物性选择不断增长的需求。

细分市场洞察

来源洞察

根据来源类别，该行业分为几个部分，包括大豆、小麦、玉米、豌豆等。 2022年，大豆类别成为市场的主导力量，这主要是由于其成本效益和大豆作物的广泛供应。对源自大豆的水解植物蛋白 (HVP) 的需求源于其易于获取、健康优势、在素食和纯素饮食中的受欢迎程度、价格实惠以及增强风味的能力。大豆被认为是一种宝贵的蛋白质来源，而基于大豆的 HVP 是动物性调味品的相对健康的替代品，因为它含有低水平的脂肪、热量和胆固醇。此外，基于大豆的 HVP 比基于动物的 HVP 更经济实惠，使其成为食品製造商经济高效的选择。此外，其浓郁的鲜味有助于改善各种食品的味道，同时掩盖加工食品中不良的味道或苦味。

应用洞察

根据应用类别，市场分为烘焙和糖果、加工食品、肉类替代品、饮料和其他领域。 2022年，加工食品领域将成为业界的主导力量，占收入的最大份额。这主要归因于加工食品中水解植物蛋白 (HVP) 的利用率不断增加。 HVP 是一种广泛应用于食品行业的多功能成分，因为它能够增强风味和质地，并且具有成本效益且易于混合。在加工食品中，HVP 通常用作乳化剂、风味增强剂和质地改良剂。

由于加工食品的便利性、延长的保质期和不断变化的消费者生活方式，对加工食品的需求不断增长，预计将增加对 HVP 作为这些产品关键成分的需求。另一方面，预计从2023 年到2030 年，肉类替代品产业将创下最快的复合年增长率(CAGR)。HVP 经常被用作肉类替代品的成分，例如植物性汉堡或无肉丸，以赋予肉般的风味和质地。它还可以在各种素食和纯素菜餚中用作调味料或增味剂。使用 HVP 代替肉类的一个优点是其成本通常较低，这使其成为预算有限的个人的经济选择。此外，它以植物为基础，非常符合素食者和严格素食者的偏好。

区域洞察

就收入而言，北美在 2022 年确立了其在该行业的主导地位，这主要是由于存在大量且完善的食品和饮料行业。该行业对水解植物蛋白（HVP）作为增味剂和功能性成分产生了巨大的需求。此外，该地区对加工食品和方便食品的需求不断增长，在推动市场扩张方面发挥了关键作用。此外，北美拥有高度发展的医疗保健产业，将 HVP 融入医疗营养产品中。此外，该地区各种健康状况的盛行率很高，例如肥胖和糖尿病，这导致对更健康食品选择的需求增加，包括含有 HVP 的产品。

展望未来，在多种因素的推动下，亚太地区预计在 2023 年至 2030 年将实现利润丰厚的复合年增长率。其中包括对天然和植物性食品成分的需求不断增长，以及人们对蛋白质消费带来的健康益处的认识不断提高。此外，该地区是大豆和小麦等植物蛋白来源的最大生产国，进一步促进了市场扩张。

目录

第 1 章：产品概述

• 市场定义
• 市场范围
  • 涵盖的市场
  • 考虑学习的年份
  • 主要市场区隔

第 2 章：研究方法

• 研究目的
• 基线方法
• 主要产业伙伴
• 主要协会和二手资料来源
• 预测方法
• 数据三角测量与验证
• 假设和限制

第 3 章：执行摘要

• 市场概况
• 主要市场细分概述
• 主要市场参与者概述
• 重点地区/国家概况
• 市场驱动因素、挑战、趋势概述

第 4 章：客户之声

第 5 章：全球水解植物蛋白市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依来源（大豆、小麦、玉米、豌豆、其他）
  • 依功能分类（调味料、乳化剂、其他）
  • 按应用（烘焙和糖果、加工食品、肉类替代品、饮料、其他）
  • 按地区
  • 按公司划分 (2022)
• 产品市场地图
  • 按来源
  • 按功能分类
  • 按应用
  • 按地区

第 6 章：北美水解植物蛋白市场前景

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依来源（大豆、小麦、玉米、豌豆、其他）
  • 依功能分类（调味料、乳化剂、其他）
  • 按应用（烘焙和糖果、加工食品、肉类替代品、饮料、其他）
  • 按国家/地区
• 北美：国家分析
  • 美国
  • 加拿大
  • 墨西哥

第 7 章：欧洲水解植物蛋白市场前景

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依来源（大豆、小麦、玉米、豌豆、其他）
  • 依功能分类（调味料、乳化剂、其他）
  • 按应用（烘焙和糖果、加工食品、肉类替代品、饮料、其他）
  • 按国家/地区
• 欧洲：国家分析
  • 德国
  • 英国
  • 法国
  • 义大利
  • 西班牙

第 8 章：亚太地区水解植物蛋白市场展望

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依来源（大豆、小麦、玉米、豌豆、其他）
  • 依功能分类（调味料、乳化剂、其他）
  • 按应用（烘焙和糖果、加工食品、肉类替代品、饮料、其他）
  • 按国家/地区
• 亚太地区：国家分析
  • 中国
  • 日本
  • 印度
  • 澳洲
  • 韩国

第 9 章：南美洲水解植物蛋白市场前景

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依来源（大豆、小麦、玉米、豌豆、其他）
  • 依功能分类（调味料、乳化剂、其他）
  • 按应用（烘焙和糖果、加工食品、肉类替代品、饮料、其他）
  • 按国家/地区
• 南美洲：国家分析
  • 巴西
  • 阿根廷
  • 哥伦比亚

第 10 章：中东和非洲水解植物蛋白市场前景

• 市场规模及预测
  • 按价值
• 市占率及预测
  • 依来源（大豆、小麦、玉米、豌豆、其他）
  • 依功能分类（调味料、乳化剂、其他）
  • 按应用（烘焙和糖果、加工食品、肉类替代品、饮料、其他）
  • 按国家/地区
• MEA：国家分析
  • 南非水解植物蛋白
  • 沙乌地阿拉伯水解植物蛋白
  • 阿联酋水解植物蛋白
  • 科威特水解植物蛋白

第 11 章：市场动态

• 司机
• 挑战

第 12 章：市场趋势与发展

• 近期发展
• 併购
• 产品发布

第 13 章：波特的五力分析

• 产业竞争
• 新进入者的潜力
• 供应商的力量
• 客户的力量
• 替代产品的威胁

第14章：竞争格局

• 商业概览
• 产品供应
• 最近的发展
• 财务（据报导）
• 主要人员
• SWOT分析
  • Ajinomoto Co Inc
  • Kerry Group PLC
  • Shanghai Aipu Food Industry Co Ltd
  • Titan Bio-tech Ltd
  • Cargill Inc
  • Roquette Freres SA
  • DSM BV
  • Tate & Lyle PLC
  • Archer-Daniels-Midland Co
  • Griffith Foods SA De CV

第 15 章：策略建议

第 16 章：关于我们与免责声明

Global Hydrolyzed Vegetable Proteins Market has valued at USD 1.19 billion in 2022 and is anticipated to project impressive growth in the forecast period with a CAGR of 5.89% through 2028. The global hydrolyzed vegetable proteins market refers to the industry involved in the production and distribution of hydrolyzed proteins derived from various plant sources. These proteins are processed through hydrolysis, which breaks down large protein molecules into smaller peptides, making them more digestible and suitable for use in various food and beverage products.

Key Market Drivers

Plant-Based Diet Trends

Market Overview
Forecast Period	2024-2028
Market Size 2022	USD 1.19 Billion
Market Size 2028	USD 1.68 Billion
CAGR 2023-2028	5.89%
Fastest Growing Segment	Processed Food Products
Largest Market	North America

The global food industry is undergoing a significant transformation, with plant-based diets gaining momentum worldwide. As consumers become more health-conscious and environmentally aware, they are increasingly turning to plant-based alternatives for their nutritional needs. This shift in dietary preferences has a profound impact on the food ingredients market, particularly on hydrolyzed vegetable proteins. Plant-based diets are no longer niche choices; they have entered the mainstream. More consumers are choosing to reduce their consumption of animal products or eliminate them entirely in favor of plant-based alternatives. This shift is driven by health considerations, ethical concerns, and environmental awareness. With plant-based diets, there is a growing demand for meat alternatives that provide the taste, texture, and nutritional profile of traditional animal-based products. Hydrolyzed vegetable proteins, derived from sources like soy, wheat, and peas, are essential ingredients in the formulation of plant-based meat substitutes. They play a crucial role in mimicking the flavor and texture of meat, making them an integral component of this burgeoning market. Hydrolyzed vegetable proteins are valued for their ability to enhance flavor in plant-based products. They provide the savory or umami taste that is often associated with meat, contributing to the palatability of vegetarian and vegan dishes. Additionally, these proteins can be fortified with essential amino acids and nutrients, improving the overall nutritional content of plant-based foods. Mimicking the texture and mouthfeel of meat is a significant challenge in plant-based product development. Hydrolyzed vegetable proteins can improve the texture and mouthfeel of plant-based products, making them more appealing to consumers. Whether it's a juicy burger patty or a tender piece of plant-based "chicken," these proteins play a vital role in achieving the desired product characteristics. Today's consumers are not only concerned about their health but also about the ingredients in the products they consume. Hydrolyzed vegetable proteins are considered clean label ingredients, as they are derived from natural sources and undergo minimal processing. This aligns with the clean label trend, making them an attractive choice for food manufacturers aiming to meet consumer demands for transparency and simplicity. The plant-based diet trend is not limited to Western markets. It is a global phenomenon, with increasing adoption in Asia, Latin America, and other regions. This global expansion is driving the demand for hydrolyzed vegetable proteins on a larger scale, as food companies worldwide seek to capitalize on this trend.

Clean Label and Natural Ingredients

Consumer preferences in the food industry are undergoing a significant transformation, with a growing demand for clean labels and natural ingredients. As people become more health-conscious and seek transparency in the products they consume, the global hydrolyzed vegetable proteins market is experiencing a surge in growth. Clean labels have become more than just a buzzword; it is now a guiding principle for many consumers. This trend is driven by a desire for transparency and a demand for products with fewer easily recognizable ingredients. Hydrolyzed vegetable proteins are gaining popularity because they align with clean label expectations, making them an attractive choice for food and beverage manufacturers. Hydrolyzed vegetable proteins are produced through a process called hydrolysis, which breaks down large protein molecules into smaller peptides. This process is considered minimal compared to some other food processing techniques. As a result, hydrolyzed vegetable proteins are perceived as less processed and more natural, which resonates with consumers seeking clean label products. Hydrolyzed vegetable proteins are derived from plant sources such as soy, wheat, peas, and rice. This natural origin is a significant selling point, especially in a market where consumers are looking to reduce their reliance on animal-derived ingredients. The use of plant-based proteins further enhances the perception of naturalness. One of the key attributes of hydrolyzed vegetable proteins is their ability to enhance flavor naturally. They provide umami and savory notes, which are essential in many culinary applications. Instead of relying on artificial flavor enhancers, food manufacturers are increasingly turning to these proteins to improve the taste of their products naturally. Clean label products typically have shorter ingredient lists, which are more straightforward and easier to understand. Hydrolyzed vegetable proteins can be used to replace or reduce the need for certain additives or flavor enhancers, contributing to cleaner and simpler product formulations.

Rising Health and Wellness Awareness

In today's world, a global wave of health and wellness consciousness is sweeping across consumers of all demographics. People are becoming increasingly mindful of their dietary choices, seeking products that align with their health and wellness goals. This shift in consumer preferences is significantly contributing to the growth of the global hydrolyzed vegetable proteins market. As individuals become more health-conscious, they are scrutinizing their diets to make choices that promote well-being. Hydrolyzed vegetable proteins are emerging as a favorable option for those looking to improve their dietary habits. These proteins are derived from plant sources and are often considered a healthier alternative to some animal-based proteins, making them a natural choice for health-conscious consumers. The health and wellness movement often involves a shift towards reducing meat consumption. Many consumers are opting for flexitarian, vegetarian, or vegan diets to lower their intake of saturated fats and cholesterol associated with animal products. Hydrolyzed vegetable proteins are essential ingredients in plant-based meat alternatives, helping replicate the taste, texture, and nutritional profile of traditional meat products. Hydrolyzed vegetable proteins can be fortified with essential amino acids and nutrients, making them a valuable ingredient for enhancing the nutritional content of various food products. This is especially important for consumers who seek not only plant-based options but also products that offer balanced nutrition. Weight management and maintaining a healthy body weight are central to the health and wellness movement. Hydrolyzed vegetable proteins are often used to create low-calorie, high-protein products that cater to individuals looking to manage their weight without compromising on taste or nutrition. Health-conscious consumers may also have specific dietary needs, such as gluten-free, dairy-free, or allergen-free diets. Hydrolyzed vegetable proteins can be used to formulate products that meet these dietary requirements, expanding their appeal to a broader audience. Alongside health awareness, consumers are increasingly looking for clean labels and natural products. Hydrolyzed vegetable proteins are perceived as clean label ingredients because they are derived from natural plant sources and undergo minimal processing. This aligns with the clean eating trend, making them an attractive choice for health-focused consumers.

Global Expansion and Emerging Markets

The global hydrolyzed vegetable proteins market is experiencing remarkable growth, driven by dynamic factors that extend far beyond established markets. As the world becomes increasingly interconnected and consumers worldwide embrace healthier and sustainable dietary choices, the global expansion into emerging markets is significantly boosting the hydrolyzed vegetable proteins market. Dietary preferences that were once specific to certain regions are now transcending borders. The global appetite for healthier and plant-based diets is fueling the demand for hydrolyzed vegetable proteins worldwide. People in emerging markets are becoming more health-conscious, adopting plant-based eating habits, and seeking clean label ingredients, aligning with global dietary trends. Emerging markets, particularly in Asia, Latin America, and Africa, are witnessing a rapid expansion of their middle-class populations. As disposable incomes rise, consumers in these regions are increasingly able to afford premium and health-focused food products. Hydrolyzed vegetable proteins, with their clean label and nutritional benefits, are well-suited to cater to this growing demographic. The ongoing urbanization trend in emerging markets is changing consumer lifestyles. People in urban areas have busier schedules and are seeking convenient, ready-to-eat food options. Hydrolyzed vegetable proteins can be incorporated into a wide range of processed and convenience foods, making them an ideal ingredient for manufacturers looking to cater to urban consumers. Improved logistics and the globalization of supply chains have made it easier for hydrolyzed vegetable protein producers to reach emerging markets. These advances reduce the cost of transportation and make it more feasible for manufacturers to distribute their products globally. The cultural acceptance of plant-based diets varies across regions, but there is a growing openness to alternative protein sources in many emerging markets. As consumers become more aware of the environmental and health benefits of plant-based diets, they are more willing to incorporate hydrolyzed vegetable proteins into their traditional cuisines.

Key Market Challenges

Allergenicity Concerns

One of the foremost challenges faced by the industry is allergenicity. Some hydrolyzed vegetable proteins, particularly those derived from soy and wheat, can trigger allergies in individuals with sensitivities to these ingredients. As consumer awareness of allergenic risks increases, food manufacturers must navigate labeling regulations and manage potential liabilities associated with allergen cross-contamination.

Cost of Production

Producing hydrolyzed vegetable proteins can be a complex and resource-intensive process. The cost of production, including raw materials, processing, and quality control measures, can be relatively high. In a competitive market, managing costs while maintaining product quality can be challenging for manufacturers.

Taste and Functional Challenges

Hydrolyzed vegetable proteins are often used to enhance the flavor and functionality of food products. However, achieving the desired taste and texture can be challenging, particularly in plant-based meat substitutes. Developing products that closely mimic the sensory attributes of traditional meat can require significant research and development efforts.

Competition from Other Ingredients

Hydrolyzed vegetable proteins face competition from a variety of other plant-based protein sources, such as pea protein, rice protein, and fungal protein. The choice of which protein source to use in formulations depends on factors like cost, taste, and nutritional profile. As new plant-based protein sources emerge, manufacturers must carefully assess their suitability for specific applications.

Key Market Trends

Plant-Based Boom Continues

The plant-based diet trend shows no signs of slowing down. Consumers are increasingly opting for plant-based alternatives to meat and dairy, driven by health, environmental, and ethical considerations. Hydrolyzed vegetable proteins, derived from soy, wheat, peas, and other plant sources, will play a pivotal role in the formulation of plant-based meat and dairy substitutes.

Focus on Sustainability

Sustainability is a critical concern for consumers, and it extends to their dietary choices. Hydrolyzed vegetable proteins, which are sourced from renewable plant-based raw materials, align with sustainability goals. Brands that can demonstrate their commitment to environmentally responsible practices will have a competitive advantage.

Customized Protein Solutions

Food manufacturers are increasingly seeking customized hydrolyzed vegetable protein solutions that meet specific formulation needs. Whether it's enhancing flavor, improving texture, or fortifying with specific nutrients, the market is moving towards providing tailored protein solutions to cater to diverse product categories.

Diversification of Protein Sources

While soy and wheat have traditionally been dominant sources of hydrolyzed vegetable proteins, the market is diversifying. Manufacturers are exploring alternative protein sources, such as pulses (peas, lentils), rice, and even underutilized crops, to meet the growing demand for diverse plant-based options.

Segmental Insights

Source Insights

Based on the category of Source, the industry is divided into several segments, including soy, wheat, corn, peas, and others. In 2022, the soy category emerged as the dominant force in the market, primarily due to its cost-effectiveness and the widespread availability of soy crops. The demand for Hydrolyzed Vegetable Protein (HVP) derived from soy stems from its easy accessibility, health advantages, popularity in vegetarian and vegan diets, affordability, and its ability to enhance flavors. Soy is recognized as a valuable source of protein, and soy-based HVP serves as a comparatively healthy alternative to animal-based flavorings because it contains low levels of fat, calories, and cholesterol. Moreover, soy-based HVP is more budget-friendly than its animal-based counterparts, making it a cost-effective choice for food manufacturers. Additionally, its robust umami flavor contributes to improving the taste of various food products while concealing undesirable flavors or bitterness in processed foods.

Looking ahead, the segment related to pea derived HVP is anticipated to experience a substantial CAGR from 2023 to 2030. Pea protein hydrolysate is a favored protein supplement among athletes, bodybuilders, and health-conscious individuals due to its high protein content and potential health advantages. These advantages include enhanced muscle growth, reduced muscle soreness, and lowered blood pressure. This makes it an appealing option for individuals seeking to boost their overall health and athletic performance. Furthermore, it is commonly employed in sports medicine due to its ability to enhance the absorption of amino acids compared to intact proteins, ensuring optimal nutrient delivery to muscles. In addition to its health benefits, pea HVP is devoid of common allergens such as dairy, soy, and gluten, making it a safe selection for individuals with food allergies or sensitivities.

Application Insights

Based on the category of Application, the market is categorized into bakery and confectionery, processed food items, meat alternatives, beverages, and other sectors. In 2022, the processed food products segment emerged as the dominant force in the industry, accounting for the largest share of revenue. This was primarily attributed to the increasing utilization of Hydrolyzed Vegetable Protein (HVP) in processed food products. HVP is a versatile ingredient widely employed in the food industry due to its capacity to enhance both flavor and texture, alongside its cost-effectiveness and ease of incorporation. In processed foods, HVP is commonly utilized as an emulsifying agent, a flavor booster, and a texture modifier.

The growing demand for processed foods, driven by their convenience, extended shelf life, and evolving consumer lifestyles, is expected to boost the demand for HVP as a key component in these products. On the other hand, the meat substitutes sector is projected to record the most rapid Compound Annual Growth Rate (CAGR) from 2023 to 2030. HVP is frequently harnessed as an ingredient in meat alternatives, such as plant-based burgers or meatless meatballs, to impart a meat-like flavor and texture. It can also serve as a seasoning or flavor enhancer in a wide array of vegetarian and vegan dishes. An advantage of using HVP in place of meat is its typically lower cost, making it an economical choice for individuals on a budget. Additionally, being plant-based, it aligns well with the preferences of vegetarians and vegans.

Regional Insights

In terms of revenue, North America asserted its dominance in the industry during 2022, primarily due to the presence of a substantial and well-established food and beverage sector. This sector generated a significant need for Hydrolyzed Vegetable Protein (HVP) as both a flavor enhancer and a functional ingredient. Moreover, the increasing appetite for processed and convenient food offerings in the region played a pivotal role in boosting market expansion. Additionally, North America boasts a highly developed healthcare industry that incorporates HVP into medical nutrition products. Furthermore, the region experiences a high prevalence of various health conditions, such as obesity and diabetes, which has resulted in an elevated demand for healthier food choices, including products containing HVP.

Looking ahead, the Asia Pacific region is poised to witness a lucrative CAGR from 2023 to 2030, driven by several factors. These include the growing demand for natural and plant-based food components and an increased awareness of the health benefits associated with protein consumption. Additionally, the region stands as the largest producer of plant-based protein sources like soybeans and wheat, further bolstering market expansion.

Key Market Players

• Ajinomoto Co Inc

• Kerry Group PLC

• Shanghai Aipu Food Industry Co Ltd

• Titan Bio-tech Ltd

• Cargill Inc

• Roquette Freres SA

• DSM BV

• Tate & Lyle PLC

• Archer-Daniels-Midland Co

• Griffith Foods SA De CV

Report Scope:

In this report, the Global Hydrolyzed Vegetable Proteins Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Hydrolyzed Vegetable Proteins Market, By Source:

• Soy
• Wheat
• Corn
• Pea
• Others

Hydrolyzed Vegetable Proteins Market, By Function:

• Flavoring Agent
• Emulsifying Agent
• Others

Hydrolyzed Vegetable Proteins Market, By Application:

• Bakery & Confectionary
• Processed Food Products
• Meat Substitutes
• Beverages
• Others

Hydrolyzed Vegetable Proteins Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• Germany
• United Kingdom
• France
• Italy
• Spain
• Asia-Pacific
• China
• Japan
• India
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE
• Kuwait

Competitive Landscape

• Company Profiles: Detailed analysis of the major companies present in the Global Hydrolyzed Vegetable Proteins Market.

Available Customizations:

• Global Hydrolyzed Vegetable Proteins market report with the given market data, Tech Sci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

Company Information

• Detailed analysis and profiling of additional market players (up to five).

Table of Contents

1. Product Overview

• 1.1. Market Definition
• 1.2. Scope of the Market
  • 1.2.1. Markets Covered
  • 1.2.2. Years Considered for Study
  • 1.2.3. Key Market Segmentations

2. Research Methodology

• 2.1. Objective of the Study
• 2.2. Baseline Methodology
• 2.3. Key Industry Partners
• 2.4. Major Association and Secondary Sources
• 2.5. Forecasting Methodology
• 2.6. Data Triangulation & Validation
• 2.7. Assumptions and Limitations

3. Executive Summary

• 3.1. Overview of the Market
• 3.2. Overview of Key Market Segmentations
• 3.3. Overview of Key Market Players
• 3.4. Overview of Key Regions/Countries
• 3.5. Overview of Market Drivers, Challenges, Trends

4. Voice of Customer

5. Global Hydrolyzed Vegetable Proteins Market Outlook

• 5.1. Market Size & Forecast
  • 5.1.1. By Value
• 5.2. Market Share & Forecast
  • 5.2.1. By Source (Soy, Wheat, Corn, Pea, Others)
  • 5.2.2. By Function (Flavoring Agent, Emulsifying Agent, Others)
  • 5.2.3. By Application (Bakery & Confectionary, Processed Food Products, Meat Substitutes, Beverages, Others)
  • 5.2.4. By Region
  • 5.2.5. By Company (2022)
• 5.3. Product Market Map
  • 5.3.1. By Source
  • 5.3.2. By Function
  • 5.3.3. By Application
  • 5.3.4. By Region

6. North America Hydrolyzed Vegetable Proteins Market Outlook

• 6.1. Market Size & Forecast
  • 6.1.1. By Value
• 6.2. Market Share & Forecast
  • 6.2.1. By Source (Soy, Wheat, Corn, Pea, Others)
  • 6.2.2. By Function (Flavoring Agent, Emulsifying Agent, Others)
  • 6.2.3. By Application (Bakery & Confectionary, Processed Food Products, Meat Substitutes, Beverages, Others)
  • 6.2.4. By Country
• 6.3. North America: Country Analysis
  • 6.3.1. United States Hydrolyzed Vegetable Proteins Market Outlook
    • 6.3.1.1. Market Size & Forecast
      • 6.3.1.1.1. By Value
    • 6.3.1.2. Market Share & Forecast
      • 6.3.1.2.1. By Source
      • 6.3.1.2.2. By Function
      • 6.3.1.2.3. By Application
  • 6.3.2. Canada Hydrolyzed Vegetable Proteins Market Outlook
    • 6.3.2.1. Market Size & Forecast
      • 6.3.2.1.1. By Value
    • 6.3.2.2. Market Share & Forecast
      • 6.3.2.2.1. By Source
      • 6.3.2.2.2. By Function
      • 6.3.2.2.3. By Application
  • 6.3.3. Mexico Hydrolyzed Vegetable Proteins Market Outlook
    • 6.3.3.1. Market Size & Forecast
      • 6.3.3.1.1. By Value
    • 6.3.3.2. Market Share & Forecast
      • 6.3.3.2.1. By Source
      • 6.3.3.2.2. By Function
      • 6.3.3.2.3. By Application

7. Europe Hydrolyzed Vegetable Proteins Market Outlook

• 7.1. Market Size & Forecast
  • 7.1.1. By Value
• 7.2. Market Share & Forecast
  • 7.2.1. By Source (Soy, Wheat, Corn, Pea, Others)
  • 7.2.2. By Function (Flavoring Agent, Emulsifying Agent, Others)
  • 7.2.3. By Application (Bakery & Confectionary, Processed Food Products, Meat Substitutes, Beverages, Others)
  • 7.2.4. By Country
• 7.3. Europe: Country Analysis
  • 7.3.1. Germany Hydrolyzed Vegetable Proteins Market Outlook
    • 7.3.1.1. Market Size & Forecast
      • 7.3.1.1.1. By Value
    • 7.3.1.2. Market Share & Forecast
      • 7.3.1.2.1. By Source
      • 7.3.1.2.2. By Function
      • 7.3.1.2.3. By Application
  • 7.3.2. United Kingdom Hydrolyzed Vegetable Proteins Market Outlook
    • 7.3.2.1. Market Size & Forecast
      • 7.3.2.1.1. By Value
    • 7.3.2.2. Market Share & Forecast
      • 7.3.2.2.1. By Source
      • 7.3.2.2.2. By Function
      • 7.3.2.2.3. By Application
  • 7.3.3. France Hydrolyzed Vegetable Proteins Market Outlook
    • 7.3.3.1. Market Size & Forecast
      • 7.3.3.1.1. By Value
    • 7.3.3.2. Market Share & Forecast
      • 7.3.3.2.1. By Source
      • 7.3.3.2.2. By Function
      • 7.3.3.2.3. By Application
  • 7.3.4. Italy Hydrolyzed Vegetable Proteins Market Outlook
    • 7.3.4.1. Market Size & Forecast
      • 7.3.4.1.1. By Value
    • 7.3.4.2. Market Share & Forecast
      • 7.3.4.2.1. By Source
      • 7.3.4.2.2. By Function
      • 7.3.4.2.3. By Application
  • 7.3.5. Spain Hydrolyzed Vegetable Proteins Market Outlook
    • 7.3.5.1. Market Size & Forecast
      • 7.3.5.1.1. By Value
    • 7.3.5.2. Market Share & Forecast
      • 7.3.5.2.1. By Source
      • 7.3.5.2.2. By Function
      • 7.3.5.2.3. By Application

8. Asia-Pacific Hydrolyzed Vegetable Proteins Market Outlook

• 8.1. Market Size & Forecast
  • 8.1.1. By Value
• 8.2. Market Share & Forecast
  • 8.2.1. By Source (Soy, Wheat, Corn, Pea, Others)
  • 8.2.2. By Function (Flavoring Agent, Emulsifying Agent, Others)
  • 8.2.3. By Application (Bakery & Confectionary, Processed Food Products, Meat Substitutes, Beverages, Others)
  • 8.2.4. By Country
• 8.3. Asia-Pacific: Country Analysis
  • 8.3.1. China Hydrolyzed Vegetable Proteins Market Outlook
    • 8.3.1.1. Market Size & Forecast
      • 8.3.1.1.1. By Value
    • 8.3.1.2. Market Share & Forecast
      • 8.3.1.2.1. By Source
      • 8.3.1.2.2. By Function
      • 8.3.1.2.3. By Application
  • 8.3.2. Japan Hydrolyzed Vegetable Proteins Market Outlook
    • 8.3.2.1. Market Size & Forecast
      • 8.3.2.1.1. By Value
    • 8.3.2.2. Market Share & Forecast
      • 8.3.2.2.1. By Source
      • 8.3.2.2.2. By Function
      • 8.3.2.2.3. By Application
  • 8.3.3. India Hydrolyzed Vegetable Proteins Market Outlook
    • 8.3.3.1. Market Size & Forecast
      • 8.3.3.1.1. By Value
    • 8.3.3.2. Market Share & Forecast
      • 8.3.3.2.1. By Source
      • 8.3.3.2.2. By Function
      • 8.3.3.2.3. By Application
  • 8.3.4. Australia Hydrolyzed Vegetable Proteins Market Outlook
    • 8.3.4.1. Market Size & Forecast
      • 8.3.4.1.1. By Value
    • 8.3.4.2. Market Share & Forecast
      • 8.3.4.2.1. By Source
      • 8.3.4.2.2. By Function
      • 8.3.4.2.3. By Application
  • 8.3.5. South Korea Hydrolyzed Vegetable Proteins Market Outlook
    • 8.3.5.1. Market Size & Forecast
      • 8.3.5.1.1. By Value
    • 8.3.5.2. Market Share & Forecast
      • 8.3.5.2.1. By Source
      • 8.3.5.2.2. By Function
      • 8.3.5.2.3. By Application

9. South America Hydrolyzed Vegetable Proteins Market Outlook

• 9.1. Market Size & Forecast
  • 9.1.1. By Value
• 9.2. Market Share & Forecast
  • 9.2.1. By Source (Soy, Wheat, Corn, Pea, Others)
  • 9.2.2. By Function (Flavoring Agent, Emulsifying Agent, Others)
  • 9.2.3. By Application (Bakery & Confectionary, Processed Food Products, Meat Substitutes, Beverages, Others)
  • 9.2.4. By Country
• 9.3. South America: Country Analysis
  • 9.3.1. Brazil Hydrolyzed Vegetable Proteins Market Outlook
    • 9.3.1.1. Market Size & Forecast
      • 9.3.1.1.1. By Value
    • 9.3.1.2. Market Share & Forecast
      • 9.3.1.2.1. By Source
      • 9.3.1.2.2. By Function
      • 9.3.1.2.3. By Application
  • 9.3.2. Argentina Hydrolyzed Vegetable Proteins Market Outlook
    • 9.3.2.1. Market Size & Forecast
      • 9.3.2.1.1. By Value
    • 9.3.2.2. Market Share & Forecast
      • 9.3.2.2.1. By Source
      • 9.3.2.2.2. By Function
      • 9.3.2.2.3. By Application
  • 9.3.3. Colombia Hydrolyzed Vegetable Proteins Market Outlook
    • 9.3.3.1. Market Size & Forecast
      • 9.3.3.1.1. By Value
    • 9.3.3.2. Market Share & Forecast
      • 9.3.3.2.1. By Source
      • 9.3.3.2.2. By Function
      • 9.3.3.2.3. By Application

10. Middle East and Africa Hydrolyzed Vegetable Proteins Market Outlook

• 10.1. Market Size & Forecast
  • 10.1.1. By Value
• 10.2. Market Share & Forecast
  • 10.2.1. By Source (Soy, Wheat, Corn, Pea, Others)
  • 10.2.2. By Function (Flavoring Agent, Emulsifying Agent, Others)
  • 10.2.3. By Application (Bakery & Confectionary, Processed Food Products, Meat Substitutes, Beverages, Others)
  • 10.2.4. By Country
• 10.3. MEA: Country Analysis
  • 10.3.1. South Africa Hydrolyzed Vegetable Proteins Market Outlook
    • 10.3.1.1. Market Size & Forecast
      • 10.3.1.1.1. By Value
    • 10.3.1.2. Market Share & Forecast
      • 10.3.1.2.1. By Source
      • 10.3.1.2.2. By Function
      • 10.3.1.2.3. By Application
  • 10.3.2. Saudi Arabia Hydrolyzed Vegetable Proteins Market Outlook
    • 10.3.2.1. Market Size & Forecast
      • 10.3.2.1.1. By Value
    • 10.3.2.2. Market Share & Forecast
      • 10.3.2.2.1. By Source
      • 10.3.2.2.2. By Function
      • 10.3.2.2.3. By Application
  • 10.3.3. UAE Hydrolyzed Vegetable Proteins Market Outlook
    • 10.3.3.1. Market Size & Forecast
      • 10.3.3.1.1. By Value
    • 10.3.3.2. Market Share & Forecast
      • 10.3.3.2.1. By Source
      • 10.3.3.2.2. By Function
      • 10.3.3.2.3. By Application
  • 10.3.4. Kuwait Hydrolyzed Vegetable Proteins Market Outlook
    • 10.3.4.1. Market Size & Forecast
      • 10.3.4.1.1. By Value
    • 10.3.4.2. Market Share & Forecast
      • 10.3.4.2.1. By Source
      • 10.3.4.2.2. By Function
      • 10.3.4.2.3. By Application

11. Market Dynamics

• 11.1. Drivers
• 11.2. Challenges

12. Market Trends & Developments

• 12.1. Recent Development
• 12.2. Mergers & Acquisitions
• 12.3. Product Launches

13. Porter's Five Forces Analysis

• 13.1. Competition in the Industry
• 13.2. Potential of New Entrants
• 13.3. Power of Suppliers
• 13.4. Power of Customers
• 13.5. Threat of Substitute Products

14. Competitive Landscape

• 14.1. Business Overview
• 14.2. Product Offerings
• 14.3. Recent Developments
• 14.4. Financials (As Reported)
• 14.5. Key Personnel
• 14.6. SWOT Analysis
  • 14.6.1. Ajinomoto Co Inc
  • 14.6.2. Kerry Group PLC
  • 14.6.3. Shanghai Aipu Food Industry Co Ltd
  • 14.6.4. Titan Bio-tech Ltd
  • 14.6.5. Cargill Inc
  • 14.6.6. Roquette Freres SA
  • 14.6.7. DSM BV
  • 14.6.8. Tate & Lyle PLC
  • 14.6.9. Archer-Daniels-Midland Co
  • 14.6.10. Griffith Foods SA De CV

15. Strategic Recommendations

16. About Us & Disclaimer