Global Hydrolyzed vegetable protein Market: Overview
Hydrolyzed vegetable protein (HVP) products are products obtained by protein hydrolysis and are used as ingredients with a distinctive broth flavor. In relation to the production process, acid hydrolyzed vegetable vitamins (aHVP), enzyme-producing HVP and other seasonings, such as fermented soy sauce can be distinguished. Hydrolyzed vegetable protein products are especially used for the production of soups, sauces, meat products, snacks and other dishes rounded and flavorable soups and edible products. Almost all protein products are suitable for HVP production. At present, we mainly use vegetable protein resources such as corn gluten, soy flour or wheat gluten. In terms of revenues, the Global Hydrolyzed Vegetable Protein (HVP) market is estimated to be US $ xxxx Mn in 2016 and is projected to grow at a CAGR of 20% from 2017 to 2025, up to USD xxxx by 2025.