New York, NY -- (SBWIRE) -- 01/18/2018 -- Introduction

Hydrolyzed vegetable protein is derived from boiling cereals or legumes in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down, the protein present in vegetables into their component amino acids. The resulting liquid is further known as hydrolyzed vegetable protein. Hydrolyzed vegetable protein is widely used as a flavor enhancer in many processed foods such as soups, sauces, stews, seasoned snack foods, gravies, hot dogs, dips and dressings. It is also blended with other spices to make seasonings that are used in or on foods.

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Geographically Asia Pacific is the largest market in terms of consumption of Hydrolyzed vegetable protein followed by North America and is expected to account for the major market share in the forecast period. Among North American region U.S. is expected to be the major contributor in terms of revenue followed by Canada. In Asia pacific region China and India is expected to account for the substantial growth due to increased demand for nutritional food among the consumers. Moreover in Latin America Brazil is expected to be the major contributor in terms of revenue followed by Mexico.

Hydrolyzed Vegetable Protein Market Drivers & Restraints

Factors such as increase in demand of clean-label and natural ingredients, increasing consumer awareness pertaining to the ill effects related to savory ingredients, and demand for healthy and nutrition products are acting as major restraints for the market. Increasing demand for convenience food, changing lifestyle, and untapped potential in the developing Asia-Pacific countries act as major drivers for the market.

As it is helpful in enhancing flavor of the processed food, so it is also considered as the most sustainable protein ingredients which is favoring its growth in alternate way. However, availability of Monosodium Glutamate (MSG) in Hydrolyzed vegetable protein is expected to restrain the market growth over the forecast period.

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Hydrolyzed Vegetable Protein Market: Key Players

Some of the major key players operating in flavonoid market includes Ajinomoto, Kerry Group, Tate & Lyle, Jones-Hamilton Co., DSM, Diana Group, Givaudan, Brolite Products Co. Inc., Kerry Group, Caremoli Group, Astron Chemicals S.A., McRitz International Corporation, Good Food, Inc., Michimoto Foods Products Co., Ltd, Dien Inc., Innova Flavors, Unitechem Co., Ltd. among others.