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Los Angeles, CA -- (SBWIRE) -- 10/30/2018 -- This report studies the global Hydrolysed Vegetable Protein market status and forecast, categorizes the global Hydrolysed Vegetable Protein market size (value & volume) by key players, type, application, and region. This report focuses on the top players in North America, Europe, China, Japan, Southeast Asia India and Other regions (Middle East & Africa, Central & South America).
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste. Regarding the production process, a distinction can be made between acid-hydrolysed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolysed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.
Powder & granules segment is estimated to account for little more than 50% value share in 2017 and is expected to increase to little more than 53% share in 2025 and gain 320 BPS in 2025 as compared to 2017.
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The major players covered in this report
Givaudan
Kerry
Cargill
Ingredient
Exter
Sensient
Dohler
Tate & Lyle
Symrise
Archer Daniels Midland
Koninklijke
Innova
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Geographically, this report studies the key regions, focuses on product sales, value, market share and growth opportunity in these regions, covering
United States
Europe
China
Japan
Southeast Asia
India
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