Hydrolyzed Vegetable Protein Market Size & Outlook, 2026-2034

Hydrolyzed Vegetable Protein Market Overview

The global hydrolyzed vegetable protein market size was valued at USD 2.37 billion in 2025 and is estimated to reach USD 4.04 billion by 2034, growing at a CAGR of 6.23% during the forecast period (2026–2034). The market is driven by rising demand for processed and convenience foods, increasing consumption of meat analogs, and growing preference for plant-based protein sources that enhance flavor, nutrition, and clean-label appeal in packaged food.

Key Market Trends & Insights

• Asia-Pacific held the largest market share, over 35% of the global market.
• North America is the fastest-growing region, with a CAGR of 7.65%
• By Source, the Soy segment held the highest market share of over 45%.
• By Function, the Emulsifying agents segmentis expected to witness the fastest CAGR of 93%.
• By Applications, the Processed food products segment held the highest market share of over 35%.
• By Distribution Channel, the Online retail segmentis expected to witness the fastest CAGR of 24%.
• China’s hydrolyzed vegetable protein market was valued at USD 0.47 billion in 2024 and reached USD 0.50 billion in 2025.

Source: Straits Research

Market Size & Forecast

• 2025 Market Size: USD 2.37 billion
• 2034 Projected Market Size: USD 4.04 billion
• CAGR (2026-2034): 23%
• Asia-Pacific: Largest market
• North America: Fastest-growing region

Hydrolyzed Vegetable Protein (HVP) is a flavor-enhancing ingredient produced by breaking down plant-based proteins, such as soy, corn, or wheat, into amino acids. It delivers a rich umami taste and is widely used in soups, sauces, snacks, instant noodles, and meat seasonings. Beyond food, HVP is incorporated into nutraceuticals, dietary supplements, and vegan meat alternatives due to its protein content and digestibility, making it valuable in both food and health-focused formulations.

The market is driven by rising health awareness and the growing preference for plant-based protein sources. Increasing vegan and vegetarian populations, coupled with the expansion of the food processing industry, are fueling product demand. Opportunities lie in innovative extraction technologies that enhance flavor and sustainability, along with expanding applications in functional foods and personal care formulations. The market also benefits from the trend toward natural, label-friendly ingredients in packaged and ready-to-eat products.

Current Market Trends

Development of clean-label and allergen-free HVP products

The global hydrolyzed vegetable protein (HVP) market is witnessing a strong shift toward clean-label products, driven by increasing consumer demand for transparency and natural ingredients. Manufacturers are reformulating HVP to reduce artificial additives and preservatives, positioning their products as healthier and more sustainable alternatives.

Simultaneously, allergen-free HVP variants are gaining traction, particularly in regions with high rates of food sensitivities. By offering soy-free, gluten-free, and non-GMO options, companies are catering to a wider consumer base. As per industry observations, this trend is enhancing market penetration in both packaged foods and plant-based protein segments.

Increasing incorporation of HVP in processed foods, snacks, and seasonings

Hydrolyzed vegetable protein (HVP) is increasingly being incorporated into processed foods, snacks, and seasonings due to its ability to enhance umami flavor and improve overall taste profiles. Food manufacturers are leveraging HVP to create more savory, appealing, and protein-enriched products that meet evolving consumer preferences.

HVP adoption in ready-to-eat meals, snack foods, and seasoning blends is growing steadily, driven by rising demand for convenient and flavorful products. The trend is particularly evident in the packaged food and plant-based segments, where HVP serves as a natural flavor enhancer and functional protein ingredient.

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Market Driver

Increasing demand for processed & convenience foods and meat analogs

The growing preference for processed and convenience foods, along with the rising popularity of meat analogs, is significantly driving the global Hydrolyzed Vegetable Protein (HVP) market. HVP is widely used in ready-to-eat meals, soups, and plant-based meat products to enhance flavor and texture.

• For instance, in May 2025, The Washington Post highlighted a market shift toward “blended” proteins—mixing plant ingredients with 30–70% animal meat—to meet consumer demand for better taste and less processed options. Similarly, a Wall Street Journal report from June 2025 noted that Impossible Foods is refocusing on “flexitarians,” who consume both plant and animal proteins.

These evolving dietary trends continue to boost the application of HVP in hybrid and convenience food formulations, strengthening market growth.

Market Restraint

High production costs compared to conventional flavor enhancers

The high production cost of hydrolyzed vegetable protein (HVP) remains a key restraint in its widespread adoption. The enzymatic hydrolysis process, which ensures better flavor quality and nutritional value, involves expensive enzymes, advanced equipment, and energy-intensive operations. Moreover, sourcing high-quality raw materials like soy, wheat, or peas further adds to overall manufacturing expenses. Compared to conventional flavor enhancers such as MSG, HVP production is costlier, making it less accessible to price-sensitive markets and small-scale food manufacturers, thereby slightly limiting its commercial expansion potential.

Market Opportunity

Integration into nutraceuticals and fortified food products for added protein content

The growing integration of hydrolyzed vegetable protein (HVP) into nutraceuticals and fortified food products presents a significant opportunity for market expansion. With rising consumer awareness about nutrition and protein intake, HVP’s rich amino acid profile and easy digestibility make it ideal for functional and health-oriented formulations.

• For instance, in March 2025, Ajinomoto Co., Inc. launched Ajinomoto KK Protein Miso Soup, offering 20 g of protein per cup by simply adding hot water. Designed to meet the growing demand for convenient, high-protein, and nutritionally balanced meals, this product blends traditional Japanese flavors with nutrition innovation.

Such launches highlight the growing role of HVP in functional foods, as manufacturers increasingly incorporate it into soups, beverages, and dietary supplements to deliver enhanced protein content and health benefits.

Regional Analysis

The Asia-Pacific hydrolyzed vegetable protein market is dominant with a market share of over 40%, driven by rising demand for processed foods, instant seasonings, and plant-based protein alternatives. Growing consumer preference for savory flavor enhancers, coupled with a strong food manufacturing base, supports the region’s leadership. Expanding urbanization and changing dietary habits are further fueling the consumption of hydrolyzed vegetable protein in sauces, snacks, and convenience meals. Moreover, regional manufacturers are investing in clean-label, allergen-free, and non-GMO formulations to align with the rising demand for natural and sustainable food ingredients.

• China’s hydrolyzed vegetable protein market is led by companies such as Shandong Qilu Biotechnology Group, Tiancheng Bio, and Angel Yeast Co., focusing on flavor enhancement and umami solutions for instant noodles, soups, and snacks. Firms are developing advanced enzymatic hydrolysis methods, optimizing soy and wheat sources, and investing in sustainable protein extraction.
• India’s hydrolyzed vegetable protein market is driven by producers such as Arvind Foods, Aarkay Food Products, and Titan Biotech. Companies are developing enzyme-based hydrolysis processes to improve taste consistency and nutritional value. Focus on cost-effective soy and corn protein hydrolysates, along with growing partnerships with food and snack manufacturers, is strengthening India’s position.

North America: Significantly Growing Region

North America’s hydrolyzed vegetable protein market is the fastest growing, with a CAGR of 7.65%, supported by high consumption of processed foods, sauces, and protein-fortified snacks. Growing demand for natural, savory ingredients and the shift toward clean-label formulations are major drivers. Manufacturers are focusing on innovative hydrolysis processes, reducing sodium levels, and developing allergen-free HVP products. Moreover, expanding use of plant-based meat alternatives, convenience meals, and ready-to-drink nutritional beverages further supports regional growth. Strategic collaborations between food technology startups and established ingredient suppliers are accelerating innovation.

• The U.S. hydrolyzed vegetable protein market is led by players such as Kerry Group, Cargill Inc., and ADM, focusing on advanced flavor systems for snacks, seasonings, and plant-based products. Companies are emphasizing enzymatic hydrolysis, sustainable sourcing, and label-friendly formulations. Investment in R&D for non-GMO and allergen-free HVP is increasing, while partnerships with quick-service restaurants and food brands are enhancing adoption.
• Canada’s hydrolyzed vegetable protein market is supported by companies like Lallemand Inc., Groupe Enrico, and Agri-Neo, developing flavor-enhancing ingredients for soups, sauces, and alternative meat applications. Focus areas include fermented protein blends, enzyme-based production, and reduction of chemical hydrolysis residues. Manufacturers are adopting sustainable production methods and collaborating with food innovators to meet the rising demand.

Source: Straits Research

European Market Trends

Europe’s market is expanding steadily, supported by the strong presence of flavor houses, processed food manufacturers, and clean-label ingredient developers. The region emphasizes natural flavor enhancers sourced from soy, wheat, and pea, catering to the rising demand for sustainable and allergen-free formulations. Growing consumer inclination toward plant-based diets and reduced sodium content in ready meals has driven innovation in enzyme hydrolysis technology. Companies are also investing in eco-friendly processing and traceability systems to meet the region’s strict food safety and sustainability standards.

• Germany’s hydrolyzed vegetable protein market is driven by companies such as Symrise AG, Ohly GmbH, and AromataGroup, focusing on yeast-based and vegetable protein hydrolysates for savory applications. Investment in enzyme-driven protein breakdown and precision fermentation is enhancing flavor depth and product stability across food and beverage categories.

Latin America Market Trends

Latin America’s hydrolyzed vegetable protein market is growing due to the expansion of food processing industries and rising consumption of ready-to-eat and convenience meals. Regional food manufacturers are incorporating HVP as a cost-effective alternative to traditional flavor enhancers. The shift toward plant-based protein and the use of locally sourced soy and corn for hydrolysis are boosting regional production capabilities. As per Straits Research, investments in technology transfer, food innovation hubs, and regulatory harmonization are strengthening Latin America’s role in the global market.

• Brazil’s market is led by companies such as Ajinomoto do Brasil, BRF Ingredients, and Ambev Nutrition. Firms are expanding enzymatic hydrolysis capacity to reduce production costs and enhance umami properties. Collaborations with research institutes are promoting innovation in low-allergen and non-GMO protein formulations.

The Middle East and Africa Market Trends

The Middle East and Africa market for hydrolyzed vegetable protein is emerging, driven by growing demand for savory seasonings, instant foods, and nutritional supplements. Urbanization and rising disposable incomes are fueling demand for convenience-based and fortified food products. Moreover, manufacturers are increasingly adopting soy and wheat hydrolysates as flavor enhancers in regional cuisine and packaged goods. Expanding trade networks and government support for food processing investments are boosting regional adoption, while innovation in halal-certified and plant-based formulations is further shaping market growth.

• South Africa’s hydrolyzed vegetable protein marketis led by players such as Siqalo Foods, Tiger Brands, and Sasko, emphasizing locally produced HVP for soups, seasonings, and snacks. Investments in food technology and government initiatives to strengthen domestic ingredient production are fueling market growth.

Source Insights

Soy-based hydrolyzed vegetable protein dominates the market with over 45% share, driven by its superior amino acid composition and versatile functionality in savory snacks, soups, sauces, and meat analogs. It offers excellent umami flavor, solubility, and stability, making it the preferred ingredient among food processors globally. Continuous innovation in enzymatic hydrolysis and sustainable soybean sourcing further strengthens its role as the leading raw material for HVP formulations worldwide.

Pea-based hydrolyzed vegetable protein is the fastest-growing segment, expanding at a CAGR of 6.87%, fueled by rising demand for allergen-free and non-GMO alternatives. It offers a clean-label profile and mild taste, ideal for plant-based meats and functional beverages. The surge in vegan diets, combined with advancements in extraction technology, has accelerated its global adoption, particularly across North America and Europe’s growing clean-protein manufacturing ecosystem.

Function Insights

Flavoring agents dominate the HVP market with over 60% share, as manufacturers leverage their umami-enhancing properties in soups, sauces, instant noodles, and seasonings. Hydrolyzed proteins serve as natural alternatives to MSG, delivering depth and mouthfeel in processed foods. With growing consumer preference for authentic and label-friendly flavor enhancers, the flavoring agent segment continues to anchor HVP demand in both industrial and packaged food applications globally.

Emulsifying agents are the fastest-growing functional category, advancing at a CAGR of 6.93% due to their expanding role in bakery fillings, dressings, and plant-based dairy substitutes. HVP’s excellent surface activity helps stabilize complex food systems, improving texture and shelf life. Manufacturers are increasingly using it as a multifunctional additive that enhances both taste and structural integrity, driving rapid adoption across processed and ready-to-eat food categories worldwide.

Applications Insights

Processed food products account for the dominant 35% share of the HVP market, fueled by the global rise in convenience food consumption. HVP enhances the savory profile and nutritional content of soups, sauces, snacks, and instant meals. Its ability to provide consistent flavor intensity at a lower cost supports large-scale food production, making it a key formulation component in the processed food and seasoning industries.

Meat substitutes are the fastest-growing application, with a CAGR of 7.53%, reflecting the accelerating plant-based protein revolution. HVP derived from soy and pea replicates meaty umami flavors, offering both nutritional and sensory balance in vegan burgers and sausages. As health-conscious consumers seek sustainable protein alternatives, the integration of hydrolyzed vegetable protein in alt-meat formulations continues to expand across North American and European markets.

Source: Straits Research

Distribution Channel Insights

The B2B segment leads the distribution landscape in the global HVP market with over 45% market share, driven by strong partnerships between HVP manufacturers and food processors. Industrial buyers rely on HVP for bulk formulation in flavor houses, processed foods, and seasoning blends. Moreover, long-term supply contracts, standardized quality parameters, and customized flavor profiles enhance its presence in large-scale production networks across the global food ingredient supply chain.

Online retail is the fastest-growing distribution channel, expanding at a CAGR of 8.24%, as digital platforms increasingly cater to food manufacturers, restaurants, and small-scale nutrition brands. The accessibility of diverse HVP variants, combined with transparent ingredient sourcing and flexible order quantities, is driving e-commerce penetration. Moreover, growing B2C interest in home-based culinary innovation further accelerates the segment’s prominence across North America, Europe, and APAC market.

Company Market Share

The leading companies hold a majority of the global HVP market, driving innovation in the areas of clean-label, non-GMO, and plant-based flavor enhancers. They are increasingly focusing on R&D to develop allergen-free and sustainably sourced HVP variants. At the same time, they are expanding production capacities, especially in high-growth regions, while forging partnerships with food manufacturers to co-create tailored savory protein solutions for applications such as meat alternatives, sauces, and snacks.

Ajinomoto Co., Inc.

Ajinomoto Co., Inc. was founded on 17 May 1917 in Tokyo, Japan, though its origins go back to 1908 through earlier ventures. The company began commercializing umami seasoning (MSG) under the name “AJI-NO-MOTO.” In 1989, Ajinomoto launched a hydrolyzed vegetable protein (HVP) powder in Malaysia. Over time, it has leveraged its deep amino acid expertise to build a strong presence in savory ingredients, supplying HVP and other flavor-enhancing solutions globally.

List of key players in Hydrolyzed Vegetable Protein Market

1. Ajinomoto Co., Inc.
2. Kerry Group plc
3. Sensient Technologies Corporation
4. Titan Biotech
5. Foodchem International Corporation
6. Roquette Frères
7. Cargill, Incorporated
8. Tate & Lyle plc
9. Archer Daniels Midland Company (ADM)
10. Griffith Foods
11. Koninklijke DSM N.V. (DSM)
12. Givaudan SA
13. Symrise AG
14. Jones-Hamilton Co.
15. Aipu Food Industry Co., Ltd.
16. Glanbia Plc.
17. Puris Proteins LLC
18. Wilmar International Limited
19. Bunge Limited
20. Caremoli SPA

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Recent Development

• October 2025 - Griffith Foods launched Versaterra™, a new plant-based protein platform aimed at advanced flavor, functionality, and sustainability for food manufacturers. The company’s alternative protein solutions emphasize versatile HVP use in new food applications.
• August 2025 - Ajinomoto Co., Inc. announced a strategic investment in v2food Pty Ltd, an Australian plant-based food company, to strengthen its position in the alternative protein and sustainable nutrition sector. The partnership aims to accelerate the development of next-generation plant-based meat solutions.