Global Hydrolyzed Plant Protein Market is valued at USD 1152.2 Million in 2021 and expected to reach USD 2601.3 Million by 2028 with the CAGR of 8.43% over the forecast period.
Hydrolyzed Plant Protein is a mixture which contains amino acids and other substances such as salt and amino acid. It is a flavoring product used in processed foods. It is produced by boiling foods such as maize, soy, and wheat in hydrochloric acid and neutralizing in sodium hydroxide and the by-product obtain from this process is hydrolyzed protein. Hydrolytic processes can be done by two methods such as acidic hydrolysis and enzymatic hydrolysis. The acidic hydrolysate is usually dark-brown in color and has a strong savory flavor, whereas the enzymatic hydrolysate usually is lighter in color and has a much less-pronounced meaty or savory flavor. Hydrolyzed plant protein products are used to round off the taste of soups, sauces, meat products, snacks and in ready-to-eat food products. The flavor of the hydrolyzed plant protein is in general due to the content of free amino acids, smaller peptides, salt, and various volatile compounds. Liquid hydrolyzed plant protein contains 55% water, 16% salt, 25% organic substances, 20% protein. Hydrolyzed plant protein has water and fat holding capacity which is crucial for determining texture properties of food products such as juiciness, mouthfeel and tenderness as well as it allows foam formation and stability which helps in preparation of foam, cakes and bread.
Increasing demand for protein- rich natural ingredients and clean-labeled food products coupled with rapidly changing lifestyle and increasing disposable income of the people leads to rise in demand for consumption of hydrolyzed plant protein are some important factors driving the growth of hydrolyzed plant protein.
Hydrolyzed plant protein is segmented on the basis of source, form, application, region and country. On the basis of source hydrolyzed plant protein is segmented into maize, pea, soy, wheat and others. Based on form hydrolyzed plant protein is classified into powder and liquid form. On the basis of application hydrolyzed plant protein is segmented into food & beverage, cosmetic & personal care, pharmaceutical and others.
The regions covered in Global Hydrolyzed Plant Protein Market report are North America, Europe, Asia-Pacific and Rest of the World. On the basis of country level, Global hydrolyzed plant protein market sub divided in U.S., Mexico, Canada, U.K., France, Germany, Italy, China, Japan, India, South East Asia, GCC, Africa, etc.
Global hydrolyzed plant protein market reports cover prominent players
The key factor for the growth of the hydrolyzed plant protein is increasing demand in food & beverage industry since it is a key ingredient to enhance flavour in sauces, soup, snacks and ready-to-eat food products. Increasing awareness about protein-rich natural ingredients among health conscious people driving the growth of hydrolyzed plant protein market. Furthermore rapidly changing lifestyle and increasing disposable income of people coupled with rising demand for clan-labeled food drives the hydrolyzed plant protein market. International organization of flavor industry recommended hydrolyzed plant protein as safe flavor. However, one of the factors which restrict the growth of hydrolyzed plant protein is some regulations set by regulatory bodies affect import of hydrolyzed plant protein as well as existence of monosodium glutamate (MSG) in hydrolyzed plant protein affect health of consumers such as chest pain, nausea, headache, facial pressure or tightness, heart palpitations, weakness, burning in the face & neck, numbness, sweating, and others. Moreover, innovation in new product form of hydrolyzed plant protein may create huge opportunity for hydrolyzed plant protein market.
|Historical data||2018 - 2021|
|Forecast Period||2022 - 2028|
|Market Size in 2021:||USD 1152.2 Million|
|Base year considered||2021|
|Forecast Period CAGR %:||8.43%|
|Market Size Expected in 2028:||USD 2601.3 Million|
|Tables, Charts & Figures:||175|
|Hydrolyzed Plant protein Manufacturers||Ajinomoto Co, AGT Food and Ingredients, Archer Daniels Midland Company (ADM), Axiom Foods, Inc., Batory Foods, BENEO GmbH, Brolite Products Co, Burcon NutraScience Corporation, Caremoli Group, Cargill, Incorporated, Diana Group, DSM, DuPont Nutrition & Biosciences, Farbest Brands, Givaudan, Glanbia Nutritionals, Griffith Laboratories, Ingredion , ncorporated, Jones-Hamilton Co, Kerry Group, Parabel USA Inc., Roquette Frères, Tate & Lyle plc, Titan biotech limited, Others.|
|Segments Covered||By Source Type, By Form Type, By Application|
|Regional Analysis||North America, U.S., Mexico, Canada, Europe, UK, France, Germany, Italy, Asia Pacific, China, Japan, India, Southeast Asia, South America, Brazil, Argentina, Columbia, The Middle East and Africa, GCC, Africa, Rest of the Middle East and Africa|
We are always looking to hire talented individuals with equal and extraordinary proportions of industry expertise, problem solving ability and inclination interested? please email us firstname.lastname@example.orgJOIN US
BrandEssence® Market Research and Consulting Pvt ltd.
124, City Road, London EC1V 2NX
© Copyright 2023-24 BrandEssence® Market Research and Consulting Pvt ltd. All Rights Reserved | Designed by BrandEssence®