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.
Hydrolyzed plant protein market is valued at USD 171.80 Billion in 2018 and expected to reach USD 252.81 Billion by 2025 with the CAGR of 4.97% over the forecast period.
Hydrolyzed plant protein Market Dynamics-
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.
Asia-Pacific is expected to dominate the growth of hydrolyzed plant protein market due to increasing population in countries such as India, china leading to increases demand for nutritious food in this region. In addition increasing investment in food & beverage industry in this region driving the growth of hydrolyzed plant protein market.
North America is projected to grow at faster pace due to increasing awareness about hydrolyzed plant protein and rising disposable income of people drives the hydrolyzed plant protein market in this region.
Europe is also anticipated to grow as consumers are shifting towards veganism and protein-rich food products. Furthermore, rising consumption of dry hydrolyzed plant protein by athletes as nutritional source in this region is expected to drive hydrolyzed plant protein market.
Brandessence Market Research has announced the Top Hydrolyzed Plant Protein Manufacturers:
Global hydrolyzed plant protein market reports cover prominent players
Griffith Foods established in 1919 and headquartered in Alsip, Illinois, United States. Specialties in Snack Seasoning, Soup Seasoning, Side Dish Seasoning, Dry Sauces and Gravies, Protein Seasonings, Coating Systems, Food Safety, Bakery & Dough Systems, Sauces, and Glazes. Griffith Foods has 3800 and revenue of $ 1 Billion.
Ajinomoto Co., Inc. is a Japanese food and biotechnology corporation established in 1908 and headquartered in Chuo-ku, Tokyo. Specialties in business of food and amino acids, guided by our leading-edge bioscience and fine chemical technologies. Ajinomoto has 34000 and revenue of $10 Billion.
Kerry Group plc is a public food company established in 1972 and headquartered in Tralee, Ireland. Specialties in Taste & Nutrition, Foodservice & Convenience, Food & Beverage, and Pharma. Kerry has 25000 and revenue of $ 8 Billion.
Tate & Lyle PLC is a global supplier of food and beverage ingredients Company Established in 1859 and headquartered in London, United Kingdom. Specialties in Food & Beverage Solutions and Primary Products. Tate and Lyle have 4200 Employees and a revenue of $ 3 Billion.
Givaudan is a global leading company established in 1895 and headquartered in Vernier, Geneva. Specialties in Fragrances & Flavours. Givaudan has 14969 Employees and a Revenue of $ 6 Billion.
Key Benefits for hydrolyzed plant protein market reports –
Global hydrolyzed plant protein market report covers in-depth historical and forecast analysis.
Global hydrolyzed plant protein Market research report provides detailed information about Market Introduction, Market Summary, Global market Revenue (Revenue USD), Market Drivers, Market Restraints, Market opportunities, Competitive Analysis, Regional and Country Level.
Global hydrolyzed plant protein market report helps to identify opportunities in the market place.
Global hydrolyzed plant protein market report covers extensive analysis of emerging trends and competitive landscape.
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