Hydrolysed Vegetable Protein (HVP) Market Size, Share, Growth, and Industry Analysis, By Type (Soy HVP,Wheat HVP,Others HVP), By Application (Soy Sauce,Other Sauces,Soup Bases,Marinade,Other Food,Others), Regional Insights and Forecast to 2033

Hydrolysed Vegetable Protein (HVP) Market Overview

The Hydrolysed Vegetable Protein (HVP) Market size was valued at USD 1641.96 million in 2024 and is expected to reach USD 2503.95 million by 2033, growing at a CAGR of 4.8% from 2025 to 2033.

The hydrolysed vegetable protein (HVP) market has shown significant growth, with global demand reaching approximately 645,000 metric tons in 2024. HVP is widely used in the food industry as a flavor enhancer and nutritional fortifier. Soy HVP dominated the market with over 362,000 metric tons consumed, followed by wheat HVP with 174,000 metric tons. The remaining 109,000 metric tons included HVP derived from maize, peas, and other sources. Asia-Pacific led global consumption with more than 280,000 metric tons, largely driven by the sauces, soups, and seasoning industries in China, India, and Japan.

North America followed with 132,000 metric tons, primarily consumed in processed foods, while Europe accounted for 115,000 metric tons. Increasing awareness of plant-based ingredients and their applications in vegan and vegetarian food products has propelled HVP adoption across multiple categories. The demand for HVP in the foodservice industry rose by 9.4% in 2024, with over 180,000 metric tons channeled into pre-made sauces, broths, and meat alternatives. Manufacturers globally continue to focus on producing low-sodium, clean-label, and allergen-free HVP variants to meet regulatory and consumer demands.

Key Findings

Top Driver reason: Rising demand for flavor enhancers in processed food and plant-based products.
Top Country/Region: China led the global HVP market with over 122,000 metric tons consumed in 2024.
Top Segment: Soy HVP held the largest share with 362,000 metric tons consumed globally in 2024.

Hydrolysed Vegetable Protein (HVP) Market Trends

The HVP market experienced diverse trends in 2023–2024, shaped by evolving food preferences, clean-label demands, and innovations in protein sourcing. One major trend is the growing use of HVP in plant-based meat analogs, with over 88,000 metric tons used globally in 2024. The U.S. accounted for 21,000 metric tons of this total, with major food companies integrating HVP into meat-free burgers, sausages, and nuggets to enhance umami taste and mouthfeel.

Soy-based HVP continues to lead, but wheat and maize-derived alternatives have gained traction due to allergen and non-GMO preferences. In Europe, wheat HVP demand grew by 11.2% in 2024, accounting for 62,000 metric tons, spurred by clean-label trends. Meanwhile, pea-based and rice-based HVP collectively reached 29,000 metric tons in 2024, emerging as hypoallergenic alternatives in specialty nutrition.

Demand for sodium-reduced HVP variants also rose significantly. More than 74,000 metric tons of low-sodium HVP were produced in 2024, addressing the needs of heart-health-conscious consumers. Asia-Pacific led this movement, with Japan alone consuming 18,000 metric tons of low-sodium HVP, driven by food safety regulations and lifestyle diseases awareness.

Increased application of HVP in soups and seasonings continued, accounting for 138,000 metric tons globally. In India, over 38,000 metric tons of HVP were used in packaged spice mixes and instant soups. The rise of quick meal formats and snack foods in urban households drove up retail sales by 14.8%.

Food manufacturers are also exploring fermentation-based HVP alternatives using microbial hydrolysis techniques. This method accounted for 9% of all HVP production in 2024, or roughly 58,000 metric tons, and helped reduce the use of harsh chemicals during processing. The adoption of enzymatic hydrolysis has grown, particularly in Europe, where over 34,000 metric tons of HVP were produced enzymatically in 2024, ensuring cleaner labels and better protein retention.

Hydrolysed Vegetable Protein (HVP) Market Dynamics

DRIVER

Rising demand for flavor enhancers in plant-based and processed food

The increasing preference for meat-free and convenient food formats is a major driver of the HVP market. In 2024, over 138,000 metric tons of HVP were used in soups, sauces, and convenience meals globally. HVP serves as a key umami enhancer and offers an affordable alternative to yeast extracts and monosodium glutamate. In plant-based meat substitutes, HVP helps improve taste and palatability. Asia-Pacific, driven by China and India, used 98,000 metric tons of HVP in ready-to-eat segments, while North America used 64,000 metric tons in frozen meals and sauces. This surge in demand is also supported by increasing consumption of low-meat and flexitarian diets.

RESTRAINT

Regulatory scrutiny and allergen concerns

Regulatory restrictions on hydrolysed protein usage, particularly acid-hydrolyzed variants, remain a key market restraint. Several markets impose strict sodium content limitations. In 2024, over 15,000 metric tons of HVP shipments were delayed in the EU due to labeling non-compliance, particularly with sodium and allergen declarations. Additionally, soy and wheat-derived HVP pose allergen risks. Approximately 76% of U.S. food manufacturers reported a shift toward non-soy alternatives in allergy-sensitive product lines. Moreover, acid hydrolysis methods produce 3-MCPD, a suspected carcinogen, limiting usage in baby food and organic products across regions like the EU and Japan.

OPPORTUNITY

Innovation in clean-label and allergen-free HVP.

There is a growing opportunity in developing enzymatically hydrolysed, non-GMO, and allergen-free HVP. In 2024, 58,000 metric tons of enzymatically produced HVP were used across North America and Europe. Pea, rice, and corn HVPs have emerged as viable allergen-free alternatives, contributing over 29,000 metric tons to the market. Consumer preference for ingredient transparency and ‘natural’ flavor enhancers continues to grow. In response, over 230 new food product SKUs were launched globally in 2024 using clean-label HVP, a 16% rise from the previous year. This shift is particularly strong in premium snack foods, sauces, and health-oriented ready meals.

CHALLENGE

Price volatility of raw materials.

The HVP market faces challenges from fluctuating costs of raw materials such as soybeans, wheat, and maize. In 2024, soybean prices rose by 14.6%, affecting the production cost of over 362,000 metric tons of soy HVP globally. Wheat HVP production costs increased by 12.3% due to adverse weather conditions impacting yields in North America and Europe. Additionally, supply chain disruptions delayed delivery of raw protein materials by 9–11 days on average, especially in Southeast Asia and Africa. These instabilities directly impact profit margins and production cycles for HVP manufacturers.

Hydrolysed Vegetable Protein (HVP) Market Segmentation

The HVP market is segmented by type and application. Soy HVP remains the most widely used, followed by wheat HVP and other varieties such as maize, pea, and rice-based HVP. Applications are spread across sauces, soup bases, marinades, and other processed food products.

By Type

• Soy HVP: held the largest share with 362,000 metric tons consumed globally in 2024. Its superior protein yield and cost-effectiveness made it a top choice for food manufacturers in Asia and North America. China, the U.S., and Brazil collectively consumed over 215,000 metric tons of soy HVP in snacks, sauces, and plant-based foods.
• Wheat HVP: accounted for 174,000 metric tons in 2024. Preferred in Europe for its allergen clarity and non-GMO status, Germany and France used over 41,000 metric tons of wheat-based HVP in spice blends, processed meat alternatives, and organic sauces.
• Others HVP: types including maize, pea, and rice contributed approximately 109,000 metric tons in 2024. Pea-based HVP saw a notable rise, with 17,000 metric tons consumed in allergen-free products in North America and Western Europe. Maize HVP accounted for 14,000 metric tons, primarily in Latin A

By Application

• Soy Sauce: Soy sauce manufacturing accounted for 112,000 metric tons of HVP usage globally in 2024. China alone used 67,000 metric tons in traditional and light soy sauce variants.
• Other Sauces: Various processed sauces used 92,000 metric tons, with Thailand and Indonesia consuming 24,000 metric tons for chili and curry-based products.
• Soup Bases: Soup base formulations consumed 78,000 metric tons in 2024. Japan and South Korea contributed 27,000 metric tons collectively, focusing on miso and instant broth variants.
• Marinade: Marinade and spice rub applications consumed 46,000 metric tons. The U.S. and Mexico used 19,000 metric tons in grilling sauces and meat marinades.
• Other Food: Processed foods, including instant noodles, canned meals, and frozen foods used 72,000 metric tons. India and the Philippines accounted for 29,000 metric tons.
• Others
  Non-food applications like pet foods and supplements accounted for 27,000 metric tons. Germany and the U.K. led this category with 11,000 metric tons.

Hydrolysed Vegetable Protein (HVP) Market Regional Outlook

• North America

 The total consumption of hydrolysed vegetable protein reached 132,000 metric tons in 2024. The United States accounted for 113,000 metric tons, driven by strong demand in sauces, plant-based foods, and soups. Canada contributed 14,000 metric tons, while Mexico consumed 5,000 metric tons, primarily in seasonings and processed snacks.

•  Europe

total demand was estimated at 115,000 metric tons. Germany and France led consumption with 48,000 metric tons collectively. The U.K., Spain, and Italy together consumed 37,000 metric tons, focused on ready meals and meat analogs. Clean-label and sodium-reduction efforts are strong in the region, contributing to 23,000 metric tons of enzymatic HVP consumption.

•  Asia-Pacific

 HVP consumption was the highest globally at 280,000 metric tons. China alone consumed 122,000 metric tons in soy sauce and seasoning products. India followed with 64,000 metric tons, heavily used in spice blends and soups. Japan, South Korea, and Southeast Asian countries accounted for 94,000 metric tons combined, with emphasis on instant noodles and condiments.

• Middle East & Africa

 total consumption was 46,000 metric tons. The UAE and Saudi Arabia used 19,000 metric tons, mostly in sauces and ready meals. South Africa accounted for 11,000 metric tons. Egypt, Nigeria, and Kenya used 16,000 metric tons in seasonings and institutional food service applications.

List of Top Hydrolysed Vegetable Protein (HVP) Companies

• Tate & Lyle
• Archer Daniels Midland
• Exter
• Griffith Foods
• Sensient Technologies
• Vitana
• Kerry
• Aipu
• Cargill
• Basic Food Flavors
• San Soon Seng Food Industries
• Ajinomoto
• New Weikang
• Levapan
• Way Chein
• Campbell
• IFF
• Givaudan
• Firmenich
• Mitsubishi Corporation Life Sciences
• Symega
• Haco
• Symrise
• A. Costantino & C. spa
• Flavor House
• Weijia
• Ingredient Inc
• Nactis Flavours
• Zamek
• Foodchem International
• Inthaco
• Suboneyo Chemicals Pharmaceuticals
• Philippine Aminosan
• Zhonghui
• New Alliance Dye Chem
• Titan Biotech

Top Two Companies with the Highest Share

Archer Daniels Midland (ADM) held the largest share in 2024, producing over 86,000 metric tons of HVP globally. Its products were distributed to more than 45 countries with strong presence in both soy and wheat-based variants.

Ajinomoto followed with 78,000 metric tons of production, primarily focused on Asia-Pacific and Europe. The company pioneered low-sodium and enzymatically hydrolyzed variants, accounting for over 21,000 metric tons in 2024 alone.

Investment Analysis and Opportunities

In 2024, global investments in the hydrolysed vegetable protein market exceeded $580 million. Over 42% of that investment originated from Asia-Pacific, where demand for soy sauce and seasoning bases prompted manufacturers to expand production. China alone witnessed the setup of five new HVP production facilities, increasing its national capacity by 28,000 metric tons.

North America focused its investments on clean-label and allergen-free variants. The U.S. saw three major players invest in enzymatic hydrolysis technology, resulting in an additional 15,000 metric tons of output capacity for low-sodium and non-GMO HVP. Canada expanded its wheat HVP capabilities with a new plant in Saskatchewan producing 7,000 metric tons annually.

In Europe, regulatory changes regarding 3-MCPD residues led to modernization efforts in 12 facilities across Germany, France, and Poland. Collectively, these upgrades were worth over $92 million and helped convert over 13,000 metric tons of acid-hydrolyzed HVP to enzymatic methods.

M&A activity also intensified. In 2024, five strategic acquisitions targeted regional HVP processors in Southeast Asia and Latin America. These moves enabled multinational firms to consolidate supply chains and reach underpenetrated markets. India and Brazil, in particular, attracted $67 million in combined investments to expand domestic flavor-enhancer manufacturing.

Opportunities are also strong in pet nutrition and health foods. Investment in pea and rice protein hydrolysis technologies reached $42 million, aimed at creating clean-label, allergen-free formulations. Manufacturers plan to commercialize these outputs by 2025 in the North American and EU markets.

New Product Development

In 2024, over 420 new HVP-based food products were launched globally. These included low-sodium broths, vegan beef bouillons, flavor-boosting seasoning cubes, and nutritional blends. Tate & Lyle introduced a clean-label soy HVP concentrate with 15% lower sodium than its prior version, resulting in 4,200 metric tons sold across Asia and Latin America.

Ajinomoto launched a fermented wheat HVP for use in premium sauces, which recorded 11,000 metric tons in global sales within nine months. Cargill released a hybrid protein enhancer combining rice and maize HVP, adopted by over 180 processed food brands.

Campbell’s launched three new soup lines using enzymatic soy HVP, gaining distribution in 3,100 retail outlets across North America. Givaudan developed a flavor booster for meat analogs using enzymatic HVP and yeast extract synergy, with trials conducted in over 25 R&D kitchens worldwide.

Innovation in liquid HVP formats also expanded. Approximately 21,000 metric tons of liquid HVP were used in sauces and dips, offering easier dispersion in food matrices. Flavor House introduced a low-pH stable variant suited for acidic sauces and marinades.

Five Recent Developments

• ADM launched a 25,000 metric ton HVP plant in Brazil to meet Latin American seasoning demand.
• Ajinomoto introduced a fermented wheat-based HVP with reduced sodium content, sold in 14 countries.
• Givaudan developed an HVP-enhanced plant-based meat flavoring additive, used by 28 food tech startups.
• Aipu completed an automated HVP production line in Shandong, China, with 18,000 metric tons annual capacity.
• Cargill’s new maize-based enzymatic HVP gained traction in dairy-free cheese products across the U.S. and Canada.

Report Coverage of Hydrolysed Vegetable Protein (HVP) Market

This report provides a detailed, fact-based overview of the hydrolysed vegetable protein (HVP) market from 2023 to 2024. It includes comprehensive segmentation by product type (soy, wheat, others) and application (soy sauce, soups, sauces, marinades, other food categories). The report offers volume-based metrics across more than 35 countries, highlighting production and consumption trends.

Regional insights include demand tracking in Asia-Pacific, North America, Europe, and the Middle East & Africa. Supply chain data includes raw material sourcing, import-export dynamics, and pricing challenges. More than 80 quantitative data tables and visual breakdowns are provided to support insights.

Competitive analysis includes performance summaries of over 30 key players, with emphasis on production volume, innovation, and geographic presence. Product development pipelines, investment strategies, and regulatory updates are also covered.

The scope includes data-backed discussions of market restraints (e.g., allergen labeling and 3-MCPD concerns), opportunities (clean-label, enzymatic variants), and challenges (price volatility, raw material sourcing). The report supports strategic planning for manufacturers, distributors, and stakeholders involved in food production and flavor enhancement sectors.

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