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Hydrolyzed Vegetable Proteins Market

The market for Hydrolyzed Vegetable Proteins was estimated at $3.5 billion in 2025; it is anticipated to increase to $5.0 billion by 2030, with projections indicating growth to around $7.2 billion by 2035.

Report ID:DS1901197
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Hydrolyzed Vegetable Proteins
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Report Summary
Market Data
Methodology
Table of Contents

Global Hydrolyzed Vegetable Proteins Market Outlook

Revenue, 2025

$3.5B

Forecast, 2035

$7.2B

CAGR, 2026 - 2035

7.4%

The Hydrolyzed Vegetable Proteins (HVPs) industry revenue is expected to be around $3.5 billion in 2026 and expected to showcase growth with 7.4% CAGR between 2026 and 2035. Building on this robust outlook, Hydrolyzed Vegetable Proteins have become a strategic pillar for the food and beverage industry and supplement formulators, driven by escalating demand for plant-based protein ingredients, enhanced taste profiles, and cost-efficient flavor enhancers across processed foods and ready-to-drink products. Their role as multifunctional clean label ingredients supports reformulation efforts focused on sodium reduction, removal of artificial additives, and improving texture, while maintaining desirable umami flavor and mouthfeel. Together, Food and Beverage and Dietary Supplements applications account for 65.7% of overall utilization, underscoring the concentration of commercial value in branded packaged foods, sports nutrition, and wellness-positioned products. Continuous innovation in enzymatic hydrolysis, non-GMO sourcing, and region-specific flavor systems is reinforcing the ongoing relevance of Hydrolyzed Vegetable Proteins in global supply chains and securing long-term partnerships between ingredient suppliers and leading consumer brands.

Hydrolyzed Vegetable Proteins are produced by controlled hydrolysis of soy, wheat, pea, and other plant materials, yielding peptides and amino acids that deliver concentrated savory taste, enhanced solubility, and improved digestibility for a wide range of formulations. As highly versatile functional ingredients, they are incorporated into soups, sauces, snacks, plant-based meat alternatives, bakery products, and the dietary supplements market, where they support protein fortification and vegan nutrition claims. Soy-based type dominated the HVPs industry with $1.15 billion in sales in 2025, reflecting the strong penetration of soy-based hydrolysates in mainstream processed foods, while emerging demand for wheat protein hydrolysate and alternative botanical sources is diversifying the product mix. Recent trends emphasize allergen-conscious, low-allergen, and organic variants, as well as tailored flavor systems for regional cuisines, positioning HVPs as critical building blocks in the evolution of next-generation plant-based foods and beverages.

Hydrolyzed Vegetable Proteins market outlook with forecast trends, drivers, opportunities, supply chain, and competition 2025-2035
Hydrolyzed Vegetable Proteins Market Outlook

Market Key Insights

  • The Hydrolyzed Vegetable Proteins market is projected to grow from $3.5 billion in 2025 to $7.2 billion in 2035. This represents a CAGR of 7.4%, reflecting rising demand across Food and Beverage, Dietary Supplements, and Personal Care & Cosmetics.

  • Ajinomoto Co. Inc., Kerry Group plc, and Cargill Incorporated are among the leading players in this market, shaping its competitive landscape.

  • U.S. and China are the top markets within the Hydrolyzed Vegetable Proteins market and are expected to observe the growth CAGR of 4.8% to 7.1% between 2025 and 2030.

  • Emerging markets including Nigeria, Peru and South Africa are expected to observe highest growth with CAGR ranging between 8.5% to 10.2%.

  • Transition like Adoption of Plant-Based Diets is expected to add $394 million to the Hydrolyzed Vegetable Proteins market growth by 2030.

  • The Hydrolyzed Vegetable Proteins market is set to add $3.7 billion between 2025 and 2035, with manufacturer targeting Dietary Supplements & Personal Care & Cosmetics Application projected to gain a larger market share.

  • With

    rising health consciousness, and

    Growing Demand in Food andamp; Beverage Industry, Hydrolyzed Vegetable Proteins market to expand 104% between 2025 and 2035.

hydrolyzed vegetable proteins market size with pie charts of major and emerging country share, CAGR, trends for 2025 and 2032
Hydrolyzed Vegetable Proteins - Country Share Analysis

Opportunities in the Hydrolyzed Vegetable Proteins

Rising demand for clean label ingredients and plant-based protein in European savory snacks creates substantial new white space for Hydrolyzed Vegetable Proteins as natural umami and salt-reduction tools. Manufacturers of chips, crackers, roasted nuts, and baked snacks can reformulate away from artificial food flavor enhancers while maintaining intensity and mouthfeel. Globally, soy-based HVPs, expanding from about $1.15 billion in 2025 to $1.62 billion by 2030, will also capture most of this opportunity due to superior taste, availability, and pricing.

Growth Opportunities in North America and Asia-Pacific

In North America, Hydrolyzed Vegetable Proteins are most strongly anchored in Food and Beverage applications, where demand for plant-based proteins, clean label ingredients, and reduced-sodium flavor enhancers is reshaping product portfolios in sauces, condiments, savory snacks, ready meals, and meat alternatives. Top opportunities include premium, non-GMO and organic HVP systems tailored to regional taste profiles, hybrid meat and plant formulations, and high-performance umami flavor solutions designed for large-scale foodservice and private-label retailers. Competition is intensifying between global ingredient manufacturers and agile regional blenders that specialize in customized Hydrolyzed Vegetable Proteins for major brand owners, driving consolidation and long-term supply contracts around pea-, soy-, and wheat-based inputs. Key regional drivers include rapid expansion of the vegan food market, strong uptake of functional foods and sports nutrition products, retailer pressure for transparent labeling, and continued investment in R&D to improve taste masking and flavor modulation in reduced-salt and allergen-sensitive formulations.
In Asia-Pacific, Hydrolyzed Vegetable Proteins are predominantly driven by Food and Beverage applications, particularly in instant noodles, bouillons, snack seasonings, and culinary bases, where umami flavor optimization and cost-effective taste enhancement are critical. The strongest opportunities lie in regionally customized HVP solutions for fermented-style profiles, clean label reformulations of traditional seasonings, and integration of Hydrolyzed Vegetable Proteins into emerging plant-based meat alternatives targeting mainstream consumers in China, India, and Southeast Asia. Competitive dynamics are shaped by established regional flavor houses, soy sauce and seasoning producers, and multinational ingredient companies localizing production and sourcing, with differentiation focusing on fermentation expertise, regulatory compliance, and reliable supply of non-GMO vegetable protein substrates. Growth drivers include rising disposable incomes, rapid urbanization, expansion of modern retail, and increasing adoption of dietary supplements and personal care formulations that leverage Hydrolyzed Vegetable Proteins for protein enrichment, texture improvement, and naturally positioned functional claims.

Market Dynamics and Supply Chain

01

Driver: Rising Demand for Plant-Based Proteins and Clean-Label Functional Ingredients

One major driver of the hydrolyzed vegetable proteins market is also the rising consumer demand for plant-based protein sources. Health-conscious and environmentally aware consumers increasingly prefer soy, wheat, and pea protein hydrolysates as alternatives to animal-derived proteins. This trend is also particularly evident in dietary supplements, meat alternatives, and functional beverages, where digestibility and amino acid content are also highly valued. A second, related growth factor is also the shift toward clean-label functional ingredients in food, beverage, and personal care formulations. Manufacturers are also replacing synthetic flavor enhancers and additives with natural hydrolyzed proteins that improve taste, texture, and nutritional profiles. Technological advancements such as enzymatic hydrolysis and controlled fermentation allow producers to tailor hydrolysates for specific applications, optimizing solubility, flavor, and functional properties. Together, these two factors drive market growth by aligning product development with consumer preferences for natural, sustainable, and high-quality protein solutions.
Enzymatic hydrolysis technology is also a key driver enabling the hydrolyzed vegetable protein market to expand across multiple applications. Advanced hydrolysis techniques allow precise control over peptide chain length, solubility, and amino acid profile, improving digestibility, taste, and functional performance in foods, supplements, and cosmetics. These technological innovations also reduce bitterness and improve incorporation into complex formulations, making HVPs more versatile for diverse end-users. For example, flavor-modified soy hydrolysates are also now widely used in savory snacks and sports nutrition products. Continuous R&D in hydrolysis processes enhances consistency, safety, and bioactivity, supporting product innovation and driving adoption of HVPs in high-value, performance-focused applications.
02

Restraint: Unpleasant Taste Profiles and Formulation Challenges Limit Product Adoption and Growth

One major restraint for hydrolyzed vegetable proteins is the bitterness and strong off‑flavors inherently produced during protein hydrolysis, which can negatively affect taste in food and beverage and supplement applications. Manufacturers often need additional processing, masking agents, or blending techniques to make hydrolysates more palatable, increasing production costs. For example, bitter soy hydrolysates may be rejected by food formulators seeking clean‑label flavor profiles, reducing demand. Smaller ingredient suppliers without advanced flavor‑modification capabilities struggle to compete, slowing market expansion and narrowing product development to only premium or niche applications where cost premiums are accepted.
03

Opportunity: Asian instant noodles and soups enriched with HVPs and Allergen-free plant-based meat alternatives with pea Hydrolyzed Vegetable Proteins

Rapid expansion of convenience foods in Asia is spurring demand for robust, cost-efficient functional ingredients and flavor systems in instant noodles, bouillons, and soups, where HVPs can partially replace MSG and animal-derived stocks. Corn-based and blended other HVP variants such as Wheat HVP, Rice HVP offer neutral taste, good solubility, and compatibility with spray-dried seasoning powders. Globally, corn-based HVPs are set to grow from $0.65 billion in 2025 to $0.94 billion by 2030, with similar momentum in blended types, supporting large regional seasoning manufacturers and brands.
In North American and Western European plant-based meat alternatives, Hydrolyzed Vegetable Proteins formulated from peas address allergen, soy-free, and non-GMO expectations among vegan consumers and flexitarians. Pea-based HVP delivers savory, meaty notes while supporting clean label positioning and reducing reliance on costly yeast extracts. With global pea-based Hydrolyzed Vegetable Proteins projected to rise from roughly $0.54 billion in 2025 to $0.79 billion by 2030, this segment should post the fastest growth, driven by co-development between pea processors and branded meat-analogue manufacturers.
04

Challenge: Raw Material Price Volatility and Supply Chain Constraints Restrict Market Stability

HVP production heavily depends on agricultural commodities like soy, peas, and wheat, whose prices and availability are subject to weather, geopolitical tensions, and fluctuating crop yields. Sudden increases in raw material costs can compress margins or force price increases for hydrolysate ingredients, reducing demand from cost‑sensitive food and supplement manufacturers. For example, soy price spikes during drought years have previously disrupted supply chains, leading buyers to postpone product launches or switch to alternative protein sources. Such volatility hinders long‑term contracts, affects revenue predictability, and discourages investment in processing capacity expansion.

Supply Chain Landscape

1

Raw Material Sourcing

Cargill IncorporatedArcher Daniels MidlandBunge Limited
2

Hydrolyzed Vegetable Proteins

Ajinomoto Co. Inc.Kerry Group plcTitan Biotech
3

Blending & Formulation

Sensient Technologies CorporationKerry Group plcTate & Lyle
4

Food & Beverage End-use

Processed foods manufacturersSavory snacks producersInstant noodle brands
Hydrolyzed Vegetable Proteins - Supply Chain

Use Cases of Hydrolyzed Vegetable Proteins in Food & Beverage

Food and Beverage : Hydrolyzed vegetable proteins, especially soy-based and corn-based variants, are essential natural flavor enhancers and nutritional components in the food and beverage industry, used in soups, sauces, snacks, meat alternatives, and savory seasonings to boost umami taste and protein content. Food manufacturers are increasingly incorporating HVPs to meet demand for clean-label and plant-based products that replace artificial additives, helping processed foods align with consumer preferences for natural ingredients. Leading ingredient suppliers such as Ajinomoto Co., Inc., Cargill, Incorporated, and Kerry Group plc supply tailored HVP solutions and technical support to global food brands, leveraging extensive production capacity and R&D to create functional, high-quality proteins that improve texture and flavor in a wide range of processed foods and beverages. Strong distribution networks and focus on sustainable sourcing further strengthen these companies’ market positions.
Dietary Supplements : Hydrolyzed vegetable proteins are increasingly featured in dietary supplements and functional nutrition products due to their rich amino acid profiles and high digestibility that support muscle recovery, general wellness, and protein enrichment. Soy and pea HVPs are particularly popular in protein powders, sports nutrition formulations, and health-focused beverages aimed at active consumers seeking plant-based protein sources. As consumer awareness of health and wellness grows, manufacturers such as Roquette Frères, Tate & Lyle plc, and Glanbia Plc. are innovating to deliver specialty protein hydrolysates that meet clean-label criteria and nutritional requirements. These players leverage strong R&D capabilities and global supply chains to provide consistent, premium-quality ingredients for the expanding dietary supplement market.
Personal Care & Cosmetics : In personal care and cosmetic applications, hydrolyzed vegetable proteins like wheat and soy hydrolysates serve as moisturizing and conditioning agents that improve skin hydration, hair strength, and product performance. These plant-derived hydrolysates are valued for their film-forming and amino acid benefits, making them appealing to brands focused on natural, plant-based beauty and skin-care solutions. Leading suppliers such as Tate & Lyle plc, DSM-Firmenich AG, and Symrise AG provide tailored protein hydrolysate ingredients compatible with clean beauty trends and consumer demand for sustainable, biodegradable cosmetic formulations. Their market positions are strengthened by broad portfolios and strong relationships with cosmetic manufacturers seeking effective, eco-friendly ingredient alternatives.

Recent Developments

Recent developments in hydrolyzed vegetable proteins show increased integration into clean‑label food, beverage, and nutrition products as manufacturers respond to demand for plant‑based protein and natural flavor enhancers. Suppliers are innovating enzymatic hydrolysis and flavor‑modification technologies to improve solubility, reduce bitterness, and expand functional applications. A key trend is the growth of HVP use in Asian convenience foods, where neutral‑tasting corn and blended HVP seasonings replace MSG and support bold umami flavor systems, driving wider adoption in global savory markets.

December 2024 : Cargill completed the acquisition of Crown Soya Protein Group in 2024, strengthening its production capabilities and broadening its hydrolyzed vegetable protein portfolio. This strategic move enhances Cargill’s manufacturing reach and distribution network in savory ingredients and HVP solutions for global food manufacturers.
January 2025 : Ajinomoto announced a strategic collaboration with Archer Daniels Midland (ADM) to co‑develop and scale fermentation and enzymatic processes for hydrolyzed vegetable proteins and savory ingredients. This partnership aims to boost innovation and drive efficiency in HVP production.

Impact of Industry Transitions on the Hydrolyzed Vegetable Proteins Market

As a core segment of the Packaged & Processed F&B industry, the Hydrolyzed Vegetable Proteins market develops in line with broader industry shifts. Over recent years, transitions such as Adoption of Plant-Based Diets and Emergence of Clean Label Trend have redefined priorities across the Packaged & Processed F&B sector, influencing how the Hydrolyzed Vegetable Proteins market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

Adoption of Plant-Based Diets

The accelerating adoption of plant-based diets is emerging as a primary growth catalyst for the HVPs market, projected to contribute an additional $384 million in market expansion by 2030. As demand for plant-based proteins intensifies, HVPs are increasingly embedded in the food and beverage industry as strategic flavor enhancers and protein fortification agents, particularly in plant-based meat and dairy alternatives. Their ability to replicate authentic umami and savory notes of animal-based products is strengthening their role in meat analogues and vegan foods, while aligning with clean label and sustainable food ingredient trends. This transition is not only reshaping product formulation strategies but also unlocking significant value-creation opportunities for manufacturers across high-growth plant-based segments.
02

Emergence of Clean Label Trend

With the rising trend of clean labels, consumers are showing a preference for ingredient transparency and natural food products. Here, HVPs have found an essential spot. The reason, these proteins allow food manufacturers to maintain desirable flavors without the addition of artificial additives, consequently complying with the clean label requirements. Additionally, their versatility enables their use across a wide range of products, including soups, sauces, snacks, and plant-based meat substitutes, further driving their adoption in the clean label segment.