Global Hydrolyzed Vegetable Proteins Market by Source (Soy, Corn, Wheat), by Form (Powder, Liquid), by Application (Food & Beverages, Animal Feed, Pharmaceuticals, Cosmetics & Personal Care) and By Region; Global Insights & Forecast (2023 ? 2030)

As per Intent Market Research, the Hydrolyzed Vegetable Proteins Market was valued at USD 1.2 Billion in 2024-e and will surpass USD 1.8 Billion by 2030; growing at a CAGR of 6.3% during 2025 - 2030.

The global hydrolyzed vegetable proteins (HVP) market is experiencing significant growth due to the increasing demand for plant-based protein alternatives in various industries such as food & beverages, animal feed, pharmaceuticals, and cosmetics. Hydrolyzed vegetable proteins are produced through the enzymatic or acidic hydrolysis of vegetable proteins, resulting in smaller peptides that are highly digestible and functional. The market is driven by growing awareness of the benefits of plant-based proteins, their ability to enhance the flavor profile of food, and their wide applications in multiple end-use industries.

As consumers increasingly focus on health and sustainability, there is a noticeable shift towards plant-based protein sources in food formulations and other products. This trend is further accelerated by the rising demand for protein-rich diets, plant-based foods, and clean-label products, which have made hydrolyzed vegetable proteins an essential ingredient in food and beverages, animal feed, and personal care products. The market is also witnessing innovation in the form of new processing techniques and the development of hydrolyzed proteins from various plant sources to meet the evolving needs of consumers.

Soy Source is Largest Due to High Nutritional Value and Versatility

The soy source segment is the largest in the hydrolyzed vegetable proteins market, owing to the high nutritional value and versatility of soy-based proteins. Soy protein is widely used in various applications due to its complete amino acid profile, making it an excellent alternative to animal-based proteins. Soy-derived hydrolyzed vegetable proteins are commonly used in the food & beverages industry to improve the texture, flavor, and nutritional content of products, especially in meat substitutes, sauces, and soups.

Soy-based hydrolyzed vegetable proteins are highly digestible and provide a rich source of essential amino acids, which makes them popular in plant-based protein formulations. The food industry, particularly the growing plant-based food market, continues to drive the demand for soy proteins as a key ingredient. Additionally, soy proteins are increasingly used in animal feed to enhance the nutritional value of livestock diets. With the expanding demand for plant-based foods and alternative protein sources, the soy segment is expected to maintain its position as the largest source of hydrolyzed vegetable proteins.

Powder Form is Fastest Growing Due to Convenience and Shelf Stability

The powder form segment is the fastest growing in the hydrolyzed vegetable proteins market, driven by the convenience and shelf stability that powdered proteins offer. Powdered hydrolyzed vegetable proteins are easy to store, transport, and incorporate into various formulations, which makes them a preferred choice in food processing, pharmaceuticals, and animal feed production. The powdered form is especially popular in protein supplement formulations, food seasonings, and instant food products due to its ease of handling and long shelf life.

The rapid growth of the protein supplement market, along with the increasing use of powdered hydrolyzed vegetable proteins in plant-based food products, is propelling the demand for the powdered form. Additionally, powdered proteins are widely used in animal feed to provide an easily digestible protein source for livestock and poultry. As the demand for convenient and functional ingredients rises, the powdered segment of the market is expected to continue its rapid growth trajectory in the coming years.

Food & Beverages Application is Largest Owing to Demand for Flavor Enhancement and Protein Fortification

The food & beverages application is the largest segment in the hydrolyzed vegetable proteins market, driven by the increasing demand for flavor enhancement and protein fortification in food products. Hydrolyzed vegetable proteins are widely used in savory foods, snacks, sauces, soups, and meat alternatives to enhance umami flavor and improve nutritional content. They also help in creating plant-based meat products by mimicking the texture and taste of animal-derived proteins.

The demand for protein-rich foods, particularly in the growing plant-based food sector, is fueling the use of hydrolyzed vegetable proteins in food and beverage formulations. As consumers seek clean-label and functional ingredients that align with health-conscious and sustainable eating habits, the role of hydrolyzed vegetable proteins in enhancing food flavors and nutritional profiles is becoming increasingly important. This trend is expected to support the continued growth of the food & beverages segment in the global market.

Food Processing End-Use Industry is Largest Due to Widespread Use in Food Manufacturing

The food processing end-use industry is the largest in the hydrolyzed vegetable proteins market, owing to the widespread application of hydrolyzed vegetable proteins in food manufacturing. These proteins are extensively used to enhance the taste, texture, and nutritional value of processed food products, including ready-to-eat meals, snacks, meat substitutes, and seasonings. Their ability to improve flavor profiles and provide a plant-based protein source makes them essential ingredients in the food industry.

As the demand for convenience foods, plant-based alternatives, and clean-label products rises, food manufacturers increasingly turn to hydrolyzed vegetable proteins to meet consumer expectations for healthier, more sustainable options. The growing trend of protein fortification in processed foods further supports the dominance of the food processing sector in the hydrolyzed vegetable proteins market. As the sector continues to innovate and expand, the food processing industry is set to remain the largest end-use market for hydrolyzed vegetable proteins.

North America is Largest Region Due to High Demand for Plant-Based Proteins

North America is the largest region in the hydrolyzed vegetable proteins market, driven by the increasing adoption of plant-based protein alternatives in food products and the growing demand for functional ingredients in various industries. The region has seen significant growth in plant-based food products, driven by consumer preferences for sustainable, protein-rich diets and an increasing focus on health and wellness.

The presence of key players in the food & beverages, animal feed, and pharmaceutical sectors in North America is also contributing to the region's dominance in the hydrolyzed vegetable proteins market. Furthermore, the growing trend of protein fortification in functional foods, along with the rise in vegan and vegetarian diets, continues to drive the demand for hydrolyzed vegetable proteins in the region. As plant-based foods and sustainable ingredients gain popularity, North America is expected to remain the largest market for hydrolyzed vegetable proteins.

Competitive Landscape and Key Players

The hydrolyzed vegetable proteins market is highly competitive, with several key players operating in the industry. Leading companies include Archer Daniels Midland Company (ADM), Cargill, Incorporated, Dupont Nutrition & Biosciences, Tate & Lyle, and Kerry Group. These companies are focusing on product innovations, mergers and acquisitions, and expanding their production capabilities to meet the growing demand for plant-based protein ingredients.

To maintain a competitive edge, companies are investing in research and development to improve the functionality and nutritional profile of hydrolyzed vegetable proteins. They are also exploring new applications for these proteins in food, beverages, animal feed, and pharmaceuticals. The competitive landscape is expected to intensify as demand for clean-label, plant-based, and functional ingredients continues to rise globally.

Recent Developments:

• Archer Daniels Midland (ADM) expanded its plant-based protein product portfolio by introducing new hydrolyzed soy proteins to cater to the growing demand for vegan food ingredients.
• Cargill, Inc. partnered with a leading animal nutrition company to introduce hydrolyzed corn proteins into the animal feed market, improving digestibility for livestock.
• Kerry Group launched an innovative line of hydrolyzed rice proteins, aimed at the growing plant-based beverage segment, focusing on taste and texture improvement.
• Tate & Lyle PLC introduced a hydrolyzed pea protein powder designed for use in functional beverages and sports nutrition products.
• DuPont Nutrition & Biosciences received regulatory approval for its new hydrolyzed vegetable proteins intended for use in pharmaceutical applications, expanding its market reach.

List of Leading Companies:

• Archer Daniels Midland Company (ADM)
• Cargill, Inc.
• Ingredion Incorporated
• Kerry Group
• DuPont Nutrition & Biosciences
• Tate & Lyle PLC
• BASF SE
• DSM Nutritional Products
• Lamb Weston
• Roche Holding AG
• Olam International
• ABF Ingredients
• MGP Ingredients
• Global Bio-Chem Technology Group Company Limited
• Shandong Yuwang Pharmaceutical Co., Ltd.

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