Hydrolyzed Vegetable Protein Market Size, Share, Growth, Trends, and Forecast by 2031

Hydrolyzed vegetable protein could be a flavor enhancer, which is used in processed foods like sauces, soups, gravies, and some meat products. It is produced by boiling foods such as corn, soy, and wheat in hydrochloric acid and neutralizing it in sodium hydroxide. The by-product derived from the reaction is hydrolyzed protein. It is added to various food products like veggie burgers, sauces, gravy, cheese powder, spices, seasonings, soup, bouillon cubes, beef products, flavorings, and functional beverages, among others. This protein is used to add flavor to the food products during freezing, drying, and canning.

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