The Global Enzyme-hydrolysed Vegetable Protein Market was valued at USD 920.91 Million in 2023 and is projected to reach USD 1291.61 Million by 2029, growing at a Compound Annual Growth Rate (CAGR) of 5.80% during the forecast period (2024–2029). This robust growth is primarily driven by the rising demand for natural flavor enhancers, the expansion of the processed food industry, and the accelerating consumer shift toward plant-based and clean-label ingredients across global markets.

As the food and beverage industry increasingly prioritizes natural ingredients and savory taste profiles, enzyme-hydrolysed vegetable protein (eHVP) has emerged as a key solution. It serves as a superior alternative to synthetic flavor enhancers like monosodium glutamate (MSG). In this blog, we profile the Top 10 Companies in the Enzyme-hydrolysed Vegetable Protein Industry—a dynamic mix of global ingredient giants, specialty manufacturers, and flavor innovators shaping the future of savory food products.

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🔟 1. Tate & Lyle PLC

Headquarters: London, United Kingdom
Key Offering: Specialty Food Ingredients, Savory Flavors, eHVP Solutions

Tate & Lyle is a leading global provider of food and beverage ingredients. Its portfolio includes a range of savory flavor solutions, with enzyme-hydrolysed vegetable proteins playing a critical role in enhancing umami and meaty notes in various applications. The company serves a diverse clientele in the soup, sauce, seasoning, and snack industries.

Innovation and Sustainability Initiatives:

• Investment in R&D for clean-label and reduced-sodium solutions

• Commitment to sustainable sourcing of raw materials

• Strategic focus on health and wellness trends in the food sector

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Global Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report

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9️⃣ 2. Archer Daniels Midland Company (ADM)

Headquarters: Chicago, Illinois, USA
Key Offering: Plant Proteins, Flavors, eHVP for Savory Applications

ADM is a global leader in nutrition and agricultural processing, with a comprehensive portfolio of plant-based ingredients. The company produces high-quality enzyme-hydrolysed vegetable proteins derived from soy and wheat, catering to the growing demand for natural flavor enhancers in the food manufacturing industry.

Innovation and Sustainability Initiatives:

• Expansion of plant-based protein and flavor capabilities

• Development of non-GMO and organic eHVP options

• Focus on sustainable agricultural practices and supply chain transparency

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8️⃣ 3. Kerry Group

Headquarters: Tralee, County Kerry, Ireland
Key Offering: Taste & Nutrition Solutions, eHVP, Savory Flavors

Kerry Group is a world-renowned taste and nutrition company, offering a wide array of ingredient solutions. Its expertise in enzyme-hydrolysed vegetable protein is integral to its savory flavor systems, which are used by food manufacturers worldwide to create authentic and appealing taste profiles in soups, sauces, and ready meals.

Innovation and Sustainability Initiatives:

• Pioneering clean-label taste modulation technologies

• Global production footprint ensuring consistent supply

• Sustainability targets aligned with reducing environmental impact

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7️⃣ 4. Cargill, Incorporated

Headquarters: Minneapolis, Minnesota, USA
Key Offering: Agricultural Products, Protein Solutions, eHVP

Cargill is one of the largest privately held corporations in the United States, with a significant presence in the food ingredients market. The company supplies enzyme-hydrolysed vegetable proteins as part of its broader portfolio, leveraging its extensive grain and oilseed processing capabilities to serve the global food industry.

Innovation and Sustainability Initiatives:

• Investment in alternative protein research and development

• Commitment to responsible sourcing and deforestation-free supply chains

• Development of customized flavor solutions for regional cuisines

Download FREE Sample Report:
Global Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report

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6️⃣ 5. Ajinomoto Co., Inc.

Headquarters: Tokyo, Japan
Key Offering: Amino Acids, Seasonings, Flavor Enhancers, eHVP

Ajinomoto is a global food and biotechnology company famous for its umami flavor expertise. While historically known for AJI-NO-MOTO® (MSG), the company also offers enzyme-hydrolysed vegetable proteins as part of its comprehensive savory solution toolkit, providing depth and richness to a wide range of food products.

Innovation and Sustainability Initiatives:

• Pioneering research in umami science and taste perception

• Global initiatives to promote nutrition and well-being

• Development of sustainable amino acid and protein production methods

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5️⃣ 6. Sensient Technologies Corporation

Headquarters: Milwaukee, Wisconsin, USA
Key Offering: Flavors, Fragrances, Colors, eHVP

Sensient Technologies is a leading manufacturer of colors, flavors, and fragrances. Its Flavors & Extracts Group offers sophisticated savory flavor systems, including enzyme-hydrolysed vegetable proteins, which are essential for creating authentic meat, poultry, and savory notes in processed foods.

Innovation and Sustainability Initiatives:

• Focus on natural and clean-label ingredient development

• Advanced application laboratories for customer-specific solutions

• Commitment to quality and regulatory compliance across global markets

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4️⃣ 7. Griffith Foods

Headquarters: Alsip, Illinois, USA
Key Offering: Seasonings, Coatings, Marinades, eHVP-based Flavors

Griffith Foods is a global manufacturer of seasonings, coating systems, and foodservice solutions. The company utilizes enzyme-hydrolysed vegetable protein to build foundational savory flavors in its custom seasoning blends for the meat, poultry, and snack food industries.

Innovation and Sustainability Initiatives:

• Customer-centric approach to developing proprietary flavor systems

• Emphasis on global culinary trends and regional taste preferences

• Sustainable sourcing policies for core ingredients

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3️⃣ 8. BASF SE (Nutrition & Health Division, via its acquisition of Isobionics etc.)

Headquarters: Ludwigshafen, Germany
Key Offering: Vitamins, Carotenoids, Enzymes, Ingredient Solutions

While BASF is primarily a chemical giant, its Nutrition & Health division plays a significant role in the food ingredient space through various technologies and acquisitions. Its expertise in biotechnology and fermentation contributes to the development of advanced flavor ingredients, aligning with the market for natural flavor enhancers like eHVP.

Innovation and Sustainability Initiatives:

• Leading-edge biotechnology and fermentation research

• Commitment to science-based sustainability targets

• Development of innovative solutions for human and animal nutrition

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2️⃣ 9. Basic Food Flavors, Inc.

Headquarters: Reno, Nevada, USA
Key Offering: Hydrolyzed Proteins, Autolyzed Yeast Extracts, eHVP

Basic Food Flavors is a specialty manufacturer focused on savory flavor ingredients. The company is a key producer of enzyme-hydrolysed vegetable proteins, autolyzed yeast extracts, and other natural flavor enhancers, serving food processors seeking to improve taste profiles without artificial additives.

Innovation and Sustainability Initiatives:

• Specialization in natural savory flavor enhancement

• Flexible manufacturing for customized product specifications

• Focus on quality and consistency in ingredient production

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1️⃣ 10. Givaudan (through its flavor division)

Headquarters: Vernier, Switzerland
Key Offering: Fragrances, Active Beauty, Taste & Wellbeing (Flavors)

Givaudan is the global leader in the fragrance and flavor industry. Its Taste & Wellbeing segment creates comprehensive flavor solutions for food and beverages, utilizing a deep understanding of taste science. Enzyme-hydrolysed vegetable proteins are a critical component in its savory flavor creations for customers worldwide.

Innovation and Sustainability Initiatives:

• World-class sensory science and consumer insights

• Ambitious 2025 sustainability strategy focusing on natural ingredients

• Extensive global innovation and creation network

Get Full Report Here:
Global Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report

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🌍 Outlook: The Future of Enzyme-hydrolysed Vegetable Protein Is Natural and Versatile

The enzyme-hydrolysed vegetable protein market is experiencing a significant transformation. While traditional flavor enhancers still hold market share, the industry is rapidly advancing toward clean-label, non-GMO, and allergen-free solutions to meet evolving consumer demands and stringent regulatory standards.

📈 Key Trends Shaping the Market:

• Strong growth in plant-based food and beverage sectors driving eHVP demand

• Increasing regulatory scrutiny and consumer preference for natural ingredients over MSG

• Technological advancements in enzyme technology improving efficiency and flavor profiles

• Expansion into emerging markets with growing processed food industries

Get Full Report Here:
Global Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report

The companies listed above are not only supplying essential ingredients to the global food industry—they are actively driving the clean-label transition and shaping the future of savory tastes.