HVP [Acid and Enzymatic] – Current Status and Outlook by 2020

Hydrolysed vegetable protein [HVP] – a traditional food ingredients with savoury meat-like flavour – is used in a wide range of processed foods especially soups/stock cubes, gravy powders, snack foods and condiments. HVP also serves as raw material for the production of reaction flavours by processing HVP with a sugar.

The production processes and manufacturing costs of HVP are given. The applications of HVP in food products and the estimated output of HVP by producer are reviewed. Current prices for HVP are listed. The toxicological aspects relating to chlorpropanol by-products in HVP and the attitude of regulatory authorities to these problems are also discussed. The projected growth of acid and enzymatically-hydrolysed HVP are estimated.

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