Acid & Enzymatic HVP - Current Status & Outlook by 2015

Hydrolysed vegetable protein [HVP] – a traditional food ingredient 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.

In this survey we discuss the production processes and manufacturing costs of HVP both by acid and enzymatic hydrolysis. These are compared with the manufacturing costs of yeast extracts and casein peptones. The applications of HVP in food products, and the estimated output of HVP by producer are reviewed Current prices for HVP - acid hydrolysed and enzymatic - are listed. The toxicological aspects relating to chlorpropanol by-products in HVP and the attitude of regulatory authorities to these problems are also discussed. In a final Executive Summary the projected growth of acid and enzymatically-hydrolysed HVP are estimated.

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