The Global Enzyme-hydrolysed Vegetable Protein Market was valued at USD 867 million in 2023 and is projected to reach USD 1440.09 million by 2032, growing at a Compound Annual Growth Rate (CAGR) of 5.80% during the forecast period (2023–2032). This growth is being driven by rising consumer demand for natural and clean-label flavor enhancers, the expansion of plant-based food products, and increasing applications in sauces, soups, and marinades across the food and beverage sectors.
As the food industry evolves toward sustainable, vegan-friendly, and innovative ingredients, the focus turns to the leading producers of enzyme-hydrolysed vegetable protein who are pioneering advanced hydrolysis techniques, sustainable sourcing, and versatile applications. In this blog, we profile the Top 10 Companies in the Enzyme-hydrolysed Vegetable Protein Industry—a combination of multinational conglomerates and specialized firms transforming savory profiles in global cuisine.
🔟 1. Ajinomoto Co., Inc.
Headquarters: Tokyo, Japan
Key Offering: Soy-based and wheat-derived enzyme-hydrolysed vegetable proteins for umami enhancement in sauces and soups
Ajinomoto stands as a global pioneer in amino acid and protein technologies, with a strong emphasis on enzyme-hydrolysed vegetable proteins derived from soy and other plant sources. The company supplies high-quality hydrolysates that deliver rich, natural flavors without animal-derived components, serving major food manufacturers in Asia, Europe, and North America. Their products are widely used in ready-to-eat meals, seasonings, and processed foods, where they provide cost-effective alternatives to traditional flavorings. Ajinomoto’s commitment to biotechnology ensures consistent quality and minimal bitterness in their hydrolysates, making them ideal for premium product lines. Furthermore, their R&D facilities continuously innovate to improve hydrolysis processes, enhancing nutritional value and sensory appeal.
Sustainability Initiatives:
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Utilization of non-GMO soybeans and sustainable farming partnerships
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Zero-waste production methods in hydrolysis facilities
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Certification for vegan and halal products to meet diverse market needs
Download FREE Sample Report: Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report
9️⃣ 2. Cargill, Incorporated
Headquarters: Minnetonka, Minnesota, USA
Key Offering: Wheat and soy enzyme-hydrolysed proteins for marinades and soup bases
Cargill is a dominant force in the agricultural and food ingredient sectors, offering a broad portfolio of enzyme-hydrolysed vegetable proteins that cater to the growing demand for clean-label ingredients. Their products, sourced from responsibly grown crops, are engineered to provide robust umami flavors and improved texture in applications like meat alternatives and savory snacks. With extensive global supply chains, Cargill ensures reliable delivery to food processors in North America, Europe, and Asia-Pacific. The company’s advanced enzymatic processes minimize environmental impact while maximizing yield, allowing for scalable production that meets the needs of large-scale manufacturers. Because of their focus on functionality, Cargill’s hydrolysates help reduce sodium content in formulations without compromising taste, aligning with health trends.
Sustainability Initiatives:
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Investment in regenerative agriculture for raw material sourcing
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Collaborations with NGOs for sustainable crop certification
8️⃣ 3. Archer Daniels Midland Company (ADM)
Headquarters: Chicago, Illinois, USA
Key Offering: Multi-source enzyme-hydrolysed vegetable proteins including soy and others for sauce formulations
ADM excels in processing plant-based ingredients, with enzyme-hydrolysed vegetable proteins forming a core part of their nutrition solutions division. These proteins, derived from soy, wheat, and miscellaneous legumes, offer versatile flavor profiles for use in condiments, broths, and functional foods. ADM’s global network of processing plants enables them to serve diverse markets, from the U.S. to emerging economies in Asia and South America. Their hydrolysates are known for high solubility and low allergenicity, making them suitable for sensitive consumer segments. However, ADM is also investing in precision fermentation to enhance protein functionality, ensuring their offerings remain competitive in a rapidly evolving market. This approach not only boosts flavor intensity but also supports nutritional fortification in everyday products.
Sustainability Initiatives:
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Carbon-neutral goals for ingredient production by 2035
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Expansion of plant-based sourcing to reduce deforestation risks
7️⃣ 4. Tate & Lyle PLC
Headquarters: London, United Kingdom
Key Offering: Specialty enzyme-hydrolysed proteins from wheat and soy for soup bases and other applications
Tate & Lyle is renowned for its innovative food ingredients, particularly in the realm of enzyme-hydrolysed vegetable proteins that deliver authentic savory notes. Headquartered in the UK, the company supplies these products to leading brands in Europe and North America, focusing on applications in soups, gravies, and plant-based proteins. Their hydrolysis technology produces clear, neutral-tasting hydrolysates that integrate seamlessly into formulations, enhancing mouthfeel and aroma. With a strong emphasis on R&D, Tate & Lyle develops customized solutions for low-sodium and gluten-free products, catering to health-conscious consumers. Furthermore, their global footprint allows for efficient distribution, supporting the growth of the clean-label movement worldwide.
Sustainability Initiatives:
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Goal to source 100% sustainable ingredients by 2025
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Europe’s leading plant for eco-friendly protein processing
Download FREE Sample Report: Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report
6️⃣ 5. Kerry Group PLC
Headquarters: Tralee, Ireland
Key Offering: Enzyme-hydrolysed soy and wheat proteins for marinades and flavor systems
Kerry Group leads in taste and nutrition solutions, with enzyme-hydrolysed vegetable proteins playing a key role in their savory ingredient lineup. Operating from Ireland, Kerry serves food and beverage companies across Europe, North America, and Asia, providing hydrolysates that amplify umami in marinades, dressings, and ready meals. Their products are developed using gentle enzymatic processes to preserve nutritional integrity and avoid off-flavors, making them popular in premium and organic lines. Kerry’s expertise in flavor modulation allows clients to create complex taste profiles using simple plant-based ingredients. Because of their integrated approach, from sourcing to application testing, Kerry helps manufacturers innovate faster and meet regulatory standards for natural additives.
Sustainability Initiatives:
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Offers certified sustainable sourcing for all vegetable proteins
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Targets net-zero emissions in supply chain operations
5️⃣ 6. Sensient Technologies Corporation
Headquarters: Milwaukee, Wisconsin, USA
Key Offering: Customized enzyme-hydrolysed vegetable proteins for sauces and other savory uses
Sensient Technologies specializes in colors, flavors, and extracts, where enzyme-hydrolysed vegetable proteins enhance the savory dimension of their portfolio. Based in the U.S., the company produces high-purity hydrolysates from soy and wheat, tailored for the North American and global markets in applications like bouillon and seasonings. Their advanced labs ensure products meet stringent clean-label requirements, with low-free amino acid profiles for better taste balance. Sensient’s innovations include blending hydrolysates with natural extracts to create unique flavor synergies, supporting the trend toward whole-food inspirations. This positions them as a go-to partner for brands seeking differentiation in competitive shelves.
Sustainability Initiatives:
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Current production exceeds 500,000 tons annually of sustainable ingredients
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Target to double eco-certified output by 2027
4️⃣ 7. Griffith Foods
Headquarters: Alsip, Illinois, USA
Key Offering: Soy and other enzyme-hydrolysed proteins for global food manufacturing
Griffith Foods is a family-owned leader in custom food ingredients, offering enzyme-hydrolysed vegetable proteins that provide foundational savory flavors for international clients. From their U.S. base, they export to Asia, Europe, and Latin America, focusing on applications in processed meats, vegetarian alternatives, and ethnic cuisines. Their hydrolysates are processed to achieve optimal solubility and heat stability, ideal for industrial-scale production. Griffith’s collaborative model involves co-developing recipes with customers, ensuring seamless integration and cost efficiency. However, their dedication to quality control has earned them trust among major QSR chains and packaged goods producers.
Sustainability Initiatives:
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Focus on reducing water usage in hydrolysis processes
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R&D into upcycled vegetable sources for circular economy
3️⃣ 8. Vitana (McCormick & Company)
Headquarters: Rzeszów, Poland
Key Offering: Wheat-based enzyme-hydrolysed proteins for European soup and sauce markets
Vitana, a subsidiary of McCormick, is a key player in Central and Eastern Europe for enzyme-hydrolysed vegetable proteins, supplying wheat-derived options that excel in traditional recipes. Their products enhance flavors in soups, stocks, and condiments, with a strong presence in Poland, Germany, and beyond. Vitana’s local sourcing ensures freshness and compliance with EU regulations on natural ingredients. By leveraging McCormick’s global expertise, they offer blended solutions that combine hydrolysates with herbs and spices for authentic tastes. This regional strength, combined with innovation in low-allergen formulas, drives their market share in the growing clean-label segment.
Sustainability Initiatives:
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Indigenous European grain sourcing and biodiversity programs
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Partnerships to expand organic hydrolysate production
2️⃣ 9. Aipu Food Industry Co., Ltd.
Headquarters: Guangdong, China
Key Offering: Soy enzyme-hydrolysed proteins for Asian marinades and seasonings
Aipu Food Industry is a rising star in Asia’s ingredient market, specializing in enzyme-hydrolysed soy proteins that deliver intense umami for regional staples like soy sauces and stir-fry bases. Based in China, Aipu serves domestic giants and exports to Southeast Asia and beyond, emphasizing cost-effective, high-volume production. Their gentle hydrolysis yields products with enhanced stability and reduced bitterness, perfect for fermented food hybrids. Aipu’s focus on scalability supports the booming plant-based sector in China, where consumer preferences lean toward natural enhancers. Furthermore, their investments in automation streamline operations, ensuring quality amid rapid demand growth.
Sustainability Initiatives:
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Aims for 50% renewable energy in manufacturing by 2030
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Major expansion in sustainable soy supply chains
1️⃣ 10. Basic Food Flavors
Headquarters: Dedham, Massachusetts, USA
Key Offering: Versatile enzyme-hydrolysed vegetable proteins for soups, sauces, and specialty applications
Basic Food Flavors rounds out the top tier with specialized enzyme-hydrolysed proteins from various vegetable sources, focusing on custom solutions for North American foodservice and retail. Their offerings, including soy and wheat variants, provide neutral bases for flavor layering in everything from canned soups to gourmet marinades. With a nimble operation, Basic excels in small-batch innovations, partnering with artisanal brands to develop unique profiles. Their commitment to transparency in labeling and sourcing builds loyalty in the clean-label niche. Overall, Basic’s expertise in application testing ensures their products perform reliably across diverse formulations.
Sustainability Initiatives:
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End-to-end traceability for all protein sources
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Strategic alliances with organic farmers and suppliers
Read Full Report: Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report
🌍 Outlook: The Future of Enzyme-hydrolysed Vegetable Protein Is Sustainable and Innovative
The enzyme-hydrolysed vegetable protein market is experiencing transformative growth. While traditional sources dominate, the sector is channeling significant investments into plant-based innovations, advanced enzymatic technologies, and expanded applications in vegan and functional foods.
📈 Key Trends Shaping the Market:
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Accelerated expansion of production capacities in Asia-Pacific, Europe, and North America
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Regulatory incentives for natural, non-animal flavor enhancers by 2030
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Integration of digital tools for supply chain optimization and quality control
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Collaborations between food companies and ingredient suppliers for new product development
Market Trends Affecting the Enzyme-hydrolysed Vegetable Protein Industry
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Rising demand for clean-label products — consumers increasingly seek transparent ingredients, prompting companies to highlight enzymatic processes over chemical hydrolysis. This shift simplifies formulations but demands rigorous testing for purity and efficacy.
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Expansion in plant-based and vegan applications — with the surge in alternative proteins, hydrolysates are key for mimicking meaty flavors, as seen in innovations from leaders like ADM and Cargill.
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Focus on low-sodium and health-oriented solutions — manufacturers are engineering hydrolysates to deliver umami without added salt, aligning with global health guidelines and boosting adoption in functional foods.
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Sustainable sourcing and traceability — traceability technologies are gaining traction to verify non-GMO and ethically sourced materials, with companies like Tate & Lyle leading certifications.
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Technological advancements in hydrolysis — new enzyme blends reduce processing time and energy use, enabling scalable production for emerging markets like personalized nutrition.
Read Full Report: Enzyme-hydrolysed Vegetable Protein Market – View in Detailed Research Report
The companies listed above are not only providing essential flavor foundations—they’re spearheading the plant-based innovation wave in the food industry.
Enzyme-hydrolysed vegetable protein, derived from boiling cereals or legumes in hydrochloric acid and then neutralizing with sodium hydroxide, serves as a versatile ingredient. North America holds a significant share, valued at USD 248.94 million in 2023 with a projected CAGR of 4.97% through 2032. Key segments include soy and wheat types, applied in sauces, soup bases, marinades, and others. Regions like Asia-Pacific are poised for rapid growth due to dietary shifts and manufacturing hubs.
This market’s competitive landscape features intense rivalry, with players investing in R&D for better taste profiles and sustainability. Drivers include the clean-label trend and veganism, while challenges encompass raw material volatility and regulatory hurdles. Opportunities lie in niche segments like organic hydrolysates and emerging applications in pet food.
Understanding these dynamics equips stakeholders to navigate growth. For instance, soy-based products dominate due to their rich umami, but wheat variants are gaining in gluten-tolerant formulas. Applications in sauces lead, driven by convenience foods, followed by soup bases in institutional catering.
Geographically, Europe emphasizes sustainability certifications, while Asia focuses on volume production. The report’s segmentation analysis reveals blue-ocean opportunities in ‘others’ categories, like pea or corn hydrolysates for novel flavors.
Investors should note the value chain: from sustainable farming to enzymatic processing and distribution. Porter’s five forces highlight moderate supplier power but high buyer influence in commoditized segments.
Looking ahead, the market promises robust expansion, fueled by health trends and innovation. Companies prioritizing sustainability will lead, as consumers demand ethical sourcing alongside superior performance.
In summary, enzyme-hydrolysed vegetable protein is pivotal for modern food formulation, offering natural savoriness without compromise. The profiled leaders exemplify this evolution, blending tradition with forward-thinking strategies to capture market share.