Core Insights - Enzymatic hydrolyzed vegetable protein (E-HVP) is a flavor enhancer made by enzymatically breaking down plant proteins, offering a milder and more natural taste compared to acid hydrolyzed proteins, with lower levels of harmful byproducts like 3-MCPD [1] - The market for E-HVP is growing steadily due to increasing demand for clean label plant-based food ingredients, with a projected market size of $400 million by 2031 and a compound annual growth rate (CAGR) of 7.9% [2] Market Overview - North America currently leads the market share for E-HVP, while the Asia-Pacific region is expected to experience the highest growth driven by urbanization and dietary changes [2] - The main application areas for E-HVP include soups, sauces, seasonings, meat alternatives, and nutritional supplements [1] Key Players - Major global producers of E-HVP include Hamlet Protein, Cargill, and Jiangsu Fuhai Biotechnology Co., Ltd., with the top three companies holding approximately 69.0% of the market share in 2024 [6] Product and Application Segmentation - The market for E-HVP is segmented by product type, with Type 1 being the dominant category, and by application, with Application 1 being the largest downstream market [7][9]