HVP ingredient sector predicts solid growth

And the organisation believes that the market for HVP will continue to show solid global growth in the coming years. Indeed, data from market research company Giract in Geneva, Switzerland indicate a growth in value of more than 2 per cent pa. European sales of HVPs now stand close to €100 million, and the product has shown a continuous volume growth in the last 10 years. And growth in other areas such as the US and Asia has been even more robust than that in Europe. This is impressive, given the negative publicity that surrounded the product a number of years ago. It had been discovered that, under certain conditions, potentially carcinogenic MCPs could be formed during production. Even though processors claim to have developed the means of eliminating the presence of such chemicals, the sector has been relatively slow in putting its case forward, and communicating to customers and consumers that there was not a problem. But the industry is sorting itself out. In 2006 a working group of European HVP manufactures to represent the industrys legal and technical issues (known as the HVP working group), was formed as part of the AIIBP/FAIBP (Association Internationale de l'Industrie des Bouillons et Potages). The AIIBP/FAIBP represents the international and EU soups, sauce and bouillon industries. And the sector is beginning to profit from the continued growth in savoury foods worldwide. The industry argues that HVPs offer food makers superior flavour at a cost effective price, which a welcome advantage in the competitive food global market. HVPs are also beginning to be promoted as having labelling benefits such as being 100 per cent vegan, and being a natural source of glutamic acid. A number of new products containing HVP as the basic flavour source have been introduced in supermarket-branded foods across Europe. In addition, the HVP industry is beginning to diversify, offering customers a wider choice of products. Exter Aroma for example recently launched a clean label bouillon flavour (HVP) based on sunflower that offers food makers an allergen free, non-GM, 100 per cent vegan flavouring option. The company said that the new range, called Exter CL, is also E-number free. The launch follows the growing trend towards developing food products that are free from artificial flavours. HVP is made from natural vegetable proteins by a controlled digestion process. The product was developed more then 100 years ago by Julius Maggi, founder of Maggi. Many companies have since followed in the footsteps of Maggi, manufacturing HVP as a vital ingredient in the production of savoury products.

HVP ingredient sector predicts solid growth

The use of hydrolysed vegetable protein (HVP) ingredients is on the rise, according to the Association Internationale de l'Industrie des Bouillons et Potages (AIIBP).

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