Overview Study- Hydrolyzed Vegetable Protein Processing

A global F&B leader consulted Stellarix for a comprehensive review of key processing parameters and the physico-chemical properties of the raw materials used in HVP production. Stellarix’s expertise enabled the client to make strategic sourcing decisions and implement optimal technologies, thereby enhancing its value chain and overall competitive position.

Client Background:

A worldwide leader in the food ingredient processing industry, providing high-quality proteins for diverse applications globally

Engagement Objective:

• Scouting of all ingredients, manufacturing process, and critical steps in HVP processing to manage quality and removal of contaminants formed during hydrolysis
• Identification of techno-functional properties that occur during HVP production
• Identification and removal of possible contaminants during the HVP production process
• Identification of sustainable ingredients for HVP
• Recommendations and suggestions

Methodology:

• Conducted comprehensive scouting of sustainable ingredients as protein sources along with processing methods to enhance and manage quality and removal of contaminants formed during hydrolysis.
• Identifying suitable enzymes based on their substrate specificity optimizes hydrolysis efficiency, promotes desired protein breakdown, and improves functional properties in HVP production, while minimizing unwanted by-products and maintaining process consistency.
• Shortlisted leading universities and patent assignees provide insights into innovation trends, emerging technologies, and key players in HVP research, enabling informed strategic decisions for collaboration, licensing, or technology adoption.
• Delivered detailed PowerPoint profiles of shortlisted ingredient-compatible technologies and compiled an Excel dataset with ingredients, technologies, key optimized parameters, degree of hydrolysis, and textural/rheological properties.

Client Impact:

• Product Formulation with the Identified Vegetable Protein Sources – Enabled the client to determine and shortlist sustainable protein sources, along with methods to enhance the functional characteristics of the proteins.
• Pre-processing and Hydrolysis Technologies – Supported the integration of enzymatic and acidic hydrolysis methods to produce HVP and achieve sustainable green hydrolysis processing targets.
• Processing Conditions – Empowered the client to utilize various technologies with optimal processing parameters.
• Improved Techno-Functional Properties – Informed strategic sourcing by highlighting possible contaminants and their permissible limits in the HVP product.