Fructose & Hydrolysed Vegetable Protein

Fructose is a simple sugar found naturally in fruits and honey. Hydrolyzed vegetable protein (HVP) is made by breaking down vegetable proteins, often from soy or wheat, into amino acids through a process called hydrolysis. The two are often combined in food products.

This combination is frequently used in savory applications like sauces and marinades to add sweetness and umami (savory) flavor. Manufacturers add it to enhance the taste profile of ethnic foods, frozen dinners, and sauces.

Fructose is a source of calories and is metabolized differently than glucose. Excessive intake of added sugars, including fructose, is linked to health concerns. The FDA regulates food ingredients to ensure safety. JECFA and EFSA have evaluated various forms of sugars and proteins, but specific evaluations for this combination are not readily available. Research on the health effects of high fructose intake is ongoing, with some studies suggesting potential negative impacts on metabolic health when consumed in excess.