Hvp

Hydrolyzed vegetable protein (HVP) is made by breaking down vegetable proteins, usually from soy or wheat, into their amino acids. This process is called hydrolysis and often uses hydrochloric acid, followed by neutralization. The resulting product is a savory, salty powder or liquid.

HVP is used to add a savory, umami, or meaty flavor to foods. It acts as a flavor enhancer and is often found in processed meats, soups, sauces, gravies, and snack foods.

HVP is generally recognized as safe (GRAS) by the FDA for use in food. It contains glutamate, which contributes to its savory taste. While some people report sensitivity to MSG (monosodium glutamate), which is chemically similar to glutamate in HVP, scientific reviews by bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) have not found consistent evidence of adverse effects from typical consumption.