Hydrolized Vegetable Protein

Hydrolyzed vegetable protein (HVP) is made by breaking down vegetable proteins, usually from soy, corn, or wheat, into smaller pieces called amino acids. This process typically involves heating the vegetable source with hydrochloric acid and then neutralizing it. The resulting product is a savory, umami-rich powder or liquid.

HVP is added to foods to enhance or impart a savory, meaty flavor, often referred to as umami. It's commonly found in processed foods like soups, sauces, seasonings, snacks, and meat alternatives. Manufacturers use it as a flavor enhancer and a cost-effective way to add a rich taste profile.

Hydrolyzed vegetable protein is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of free amino acids, including glutamate, which contributes to its savory taste. Regulatory bodies like JECFA and EFSA have evaluated HVP and its components. While HVP itself is not a major allergen, it is often derived from common allergens like soy or wheat, which are listed on product labels.