Hydrolysed Vegetable Protein

Hydrolyzed vegetable protein (HVP) is a savory ingredient made from plant-based proteins, usually soy, corn, or wheat. These proteins are broken down into smaller amino acids through a process called hydrolysis, often using acid or enzymes. This process creates a concentrated flavor base.

HVP is used to add a savory, umami, or meaty flavor to foods. It acts as a flavor enhancer and is commonly found in seasoning mixes, soups, sauces, gravies, snack foods, and processed meats. Its concentrated flavor helps boost the overall taste profile of these products.

In the US, HVP 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. International bodies like JECFA have evaluated HVP and its components. While generally considered safe at typical consumption levels, some individuals may be sensitive to high levels of added MSG, which can be present in HVP.