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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add HPP to foods to enhance or impart a savory, meaty flavor, often …
What it is
Hydrolyzed plant protein (HPP) is made by breaking down plant proteins, often from soy, corn, or wheat, into smaller amino acids. This process, called hydrolysis, can be done using acids, enzymes, or heat. The resulting product is typically a salty, savory powder or paste.
Why it's used
Manufacturers add HPP to foods to enhance or impart a savory, meaty flavor, often referred to as umami. It is commonly found in processed foods like soups, sauces, snacks, and meat alternatives to boost their taste profile.
Health notes
In the U.S., hydrolyzed plant 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. International bodies like JECFA have evaluated HPP. Some people report sensitivity to added MSG, which is chemically similar to the glutamate naturally present in HPP, though scientific reviews have not established a causal link at typical dietary levels.
Allergen info
Hydrolyzed plant protein can be derived from major allergens like soy, wheat, or corn. If derived from wheat, it may contain gluten. Consumers with allergies should check product labels for specific source ingredients.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.