Hydrolyzed Vegetable Protein From Soy

Hydrolyzed vegetable protein (HVP) from soy is made by breaking down soy protein into smaller pieces, called amino acids, using acids or enzymes. This process creates a savory, umami flavor.

Manufacturers use HVP from soy to add a meaty, savory flavor to foods. It is commonly found in processed meats like pepperoni, salami, sausages, and hot dogs, as well as in snack foods.

In the U.S., HVP from soy is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of glutamic acid, which contributes to its savory taste. International bodies like JECFA have evaluated HVP, and EFSA has also reviewed related compounds. Evidence does not suggest adverse health effects from typical consumption levels.