Hydrolyzed 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, then neutralizing it. The resulting product is a concentrated source of savory, umami flavor.

Manufacturers add HVP to foods to enhance or add a savory, meaty, or umami flavor. It is commonly found in seasoning mixes, gravies, soups, sauces, processed meats, and snack foods. It helps to deepen and round out the taste profile of many products.

In the US, HVP is generally recognized as safe (GRAS) by the FDA. It is a source of free amino acids, including glutamate, which contributes to its savory taste. Regulatory bodies like JECFA have evaluated HVP and established acceptable intake levels. While some individuals report sensitivity to MSG-like compounds, scientific reviews have generally found HVP safe at typical consumption levels.