Seafood Seasoning Hydrolyzed Vegetable Protein

Hydrolyzed vegetable protein (HVP) is made by breaking down plant proteins, typically from sources like soy, corn, or wheat, into smaller components called amino acids. This process uses acids or enzymes to break the protein chains. The resulting powder is often used to add a savory, umami flavor to foods.

Manufacturers add HVP to foods to enhance or impart a savory, meaty, or umami flavor. It is commonly found in processed meats, soups, sauces, snacks, and seasonings. It acts as a flavor enhancer, providing a taste similar to MSG but derived from plant sources.

Hydrolyzed vegetable protein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of free amino acids, including glutamate, which contributes to its savory taste. While some individuals may be sensitive to high amounts of glutamate, HVP is typically consumed in amounts that do not pose a health risk. JECFA has evaluated HVP and established guidelines for its production and use.