Hydrolyzed Vegetable Protein
This is what the ingredient is.
Hydrolyzed vegetable protein (HVP) is made by breaking down plant proteins into amino acids, creating savory flavor compounds.
Here is why it shows up on the label.
Used as a flavor enhancer in soups, sauces, gravies, and processed foods. Provides savory, meaty flavors without meat.
Here is what food agencies say.
FDA regulated as natural flavoring. Must be declared on labels. It is allowed in the US, Europe, and many other countries.
Here is what research has found.
Contains naturally occurring glutamate. Long history of use in food processing. May contain trace 3-MCPD from processing.
Here are a few things worth knowing.
Contains free glutamate - those sensitive to MSG may react. May contain allergens depending on protein source.
Sources
- FDA CFR 21
- EFSA Contaminant Panel
- Food Chemistry Journal
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.