Hydrolized Vegetable Protein (HVP)

Hydrolyzed Vegetable Protein (HVP) is a flavor enhancer derived from vegetable sources that undergo hydrolysis, a process in which proteins are broken down into amino acids. This hydrolysis process results in a savory, umami-rich ingredient that is commonly used to enhance the taste of various food products.

HVP is often used as a flavoring agent in processed foods such as soups, sauces, snacks, and ready-to-eat meals. It contributes to the overall flavor profile by adding depth, richness, and complexity, similar to how meat-based broths or stocks enhance the taste of dishes.