Hydrolyzed Pork Protein
Hydrolyzed pork protein is regulated as a meat/poultry product/ingredient by USDA FSIS. It is essentially digested protein and is well-tolerated; concerns are limited to allergen labelling, contains-pork disclosure for religious/dietary reasons, and the historical (low) concern that strong acid hydrolysis can produce traces of 3-MCPD/chloropropanols, which the EU regulates.
What it is
Pork protein that has been broken down into peptides and amino acids by enzymatic or acid hydrolysis.
Flavor enhancer, protein source, and texturizer; provides savoury (umami) notes.
Why it's flagged
- religious/dietary suitability (contains pork)
- potential 3-MCPD if acid-hydrolyzed
What regulators actually say
"Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg Products."
Regulatory status
United States — FDA
Permitted as a meat/poultry ingredient under USDA FSIS oversight (FSIS Directive 7120.1)
European Union — EFSA
Permitted as a food ingredient; 3-MCPD esters limited under Regulation (EU) 2020/1322
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