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Hydrolysed Vegetable Protein

Also known as: HVP, Hydrolyzed vegetable protein, Hydrolyzed plant protein

Low concern

HVP is a common flavor ingredient that contains naturally formed glutamates (similar to MSG). Acid-hydrolysed HVP can contain trace chloropropanols (3-MCPD) as processing byproducts; modern manufacturing has substantially reduced these levels and regulators set strict limits.

What it is

Protein from soy, wheat, or corn broken down into amino acids and short peptides via acid or enzymatic hydrolysis.

Savory flavor enhancer with strong umami character; used as a meat-flavor base.

Why it's flagged

Potential trace 3-MCPD from acid hydrolysis
Contains soy or wheat allergens depending on source
Contributes free glutamate (sensitivity in a small subset of people)

Regulatory status

United States — FDA

GRAS as flavoring ingredient

European Union — EFSA

Authorised; 3-MCPD limits in place

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