Hydrolyzed Vegetable Protein
Acid-hydrolyzed vegetable protein (HVP) can contain 3-MCPD, a chloropropanol contaminant classified as a possible human carcinogen (IARC Group 2B) and reproductive toxicant in animals. FDA enforces a 1 ppm action limit; modern enzymatic HVP avoids 3-MCPD.
What it is
Plant protein (soy, corn, wheat) broken down via acid or enzymatic hydrolysis to release flavor-active amino acids and peptides.
Flavor enhancer providing umami/savory taste; alternative or complement to MSG.
Why it's flagged
- 3-MCPD contaminant (acid-hydrolyzed forms)
- soy/wheat allergens
- high free glutamate (sensitivity in some)
What regulators actually say
"FDA considers acid-hydrolyzed protein containing more than 1 part per million (ppm) of 3-MCPD to be an unsafe food additive."
Regulatory status
United States — FDA
FDA considers acid-HVP with >1 ppm 3-MCPD an unsafe food additive (CPG 500.500).
European Union — EFSA
EFSA has set a TDI for 3-MCPD of 2 µg/kg bw/day; EU Regulation 2020/1322 sets max levels.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app