Hydrolysed Proteins

Hydrolysed proteins are proteins that have been broken down into smaller chains of amino acids through a process called hydrolysis. This can be achieved using acids, alkalis, or enzymes. The original protein source can be animal-based (like meat or fish) or plant-based (like soy or wheat).

Hydrolysed proteins are often used to enhance or create savoury flavours, acting as a flavour enhancer. They can add a 'meaty' or umami taste to foods. They are commonly found in processed snacks, soups, sauces, and ready meals.

Hydrolysed proteins are not typically classified as food additives in the UK and do not have an E-number. Their primary function is flavour enhancement. The UK's food law requires the source of hydrolysed proteins to be declared if it is one of the 14 major allergens. There are no specific health concerns associated with their consumption at typical dietary levels.