Hydrolysed vegetable protein

Hydrolysed vegetable protein (HVP) is made by breaking down vegetable proteins, usually from sources like soya or wheat, using acids or enzymes. This process creates smaller protein fragments and amino acids, resulting in a concentrated savoury flavour.

HVP is primarily used as a flavour enhancer, adding a rich, meaty, umami taste to foods. It is commonly found in savoury products such as soups, sauces, snacks, processed meats, and ready meals.

Hydrolysed vegetable protein is not classified as a food additive in the UK and does not have an E-number. It is a source of amino acids, including glutamate, which contributes to its savoury flavour. The UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for HVP intake. While some concerns have been raised about potential health effects of high glutamate intake, regulatory bodies like the European Food Safety Authority (EFSA) have evaluated glutamate and related compounds, and found no evidence of adverse effects at typical consumption levels.