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Hydrolyzed Vegetable Protein

Level 4 — Significant concernsIn Winter's Dictionary2 sources

Hydrolyzed Vegetable Protein is a flavor enhancer — Flavor enhancer used in soup, beef, stew

Also: HVP, HPP

What it does

Flavor enhancer used in soup, beef, stew

Where you'll see it

Soups, sauces, processed meats, beef and stew

What the research says

High salt and glutamate content with low-quality protein. FASEB advised FDA that HVP contains dicarboxylic amino acid when used in baby foods—effects on children should be studied further. May cause MSG-like effects. [salt-sugar-fat] Another glutamate-rich ingredient deployed under a clean-label name to deliver MSG-equivalent umami in soups, sauces, processed meats, and snack seasonings.

Regulatory status

  • US FDA: GRAS

Sources

  • Salt Sugar Fat (Moss) — Chapter 12-13: Salt's ability to enhance other flavors in foods that do not necessarily taste salty
  • A Consumer's Dictionary of Food Additives (Winter): high salt and glutamate content with low-quality protein