What is hydrolyzed soy protein?
Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soybeans. The protein is broken down into amino acids by a chemical process called hydrolysis. HVP is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, canned and frozen vegetables, meats and poultry.
Hydrolyzed vegetable protein is not established by FDA as an appropriate
name for labeling purposes. The listing of a HVP should be specific to the ingredient and
include the identity of the source from which the protein was derived.
Examples of acceptable FDA designations include hydrolyzed corn protein, hydrolyzed soy protein, and hydrolyzed wheat protein.