August 29, 2008, Newsletter Issue #220: Hydrolyzed Vegetable Protein (HVP)

Tip of the Week

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 acid hydrolysis. HVP is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, and canned and frozen vegetables.

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