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Hydrolyzed Vegetable Protein (HVP)
2025-08-27
Hydrolyzed Vegetable Protein (HVP) is the secret behind the crave-worthy punch of today’s premium instant noodles. By releasing a rich, umami-packed amino-acid profile, HVP intensifies beef, chicken or seafood notes in the seasoning oil and soup sachet, slashes sodium without sacrificing depth, and creates a lingering, restaurant-style broth in just three minutes.
Clean-label, allergen-friendly and cost-efficient, it lets brands deliver bold, global flavors while meeting modern health demands—turning every quick lunch into a passport-worthy experience.
Hydrolyzed Vegetable Protein turns every crunchy bite of chips or puffed snacks into an umami firework. Sprayed onto seasoning blends, HVP delivers instant, meat-free savoriness, amplifies cheese, BBQ or spice notes, and cuts sodium by up to 25 %.
Hydrolyzed Vegetable Protein (HVP) injects instant, succulent umami into sausages, patties and deli meats, deepening color, boosting cured-meat aroma and allowing up to 30 % salt reduction without flavor loss. Clean-label, allergen-controlled and cost-efficient, HVP keeps labels short while keeping consumers coming back for that “slow-cooked” taste—straight from the slicer.
HVP is of vital importance in plant-based meats such as vegetarian burgers, vegetarian chicken nuggets, and vegetarian sausages, as well as in vegetarian diets and vegetarian seasonings. It can provide a rich flavor and texture layers similar to those of meat for substrates such as soy products and wheat protein, making up for the deficiency in the flavor of plant-based raw materials.
From juicy plant-based meats and rich sauces to flavorful snacks, HVP delivers the umami depth and authentic meaty taste consumers crave—100% plant-based. Elevate your products with clean, sustainable flavor.
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