The Lab
Specimen No. 0221
CautionDerivedfood additiveflavor enhancer

Hydrolyzed Vegetable Protein (HVP)

HVP · hydrolyzed soy protein · hydrolyzed plant protein

Protein (often soy or corn) broken down by acid or enzymes into a savory seasoning rich in free glutamate. Acid-hydrolyzed HVP can also carry the process contaminant 3-MCPD.

medium confidence
Researched July 7, 2026

Concerns

  • Contains free glutamate (functionally MSG-equivalent); FDA lists hydrolyzed vegetable protein among ingredients that naturally contain MSG, so "No MSG" labeling is not permitted (FDA)
  • Acid hydrolysis can generate 3-MCPD, a process contaminant IARC classifies as possibly carcinogenic (Group 2B); FDA sets a guidance limit of 1 ppm 3-MCPD in acid-hydrolyzed protein (FDA CPG Sec. 500.500)

Regulatory flags

  • IARC Class: 3-MCPD Group 2B
  • EDC Status: None
  • Regulatory: US: GRAS; FDA 3-MCPD guidance 1 ppm (CPG 500.500); EU: 3-MCPD ester limits apply
  • Evidence Grade: B

Commonly found in

SoupsGraviesSaucesSeasoning blendsBouillon

Research disclaimer: This rating is based on available peer-reviewed research and regulatory assessments at the time of publication. It is not medical advice. Consult a qualified professional for personal health or skin concerns.

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