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, 2026Specimen 0221Hydrolyzed Vegetable Protein (HVP)
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
Sources & references
- https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-500500-guidance-levels-3-mcpd-3-chloro-12-propanediol-acid-hydrolyzed-protein-and-asian
- https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg
- https://www.ncbi.nlm.nih.gov/books/NBK373194/
Last researched: July 7, 2026
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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