Hydrolyzed Vegetable Protein (HVP)
The question

Is Hydrolyzed Vegetable Protein (HVP) safe in soups?

CautionSoups

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.

What the research flags

  • 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
IARC Class: 3-MCPD Group 2B

Other soups ingredients on file

Sources & references

  1. [1]
    RegulatoryUS federal agency — cpg-sec-500500-guidance-levels-3-mcpd-3-chloro-12-propanediol-acid-hydrolyzed-protein-and-asian
  2. [2]
    RegulatoryUS federal agency — questions-and-answers-monosodium-glutamate-msg
  3. [3]
    Peer-reviewedPubMed / NCBI — NBK373194

Research disclaimer: Ratings reflect peer-reviewed research and regulatory assessments available at the time of publication, not the dose or formulation of any specific soups product. This is not medical advice.