Hydrolyzed Vegetable Protein

About

What it is and where it shows up.

Hydrolyzed vegetable protein (HVP) is produced by acidic, alkaline, or enzymatic hydrolysis of vegetable proteins (such as soy, wheat, or corn), yielding a mixture of amino acids, peptides, and proteins. It is widely used as a savory flavor enhancer in soups, seasonings, snack foods, sauces, and processed foods due to its high free-glutamate content.

Safety summary

The regulatory and scientific consensus.

The primary safety concern with acid-hydrolyzed HVP is the potential formation of 3-monochloropropane-1,2-diol (3-MCPD), a processing contaminant considered possibly genotoxic and carcinogenic, which is subject to regulatory limits in multiple jurisdictions. HVP contains free glutamate comparable to MSG and may trigger adverse reactions in glutamate-sensitive individuals, while people with soy, wheat, or corn allergies face meaningful allergenic risk depending on the protein source. No specific ADI has been established for HVP itself; regulatory concern centers on contaminant limits, allergen labeling obligations, and source-plant disclosure.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	HVP from conventional plant sources (e.g., soy, pea) is not considered a novel food under Regulation (EU) 2015/2283, as acid hydrolysis of proteins is an established food processing technique with a documented history of widespread use in soups and convenience foods. Treated as a conventional food ingredient rather than a regulated food additive; no E-number assigned. Products derived from allergenic sources listed in Annex II of Regulation (EU) 1169/2011 must carry allergen labeling.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as an ingredient in seasonings under FSS (Food Products Standards and Food Additives) Regulations, 2011, Section 2.9.31 (Seasoning). The FSS (Contaminants, Toxins and Residues) Regulations, 2011 set a 5 mg/kg tin contaminant limit for hydrolyzed protein products. No specific maximum use level established; governed by GMP.source
FDA (Food and Drug Administration) (United States)	Approved	21 CFR 102.22 specifically requires that the common or usual name of each hydrolyzed protein on food labels identify the plant source (e.g., 'hydrolyzed soy protein'), distinguishing it from MSG which must be labeled separately.source

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with soy, wheat, or corn allergies should strictly avoid HVP unless the specific plant source is confirmed safe, as EU guidance indicates that HVP derived from allergenic sources listed in Annex II of Regulation (EU) 1169/2011 must be considered to retain allergenic potential and requires allergen labeling.

Hypertension — HVP products typically carry significant sodium loads from the hydrolysis and processing steps; high sodium intake is a recognized risk factor for elevated blood pressure and cardiovascular complications.

Kidney Disease — The elevated sodium content and concentrated free amino acid profile of HVP may exacerbate fluid retention and protein-load management challenges in individuals with impaired renal function.

Children — Children may be more susceptible to free glutamate-related excitotoxic effects and to trace processing contaminants such as 3-MCPD that can form during acid hydrolysis of vegetable proteins.

Pregnancy — Acid-hydrolyzed HVP may contain 3-MCPD, a genotoxic processing contaminant; regulatory bodies including EFSA have established tolerable daily intakes for 3-MCPD, and minimizing unnecessary exposure to genotoxic compounds is prudent during pregnancy.

Research citations

The sources behind this verdict.

1FDA. Substances Added to Food (formerly EAFUS): PROTEIN, VEGETABLE, HYDROLYZED. hfpappexternal.fda.gov
2other. Protein hydrolyzates, vegetable – ECHA Registered Substance Dossier (EC No. 309-353-8, CAS 100209-45-8). echa.europa.eu
3EFSA. Article 4 Conclusion – Food Safety Authority of Ireland: Pea Protein Hydrolysate (PPH) and Soy Protein Hydrolysate (SPH) not novel under Regulation (EU) 2015/2283. food.ec.europa.eu
4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.9: Salt, Spices, Condiments and Related Products. fssai.gov.in
5FSSAI. Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 – Version VI (27.01.2022), 2022. fssai.gov.in

Independently researched5 citations