When reading food labels, you may notice hydrolyzed vegetable protein listed as an ingredient. Although it sounds like a chemical, it is actually wheat, soy or corn protein processed into its most basic form. For those with allergies, noting this ingredient on the label is essential to ensure that you do not eat something that can aggravate your allergies. For most of people, though, this ingredient poses little risk.
Hydrolyzed Vegetable Protein Explained
Hydrolyzed vegetable protein, or HVP, is a flavor enhancer used in many foods to add a savory or meaty flavor. Corn, wheat or soy is cooked along with hydrochloric acid until the proteins are broken down into amino acids. This substance is then added to a host of products, but since it comes from natural ingredients, the FDA considers it a natural flavoring. Those with allergies to corn, wheat or soy, however, will react to it.
Foods that Contain HVP
The FDA requires that manufacturers disclose the use of HVP on the food label. Common foods that contain HVP are hot dogs, soups, chili, dips, dressings and other processed foods. The label cannot just read "hydrolyzed vegetable protein," according to the USDA. It must name the source of the protein, such as hydrolyzed wheat protein, in the ingredients list to meet federal regulations.
Recall of HVP
In 2010, HVP produced by Basic Foods Flavors, Inc. out of Las Vegas, NV tested positive for salmonella, as reported by Courtney Hutchison for ABC News. Salmonella is a bacteria that can cause serious infections in those with compromised immune systems, the elderly and the very young. The FDA instituted a broad recall of products, such as salad dressings and snack foods, which contained flavoring from this particular company. This does not mean that all HVP contains salmonella. Only the HVP produced by that company and in the effected products were at risk, and the risk for salmonella was very low from that contamination. No illnesses were reported from the contaminated HVP.
Relationship to MSG
If a product contains HVP, it can also contain monosodium glutamate, which may not appear on the label. Glutamic acid exists as an amino acid and is part of many foods naturally. During the chemical breakdown of protein that occurs when HVP is created, some MSG gets created as a by-product, according to the USDA. Since it is not an additive to the food, the FDA does not require the manufacturer to list MSG as an ingredient. However, if you are sensitive to MSG, you might still react to it even in the low levels that are present from HVP creation.
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