Food-Grade Hydrolyzed Vegetable Protein HVP with Umami Flavor Enhancer and Water Soluble Properties for Food Manufacturing

Hydrolyzed Vegetable Protein (HVP) is a food-grade savory flavoring base made by controlled hydrolysis of plant proteins. Presented as a brown, free-flowing powder, it delivers deep umami with a clean, meat-like finish. It is widely used to round out flavor and improve mouthfeel in soups, sauces, snacks and plant-based foods.

• Rich savory taste that builds flavor depth and body
• Works with MSG to cut usage while keeping balanced umami
• Excellent flowability for smooth blending in dry and liquid systems
• Strict control of 3-MCPD, heavy metals and microbes for global compliance

• Broths, soups and bouillon bases
• Sauces, gravies and cooking concentrates
• Seasoning and spice blends
• Snack and extruded food seasonings
• Instant noodles and ready-to-eat meals
• Meat analogues and plant-based products

Add 0.5% - 5.0% of total formula weight, adjusting to your target flavor strength and final salt level.

Packaging: 25 kg kraft bags with inner PE liner; custom options available.

Storage: Keep cool and dry, away from sunlight and strong odors; reseal after use.

Shelf-life: 24 months from production under proper conditions.

Chengdu Auspicious Clouds Chemical Co.,Ltd supplies HVP meeting EU 1881/2006 and FDA food-grade requirements. Batch test documents are available for import clearance and quality review.