Hydrolyzed Vegetable Protein Unit-Small

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or ot...

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch. HVP is used to intensify the flavor of a variety of food products, including soups, gravy, sauces, stews, stocks, bouillon cubes, beef products, imitation meat products, and processed meat products.