HVP is manufactured by hydrolysing defatted soy, wheat gluten or corn protein with hydrochloric acid (acid-HVP) or enzymes (enzyme-HVP), then neutralising, filtering and spray-drying.
It provides a complex mixture of free amino acids (glutamic acid, alanine) and peptides that deliver deep savoury, meaty, brothy flavour. A foundational ingredient in savoury flavour systems.