International Hydrolyzed Protein CouncilGet In Touch
Plant origins. Savory possibilities.

The science
behind
better flavor.

Simple plant proteins. A world of flavor. Discover the ingredients that bring depth to the foods we enjoy every day.

Discover hydrolyzed proteins Advancing understanding since 1977
A richly colored vegetable soup with fresh herbs on a deep blue table
FROM PLANT TO PLATE

A little science.
A deeper flavor.

01 — EVERYDAY INGREDIENTS
Plant-derived ingredients
A focus on scientific research
Flavor for everyday foods
Corn, wheat, and soybeans arranged in white ceramic dishes
ROOTED IN PLANTSSoy · Corn · Wheat
Understanding the ingredient

Familiar origins.
Remarkable flavor.

Hydrolyzed vegetable proteins start with sources you know: soy, corn, and wheat.

Through hydrolysis, these plant proteins are broken down into amino acids. The result is a versatile ingredient that enhances the savory flavor of soups, sauces, seasonings, and much more.

Get to know HVPs
The International Hydrolyzed Protein Council

Better understanding.
Built on research.

ESTABLISHED1977WASHINGTON, D.C.

Bringing manufacturers and end users together to advance the science of hydrolyzed vegetable proteins.

01

Advance the science

Conduct industry-wide research, nationally and internationally, into the composition, manufacture, distribution, and use of hydrolyzed proteins for food—to help assure their safety, functional value, and purity.

02

Share the knowledge

Make research findings and relevant information available to the public, and share that knowledge with legislative and regulatory bodies around the world.

Council update · Research

IHPC statement on recombinant DNA

Data collected from member companies found no detectable rDNA in HVPs meeting the Food Chemicals Codex specifications for acid hydrolyzed proteins.

Read the statement PDF
A clearer understanding

Good questions.
Clear answers.

A closer look at hydrolyzed vegetable proteins: what they are, how they’re made, and where you’ll find them.

Have another question?

Hydrolyzed vegetable proteins, or HVPs, are plant proteins that have been broken down into their component amino acids. They are used to enhance flavor in foods such as soups, sauces, seasonings, and processed meats.

HVPs are made mainly from plant protein sources such as soy, corn, or wheat. In acid hydrolysis, these proteins are heated with hydrochloric acid, which breaks them down into amino acids. The solution is then neutralized with sodium hydroxide.

HVPs help enhance savory flavor in a wide variety of foods, including soups, chili, sauces, gravies, stews, dips, chips, veggie burgers, seasonings, and some meat products. They give food makers a versatile way to build flavor.
Stronger together

A shared commitment
to what’s next.

Join a community working to advance research and understanding of hydrolyzed vegetable proteins. We welcome new members and would be glad to discuss the benefits of joining IHPC.

Explore membership
Our member companies
01

Ajinomoto Health & Nutrition North America, Inc.

02

Basic Food Flavors Inc.

03

Synergy Flavors

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Let’s connect

Curiosity starts
a conversation.

Have a question about hydrolyzed proteins or interested in becoming a member? We’d like to hear from you.

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