Hydrolyzed Vegetable Protein (HVP) is a “flavor enhancer” used in processed foods like soups, chili, sauces, gravies, stews, potato chips, and pretzels. HVP is a protein derived from various plant sources like Soybeans, Wheat, Corn, Canola, and Peas, broken down into amino acids by a process called acid hydrolysis. It is a fine, free-flowing, spray-dried powder derived from high-quality soy. It is yellowish to light brown, soluble, and has a typical beany, sweetish taste. HVP is hygroscopic and should be packed in tightly closed containers.