Hydrolyzed vegetable proteins are made mainly from protein sources of vegetable origin, such as soy, corn or wheat.
Our History
IHPC was formed in Washington DC in 1977 by manufacturers and end users of hydrolyzed vegetable proteins for two purposes:
(1) conducting an industry wide program, both national and international in scope, of scientific research, regarding the various aspects of the composition, manufacture, distribution and use of hydrolyzed proteins, marketed for food uses, to assure their safety, functional value and purity; and (2) to disseminate to the general public information regarding the results of any such research and other pertinent information and to share them with legislative and regulatory bodies, in whatever national or international jurisdiction as may be desired or required from time to time.
IHPC News
Data collected from IHPC member companies confirm no detectable levels of rDNA in HVPs which meet specifications found in Food Chemicals Codex monograph for acid hydrolyzed proteins. Read IHPC rDNA statement.
Common Questions
Have questions? Please see our responses below or contact us.
What are HVPs?
Hydrolyzed vegetable proteins are proteins that are broken down into amino acids and used as a flavor enhancer, especially in soups, sauces and processed meats.
How are HVPs made?
Hydrolyzed vegetable proteins are produced by boiling foods such as soy, corn or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids.
How are HVPs used?
Hydrolyzed vegetable proteins are used to enhance the flavor of many processed foods such as soups, snack foods, veggie burgers, seasonings and more. Simply put, they’re “food enhancers” used in a multitude of vegetarian and organic goods, because it’s considered a natural additive.
Membership
We are always looking to increase our membership, and joining IHPC is quick and easy. Please contact us for further information. We look forward to discussing the benefits of membership in IHPC.
Member Company Directory
- Ajinomoto Health & Nutrition North America, Inc.
- Basic Food Flavors Inc.
- Synergy Flavors
Useful Links
Looking for other similar organizations? Please contact any of our friends below.