hydrolyzed vegetable protein


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hy′drolyzed veg′etable pro`tein


n.
a vegetable protein broken down into amino acids and used as a food additive to enhance flavor.
References in periodicals archive ?
These products were made using Hydrolyzed Vegetable Protein (HVP), manufactured by Basic Food Flavors, Inc, Las Vegas, Nevada.
The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept.
A February 2010 recall of hydrolyzed vegetable protein (HVP), without any report of illness.
supply chain might have helped contain the spread of hydrolyzed vegetable protein products contaminated with Salmonella, Intelligent Global Pooling Systems (iGPS Company LLC) announced today.
P&G was notified by one of its suppliers that a seasoning used in these two products contains hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc.
Gerry's Kitchen of Albert Lea, Minnesota ("MGK") that a certain seasoning ingredient MGK procured that is used in Old Home's Spinach Dip contains hydrolyzed vegetable protein (HVP) that may be contaminated with Salmonella.
We have also been working with Arby's supplier resources to discourage use of hydrolyzed vegetable protein or hydrolyzed plant protein, as well as ingredients with excess fat, cholesterol and sodium," stated William Fisher, Arby's vice president of technical services.
The list of synthetic ingredients and flavoring or coloring additives was long and included calcium disodium EDTA, MSG, synthetic sweeteners, hydrogenated oils/trans fats, and hydrolyzed vegetable protein, among many others.
The Griffith Laboratories division has introduced a new, low-sodium/high-enhancement hydrolyzed vegetable protein (HVP) that is the first product of its kind to lower sodium while maintaining the desirable flavor that food companies and consumers have come to expect from a HVP.
Sodium reduction ingredients are broadly categorized based on their type into amino acids, mineral salts, yeast extracts, and others including hydrolyzed vegetable protein, trehalose, and nucleotides.
Hidden sources of gluten can include: spices and flavorings, caramel color, modified food starch, hydrolyzed vegetable protein, soy sauce, malt and maltodextrin.