Hydrolyzed vegetable protein (HVP) is a flavoring ingredient derived from the hydrolysis of plant proteins, typically soy, corn, or wheat. It is commonly used in the food industry, including processed meat and seafood products, as a flavor enhancer. HVP contains a mixture of amino acids, peptides, and small protein fragments that contribute to a savory taste known as umami. By adding HVP to processed meat and seafood, it enhances the overall flavor profile, providing a meaty and savory taste. HVP can help improve the palatability of processed products, making them more appealing to consumers. However, individuals with specific dietary restrictions or allergies to soy, corn, or wheat should be cautious as HVP may contain traces of these allergens.