Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste.

Regarding the production process, a distinction can be made between acid-hydrolysed vegetable vitamin (aHVP), enzymatically produced HVP, and other seasonings e.g. fermented soy sauce. Hydrolysed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.