Hydrolyzed vegetable protein (HVP) is a food ingredient made by breaking down vegetable proteins into smaller peptides and amino acids through a process called hydrolysis. This process typically involves using acids, enzymes, or heat to enhance the protein's flavor and digestibility. HVP is commonly used as a flavor enhancer in various processed foods, including soups, sauces, and snacks. HVP is valued for its ability to provide a savory taste, often described as umami, which can improve the overall flavor profile of dishes. It is also a source of plant-based protein, making it suitable for vegetarian and vegan diets.