HVP (Hydrolyzed Vegetable Protein) Powders, also known as Hydrolyzed Protein Powder, are widely known to provide a distinctive Umami Flavor which enhances the flavor profile of the product. We have created a consistent range of HVPs made from different sources of plant or vegetable proteins like Soya, Ground Nut, Maize Corn and Wheat among others.Instant Noodles, Seasonings, Savories, Extruded Snacks, Sauces among other food products. Foods produced by canning, freezing, or drying, lose flavor, therefore manufacturers can use HVP to reinstate the lost flavours, and bring out latent taste characteristics, eventually improving the flavour of the food. HVP is used in a wide range of products such as in the spice, meat, gravies, soups, fish, fine-food and snack industries.

HVP (Hydrolyzed Vegetable Protein) Powders, also known as Hydrolyzed Protein Powder, are widely known to provide a distinctive Umami Flavor which enhances the flavor profile of the product. We have created a consistent range of HVPs made from different sources of plant or vegetable proteins like Soya, Ground Nut, Maize Corn and Wheat among others.Instant Noodles, Seasonings, Savories, Extruded Snacks, Sauces among other food products. Foods produced by canning, freezing, or drying, lose flavor, therefore manufacturers can use HVP to reinstate the lost flavours, and bring out latent taste characteristics, eventually improving the flavour of the food. HVP is used in a wide range of products such as in the spice, meat, gravies, soups, fish, fine-food and snack industries.