Overview Hydrolyzed Vegetable Protein (HVP) Powders

HVP or Hydrolyzed Vegetable Protein Powders are one of the most preferred and cost-effective Flavor Enhancers used by Food Companies to give a distinctive Umami note to their savoury prepared foods. HVP forms a big part of their product recipe and has a great influence on its taste profile.

Each Plant Protein HVP has its own distinctive taste profile and they all have quite different note from each other. The choice of HVP will depend entirely on what kind of Umami note, sharpness, rounded profile or taste perception you are looking to add to your product.

Types of Standard HVPs

  • Soya
  • Groundnut
  • Maize
  • Wheat
  • Rice

Reaction Flavors

Today there is pressing need for Food companies from their Consumers to offer them tasteful variants made from either Plant or Vegetable Sources. As a result, food companies are found looking for new and distinctive products which can meet this need.

Aarkay recognizes this preference and by using our deep product understanding and cutting edge technology, we have created a unique range of Reaction Flavors that offer Non-Vegetarian Profiles like Chicken and Beef entirely from Vegetarian Protein sources like Maize. Soya or Wheat. This gives a unique opportunity to food companies to develop character specific food products.

Range of Reaction Flavors

  • HVP Chicken Range
  • HVP Beef Range

ProductsHVP Powders and Reaction Flavors

HVP Powders
Reaction Flavors

ApplicationsA Natural Flavor Enhancer widely used in various applications

Cup
Noodles
Soups &
Tastemakers
Seasonings
Chips
& Wafers
Distinct Flavor Enhancers

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