HYDROLYZED VEGETABLE PROTEINS

HVP’s have been used for decades as an economical way to restore flavor, boost specific taste characteristics and generally improve the flavor of food; and in a crowded market, Sensient understands what our customers need to stand out

Product Options

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Beefy

A wide range of beef base flavor profiles that extend from rare beef to cooked, roasted beef.

  • Befsate4 Regular HVP

  • CVP 5-SD

  • LUXOR™ 25

  • VeeproB1225 GR (US) PHO FREE

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Meaty

Versatile types of meat bases that enhance flavor profiles.

  • CVP 103

  • CVP 105

  • LUXOR™ FC 550

  • LUXOR™ KB-500

  • LUXOR™ KB-575

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Poultry

An array of poultry base flavor profiles, ranging from light chicken broth to salty, succulent poultry.

  • CVP 1689

  • KERA™ WC-2

  • Litesate1 Regular HVP

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Low Sodium

Low sodium beefy, meaty and poultry flavor profiles.

  • CVP LS

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Why Use HVPs?

HVP’s are cost effective base notes for beefy, meaty and poultry enhancements. They are excellent flavor enhancements and deliver savory and saltiness to your products. Hydrolyzed Vegetable Proteins are naturally-occurring sources of MSG and salts that do not require labeling in finished products. We carry a variety of protein sources for any allergen concerns.


Applications

Sensient uses a broad range of protein sources to develop flavor profiles for applications, including: