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Hydrolyzed Vegetable Protein

Hydrolyzed vegetable proteins, which are made from foods including soy, corn, and wheat, are boiled in hydrochloric acid and neutralized with sodium hydroxide. The process breaks the protein down into its component amino acid molecules, which creates small amounts of MSG as a byproduct that isnt required to be listed on the ingredient label. As a heavily processed additive, hydrolyzed vegetable proteins are inconsistent with clean eating ideology.