61-240 London Road West, Guelph, Ontario, Canada N1H 8N8  
Hydrolyzed Vegetable Protein (HVP)

Hydrolyzed Vegetable Protein (HVP) is sometimes referred to as Hydrolyzed Plant Protein.  
A chemical process called acid hydrolysis breaks down protein into amino acids from various
food sources (corn, wheat, soybeans, cottonseed).  HVP is widely used as a flavor enhancer
for meats, seafoods, soups, chilis, sauces, stews and many other types of processed foods
such as ramen-type noodles and savory snacks.

Our HVP’s have a proven track record of providing domestic and international markets with
a premium quality products at very competitive pricing.  
Truspex Inc. help you achieve that
unique flavor profile at a very competitive price that sets you apart from your competition.  


We offer 120 different HVP's.