Is Hydrolyzed Vegetable Protein vegetarian?

Hydrolyzed Vegetable Protein is a substance obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables, composed primarily of amino acids, peptides, and proteins, used in cosmetics and foods as a conditioning agent or flavor enhancer.

An ingredient is considered vegetarian if it avoids components derived from killing an animal.

Classifications are made to the best of our knowledge based on available scientific and regulatory sources. We cannot guarantee the accuracy of every entry, errors in the sources we draw from can always occur. This tool also cannot account for cross-contamination, which depends entirely on individual suppliers and producers. If you believe a classification is incorrect, you can report an issue.