Hydrolyzed Vegetable Proteins + Yeast Extract
Savory flavors start here.
Hydrolyzed vegetable proteins (HVPs) are a key building block in many savory flavor systems. We use a broad range of protein sources to develop flavor profiles for products like seasonings, soups, sauces, gravies, marinades, snacks and side dishes. IP-certified, non-GMO HVPs and low-sodium HVPs are also available.
Similarly, yeast extracts are manufactured to enhance flavor for a range of savory applications in food manufacturing and the fermentation process. We offer baker’s yeast extracts, brewer’s yeast extracts and customized solutions to develop product-specific flavor profiles.
From concept to production, our team of specialists will work alongside you to meet your unique product and flavor needs.