New HVP replacers have dark options
March 29, 2011
by Jeff Gelski
BRANCHBURG, N.J. – Savoury Systems International, Inc. has developed light and dark HVP (hydrolyzed vegetable protein) replacers based on yeast extract. Both products work in savory applications. The light No. 0510 may work better in poultry and pork applications while the dark No. 0542 may work better in beef and dark meat products.