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Our Purpose Hydrolyzed vegetable proteins can enhance the flavor of foods like soups chili sauces gravies stews dips chips and some meat products like hot dogs. Hydrolyzed vegetable proteins are made mainly from protein sources of vegetable origin such as soy corn or wheat. Our History IHPC was formed in Washington DC in 1977 by manufacturers and end users of hydrolyzed vegetable proteins for two purposes 1 conducting an industry wide program both national and international in scope of scientific research regarding the various aspects of the composition manufacture distribution and use of hydrolyzed proteins marketed for food uses to assure their safety functional value and purity and 2 to disseminate to the general public information regarding the results of any such research and other pertinent information and to share them with legislative and regulatory bodies in whatever national or international jurisdiction as may be desired or required from time to time. IHPC News Data collected from IHPC member companies confirm no detectable levels of rDNA in HVPs which meet specifications found in Food Chemicals Codex monograph for acid hydrolyzed proteins.