Are food products obtained by hydrolysis of vegetable proteins and are used as ingredients to create a broth flavor without the need for vegetables, bones, simmering or other standard items to create broth from scratch.

With regard to the production process, a distinction can be made between acid-hydrolyzed, enzymatically produced, etc., vegetable protein. Hydrolyzed vegetable protein products are used especially to round out the flavor of soups, sauces, meat products, snacks and other dishes, as well as for making ready-to-cook soups and broths.