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The source of hydrolysed vegetable protein is most likely to be soya or wheat. Although the hydrolysis process breaks down the proteins to smaller units, the extent of this breakdown varies depending on the product. Therefore although HVP has undergone processing, it may still be able to trigger allergic reactions in people allergic to the source food. Soya and wheat are subject to mandatory labelling when they appear in pre-packed food, so hydrolysed vegetable protein from those sources must be declared on the label.