Widely used in the food industry as a natural flavor enhancer, acid hydrolyzed plant protein adds umami taste to soups, sauces, snacks, and processed meats. It serves as a cost-effective alternative to monosodium glutamate (MSG) while improving overall flavor profile and palatability. Commonly derived from soy, corn, or wheat, it is found in seasonings, instant noodles, and meat analogs. In some cases, it is also used in pet foods to boost palatability. Due to its protein-rich composition, it can contribute to the amino acid content of fortified foods. However, its use may be limited in gluten-free products if derived from wheat.