The history of the use of hydrolyzed proteinaceous materials for food flavoring is hundreds of years old. The original process is said to have arisen in China. Later it spread to other countries in the Far East and by the Chinese and Japanese influence in Europe and North America. The original flavorings were produced using enzymes already present in their natural state. Development of the hydrolysis of proteins using acids began only in the previous century and now mainly hydrolyzed vegetable protein is produced in this way.