autolyzed

Autolyzed is an adjective used to describe materials produced by autolysis, a form of self-digestion in which cells break down their own components with their internal enzymes after death or damage. In biology, autolysis contributes to tissue decay and remodeling under various conditions. In everyday usage, the term commonly appears in food ingredient labeling to describe products derived by this self-digestion process.

In food processing, autolysis is used to create flavor-rich ingredients, notably autolyzed yeast extract and autolyzed vegetable protein. Autolyzed yeast extract is produced by triggering the yeast’s own enzymes to break down its cell contents, often after inactivation, releasing amino acids, nucleotides, and other compounds that contribute savory, umami flavors. Autolyzed vegetable protein is derived from plant proteins and similarly subjected to enzymatic or biochemical breakdown to generate flavor-active fragments. These ingredients are used to intensify taste in soups, gravies, snacks, and other processed foods and are sometimes positioned as alternatives to monosodium glutamate for flavor enhancement.

Labeling and consumer considerations: the exact production methods vary by producer. Ingredients labeled autolyzed yeast extract or autolyzed vegetable protein generally provide umami and may contain free glutamates; this is not the same as adding MSG, though the effect can be similar. Most sources are vegan-friendly when derived from yeast or plant proteins, but individuals with sensitivities or dietary restrictions should check specific product labels for potential cross-contact or non-vegan ingredients.