The FDA recall announcement did not mention the fact that all hydrolyzed proteins are flavor enhancers because they contain the reactive component of the food ingredient "monosodium glutamate." They are referred to by many MSG-sensitive people as "processed free glutamic acid (MSG)" because they will cause the same reactions as those caused by monosodium glutamate, providing that the sensitive individual ingests an amount that includes a level of MSG that exceeds his or her individual tolerance for MSG. The amount of MSG in a hydrolyzed protein is dependent upon the type of protein being used and the extent of the hydrolysis.