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Meat extract

Meat extract is a highly concentrated stock derived from the boiling of meat, typically beef or chicken, or bones, which extracts soluble juices, proteins, and nutrients through processes like filtration and evaporation, resulting in a flavorful liquid or powder used primarily as a seasoning and base for broths.^[1] Invented in the mid-19th century by German chemist Justus von Liebig, meat extract was initially developed as a nutritious tonic for the ill and soldiers, with the first commercial production occurring in 1865 through the Liebig Extract of Meat Company in Uruguay, leveraging abundant South American beef supplies.^[2]^[3] The production process involves rapid boiling to separate fat and proteins, followed by concentration under vacuum to preserve umami-rich compounds like glutamates and creatine, yielding a product with approximately 40-44% organic solubles and 6-7% creatine by dry weight.^[1] Today, meat extract serves as a versatile flavor enhancer in soups, stews, sauces, gravies, and bouillon cubes, often incorporated at concentrations of 5-25% in processed foods, and is recognized as a meat product under U.S. federal regulations, requiring clear labeling.^[1]^[4] The global market, valued at approximately USD 2.98 billion as of 2024, is driven by demand for clean-label ingredients and convenience foods, with key producers including companies like Carnad A/S and Givaudan, primarily in Europe and North America.^[5]

Definition and Basics

Composition and Forms

Meat extract is a highly concentrated stock obtained by boiling meat, typically from beef or chicken, and then evaporating the resulting broth to produce a dense product in forms such as paste, powder, or liquid.^[1] This process yields a product distinct from less concentrated broths or stocks due to its high reduction ratio, often requiring approximately 30 kg of lean meat to produce 1 kg of extract containing around 34% moisture.^[2]^[1] The primary components of meat extract include proteins, which can constitute 50-70%, along with free amino acids such as glutamates that contribute to its flavor profile.^[6] Other key elements are peptides like carnosine and anserine, nucleotides such as inosine and hypoxanthine, minerals including iron and zinc reflected in ash content of 23–25%, and trace B vitamins like thiamin and niacin.^[7] These components provide a rich, savory umami flavor derived naturally from glutamates and inosinates, without the need for added preservatives in pure extracts.^[8]^[7] Meat extract is available in several physical forms to suit different applications: liquid concentrates with high moisture content for direct use, dehydrated powders for easy storage and reconstitution, and pastes offering a semi-solid consistency.^[1] The liquid form typically has 60–70% solids after evaporation, while powders are fully dried and granulated for microbiological or culinary purposes, and pastes maintain 20–40% moisture for spreadable texture.^[9]^[6] This versatility in forms distinguishes meat extract from dilute stocks, emphasizing its role as a potent flavor and nutrient base.^[1]

Historical Context of Invention

The invention of meat extract traces back to 1847, when German chemist Justus von Liebig developed "Extractum carnis," a concentrated beef product designed as a portable and shelf-stable source of essential nutrients to benefit the poor, military personnel, and explorers facing food scarcity.^[2] Liebig, a pioneer in organic chemistry, envisioned this extract as a practical solution to provide the nutritional equivalent of fresh meat without the challenges of preservation or transportation.^[10] Liebig's work was motivated by the acute malnutrition affecting Europe amid rapid industrialization in the mid-19th century, as urban migration disrupted traditional access to affordable, nutritious food like meat for growing working-class populations.^[11] Drawing from his foundational research on animal chemistry, particularly the role of nitrogenous compounds—such as proteins and their breakdown products—in building and repairing body tissues, Liebig sought to isolate and concentrate these vital elements from meat to combat dietary deficiencies.^[10]^[2] Liebig's initial experiments centered on boiling lean beef to draw out its soluble essences, followed by filtration to remove solids and evaporation to reduce the broth into a thick, syrupy concentrate rich in proteins and amino acids.^[2] He promoted the extract primarily as a health tonic for restoring vitality in the ill or weakened, rather than as a flavor enhancer, aligning with contemporary views of meat-based preparations as medicinal aids.^[2] A pivotal advancement occurred in 1847, when Liebig published a detailed description of the process in Chemische Untersuchung über das Fleisch, sparking scientific interest and establishing the extract's potential as a nutritional innovation.^[10]

Production Methods

Traditional Extraction Process

The traditional extraction process for meat extract, pioneered by Justus von Liebig in 1847, adapted early 19th-century stock-making techniques to produce a concentrated essence from animal tissues.^[2] This method relied on manual labor and basic heating equipment, emphasizing the release of soluble nutrients without advanced machinery. The process began with the selection of lean beef cuts and bones, typically from cattle sourced from regions like the South American pampas for their abundance and low cost, with fat and connective tissues largely removed to focus on protein-rich portions.^[2] The meat was then finely pulped, often by hand or early mechanical rollers, and placed in large vats with water—approximately 2.25 kg of water per 4.5 kg of lean meat.^[12] It underwent initial cooking at 95–100°C for about 30 minutes, followed by extraction through boiling or steaming at temperatures ≤90°C, repeated 3 times with boiling up to 1 hour for maximum yield, overall taking several hours to extract proteins, fats, flavors, and minerals into the liquid, mimicking traditional broth preparation but on a larger scale.^[12]^[13] During this stage, impurities and rising fat were regularly skimmed from the surface to maintain clarity. Following extraction, the resulting broth was filtered through cloth or sieves to remove solid residues like bone fragments and undissolved meat particles.^[12] The liquid was then concentrated by slow evaporation under low heat, often in open pans, reducing its volume by 90-95% over several hours to form a thick syrup or paste-like consistency. Salt was sometimes added during this phase for preservation and flavor enhancement, allowing the product to be stored without rapid spoilage. Yield efficiency was low, with approximately 30 kg of raw beef yielding just 1 kg of extract, generating significant waste from bones, fat, and insoluble matter.^[2] The process was highly labor-intensive, requiring constant monitoring and physical effort for skimming, stirring, and filtration, while demanding substantial energy for prolonged heating—challenges that limited scalability in the early 19th century.

Modern Industrial Techniques

Modern industrial production of meat extract relies on advanced technologies to achieve higher efficiency and product quality compared to earlier methods. Large-scale autoclaves facilitate high-pressure hydrothermal extraction, where meat by-products are processed at temperatures around 135°C for approximately 120 minutes, significantly accelerating protein breakdown and flavor compound release while minimizing the formation of bitter peptides.^[14] This contrasts with traditional boiling techniques by reducing processing time from hours to as little as 2-4 hours. Enzymatic hydrolysis further enhances yields, employing food-grade proteases such as Flavourzyme or papain under controlled conditions of pH 6-8 and 30-60°C for 1-18 hours, which can increase protein recovery by up to 74% by targeting specific peptide bonds to produce umami-rich hydrolysates.^[14]^[6] Post-extraction steps emphasize purification and preservation. Centrifugation separates fats and insoluble solids, yielding a clearer liquid that undergoes vacuum evaporation to concentrate solids to 10-60% without high heat degradation of volatile flavors.^[6] The concentrate is then spray-dried into powder form using systems like those from GEA or Alfa Laval, which atomize the liquid into hot air for rapid moisture removal, resulting in stable, shelf-life-extended products. Pasteurization at appropriate temperatures follows to ensure microbial safety, eliminating pathogens and extending usability in food applications. Quality controls are integral, including pH adjustments to 6-7 during hydrolysis to optimize enzyme activity and prevent off-flavors, alongside rigorous testing for microbial contaminants to meet food safety standards. Sourcing from certified halal or kosher meat supplies is common where market demands require it, ensuring compliance with religious dietary laws through supervised slaughter and processing. Efficiency has improved markedly, with modern yields achieving approximately 0.03 kg of extract per kg of meat—equating to 25-35 kg of raw material per kg of extract—through optimized use of slaughterhouse by-products like offal and bones, promoting sustainability by valorizing waste streams and reducing environmental impact.^[15]^[1]

Culinary and Industrial Applications

Use in Food Preparation

Meat extract serves as a versatile flavor enhancer in various culinary preparations, particularly in soups, stews, gravies, and sauces, where it imparts a rich, savory depth derived from its concentrated meat stock base.^[7] In these applications, it is commonly used to create or bolster broths, providing an umami taste from natural glutamates without requiring extended simmering times.^[16] As a base for bouillon or stock cubes, meat extract allows cooks to quickly prepare flavorful liquids by dissolving small amounts in hot water. Incorporation methods vary by dish; for broths and soups, it is dissolved directly into hot liquids to integrate seamlessly, while in marinades or dry rubs for meats, it can be mixed with oils, acids, or spices to tenderize and season prior to cooking.^[17] Representative examples include its role in French demi-glace, where meat extract reinforces the reduced stock for a glossy, intense sauce base, or in Asian noodle broths like those for ramen or pho, where it adds authentic meaty notes to vegetable or seafood variations.^[7] These techniques highlight its adaptability in both home and professional kitchens, enabling efficient flavor layering. One key advantage of meat extract is its ability to add substantial taste depth and complexity without introducing additional bulk or volume, making it ideal for recipes where space or cooking time is limited.^[18] For vegetarian adaptations, mushroom extracts serve as effective substitutes, mimicking the umami profile through compounds like guanosine monophosphate while maintaining similar dissolution and dosage guidelines.^[19] Global variations underscore its prominence in diverse cuisines; in British cooking, it enhances traditional dishes such as those accompanying roast beef and Yorkshire pudding by enriching gravies, while in Australian fare, it contributes to the savory filling of meat pies.^[20] Additionally, meat extract is integral to industrial processed foods like ready-meals, where it ensures consistent flavor in frozen entrees, soups, and sauces amid growing demand for convenient options.^[18]

Applications in Science and Industry

In microbiology, high-purity beef extract serves as a fundamental nutrient base in agar media for cultivating bacteria, providing essential amino acids, peptides, vitamins, and trace elements that support microbial growth.^[21] For instance, it is commonly incorporated into nutrient broth formulations at a concentration of 0.3%, where it complements peptone to create a balanced environment for non-fastidious organisms.^[22] This application is standard in laboratory settings for bacteriological examinations of water, milk, and clinical samples, enabling reliable isolation and enumeration of pathogens.^[23] In the pharmaceutical and biotechnology sectors, meat extracts, particularly from beef, act as a source of bioactive peptides derived through hydrolysis, which hold potential for drug development due to their antioxidant, antimicrobial, and antihypertensive properties.^[24] These peptides are extracted from meat by-products and studied for therapeutic applications, such as in functional foods transitioning to pharmaceuticals.^[25] Additionally, beef extract's rich amino acid profile makes it a component in certain cell culture media, where it supplies nitrogenous compounds and growth factors for microbial fermentation processes in biotech production.^[26] However, its use is more prevalent in prokaryotic cultures than mammalian cell lines, emphasizing its role in scalable bioprocessing.^[27] Within the food industry, meat extract functions as an additive in pet foods and animal feeds, enhancing nutritional value and palatability through its concentrated proteins and flavors.^[28] It is also employed in flavorings for snacks and processed feeds, where it contributes umami notes without altering primary ingredients.^[20] Meat extract used in pet foods and animal feeds is regulated by the FDA as an animal food ingredient and must comply with safety standards under the Federal Food, Drug, and Cosmetic Act.^[29] Additionally, meat extracts are explored for flavor enhancement in plant-based meat alternatives to mimic savory profiles.^[30] Processed animal by-products, such as meat and bone meal, are utilized in agriculture as organic fertilizers, delivering nitrogen, phosphorus, and potassium to enhance soil fertility and crop yields. These uses repurpose slaughterhouse waste, reducing environmental impact while meeting nutrient demands in non-food sectors.^[31]^[32]

Nutritional Profile and Health Implications

Key Nutrients and Bioactive Compounds

Meat extract primarily consists of macronutrients dominated by hydrolyzed proteins, which make up approximately 50% or more of the dry weight as a result of enzymatic and thermal breakdown during extraction, yielding peptides and free amino acids.^[1] Fat content remains low at less than 5%, while carbohydrates are minimal, often below 5%.^[1] This composition reflects the concentration of soluble components from raw meat, excluding much of the connective tissue and insoluble fibers.^[33] Among micronutrients, meat extract is notable for its concentration of B vitamins, including vitamin B12 and niacin, due to the retention of water-soluble vitamins during processing.^[20] Minerals such as iron, often in the form of heme iron, and zinc, are also enriched in the extract compared to raw meat, supporting its role as a nutrient-dense concentrate.^[20] These levels vary based on the source meat and extraction efficiency, but the process generally amplifies bioavailability of these trace elements.^[34] Bioactive compounds in meat extract include free amino acids like glutamic acid, liberated through protein hydrolysis to contribute umami characteristics, alongside imidazole dipeptides such as carnosine and anserine, which exhibit antioxidant potential.^[35]^[36] Purines, derived from nucleotide degradation during extraction, are also present, adding to the compound's biochemical profile.^[33] The hydrolysis step in production is key to generating these bioactives by cleaving proteins into smaller, soluble fragments.^[37] Nutritional variability exists across meat types, with beef extract typically richer in heme iron than chicken extract, which features a comparatively lighter profile in certain minerals and bioactives due to differences in muscle composition.^[34] This distinction arises from the inherent heme content in red meats versus white meats, influencing the final extract's micronutrient density.^[38]

Potential Benefits and Risks

Meat extract provides essential amino acids that support muscle repair and protein synthesis, particularly in individuals engaging in physical activity or recovery from illness. A study on beef extract supplementation demonstrated improvements in exercise performance and reduced fatigue, attributed to its branched-chain amino acids which aid in muscle recovery.^[39] Additionally, the heme iron present in meat extract contributes to preventing iron-deficiency anemia, as heme iron from animal sources is more bioavailable than non-heme forms, with absorption rates up to 25-30% in meat products. Historically, in the 19th century, meat extracts like beef tea were widely used as an "invalid food" for convalescents, prescribed to restore strength in patients recovering from fevers, digestive issues, or weakness due to their concentrated nutrients. However, meat extracts often contain high levels of sodium, especially in commercial forms like bouillon, which can contribute to hypertension risk when consumed excessively, as elevated sodium intake impairs kidney function and raises blood pressure. Purines in meat extracts, derived from animal proteins, are associated with increased gout risk, as they elevate uric acid levels that may trigger recurrent attacks in susceptible individuals. Potential allergens from residual meat proteins, such as Bos d 6 (bovine serum albumin) in beef, can cause allergic reactions in sensitive populations, including those with alpha-gal syndrome affecting red meat tolerance. Furthermore, as a processed meat-derived product, meat extract may share risks associated with processed meats, classified by the World Health Organization's International Agency for Research on Cancer (IARC) as Group 1 carcinogens, with evidence linking processed meat consumption to colorectal cancer risk.^[40] As of 2025, recent studies continue to link processed meat consumption, including derivatives like extracts, to increased chronic disease risks, with no safe intake level identified.^[41]^[42] Clinical trials on meat extract's nutritional benefits are limited, showing more pronounced effects in nutrient-deficient populations rather than healthy individuals, where benefits like improved iron status are evident but not superior to whole food sources. Compared to whole meat, extracts retain soluble nutrients like proteins and minerals through concentration during processing, but they lose fiber and certain heat-sensitive vitamins, reducing overall nutritional completeness. Regulatory bodies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) consider meat extract safe for consumption in moderation as a food ingredient, though it is not classified as a complete protein source due to potential imbalances in essential amino acids.

Commercial History and Brands

Early Commercialization Efforts

The commercialization of meat extract began with the establishment of the Liebig's Extract of Meat Company in 1865, founded by German chemist Justus von Liebig and entrepreneur George Christian Giebert with a £150,000 loan to scale production based on Liebig's earlier 1840 invention of the extraction process.^[2] The company selected Fray Bentos, Uruguay, for its first factory due to the abundance of inexpensive local cattle from the region's expansive ranches, enabling cost-effective sourcing of raw materials that would have been prohibitively expensive in Europe.^[43] Initial production commenced in early 1865, with the first shipments of the concentrated beef extract reaching Europe shortly thereafter, marking the product's entry into international markets.^[2] The company's marketing strategy emphasized the extract as an affordable nutritional supplement for the working class, positioning it initially as a medicinal tonic distributed through physicians and apothecaries to address weakness and digestive issues, before evolving into a versatile culinary ingredient by the early 1870s.^[2] This approach targeted Europe's urban laborers facing food scarcity and high meat prices, promoting the product as a concentrated source of beef essence that could enhance soups and meals economically.^[43] By the end of the 1870s, annual production at the Fray Bentos facility had scaled to 500 tons, reflecting growing demand and operational efficiencies.^[2] Despite these advances, early efforts faced significant challenges, including high shipping costs from remote South America to European ports, which strained profitability amid volatile transatlantic freight rates.^[2] Competition emerged from alternative convenience foods like ready-made soups and rival extracts, compounded by scientific critiques in 1868 questioning the product's actual nutritional value and accusations of exaggerated health claims in advertising.^[2] Legal disputes over trademarks and imitation products also arose in the late 1860s and 1870s, with the company pursuing court cases against competitors using similar naming, though some efforts faltered due to the public nature of the extraction method; resolutions in these matters by the early 1870s facilitated broader market adoption.^[44] In response to these hurdles, the company pursued geographic expansion in the late 1890s, exploring production partnerships and cattle sourcing in Australia to leverage cheaper local meat supplies and reduce reliance on Uruguayan exports, while extending sales networks into Canada to tap North American markets.^[45] These initiatives diversified supply chains and mitigated logistical vulnerabilities, solidifying the extract's global foothold during a period of intensifying international trade.^[2]

Major Brands and Their Evolution

Bovril, one of the earliest and most enduring meat extracts, was developed in the 1870s by Scottish inventor John Lawson Johnston as a concentrated beef product initially known as "Johnston's Fluid Beef," later rebranded to evoke strength and vitality from the Latin "bos" (ox) and a fictional energy source.^[46] Originally formulated as a pure beef extract derived from simmering lean beef to capture its nutritive essence, it was produced using beef sourced from a factory in Uruguay established for efficient supply.^[47] Over time, to address rising production costs and enhance flavor consistency, the recipe evolved to incorporate yeast extract; as of 2025, formulations contain approximately 50% beef broth and 27% yeast extract alongside salt and caramel coloring.^[48] This shift from pure extract to hybrid compositions reflected broader industry adaptations to economic pressures while maintaining Bovril's thick, savory paste form suitable for spreading or dissolving into hot beverages. Bovril is currently produced by Unilever. In Australia, Bonox emerged as a prominent regional brand, launched in 1919 by Fred Walker & Co. after its invention in 1918 by chemist Camron Thomas as an affordable meat extract alternative.^[49] Unlike early pure beef products, Bonox was formulated as a vegetable-beef blend, featuring 23% beef extract combined with yeast extract, hydrolyzed vegetable protein, and thickeners to create a versatile stock base promoted for its nutritional value.^[50] During World War II, amid meat shortages and rationing in Australia, Bonox gained traction as a health tonic, valued for its concentrated nutrients in a time when fresh proteins were scarce.^[51] The Oxo brand was introduced in 1899 by the Liebig's Extract of Meat Company as a liquid extract, marking a pivotal innovation in meat extract convenience; it transitioned to portable, dehydrated cubes around 1910 that dissolved easily in water for soups and gravies.^[47] Developed in the UK as a cost-effective liquid extract before being solidified into cubes, Oxo built on Liebig's foundational pure beef extract—first commercialized in the 1860s and still produced today by Liebig Benelux as of 2025—while influencing subsequent products through its emphasis on accessibility.^[52] Oxo is currently owned and produced by Unilever. These brands' evolutions highlight a common trajectory in the meat extract industry: from labor-intensive pure beef concentrates to economical blends incorporating yeast and vegetables, driven by cost efficiencies and wartime demands, which broadened their appeal beyond elite markets. Bovril, in particular, embedded itself in British culture, becoming an iconic presence at football matches where it is traditionally served as a warming drink on cold terraces, symbolizing communal rituals since the late 19th century.^[53]

Contemporary Status

Current Production and Market Trends

Meat extract production is concentrated in regions with abundant cattle supplies, primarily South America—particularly Brazil, Uruguay, and Argentina—and Asia-Pacific countries such as China and India, where expanding meat processing industries support high-volume output.^[17]^[54] These areas benefit from large-scale beef production, with Brazil exporting significant volumes of beef-derived products to meet global demand.^[54] Key producers include multinational firms like DSM-Firmenich, Givaudan SA, Kerry Group PLC, and regional players such as BRF S.A. in Brazil.^[30]^[17] The global meat extract market is valued at approximately USD 2.05 billion in 2025, with projections indicating growth to USD 3.08 billion by 2032 at a compound annual growth rate (CAGR) of 5.95%.^[17] This expansion, estimated at 4-6% CAGR across recent analyses, is driven by increasing consumer preference for clean-label foods that emphasize natural ingredients over synthetic additives.^[30]^[54] Demand is further boosted by the use of meat extracts to provide umami flavor in plant-based meat alternatives, enhancing their appeal in the growing vegan and flexitarian markets.^[17]^[54] Exports from South American producers, including Brazil and Uruguay, play a crucial role, supplying the European Union and United States with powdered and liquid extracts for processed foods and seasonings.^[30]^[54] Despite these trends, the industry faces challenges related to sustainability, as cattle farming in South America contributes to deforestation and high greenhouse gas emissions, prompting regulatory scrutiny in import markets like the EU.^[30]^[54] Additionally, the rising shift toward vegan diets and plant-based alternatives is tempering demand for traditional meat-derived extracts, encouraging producers to innovate with more environmentally friendly sourcing practices.^[17]^[30]

Alternatives and Future Outlook

One prominent alternative to meat extract is yeast extract, such as Marmite, which provides a vegetarian source of umami flavor through naturally occurring glutamates derived from yeast fermentation.^[55] This ingredient mimics the savory depth of meat-based extracts in recipes like sauces and meat analogues, offering a plant-derived option that enhances taste without animal sourcing.^[56] Vegetable broth concentrates, often made from ingredients like mushrooms, onions, and carrots, serve as another substitute by delivering concentrated savory notes suitable for vegan stocks and gravies.^[57] These concentrates can replicate the umami profile of meat extracts while aligning with dietary preferences for plant-based foods.^[58] Synthetic flavorings like monosodium glutamate (MSG) act as a cost-effective alternative, intensifying umami in processed foods such as soups and snacks by directly stimulating taste receptors.^[59] In retail products, bouillon cubes have become a dominant replacement for pure meat extracts, particularly in meat-flavored segments where they hold a leading position due to convenience and shelf stability.^[60] Meanwhile, research into lab-grown meat extracts is advancing in development stages, with cell-cultured techniques enabling the production of animal-derived proteins and flavor compounds without traditional livestock farming.^[61] These innovations aim to extract bioactive elements like amino acids for use in flavorings, potentially reducing reliance on conventional meat processing.^[61] Looking ahead, sustainable sourcing trends emphasize lab-extracted proteins from cultured cells, which could lower greenhouse gas emissions by over 96% compared to traditional meat production methods.^[61] Cultured meat products are increasingly integrated into functional foods, where they may be enriched with omega-3 fatty acids or antioxidants to support health benefits like improved cardiovascular function.^[62] The rise of veganism contributes to a potential decline in demand for pure meat extract forms, as plant-based alternatives capture growing market segments amid shifting consumer preferences toward ethical and environmental concerns.^[63] However, premium niches for high-quality, grass-fed meat extracts are expected to expand, catering to discerning consumers seeking authenticity and nutrition.^[64] Projections indicate that hybrid extracts combining meat and plant elements could see substantial growth, with the broader hybrid meat products market expanding from USD 530.6 million in 2025 to USD 1,314.9 million by 2035 at a 9.5% CAGR, driven by sustainability demands.^[65] Regulatory pushes for transparency, including mandatory traceability of ingredient origins in regions like the EU and Asia, are anticipated to become standard by 2030, influencing how extracts are labeled and sourced to build consumer trust.^[66]

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The Liebig Extract of Meat Company deserves study in business history, as one ... In the 1840s, the German chemist Justus von Liebig was among the world's.
[42]
Records of Liebig's Extract of Meat Company Ltd (as filmed by the ...
was set up in 1863 and a factory established at Fray Bentos in Uruguay. In 1865 Liebig's Extract of Meat Company Ltd. was incorporated in London, taking ...
[43]
When Meat Extract was King - 150 Years of Bovril - Flashbak
Jun 15, 2016 · Around 150 years ago Scotsman John Lawson Johnston created 'Johnston's Fluid Beef' while working in his butcher's shop in Edinburgh.Missing: Exhibition | Show results with:Exhibition
[44]
The History of Bouillon Cubes - Serious Eats
After locating cheaper meat sources in Uruguay, his company, Liebig's Extract of Meat Company, came out with a liquid bouillon under the brand name Oxo in 1899.Missing: UK | Show results with:UK
[45]
[PDF] PRODUCT SPECIFICATION
INGREDIENTS DECLARATION (in descending order). Beef Stock (41%), Yeast Extract (24%), Water, Salt, Colour (Ammonia Caramel), Waxy. Maize Starch, Dehydrated Beef ...
[46]
Fred Walker - Australian Dictionary of Biography
In 1918 he began to manufacture Bonox and in 1920 secured the former South Melbourne College, Albert Park, to consolidate his manufacturing. In 1918 the ...Missing: launch | Show results with:launch
[47]
Bonox 230ml - Open Food Facts
Dec 12, 2020 · 17 ingredients: Beef extract 23 %, water, salt, yeast extract (from yeast grown on barley and wheat hydrolyzed vegetable protein, thickeners (E1422, E1442), ...Missing: WWII | Show results with:WWII
[48]
Rationing of food and clothing during the Second World War
Dec 7, 2020 · Rationing regulations for food and clothing were gazetted on 14 May 1942. Rationing was introduced to manage shortages and control civilian consumption.Missing: Bonox health tonic
[49]
Liebig's Extract of Meat - CooksInfo Food Encyclopaedia
Liebig developed a concentrated beef extract as a cheap form of nutrition for those who couldn't afford meat. He had it made first at ...Missing: source | Show results with:source
[50]
Snack bars galore: the wonder of football food | Soccer | The Guardian
Oct 20, 2022 · Bovril was also pushed as a patriotic choice, a cure for medical ills and a sporting fillip – liquid snuff for the moustachioed Victorian all- ...
[51]
Meat Extract Market Size, Share & 2034 Growth Trends Report
### Summary of Meat Extract Market (Emergen Research)
[52]
Yeast extract is a key ingredient for meat analogues - Biospringer
In vegan meatballs for example, they provide umami and brown grilled notes. Yeast extracts can thus imitate the taste of red or white meat and build smoked, ...
[53]
Yeast Extract: Characteristics, Production, Applications and Future ...
Food-flavoring agents are an important application of yeast extracts in food, and the flavors of these agents are mainly meat flavor and barbecue flavor [73].
[54]
https://www.emergenresearch.com/industry-report/meat-extract-market
[55]
How to make vegetable stock taste like beef or pork broth without ...
Aug 7, 2023 · Some examples would be. Shiitake or Porcini mushrooms, (Preferably fried first before adding to the stock), Soy Sauce or tamari, Yeast Extract ...What are the best replacements for vegetable stock in a recipe?What is the best substitute for chicken stock concentrate? - QuoraMore results from www.quora.com
[56]
Monosodium glutamate (MSG): What it is, and why you might ...
1/4 to 1/2 teaspoon per pound of meat (enough to feed ...
[57]
Bouillon Market Size, Share & Growth | Industry Report, 2030
The North America bouillon market held 24.0% of the market share in 2023. By product, Meat dominated the market with a 51.8% share in 2023; By form, Powder form ...
[58]
Lab-based meat the future food - ScienceDirect.com
The emergence of lab-based meat has been used to substitute goods made by killing livestock with a safer and infection-free technology (Rischer et al., 2020).
[59]
Cultured Meat Reformulation: Health Potential and Sustainable ...
Oct 8, 2025 · Theoretical considerations suggest that cultured meat could be enriched with health‐beneficial fatty acids, such as omega‐3, and have a reduced ...
[60]
Future trends in plant-based meat: Consumer perception, market ...
Soy proteins, wheat gluten, cotton seed proteins, and other plant proteins have been utilized to successfully create meat alternatives.
[61]
The rise of veganism and its impact on spending on meat
The fall in meat consumption is not to be ignored. Expenditure on meat dropped, on average, by almost 10% between 2013 and 2016.
[62]
Hybrid Meat Products Market
Sep 22, 2025 · The Hybrid Meat Products Market is projected to expand from USD 530.6 million in 2025 to approximately USD 1,314.9 million by 2035, registering ...Segmental Analysis · Scope Of The Report · Key SegmentsMissing: extracts | Show results with:extracts
[63]
Ingredient Transparency: The Future of Global Food Exports
Aug 1, 2025 · Explore why ingredient origin transparency will be crucial for global food exports by 2030, driven by trust, sustainability, ...Missing: extracts | Show results with:extracts