In this blog post we’re going to discover the popular foods that use bone broths and extracts as a key ingredient for its properties as a flavour enhancer, to add density and deliver more nutrients.
As a culinary enhancer bone broths and extracts provide rich savoury flavour as well as health benefits, in a liquid form. They are versatile ingredients which are significantly more flavourful than stock, and being meaty-bone based, they’re typically made from beef or chicken.
Beef bone broth has a more savoury flavour than chicken bone broth, but both are rich in collagen and full of minerals and nutrients. Beef bone broth’s umami taste enhances processed meat formulations naturally. Many chefs understand the importance of the balance of umami and kokumi tastes – these combinations must be applied through ingredient selection and cooking technique, bringing taste and depth to savoury foods. They are the prominent flavours in our beef bone broth and extract range.
Following are some of the ways food manufacturers utilise beef bone broth and extracts as key ingredients;
- Soup and noodle dishes – There is a rising demand for higher value fresh and nutritious meal-soups and noodle dishes made from natural ingredients. This has encouraged market growth in natural and organic products. Manufacturers often use beef bone broth and extracts as a base, adding depth and richness, and providing a balance of minerals, amino acids and collagen that improves the overall taste of these products. Broths and extracts contain no artificial flavours or preservatives so as an ingredient, they meet consumer preferences in nutrition.
- Ready-made meals (stews and casseroles) – Manufacturers of ready-made meals use bone broth or extract to enhance meat and add depth of flavour. The collagen in the broth adds consistent texture to these dishes supporting a creamy mouthfeel. The well-rounded taste achieved with beef bone broth and extracts means food manufacturers can remove artificial additives, MSG and yeast extracts – reducing the ingredients required without losing the popular umami flavours.
- Fresh meat products – Burgers, meatballs, sausages, hams, small goods, pate and terrines – Beef bone broth and extracts are used as a liquid component in fresh meat products to enhance flavour, moisture retention and overall quality. They are also used as part of a brine solution for curing bacon and hams, adding richness and depth of flavour. The 100% natural nature of the ingredients provides a popular point of difference for food manufacturers.
- Sauces – Ready-to-use sauces made with natural ingredients and no additives and preservatives are increasingly favoured by home cooks to create family dishes. Similarly, there is an increasing demand in professional kitchens for ready-to-use demi-glace, sauces and broth concentrates. These consumer and b2b products use beef bone broth or extract to bring both flavour and nutrition. The broth or extract can be seasoned and flavoured creating a versatile base ingredient.
- Risottos – Ready-made risotto dishes often use bone broth as a base, adding depth and richness of flavour. Manufacturers add bone broth to arborio rice which helps release the starch from the rice and creates the creamy thick texture associated with risotto.
- Ramen – Bone broth is the main ingredient in ramen dishes popular in ramen bars internationally. The broth provides a balance of minerals, amino acids and collagen that enhances the taste of the ramen dish.
- Sports nutrition – This is the fastest growing consumer health category, particularly for clean label protein products. Convenience, improved taste, and nutritional quality are all drivers, with new formulations such as functional broth sports drinks, capsules, supplements and protein bars popular. Bone broth is used both in liquid and spray dried powder form as a key ingredient.
Butler, our range of premium food ingredients, is popular across food, functional food and wellbeing products. They support international brands as savoury flavourings, stocks and culinary bases, through to ingredients in gravies, soups, broths and bouillons.
Slow cooked under pressure for at least 12 hours, the dense nutrition of natural collagen protein, and flavour from 100% grass-fed meaty beef bones is extracted and used as the base for our food ingredients. To learn more about how our products can enhance your recipes or to create your own customised products contact us; https://taranakibioextracts.com/contact/
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