Bonito Extract

Bonito extract is derived from dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). The fish is typically simmered, dried, and then smoked to develop its characteristic umami flavour and aroma.

Manufacturers use bonito extract primarily to impart a rich, savoury, umami flavour to foods. It is commonly found in Asian-inspired dishes such as instant soups, noodle broths, sauces, and seasonings, where it enhances the overall taste profile.

Bonito extract is not classified as a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and naturally occurring glutamates, which contribute to its umami taste. Regulatory bodies like EFSA have evaluated fish and fish products, but specific evaluations for bonito extract as a standalone ingredient are not typically detailed. Evidence does not suggest adverse health effects from typical consumption.