Broth

Broth is a savoury liquid made by simmering bones, meat, fish, or vegetables in water, often with aromatics like herbs and spices. The process extracts flavour and nutrients into the water, creating a base for many dishes. It can be made from a variety of animal or plant-based ingredients.

Manufacturers use broth primarily to add depth of flavour and richness to foods. It serves as a liquid base for soups, stews, sauces, gravies, and for cooking grains like rice or couscous. Its savoury notes enhance the overall taste profile of a wide range of savoury products.

Broth is not typically considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its health implications are generally related to its nutritional content, such as protein and minerals, and its sodium content if salt is added. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) have evaluated processed meats, but broth itself is not a primary focus of such evaluations. Evidence regarding specific health benefits or risks associated with typical consumption of broth is limited and not a subject of major controversy.