Broth: Water

Broth is a savory liquid made by simmering ingredients like bones, meat, vegetables, or grains in water. This process extracts flavors, nutrients, and collagen, creating a base for many dishes. It can be made from animal products (like chicken or beef) or vegetables.

Broth is used as a flavorful liquid base in soups, stews, sauces, gravies, and for cooking grains like rice or pasta. Manufacturers use it to add depth of flavor, richness, and moisture to a wide variety of prepared foods, especially frozen meals and canned meats.

Water is essential for life and is not regulated as a food additive. The U.S. Food and Drug Administration (FDA) considers water generally recognized as safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated water and its role in hydration and bodily functions. Excessive intake of plain water can lead to hyponatremia, a dangerous drop in blood sodium levels, but this is rare and typically associated with extreme circumstances.