Concentrated Vegetable Broth

Concentrated vegetable broth is a liquid made by simmering vegetables, herbs, and aromatics in water, then simmering it down to reduce the water content and intensify the flavor. It is typically made from a base of onions, carrots, celery, and sometimes other vegetables like leeks or garlic. The process concentrates the natural flavors and nutrients of the vegetables.

Manufacturers add concentrated vegetable broth to foods to provide a savory, umami flavor base. It is commonly used in canned soups, sauces, gravies, and seasoning mixes to enhance the overall taste profile. Its concentrated form allows for a rich flavor with less liquid volume.

Concentrated vegetable broth is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of flavor and some nutrients, but typically consumed in small amounts. Regulatory bodies like JECFA and EFSA have evaluated various broth and stock ingredients. Evidence does not suggest adverse health effects at typical consumption levels.