Vegetable Stock And Vegetable Concentrates
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What it is
Vegetable stock and concentrates are made by simmering vegetables like carrots, celery, onions, and herbs in water to create a flavorful liquid base. Concentrates are made by removing water from the stock, resulting in a more intense flavor and longer shelf life. These ingredients add a savory, vegetable-forward taste to foods.
Why it's used
Manufacturers use vegetable stock and concentrates to enhance the flavor and aroma of a wide range of savory foods. They are commonly found in soups, sauces, gravies, stews, and processed vegetable dishes, providing a foundational taste without adding meat products.
Health notes
Vegetable stock and concentrates are generally recognized as safe (GRAS) by the FDA for use in food. They are not typically associated with significant health concerns when consumed in normal amounts as part of a balanced diet. International bodies like JECFA have evaluated similar ingredients, but no specific health advisories are commonly issued for these products at typical consumption levels.
Allergen info
Vegetable stock and concentrates are not derived from any of the 9 FDA major allergens. They are also gluten-free.