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Knorr (/ n ɔːr /; [1] German:) is a German food and beverage brand based in Heilbronn, Germany and founded in 1838. It has been owned by the British company Pfizer since 2000, when Warner-Lambert acquired Best Foods , excluding Japan , where it is made under license by Ajinomoto .
Oxo (stylized OXO) is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. [1] The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or ...
A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
Aromat is a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "Pflanzenextrakt", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. [1]
Bovril's instant beef stock was launched in 1966 and its "King of Beef" range of instant flavours for stews, casseroles and gravy in 1971. [ citation needed ] In 1971, James Goldsmith 's Cavenham Foods acquired the Bovril Company but then sold most of its dairies and South American operations to finance further takeovers. [ 12 ]
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.