Date: 27/02/2026

Meat extract is directly associated with flavor, but it has taken on an even broader role in food industry formulations. In addition to intensifying the sensory profile, it contributes to standardization, production efficiency and the valorization of natural proteins — decisive elements for industries seeking technical performance combined with competitive positioning.

Produced from fresh, traceable beef, concentrated meat extract is obtained through controlled cooking and evaporation processes that preserve the natural compounds responsible for flavor, body and technological functionality. Available in different concentrations, it combines high stability, long shelf life and ambient-temperature storage — reducing logistical complexity and increasing operational predictability.

These attributes explains why meat extract has been incorporated into an increasingly diverse product portfolio, including broths, sauces, processed meats, ready meals, functional foods and solutions for the pet market. This expansion follows trends such as clean label, the increasing value placed on natural proteins and the development of products with greater functional density, reinforcing the relevance of meat extract in current food industry strategies.

In 2024, the global meat extract market generated approximately US$ 1.6 billion, with a projected compound annual growth rate (CAGR) of 5.8% through 2030. This increase in demand is directly linked to transformations in the food industry, including shifts in consumption patterns, portfolio reviews, and the search for ingredients that are more efficient from both a technical and market perspective.

Among the main market dynamics supporting this growth is the advancement of the clean label movement, which prioritizes natural, traceable ingredients with minimal chemical processing. Meat extract, obtained through the cooking and concentration of fresh beef raw material, fits this profile by offering a solution that meets both technical criteria and regulatory and consumer expectations.

Another relevant factor is the growing recognition of natural and functional proteins in both human food and formulations aimed at the pet market. The use of meat extract in ready-to-drink protein beverages, savory snacks, broths, sauces, and canned products aligns with the demand for convenience, nutritional density, and flavor stability, without the need to rely on artificial solutions or complex additives. In the premium pet segment, its application as a highly accepted palatability enhancer has expanded its adoption in product lines focused on specialized nutrition.

More than a sensory resource, meat extract acts as a functional component in the development of products that require industrial efficiency, performance predictability, and alignment with market demands. For these reasons, the ingredient continues to expand its presence across different categories and segments, keeping pace with the evolution of the food industry

What is meat extract

Meat extract is a concentrated animal-based ingredient obtained exclusively from fresh, traceable beef, subjected to controlled thermal cooking processes. Throughout this process, water is reduced and solids are concentrated, resulting in a dense, stable product with high content of compounds responsible for flavor, body, and technological functionality.

From an industrial standpoint, meat extract is characterized by three core attributes:

● A clean label ingredient;
● A high solids concentration (such as 60% and 80%) and, consequently, high protein content (over 50% of the solids), which directly impacts flavor intensity, yield per application, and the economic efficiency of the formulation;
● High physicochemical and microbiological stability, allowing storage at room temperature and simplification of the logistics chain, ensuring a shelf life of up to five years without additives.

These characteristics differentiate meat extract from natural and artificial solutions. Its versatility is not limited to the sensory dimension; it also contributes to the nutritional profile as a source of protein without compromising formulations, as it is a clean label ingredient. This multifunctionality expands its use beyond broths and sauces, reaching processed meats, ready meals, protein beverages, functional foods, and applications in the pet market.

It is important to highlight that these applications do not exhaust the ingredient’s potential. As a versatile product whose concentration can be adjusted without compromising stability, meat extract can be used in the development of specific formulations distinct from traditional market applications, supporting the innovation process across different categories.

From a strategic perspective, meat extract should be understood as a foundational ingredient that supports incremental innovation and the development of new products without compromising operational efficiency. The ability to adjust concentration, compatibility with clean label formulations, and versatility of application make beef meat extract an important asset for industries seeking ingredients with high technical and sensory performance, as well as market differentiation through innovation.

Main types of meat extract

The different types of meat extract available on the market are primarily distinguished by their solids concentration, a factor that directly influences technical performance, industrial applicability, and formulation strategy. This variation allows manufacturers to select the most appropriate ingredient according to specific production objectives.

Meat extract 60% solids

Meat extract with approximately 60% solids has greater fluidity, facilitating homogeneous incorporation and fine formulation adjustments. It is a versatile solution for applications that require a balance between sensory intensity and operational ease.

Meat extract 80% solids

Meat extract with 80% solids delivers high concentration per unit applied, enabling greater sensory intensity with lower dosage. This version is recommended when the extract acts as a structural ingredient within the formulation - adding body, depth, and stable flavor. Its high stability supports large-scale operations, export activities, and smart inventory strategies.

Industrial applications of meat extract

Concentrated meat extract is used in a wide range of industrial applications, both as a sensory base and as a functional component of formulations. Below are the products that can be developed using this ingredient.

Industrial broths, soups and sauces

In broths and sauces, meat extract acts as a structuring element of the sensory profile, delivering depth of flavor, body, and lingering flavor. Its use facilitates batch-to-batch standardization and reduces variations inherent to fresh raw materials, and it is widely used in industrial bases and concentrated formulations intended for food service and the prepared food industry.

Burgers, meatballs and processed meats

In processed meats, meat extract enhances meaty flavor, improves palatability, and complements the protein profile. In products such as burgers, meatballs, and other formulated meat products, its application supports sensory consistency in the final product, ensuring stability and predictable performance.

Ready meals and convenience foods

In ready meals, meat extract stands out for its ability to maintain sensory performance throughout the product’s shelf life, even after heating or reprocessing. This characteristic makes meat extract a strategic ingredient in convenience-oriented solutions, where flavor, practicality, and stability must coexist without compromising industrial efficiency.

Protein beverages and broths

The use of meat extract in protein beverages and broths aligns with the expansion of the functional nutrition and ready-to-consume product markets. In these formats, the ingredient can serve both as a flavor source and as a nutritional component, integrating formulations that seek convenience, protein content, and differentiation compared to plant-based or artificial alternatives.

Uses in the pet market

In the pet segment, meat extract serves multiple roles as both a functional ingredient and a sensory enhancer, acting as a palatability agent, especially in snacks, toppers, and products combined with collagen. Its ability to increase sensory acceptance and contribute to animal nutrition has led to its widespread adoption in premium product lines and in solutions designed to increase voluntary food intake in dogs.

Bases for developing meat flavors and aromas

Meat extract is also used as a base matrix for flavor creation, particularly by flavor houses and companies specializing in sensory solutions. By concentrating the natural compounds responsible for the characteristic taste of meat, the ingredient is used in the development of more complex and standardized flavor profiles, enabling precise adjustments in intensity, sensory notes, and application across different food categories.

Want to understand how meat extract connects to a broader movement transforming the food industry? Visit our blog and discover the key food ingredient trends for 2026.