Meat and Fish bouillons are produced by soft extraction, a method which is not frequently used in Europe but essential to preserve a pure and natural taste. Our producers are experts in extracting the purest flavoured first bouillon from the best meats, bones and vegetables. After extraction, the first bouillon is slowly reduced to a honey-like consistency. Using this extraction and reduction process, we able to produce bouillons, sauce bases to the standards of top-class chefs on an industrial scale. 
Acatris can offer several types of stocks, bouillons and soup/sauce bases which are savoury, all natural, additive-free and nutritious. Please contact our sales department to find out which product is most suitable for your application.