Meat extract

Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.

Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling.

Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels.

[1] Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing.

[citation needed] On the market in 1919 and created by the Fred Walker and Company Bonox is manufactured in Australia.