During my first visit to BRAND’S® Essence Of Chicken Factory a few months ago, media and guests were given a tour of the factory from a viewing area. We couldn’t enter the factory itself as we’d have to be thoroughly sanitised. It was really fascinating to learn about the manufacturing process of a drink I started consuming decades ago. Tons of chickens are used in the process everyday.
The meat is minced to allow extraction of essence.
The high heat and pressure break down the protein naturally present in the chicken broth into smaller peptides that are easily absorbed into the human body.
This chicken broth is then processed in a machine to completely remove its fat and cholesterol content. The result is a cholesterol-free and fat-free essence of chicken.
Excess water is removed to increase the density and concentration of the chicken essence as well as to maintain its original taste. This is three to four times more concentrated than normal chicken soup.
Ensure the consistency of the density, colour and nutritional value of BRAND’S® Essence Of Chicken.
The essence of chicken is bottled through a filtering and vacuum-sealing process in a safe and hygienic facility. All essence of chicken undergo uniform bottling and vacuum-sealing procedures.
All bottled BRAND’S® Essence Of Chicken are heat-sterilised using a combination of temperature and pressure to destroy al\l microbiological activity, ensuring safe consumption and a long shelf-life without the use of preservatives.
Every BRAND’S® Essence Of Chicken will pass through light inspection before packing.
Using a high-tech vacuum technology, every bottle of BRAND’S® Essence Of Chicken is verified for its optimal quality before leaving the factory.
The bottled BRAND’S® Essence Of Chicken is then labelled, boxed, weighed and undergoes other safety checks automatically before the final stamping of manufacturing and expiry dates.