Ajinomoto leads the way again with Bizim Mutfak brand. It brings bone broth taste to soups with its new product, Bone Broth Soups series. The soups prepared effortlessly in the traditional bone broth taste offer nutritious and delicious alternatives to the iftar and sahur tables with their protein, fiber and collagen content.
According to the "Home Cooking Habits Survey" conducted by Bizim Mutfak with nearly 50 thousand consumers, bone, chicken or vegetable juice is used in 41 percent of home-made soups. Although it is quite troublesome to prepare bone broth as it takes up to 12 hours to boil, Bizim Mutfak carries bone broth taste to the tables in a practical way with Turkey’s first and only “ Bone Broth Soups” series.
Bizim Mutfak’s Bone Broth Soups series composes of ‘Bone Broth Lentil’, ‘Bone Broth Düğün ve ‘Bone Broth Tarhana’, which are among the most special and favorite tastes of Turkish cuisine.
While boiling bone broth requires up to 12 hours, it is now possible to reach this taste in soups in 15 minutes with the new Bone Broth Soup series. Bone Broth Soups are produced by drying and blending the vegetables, legumes and spices collected during the season like tarhana made at home. It preserves its taste and features for a long time with its 3-layer packaging that protects against air, light and moisture. In addition to the traditional bone broth flavor, Bone Broth Soups series, which do not contain preservatives, also stand out by being a source of protein, collagen and fiber. With the depth that bone broth adds to soup, it provides a delicious feast in minutes of Ramadan iftar and sahur tables.