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Kai Iiskola

Latest posts

May 18, 2016

Blog series 5: Drying increases the value added of bones to 100% – processing bones into meat and fish protein

The previous posts have dealt with the value increase of bone from the broth business perspective: we have covered the ...

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May 2, 2016

Blog series, part 4:  Broth and sauce line nearing completion - product testing and trial runs in June

Now is a good time for an update on the completion of the broth and sauce line as we have entered the last month of...

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October 29, 2015

Infographic: Processing Bone by-products and Turns Bones into Profitable Business


Has your company already considered how to get the most out of the meat and fish processing bone by-products and...

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June 17, 2015

Business in Bone Broth is heating up, so how can we take advantage of it?

Make millions with Bone Broth Business! 

In big cities all over the world, the bone broth trend is accelerating, and it...

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June 14, 2015

What makes Bone Broth so popular?

Broth Finds its way into Health and Culinary Beverage and Meal

In the USA, the demand for bone broth is a response to...

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June 12, 2015

Trendy Bone Broth is a Nutritious Health Beverage

Bone Broth is a major trend today and on the rise in the USA 

Bone broth as a healthy drink and a staple ingredient used...

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April 19, 2015

Introducing: Industrial bone broth and sauce manufacturing Concept, part 2


The previous post dealed with the Coctio bone broth business concept...

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April 17, 2015


excellent growth opportunity for the food industry

In the Coctio business concept, we help our customers to manufacture...

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April 16, 2015

Roots of Coctio in the success story of Broth Master Kai Iiskola

The story of Coctio

"I established Coctio Oy in 2014 to share the experience, information and passion for...
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October 30, 2014

A chef is known for his stock process and sauces

All the cooking shows on television put a lot of pressure on all of us for the weekend meal. Especially if you want to try a...

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