Watch a video on Coctio natural bone broth manufacturing process.

Coctio cooking technology follows on traditional cooking method combined with proven Chef's expertise by slow and gentle simmering the bones or fish leftovers from meat and fish processing with other ingredients for hours. The cooking that takes place in a closed environment captures all aromas released by ingredients in creating broth products and broth-based food applications to maintain the natural colour, taste and structure of the culinary end product. Cooking principles emulates the same processes that restaurant chefs use in their professional kitchens, requiring no additives in the process. 

As processes in the production line are controlled by automation, product consistency is ensured batch after batch, which also minimizes potential human error from the production process. Every batch is produced with precision and carefully controlled to repeatedly cook the desired taste, texture and clarity of the product. Production line hygienic design and closed system protect the end products from external contamination. 

Coctio process does not produce odours and emissions of serious concern such as GHGs or VOCs. Therefore, Coctio bone broth production line can be integrated into any food production, slaughterhouse and rendering operations. 

Authentic bone stock and broth ingredients can be applied to a variety of food items, and anywhere it is used to enhance taste, the end-product retains its natural label while incorporating umami taste to create delicious reductions, bouillons, demi-glace, sauces, soups and other ready meals. Altogether, it brings the maximum value and profit margins for your food products as well as higher consumer satisfaction.