Key findings
- 1Homemade stock (bones, water, vegetables, herbs) is a foundational cooking technique with nothing added
- 2Quality commercial stocks with 8-10 recognizable ingredients stay close to the homemade version
- 3Stock concentrates and bases with yeast extract and natural flavors are more processed
Why is Stock Level 2 on average?
Stock-making is a slow extraction process: bones (often roasted first), vegetables (onion, celery, carrot), herbs, and water are simmered for hours, then strained. Collagen from bones converts to gelatin, giving stock its body. Quality commercial stocks maintain this simplicity with ingredients like chicken bones, water, onions, carrots, celery, salt, and herbs. Some commercial stocks add yeast extract or natural flavors for deeper flavor, but the simplest keep ingredient lists to 8-10 items. In our analysis, stock products average a Processing Score of 5.0, which is Level 2.
How 206 stock products break down
Share of products at each processing level, in our analysis.
Stock brand comparison
From least to most processed in our database.
How to read a stock label
- 1
Quality stock lists bones or meat as the first ingredient, not water
- 2
Yeast extract and natural flavors are shortcuts that indicate less actual bone or vegetable content
- 3
Stock that gels when refrigerated contains real collagen from bones, a sign of quality
- 4
Watch for stocks listing sugar, caramel color, or MSG; these indicate an industrial product
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Frequently asked questions
Is store-bought stock ultra-processed?
Store-bought stock made from bones, water, vegetables, and salt stays close to homemade. Stocks with yeast extract, natural flavors, sugar, and caramel color are more processed. In our analysis, stock products average a Processing Score of 5.0, which is Level 2. Read the ingredient list carefully.
Is bone broth the same as stock?
Bone broth is essentially stock: bones simmered in water for extended periods. The term "bone broth" is a labeling distinction, not a processing one. Both are simple preparations when made traditionally.
How can I tell if stock is good quality?
Look for bones or meat as the first ingredient, a short ingredient list (under 10 items), no yeast extract or natural flavors, and no added sugar or caramel color. Quality stock will gel when refrigerated due to natural collagen.