Liebig's Meat Extract is a concentrated meat-based product developed in the 19th century by the German chemist Justus von Liebig. It's considered one of the earliest industrial food additives. Here's some background on Liebig's Meat Extract:

Origin: Justus von Liebig, often regarded as the father of agricultural and food chemistry, developed meat extract as a means to provide essential proteins and nutrients in a concentrated form. He believed that meat extract could be an effective solution to combat malnutrition.

Production: The meat extract was produced by boiling chunks of meat in water until a concentrated solution was formed. After much of the water had evaporated, a dark, thick residue remained that was rich in minerals and proteins.

Usage: Originally, it was sold in small jars and could be diluted in water to make broths or soups. It was also used as a flavoring agent or as an ingredient to enrich other dishes.

Popularity: In the late 19th and early 20th centuries, Liebig's Meat Extract became incredibly popular in Europe and other parts of the world. It was often advertised as a high-quality, healthful product ideal for providing energy and nourishment.

Competition: As production methods evolved and food products diversified, similar products like "Bovril" in the UK, which is a similar meat extract but with a different recipe, came onto the market.

Today: Although meat extract isn't as popular as it once was, similar products are still available in the market and are used to make broths and soups or as a seasoning.

Liebig's Meat Extract stands as a milestone in the history of the food industry, showcasing how science and technology can be applied to enhance and concentrate the nutritional properties of food.