Do soup makers have a standard for how much beef flavor to use , in terms of volume or weight, for any soup variety advertised as Vegetable Beef, Beef Noodle or so on? I’d like to know what proportion they use…
There is no industry standard for beef flavor, there are regulations that define how much actual beef must be in such a product to call it “beef” whatever. The easy example is chef Boyardee’s beefaroni. That is considered a fanciful name and describes the flavor. By the regulations it can not be called beef and macaroni. It has to do with standards of identity that are governmentally regulated for certain product types.