Borough Broth is launching a new range of ‘UPF-free’ frozen broth cubes, designed to offer a ‘healthier alternative’ to traditional stock cubes.
The British organic bone broth producer’s new offering comes hot on the heels of the relaunch of its Chicken Phở Broth (in collaboration with Uyen Luu), and has been crafted to give home cooks “a quick and nourishing way to upgrade meals.”
The broth cubes are made by reducing its slow cooked bone broths to a double concentrate, before freezing them into small portions.
The cubes are marketed as a additive-free, UPF-free, low-salt alternative to the more conventional stock cubes that dominate the market.
“Consumers are making healthier choices more than ever, reducing their UPF intake and selecting the best ingredients they can afford,” founder and CEO Ros Heathcote said.
“We’ve created these delicious broth cubes for home cooks to upgrade everyday meals, whether they’re cooking for themselves or for family. It’s for everyone who wants the ease of a stock cube, without compromising on the contents or flavour, with very little space requirement in the freezer.
She continued: “Traditional stock cubes can be highly processed, very salty, and often contain very little real meat. Many also rely on yeast extract and other flavour enhancers that fall into the ultra-processed category.
“We wanted to offer something different; a broth cube made from real slow cooked bones that delivers on flavour and increases home cooks confidence in producing chef style dishes. We’re incredibly proud of the result, a cube made from real broth, ultra slow cooked, and frozen at its best.”
Borough Broth was way ahead of the curve on the clean label trend, having focused on minimally processed, natural ingredients since its inception in 2015 - and this has worked in the producer’s favour. However, as Abi Cornforth, operations director, told Food Manufacture recently in a conversation on trends, the business is now shifting its messaging, pushing its minimally processed credentials more firmly into the spotlight.
The new product will be available in two flavours; Free Range Organic Chicken Bone Broth Cubes and Grass Fed Organic Beef Bone Broth Cubes.
The beef cubes contain a typical collagen content of 4.78g per 100g, 0.96g per 20g serving, while the chicken broth cubes contain 2.19g per 100g, 0.44g per 20g serving.
Borough Broth’s latest NPD comes as it secured a significant £7.5 million investment in December from Piper, which will see the brand move to a new West London manufacturing facility - more than doubling its current capacity.
