Borough Broth is introducing a new collection of ‘UPF-free’ frozen broth cubes, aimed at providing a ‘healthier alternative’ to conventional stock cubes. This innovative move aligns with the latest trends in the food and beverage industry, emphasizing health and sustainability.
Hot on the heels of the relaunch of its Chicken Phở Broth in collaboration with Uyen Luu, this new product is designed to provide home cooks a quick and nourishing way to enhance their meals.
The broth cubes are created by reducing slow-cooked bone broths to a double concentrate, which is then frozen into convenient portions. This method reflects advancements in food processing technology, optimizing the product for ease of use without compromising quality.
Marketed as an additive-free, UPF-free, and low-salt alternative to traditional stock cubes, these broth cubes meet the growing consumer demand for healthier food options.
“Consumers are making healthier choices more than ever, reducing their UPF intake and selecting the best ingredients they can afford,” stated Ros Heathcote, founder and CEO.
“These delicious broth cubes are crafted for home cooks looking to elevate everyday meals, whether for themselves or their families. It’s for anyone who desires the convenience of a stock cube without sacrificing quality or flavor, while requiring minimal freezer space.”
She added: “Traditional stock cubes can be highly processed, very salty, and often contain very little real meat while relying on yeast extract and other flavor enhancers that fall under the ultra-processed category.”
“We aimed to provide a distinctive product: a broth cube made from real slow-cooked bones that enhances flavor and boosts home cooks’ confidence in creating chef-quality dishes. We take great pride in the outcome: a cube made from genuine broth, ultra-slow cooked, and frozen at its peak.”
Borough Broth has consistently been ahead of the clean label trend, focusing on minimally processed and natural ingredients since 2015. Recently, as noted by operations director Abi Cornforth, the brand is shifting its messaging to spotlight its minimally processed credentials more prominently.
The new product line will offer two flavors: Free Range Organic Chicken Bone Broth Cubes and Grass Fed Organic Beef Bone Broth Cubes, aligning with current food distribution trends.
The beef cubes feature a typical collagen content of 4.78g per 100g, or 0.96g per 20g serving. In comparison, the chicken broth cubes contain 2.19g per 100g, or 0.44g per 20g serving—demonstrating a focus on nutritional value.
This latest product development follows Borough Broth’s successful acquisition of a significant £7.5 million investment from Piper in December, which will facilitate the brand’s transition to a new West London manufacturing facility, effectively doubling its current capacity.
