Broth Paste

Broth paste is a concentrated form of stock or broth, typically made by simmering meat, poultry, fish, or vegetables with aromatics and then reducing the liquid to a thick paste. This process intensifies the flavour and makes it easier to store and transport. It can be made from scratch or from commercially produced stock cubes or powders.

Manufacturers use broth paste to add a deep, savoury flavour (umami) to a wide range of dishes. It acts as a flavour enhancer, providing a base for soups, stews, sauces, marinades, and gravies. It is particularly common in instant noodles, dehydrated soup mixes, and ready-to-eat meal components.

Broth paste is not typically classified as a food additive in the UK, but rather as a concentrated food ingredient. Its primary health implication relates to its sodium content, as many commercial versions contain significant amounts of salt. The UK government advises adults to consume no more than 6g of salt per day. While not evaluated as an additive, the salt content of foods containing broth paste should be considered as part of a balanced diet.