Bouillon cubes & concentrated stock: Spicy, practical – but not a real solution?

Bouillon cubes and concentrated stock are an essential part of many kitchens. They save time, add flavor quickly, and can be stored forever. But a closer look reveals that most contain hardly any actual broth, but instead a whole host of flavorings, flavor enhancers, and additives .

What’s in bouillon cubes and pastes?

A quick look at the list of ingredients reveals:
What used to consist of boiled bones, meat and vegetables is now often an industrial product with the following structure:

• Salt (main ingredient – ​​often over 50%)
• Palm fat or hydrogenated fats
• Yeast extract or monosodium glutamate (MSG)
• Sugar , flavorings , colors , starch
• Little to no real meat or vegetables

Whether cubes or paste, the difference is usually only in the consistency. In both cases, the goal is to create an intense flavor with as few natural ingredients as possible.

Why are salt and fat reduced?

Manufacturers often advertise with claims like " less salt " or " low-fat ." This sounds healthy, but it actually reduces natural flavors —such as meat, bones, vegetables, or fat. Flavor enhancers are then used to compensate for the lack of flavor. Particularly popular:

• Monosodium glutamate (MSG) – provides the "umami" feeling
• Yeast extract – naturally contains glutamic acid, but is perceived less critically
• Flavors – often artificial or "nature-identical"

 

💬 Isn't glutamate also natural?

A popular argument among manufacturers is:

“Glutamate is a natural substance – it is also found in tomatoes and Parmesan cheese.”

And that's true – but the comparison is flawed. Because:

• In natural foods such as tomatoes, mushrooms or cheese , glutamate is present in small amounts and in bound form – embedded in a complex food.
• Free, isolated glutamate is added to bouillon cubes or pastes – usually in the form of MSG or yeast extract, in a concentrated dose.

A few examples for comparison (free glutamate in mg/100 g):

Groceries	Free glutamate
Parmesan	1200–1600 mg
Dried tomatoes	600–1100 mg
Meat/Fish	10–100 mg
Bouillon cubes (with MSG)	>3000 mg

The difference lies not only in the quantity , but also in the form . Naturally occurring glutamic acid is absorbed in combination with proteins, vitamins, and other amino acids – industrially added glutamate, on the other hand, acts in isolation and immediately on our taste receptors.

👉 Conclusion: Just because a substance “occurs naturally” does not mean it is automatically harmless in industrial form.

 

The real alternative: Make your own broth

If you want real taste – without hidden additives – there is a simple solution: make your own broth .

Here's how:

Ingredients:

• 1–1.5 kg meat trimmings & bones (beef, veal, possibly chicken)
• 2 onions (halved with skin)
• 2 carrots
• 1 piece of celery
• 1 leek
• 2 bay leaves
• peppercorns
• Water

Preparation:

1. Roast the bones and meat vigorously in the oven or pot.
2. Add the vegetables and roast briefly.
3. Pour cold water over it until everything is covered.
4. Boil, skim off.
5. Simmer on low heat for 24–36 hours (do not boil).
6. Pour through a sieve and let cool.

The broth can be stored in the refrigerator for 4–5 days or frozen in portions. Ice cube trays are ideal for small portions.

 

Conclusion: Bouillon cubes or paste? Better neither.

Bouillon cubes and pastes deliver flavor – but only through tricks and additives. If you want real flavor and real ingredients, make your own broth. It's not magic – just honest food.