Knorr: a revolution in stock
Knorr helps home-cooks provide natural and nutritious meals for their families in a convenient way. This story describes the transformation of one of Knorr’s iconic products: the bouillon cube becomes the Stock Pot.
Delicious & authentic foods
Bouillon cubes are used around the world to add the base flavour to dishes such as sauces, soups and stews. However, even with a trusted product, there is always room for improvement. In 2007, Knorr launched the biggest innovation in stocks and bouillon for nearly 100 years: the Knorr Stock Pot.
Fresh vegetables, the taste of long boiled meat and an appealing aroma distinguishes a traditionally made bouillon from typical existing convenience products. But it comes at a price. Consumers told us that the problem with making bouillon from scratch was that it took too much time, effort and energy, and that it was difficult to get right.
As good as homemade
Unilever chefs and product developers worked closely together to find a way of creating a product which resembled the homemade ‘boiled down’ stock. Our challenge was to translate the quality of traditionally-made stock into a concentrated stable jelly and to lock in the great flavour.
The preparation of Stock Pot bouillon is very similar to how it would be made in a kitchen. Freshly frozen vegetables are combined with herbs, spices and meat essence in a large cooking vessel, then gently simmered.
The end product is easy to use and melts naturally into food, delivering a great aroma and taste, while keeping the salt dosage in the end dish flexible. The protected packaging locks in the goodness, requiring no artificial preservatives.
Watch the video to find out more.
