The Key Differences Between Bone Broth And Stock Cubes

When I started making bone broth ten years ago, I wasn’t trying to start a trend. I simply wanted something genuinely nourishing. As it turned out (thankfully), so did the British public, and our organic, Soil Association-approved bone broths, made with 100% British bones and fats, are now stocked in Tesco, Sainsbury’s, Waitrose and more.

I am incredibly proud to champion organic, slow food that delivers real nourishment using no additives or preservatives, only wholesome ingredients and my grandmother’s traditional recipe. However, despite bone broth’s growing popularity, one question I am always asked is whether it is really any different from a stock cube — you know, those little foil-wrapped squares we all keep in the food cupboard.

The short answer? They’re not even close. Here’s why:

‍1. How It’s Made

Bone broth is created by slow-cooking bones, ideally at least 40% bones in a quality recipe, at a low temperature for 24 hours or more. It’s a patient extraction process that gently draws out gelatine, collagen and minerals from the bones.

Most stock cubes, on the other hand, contain very little actual stock or meat. They’re typically produced by blending flavourings, dehydrated vegetable powders, fats and a large proportion of salt and sugar under various guises. Basically, they’re a convenience product designed to provide instant flavour.

‍2. Salt And Seasoning Control

Salt itself is not the villain it is often made out to be, and for many people, it’s simply a seasoning choice. The bigger difference lies in the type of salt used and how much control you have over it. Stock cubes usually rely on refined sodium salts that have been heavily processed and stripped of naturally occurring minerals. This gives a strong, sometimes harsh saltiness that can dominate a dish.

In contrast, quality bone broth uses a far smaller quantity of mineral-rich salts such as sea salt or Himalayan salt, which contain trace minerals that contribute to a rounder, gentler flavour. Because broth has significantly less salt relative to its volume, you can season your food exactly as you like, or keep flavours lighter and cleaner. For anyone who wants to choose their own salt or simply prefers subtler seasoning, broth offers much more flexibility.

‍3. What You're Actually Getting Nutritionally

Since many stock cubes contain minimal meat or real stock, their nutritional contribution is usually very small. They tend to deliver concentrated flavour rather than nutrients, because the bulk of a cube is typically salt, sugar, starches and flavour enhancers.

Bone broth is the opposite. Long, slow cooking extracts gelatine, amino acids and minerals such as calcium, magnesium and phosphorus from the bones. When chilled, a properly made broth should set into a natural jelly, which is visible proof of its gelatine content. This is why many people turn to broth for gut health and joint support.

‍4. The Ingredient List

Check the ingredients on a stock cube and you will likely find a lengthy list including flavour enhancers, palm oil, starches, artificial flavourings, yeast extract and allergens such as wheat. This often makes them unsuitable for those with intolerances or those who prefer simpler foods.

A good quality bone broth has a short and familiar ingredient list: bones, organic vegetables, apple cider vinegar to help extract minerals, sea salt and herbs. There are no additives and no unnecessary extras. Plus, it’s important to consider where ingredients come from and whether it's good for the planet.

‍5. Taste And Versatility

Stock cubes offer a strong, salty, concentrated flavour. They're great for quick fixes or when you want instant depth fast, but the flavour can be overpowering.

In comparison, bone broth has a lighter, fresher, subtle taste that supports a dish rather than dominating it. You can sip it straight from a mug, use it as cooking liquid for grains or pulses, or build it into sauces where gelatine acts as a natural thickener instead of cream or butter. It's incredibly versatile.

The Bottom Line

Stock cubes will always have their place for convenience, but if you're looking for something genuinely nourishing, lower in salt, and made from real food rather than flavour formulas, bone broth is an entirely different proposition.

Across cultures worldwide, bone broth has never disappeared. The recent Western interest simply reflects a rediscovery of what generations have always known. Slow-cooked bone broth is both delicious and good for you. So next time you reach for a stock cube, consider giving bone broth a try instead. Your body might thank you for it.