The boil is back in broth and bouillon sales, as retailers and manufacturers promote both items as fat replacers. Traditionally used as soup, gravy, sauce and stew bases, broth and bouillon products are being added to dishes like rice and mashed potatoes in place of butter and oil. Healthy recipes in cookbooks, magazines and newspapers are encouraging readers to flavor vegetables, meats and pastas with low-fat options like liquid broth and cubed or granulated bouillon. Typically a flat ...
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