CASE STUDY: SPRING Bone Broth – A Recipe for Success

Available to purchase at M&S, Bayley & Sage and through other specialist retailers.

The Challenge: SPRING, a leading producer of premium bone broths, sought to expand its product reach whilst maintaining the brand’s commitment to clean, natural ingredients. Key challenges included extending shelf life without compromising taste or nutritional value, reducing reliance on refrigeration, and opening up new retail channels.

The Solution: In partnership with The Food Incubator, SPRING embarked on a product development journey to create a range of ambient bone broths. We developed a process for sterilisation that preserved the broth’s natural flavour, nutritional content, and long shelf life. Compared to stock, the longer cooking time and gentler process allows for a deeper extraction of collagen, minerals, and other nutrients, making bone broth a more nutrient-dense product.

The Results: The successful launch of SPRING ambient bone broth range has solidified the brand’s position as a leader in the healthy food market. By partnering with The Food Incubator, SPRING has demonstrated its commitment to innovation and consumer satisfaction.

“The Food Incubator has been instrumental in our journey to create a truly exceptional product. Their expertise has allowed us to deliver a product that meets the highest standards of quality and taste whilst expanding our market reach.” SPRING