College Inn®
Professional
Grade Broths
Explore the Frontiers
of Flavor
The Broth that can
take you there
The reason for culinary perfection hasn’t changed over the last 100 years. We would know—we first created our broths a full century ago. And what was true then holds true now: you, like other chefs, have always picked the best ingredients to enhance your dishes, enrich your talents, and most importantly, make sure consumers come back to your tables a second, third and fourth time. And it all starts with the broth.
Plays to Your
Advantages
Our broths and stocks elevate flavor and bring depth to any dish. From a rich, enticing aroma to a satisfying, scratch-style texture, they’ve been precisely prepared so you can work less and create more.
Ingredients You
would Approve
From farm-grown vegetables to carefully sourced meats, we’re proud to bring you our very best to satisfy more consumers.
100% Natural* and Gluten-Free options
Vegan, Vegetarian, Organic, and Non-GMO options
No Artificial Preservatives, Ingredients, Colors, or Flavors
No BPA or MSG*
Less-Sodium options
Discover the Portfolio
Find the right flavor for your operation, and for virtually limitless culinary exploration.
Classic Line
Familiar favorites require classic flavor. Try our traditional canned broths that have been used and loved for years to help your recipes stand out.
Culinary Line
Innovative recipes require the most elevated flavor. Find the finest broths and stocks in our resealable Tetra Pak cartons to take your dish to the next level.
Discover Unexpected Flavor
Some dishes are simple. Others take hours to get just right. Our professional grade broths and stocks give life to both, and we have the applications below to prove it.
MORE RECIPE INSPIRATION
Main Dishes
MACARONI & CHEESE
Entice plant-forward diners by cooking pasta in vegetable broth. Prepare noodles in Garden Vegetable Broth with dry mustard for robust flavor. Mac & Cheese is endlessly customizable — try everything from bacon, chives and tomato to plant-forward options like sautéed mushrooms, shallots and spinach.
TIP +7.9% menu growth over 4 years.
MUSHROOM STROGANOFF
Sauté mixed mushrooms and onions in a sauce of Mushroom Stock and sour cream, then serve over rice pilaf or toast points garnished with fresh chopped dill.
TIP Boost the protein content with a dollop of full-fat Greek yogurt on each plate.
RISOTTO MILANESE
Reconstitute sautéed, al dente arborio rice in Chicken Broth. Enhance with white wine and saffron threads, then finish with butter and parmesan cheese.
TIP Roll risotto into balls and coat in bread crumbs, then fry for a delicious side.
CHICKEN GUISADO
Brown chicken thigh in Adobo seasoning, then set aside. Simmer sofrito, tomato pasted, potatoes, carrots and bay leaf in Chicken Broth, add chicken back in and cook until heated throughout. Serve on top of white rice or even tostones for true Puerto Rican flavor.
TIP Switch the starch for Yucca and trend this dish towards Cuban.
CHICKEN, SOY, HOISIN & SHERRY
Heat Chicken Broth with soy sauce, hoisin sauce and sherry. Simmer and thicken with a cornstarch slurry, then serve over fried chicken, fish or tofu.
TIP Asian components like fermented garlic and sweet chili sauce add new flavor dimensions.
ARROZ CON POLLO
Mix enchilada sauce, Mexican-seasoned chicken pieces, rice, diced tomatoes and bell pepper in Chicken Broth. Cook covered until rice is tender and liquid has been absorbed.
TIP Serve with soft flour tortillas, cilantro and a wedge of lime.
Bases, broths, glazes & gravy
PASTA BROTH
Save the salt and infuse your cooked pasta with chicken broth. By boiling dry pasta in Chicken Broth or Garden Vegetable Broth, you can bring new dimensions of flavor and aroma to your signature dishes.
TIP Save the bouillon to finish à la minute sauces or to make soup, like creamy chicken tortellini.
HOT CHICKEN GRAVY
Mix Chicken Broth with hot sauce, chipotle or serrano peppers, and simmer. Remove peppers and add roux, then thicken and serve with fried chicken, biscuits or eggs.
TIP Control the heat level by removing pepper seeds — the more left in, the hotter the gravy.
AVGOLEMONO
Blend egg yolks, fresh lemon juice and Chicken Broth, then heat until sauce thickens. Use as a base for onion soup or continue to thicken and baste over chicken, fish or veal.
TIP Use avgolemono for a variety of Greek, Arab, Turkish, Balkan and Jewish-Italian dishes.
ASIAN BASE
Simmer ginger, soy sauce and sesame oil with Chicken Broth. Use as a base for Asian soups and sauces, or for steaming dumplings.
TIP Thicken this base with gelatin, wrap in wontons and steam for a traditional experience.
SOUTHWEST BASE
Simmer cumin, salsa and cilantro in Chicken Broth. Use as a starting point for soup or a simmering sauce for rice.
TIP Combine with smoked, shredded BBQ chicken for a fusion of regional cuisines.
ITALIAN HONEY CHICKEN GLAZE
Reduce Chicken Broth with honey and balsamic vinegar into a glaze. Brush onto chicken or your favorite protein and serve.
TIP Explore other protein and flavor options like pineapple and pork.
VEGETABLE BRAISING BASE
Slowly braise your vegetable of choice in Garden Vegetable Broth until tender. Add fresh herbs and spices to further enhance the flavor.
TIP Experiment with local and root vegetables for a one-of-a-kind menu experience.
Sandwiches
ITALIAN CHICKEN SANDWICH
Make chicken tender by poaching it in chicken broth. Simmer tender chicken breast in Chicken Broth, then add a dash of fennel seed and Italian seasoning. Place on focaccia and dress with mozzarella, tomatoes, peppers and onion. Then, use broth for dipping and garnish with giardinieras for a boost of spice.
TIP Poaching in stock instead of water gives your proteins truly authentic flavor.
SLOPPY VEGGIE SANDWICH
Heat Frozen Del Monte® Riced Cauliflower Medley and Diced Butternut Squash in Garden Vegetable Broth. Drain excess liquid and replace with BBQ sauce, then heat through. Serve on brioche.
TIP Go a step further for veggie fans and use this to top a plant-based burger.
Soups
TORTELLINI EN BRODO
Simmer dry oregano and cooked tortellini in Chicken Broth until heated through. Garnish with fresh basil, parmesan cheese and a drizzle of extra virgin olive oil.
TIP Protein options like chicken or shrimp make for an easy upsell opportunity.
CUCUMBER AVOCADO GAZPACHO
Chill Garden Vegetable Broth and add to blender with fresh cucumber and avocado. Blend until smooth, then garnish with spicy shrimp, grilled corn or sliced avocado.
TIP Customers love green sauces and the healthy halo they bring to your menu.
Side Dishes
MUSHROOM CAULIFLOWER RICE
Heat frozen Del Monte® Riced Cauliflower in Mushroom Stock until hot. Drain excess liquid and serve with sliced mushrooms, diced tomato and fresh herbs.
TIP Add fresh seasonality to your menu with mushrooms like golden chanterelles
COUSCOUS
Rehydrate couscous in Chicken Broth for a more flavorful product. Enhance the final taste even further by adding cumin, garlic or smoked paprika to the broth.
TIP Mix with fruit chutney or sweet curry for further global flavors.
Sauces, Dips & Dressings
HOLDING & PLATING SAUCES
Swap marinades for a variety of flavorful broths. Keep proteins moist and mouthwatering by holding them in Beef, Chicken, Garden Vegetable or Mushroom broths and stocks. Or season and reduce them to delicious sauces.
TIP Add your own signature herbs and seasonings to give dishes your own signature flavor.
NASHVILLE HOT CHICKEN SAUCE
Blend paprika, garlic powder, chili powder, cayenne pepper and a touch of brown sugar in Chicken Broth. Thicken with arrowroot and serve over crispy chicken breast.
TIP Try this sauce in surprising categories like on a breakfast sandwich.
HUMMUS
Simmer garbanzo beans in Garden Vegetable Broth for a boost of flavor over a normal water preparation. Serve with a drizzle of Nigella oil, minced olives and soft-toasted pita.
TIP Nigella offers the piquant flavor of onion, along with potential health benefits.
Drinks
VEGGIE “MARY” MIX
Blend Garden Vegetable Broth with horseradish, hot sauce, celery salt and Worcestershire. Shake and hold cold to use as an alternative to traditional Bloody Mary Mix.
TIP This is also a great spicy base for soup or ceviche.
Bowls
SAVORY BREAKFAST BOWL
Prepare your go-to oatmeal in Garden Vegetable Broth, then top with roasted grape tomatoes, bacon crumbles, chives and a poached egg.
TIP 20.4% On-trend breakfast bowls have seen 20.4% menu growth in just the past year.
BUDDHA BOWL
Poach garden vegetables in an umami-filled Mushroom Broth, then top with brightly blanched sprouts, cauliflower and hearty greens.
TIP Brighten the dish with a squeeze of fresh lemon, Thai basil and crushed red pepper flakes.
CHICKEN RAMEN BOWL
Add garlic, ginger, shiitake mushroom and soy sauce to Chicken Broth and simmer. Then finish with grilled chicken and top with scallion, jalapeño and jammy poached egg.
TIP +29.1% growth for Ramen over 4 years.
VEGETARIAN PHO BASE
Simmer Mushroom Stock with star anise, charred onion and ginger. Then add Thai basil, bean sprouts, shiitake mushrooms, rice noodles and green onion. Serve with lime wedges and chilies.
TIP Offer specialty hot peppers like Szechuan peppercorn or gochujang sauce for customized heat.