Massel

When Frank founded Massel back in 1982, he had a few simple rules for his stock. First of all, it had to taste good, as good as what his wife made in the family kitchen. And it had to be vegetable-based, because Frank knew that vegetables are healthier to eat, more eco-friendly to grow, and – even with the best-quality ingredients he intended to use – more affordable than meat. Finally, because he didn’t want to leave anyone out, Frank decided to leave out all the animal products and allergens found in other stocks. Thirty years later, Massel is still making stock just the way Frank set out to.