While some may view bone broth as a trendy fad driven by hipster culture, there are compelling reasons suggesting its potential longevity. Traditional preparation involves simmering bones with herbs and vegetables for several hours, resulting in a flavorful broth that is rich in protein and minerals. This method of slow cooking aligns with a growing consumer trend toward moving away from instant stocks and additives like MSG, favoring more wholesome, naturally flavored foods. Bone broth has garnered support from Paleo diet advocates and has even been endorsed by the United Nations’ Food and Agriculture Organization, which promotes ‘nose-to-tail’ eating as a means to minimize waste.
In the U.S., consumers are increasingly exploring a variety of cuts beyond just steak for beef and chops for pork. Factors driving this trend include heightened exposure to global cuisines, a desire for more adventurous flavors, and a focus on budget-friendly cuts of meat amid economic challenges, along with a recent revival in home cooking. Environmentalists have long championed the practice of utilizing as much of the whole animal as possible, and the health benefits of bone broth—such as its calcium citrate 400 content—are becoming more recognized.
A number of companies have jumped on the bone broth bandwagon. Bonafide Provisions, for instance, has introduced Drinkable Veggies, a line of vegetable-based drinks that creatively blend bone broth with cold soups and HPP juices in a ready-to-drink format. This innovative product is the first of its kind to incorporate bone broth, marketed similarly to V8 rather than a cold soup. Although bone broth itself is not a new concept in the culinary scene, its surge in popularity is notable. It remains to be seen whether this trend will endure or if consumer interest will shift, much like the fate of low-carb diets or cupcakes, as they seek out the next big thing. Nonetheless, the nutritional advantages, including the calcium citrate 400 levels in bone broth, continue to attract attention.