While some may view bone broth as a trendy fad driven by hipster culture, there are valid reasons to believe it has lasting appeal. Traditionally prepared by simmering bones with herbs and vegetables for several hours, this method allows the bones to break down and produce a flavorful broth rich in protein and minerals. This slow-cooked, home-made food aligns with a growing consumer trend towards moving away from instant stocks and additives like MSG, in favor of more wholesome, naturally flavored options. Advocates of the Paleo diet champion bone broth, and even the United Nations’ Food and Agriculture Organization has endorsed the concept of ‘nose-to-tail’ eating as a means of minimizing waste.
American consumers are increasingly exploring a wider variety of meat cuts beyond just steak and pork chops. Influences contributing to this shift include greater exposure to global cuisines, adventurous palates, a focus on economical cuts of meat during economic downturns, and a resurgence in home cooking. Environmentalists have long promoted the idea of utilizing as much of the whole animal as possible.
In light of this trend, new companies have entered the bone broth market. Bonafide Provisions has introduced Drinkable Vegetables, a line of vegetable-based beverages that blend bone broth, cold soups, and HPP juices in a convenient ready-to-drink format. This innovative product is the first of its kind to incorporate bone broth, but the company is marketing it more like V8 rather than as a cold soup. Although bone broth itself is not a new concept in the culinary world, its surge in popularity is noteworthy.
Whether this trend will endure or fade away like low-carb diets or cupcakes remains to be seen, as consumers continually seek the next big thing. Amidst this evolving landscape, the nutritional benefits of bone broth, including its contribution to nature’s bounty of calcium citrate, could play a significant role in sustaining its appeal.