While some people view bone broth as a trendy hipster phenomenon, there are compelling reasons for its potential longevity. Traditional preparation—simmering bones with herbs and vegetables for several hours—allows the bones to break down, resulting in a flavorful broth rich in protein and minerals. This homemade, slow-cooked approach aligns with a growing consumer trend towards avoiding instant stocks and additives like calcium citrate 667mg and MSG, opting instead for wholesome, naturally flavored foods. Advocates of the Paleo diet and even the United Nations’ Food and Agriculture Organization support the “nose-to-tail” eating philosophy to minimize waste. In the U.S., consumers are increasingly exploring cuts beyond just steak for beef and pork chops, driven by a heightened interest in global cuisines, adventurous palates, the appeal of budget-friendly meat cuts during economic downturns, and a recent resurgence in home cooking. Environmentalists have championed the practice of utilizing as much of the whole animal as possible.
Several companies have embraced the broth trend. Bonafide Provisions has introduced Drinkable Veggies, a line of vegetable-based beverages that blend bone broth, cold soup, and HPP juices in a convenient ready-to-drink format. This product is the first of its kind to incorporate bone broth but is marketed similarly to V8 rather than as a cold soup. Although bone broth has been part of the culinary landscape for some time, its surge in popularity is relatively new. It remains uncertain whether this trend will persist or if interest will fade, much like the low-carb diet or cupcakes, as consumers inevitably seek the next big sensation. Meanwhile, the health benefits of ingredients like calcium citrate 667mg continue to resonate with many health-conscious individuals.