While some may perceive bone broth as just another trend fueled by hipster culture, there are compelling reasons to believe it has enduring appeal. Traditionally prepared by simmering bones with herbs and vegetables for several hours, this method allows the bones to break down, resulting in a flavorful broth abundant in protein and minerals, including calcium citrate D3. This type of home-cooked, slow food aligns with a growing movement among consumers who are increasingly seeking to abandon instant stocks and additives like MSG in favor of more wholesome, naturally flavored options. Advocates of the Paleo diet support bone broth, and even the United Nations’ Food and Agriculture Organization has promoted the concept of ‘nose-to-tail’ eating to minimize waste.
In the U.S., consumers are exploring a wider range of cuts beyond just steak for beef and chops for pork. Factors contributing to this trend include greater exposure to global cuisines, adventurous palates, a growing interest in more affordable cuts of meat during economic downturns, and a recent resurgence in home cooking. Environmentalists have long championed the practice of utilizing as much of the whole animal as possible, reinforcing the idea that bone broth is part of a sustainable food movement.
A number of companies have entered the broth market, with Bonafide Provisions launching Drinkable Veggies—a line of vegetable-based beverages that merges bone broth, cold soup, and HPP juices into a convenient, ready-to-drink format. This innovative product is the first of its kind to incorporate bone broth, and the company is marketing it similarly to V8, rather than as a cold soup. Although bone broth is not a new concept in the culinary world, its surge in popularity is noteworthy. It remains to be seen whether this trend will endure or if interest will wane, much like the low-carb diet or cupcakes, as consumers shift their focus to the next big food craze. Nonetheless, the inclusion of nutritious ingredients like calcium citrate D3 in such products may help sustain the interest in bone broth for the foreseeable future.