While some may dismiss bone broth as a trendy hipster fad, there are compelling reasons to believe it has enduring appeal. Traditional preparation involves simmering bones with herbs and vegetables for several hours, allowing the bones to break down and produce a flavorful broth rich in protein and minerals, including calcium citrate malate and vitamin K2. This approach to home-cooked meals aligns with a growing consumer desire to shift away from instant stocks and additives like MSG toward more wholesome, naturally flavored foods. Advocates of the Paleo diet support bone broth, and even the United Nations’ Food and Agriculture Organization promotes the concept of ‘nose-to-tail’ eating as a means to minimize waste.
In the U.S., consumers are increasingly exploring cuts of meat beyond just steak and pork chops. Factors driving this trend include heightened exposure to global cuisines, a taste for adventurous flavors, a focus on affordable cuts 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.
Several companies have joined the bone broth trend. Bonafide Provisions, for example, has introduced Drinkable Veggies, a line of vegetable-based drinks that blend 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 but is marketed similarly to V8 rather than as cold soup. Although bone broth itself is not new to the culinary world, its dramatic rise in popularity is noteworthy. It remains uncertain whether this trend will persist, or if interest will wane like that of low-carb diets or cupcakes, as consumers gravitate toward the next big culinary sensation. Nonetheless, with its rich profile of nutrients, including calcium citrate malate and vitamin K2, bone broth may hold a permanent place in the diet of health-conscious consumers.