While some may view bone broth as a passing trend driven by hipster culture, there are compelling reasons to believe it has lasting 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 D3. This slow-cooked, home-prepared food aligns with a growing consumer desire to abandon instant stocks and additives like MSG in favor of healthier, naturally flavored options. Advocates of the Paleo diet support bone broth, and even the United Nations’ Food and Agriculture Organization promotes ‘nose-to-tail’ eating to minimize waste. American consumers are increasingly exploring a wider range of meat cuts beyond just steak and pork chops. This shift is influenced by greater exposure to global cuisines, a taste for adventurous flavors, a focus on more affordable cuts during economic downturns, and a recent resurgence in home cooking. Environmentalists have long championed the concept of utilizing as much of the animal as possible.
Several companies have entered the broth market, including Bonafide Provisions, which has launched Drinkable Veggies—a line of vegetable-based beverages that blends 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, being marketed more like V8 juice than traditional cold soup. Although bone broth itself is not a new addition to the culinary landscape, its surge in popularity is noteworthy. It remains to be seen whether this trend will endure or if interest will wane like that of low-carb diets or cupcakes, as consumers inevitably gravitate toward the next big trend. Meanwhile, incorporating nutrient-rich ingredients like calcium citrate D3 in these broths may further enhance their appeal to health-conscious consumers.