What is bone broth and how it is becoming a functional market hit

Bone broth is made by simmering animal bones and tissue for at least 8 hours with optional vegetables, herbs, spices and salt.

The health benefits of bone broth (or soup) have been long perceived, but only a decade ago was the remedial effect of bone broth scientifically evaluated. For instance, the generally believed curing effect of chicken soup against symptomatic upper respiratory tract infection has been found to follow from an increase in nasal mucus velocity or its mild anti-inflammatory effect.

More recently, bone broth has been increasingly recommended as part of the diets for gut and psychology syndrome (GAPS) patients, such as those with autism and attention-deficit hyperactivity disorder (ADHD). Brand owners and marketeers are supporting the growth of bone broth as a functional product by claiming that it can quell inflammation, speed healing, calm allergies, combat fatigue and promote satiety. These attributes could be attributed to broth’s protein, collagen, gelatin, essential and inessential aminoacids and minerals. Several media and academic references support the positive attributes of bone broth, as shown below:

The Nourished Kitchen – Bone broths are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health.

Kettle and Fire – Bones and connective tissue are storehouses for essential amino acids and minerals — which are lacking in many diets today. Bone broth is also an invaluable source of protein, collagen and gelatin.

Medical News Today – Drinking bone broth may be beneficial for the joints and digestive system, among other things. Bone broth is highly nutritious, may protect the joints, may help fight osteoarthritis, may help reduce inflammation and heal the gut, may aid sleep and may support weight loss.

Cognitune – Enhancement of weight loss and metabolism, with fantastic properties regarding detoxification, digestion and weight loss.

A 2017 research study included bone broth as part of a recommendable microbiome restoration procedure.

Brand owners and marketeers are supporting the growth of bone broth as a functional product by claiming that it can quell inflammation, speed healing, calm allergies, combat fatigue and promote satiety. However, the topic is controversial.

On a 2016 piece titled ‘Science Can’t Explain Why Everyone is Drinking Bone Broth’, Time Magazine claims that ‘there isn’t much research on bone broth to support—or refute—these health claims. But several experts on human digestion say the nutrients that supposedly make
bone broth special are not, in fact, all that unique.’ A recent australian research paper advises that ‘If the intake of collagen precursors is proven to support the synthesis of new collagen in vivo, it’s unlikely that bone broth can provide a consistently reliable source of key amino acids.’ More research is needed, and while no source claims its unhealthiness, bone broth seems to contain a fair concentration of protein and minerals, promoting satiety and a warmth feeling. However, it may not be delivering the remarkable nutrition that some entities are claiming, especially due to bioavailability issues and insuficient concentration of the key nutritional compounds for a superior level of functionality.

Evidences seem to suggest that the longer the cooking, the more gelatin and minerals are extracted, a key goal while producing bone broth. The extended cooking promotes the release of aminoacids from bones.

Production of bone broth

While any bone or ligament can be used, knuckles, chicken feet, and femur bones tend to contain the most collagen. Beef, chicken and fish are the most used animals for bone broth production. As with stock, bones are typically roasted first to improve the flavor of the bone
broth. The bones may contain a small amount of meat adhering to them. At the end of cooking, the bones should crumble when pressed lightly between the thumb and forefinger. While the bone broth is being prepared, proteinaceous foamy scum typically bubbles up at the
top of the pot. Removing it helps to clarify the broth and improve its flavor. At the end of the desired time of cooking, the bones and other debris are discarded and the remaining liquid can be filtered or strained for higher purity. After conditioning the final liquid in the fridge, the
natural fat from the broth is typically removed, yielding a brown coloured liquid with a turbid look. The final product is microbiologically unstable, so that a pasteurization/sterilization cycle will be needed to increase the shelf-life of commercial liquid bone broths. The pasteurized broth may display a shelf-life of over 2 years. Optionally, the broth may be dehydrated to a powdered form, allowing for its posterior reconstitution with boiling water.

A growing market for bone broth

According to figures from Global Market Insights, Inc, global broth market is projected to exceed USD 2.8 billion by 2024; according to a new research report by Global Market Insights, Inc. changing consumer preference towards animal-based stock as a protein source will drive broth market growth. Rising health consciousness and high disposable income will support the product penetration. Factors such as rapid urbanization and ageing population are anticipated to propel ready to drink broth market size.

North America broth market will witness growth over 4% up to 2024. High disposable income and trend of ready to eat food due to changing lifestyle will propel regional industry size. Increasing consumer consciousness regarding health benefits associated with stock
consumption over traditional soups will fuel product penetration. Asia Pacific broth market size accounted for over 15% of the industry share in 2016. The regional industry growth is attributed  to large consumer base and increasing spending on packaged food. Increasing working women population in the region is also likely to influence product demand. Development of multi outlet food channels will drive convenient buying of products thus, propelling regional industry growth.

Growing awareness regarding personal fitness among young and adults will fuel broth market size. Improved metabolism, bone strength and enhanced immunity are the key health benefits offered by the product. Increasing popularity of rich nutrient beverages to avoid dependency on medicines and health supplements will provide lucrative opportunities for the industry growth.

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Sources

D. Hsu, C. Lee, W. Tsai, and Y. Chien, “Essential and toxic metals in animal bone broths,” Food Nutr. Res., vol. 61, no. 1, p. 1347478, 2017.

L. K and H. J, “Microbiome restoration diet improves digestion, cognition and physical and emotional wellbeing.,” PLoS One, vol. 12, no. 6, 2017.

F. Seebohm, “The Tribal System of Wales,” 1904

https://www.cognitune.com/bone-broth-benefits/

Author: CFER News

CFER is the Centre for Food Education and Research, expert in the development of new food and drink products, optimization of recipes for food businesses and companies and also a strong innovation centre in technological foods and drinks.

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