Speciality Food Magazine June 2024

9 TRENDWATCH Sponsored by I f you thought collagenwas purely a buzz word in beauty – think again. Claimed to boost the appearance of skin, hair and nails, and to aid achy joints and inflammation, it’s found a way out of the health sector, and into themainstream where it’s being enjoyed by a diverse array of consumers inmultiple formats. Themost popular mode of consumption (other than powders to scoop into smoothie bowls and that morning cuppa) being bone broth! WHAT IS BONE BROTH EXACTLY? It’s simply a stockmade fromanimal bones, usually taking the formof chicken or beef broth. The difference between a broth and a plain old stock cube is that the former is simmered for a long time (often 24 hours) in order to release key nutrients. It’s traditionally used in Chinese medicine to aid digestive and kidney health, says nutritionist Reema Patel of Dietician Fit, but its roots are far from the kitchen. “The origins of bone broth come fromhunter-gatherers who would use the entire animals when cooking over fire, including the bones,” she says. More recently, broths are still used across numerous countries and cultures, from ‘Jewish penicillin’ (classic, nourishing chicken soup) to Vietnamese pho and Japanese ramen. “For centuries,” says Ros Heathcote at Borough Broth Company, bone broth “has been a staple in cooking to utilise the whole animal, fromnose to tail, and has long been the go-to healing and nourishing drink of choice for convalescence.” WHAT’S DRIVING THE TREND FOR BROTH? Jessica Higgins, founder of Freja, thinks considerable celebrity endorsement andmarketing investment in the category is putting it on an upwards trajectory. “Prior to the industrialisation of the stock cube, almost every home had a stock pot on the go,” agrees Ros. “Plenty of celebrities and wellness bloggers are leading the current trend for bone broth, coveting the anti-aging benefits and low-calorie nutrition it provides.” Consumers are becomingmore aware of the benefits bone broth can offer them too, Jessica explains. “As bone broth overlaps withmany wellness concerns, fromskincare and beauty to gut health and sports nutrition, it’s a product which can benefit consumers of all ages and interests. As people also become more aware of the negative impacts of ultra processed foods (UPFs), they are actively seeking out natural products and solutions for their problems.” WHAT ARE THE HEALTH BENEFITS? Good quality broth is a restorative tonic that can be used to soothe the body and support the immune system, says Ros. “Protein, collagen, and gut health are the largest functional health requirements for food and drink consumers,” Jessica adds, and bone broth ticks all these boxes. She calls it a ‘foundational health food’ that is a natural source of protein and key amino acids. Its naturally occurring electrolytesmake it a good choice pre or post-workout, Ros continues. Bone broth is also a rich source of glucosamine, a compound of the skin, Reema says, which can help improve elasticity, connective tissue and support joint health. Marrow from the bones provides a source of vitamins A and B, as well as nutrients such as iron and selenium. What’smore, it provides sources of calcium, magnesiumand phosphorus, which are all essential nutrients for healthy and strong bones, Reema says. “As it also provides a source of zinc, this can GOOGLE SEARCHES FOR ‘BONE BROTH’ HAVE GROWN BY MORE THAN 300% IN THE LAST FIVE YEARS also support our immune health. Because of the amino acid profile of bone broth, it may helpwith chronic inflammation as part of an anti- inflammatory diet,” she says, though more research needs to be done in this area. WHAT MAKES A GOOD BONE BROTH? Jess says, as all foods, it begins with top quality ingredients. “As the nutrients are extracted from the bones during cooking, the standards of animal welfare are of the utmost importance. This is why our beef is grass-fed, our chicken is free-range and our fish bones come fromsustainably sourced Norwegianwhite fish. A good bone broth contains nothing other than collagen-rich animal bones, vegetables and seasoning. That’s it. The cooking process is where you can see some variation, with different temperatures, durations, and liquid to ingredient ratio providing different levels of flavour and nutritional value in your finished broth.” WHY SHOULD I BE STOCKING BONE BROTH? Compared to the bone brothmarket in the USA, the UK is about five to 10 years behind, but consumer awareness and demand continues to grow quickly. Google searches for ‘bone broth’ have grown bymore than 300% in the last five years, and Freja estimates the total category to be worth approximately £20mRSV this year. “It’s only getting bigger,” says Jessica. DO YOU HAVE ANY TIPS FOR OUR BUYERS? Quality is key. Source a product that’s been simmered for a long time using the bones of free-range or grass-fed animals. Avoid broths with high levels of added salts, sugars, preservatives or artificial flavours. Think carefully about positioning. Bone broth could be placed with fresh meat for home cooked casseroles, but also with ready-made soups for sipping as a warmdrink. Youmight even place it with noodles and stir fry kits. Consider provenance. If youmake your own bone broth on site, list your ingredients and talk up any sustainability credentials youmight have. Or buy broths that are organic certified, and that can demonstrate full traceability. Brands to look out for include Planet Paleo, Borough Broth Company and Daylesford Organic. BONE BROTH Some call it the ‘original superfood’, and it’s certainly popping up everywhere, but what’s driving the growth in broth brands? Speciality Food finds out ORDER AT TRADE.TRACKLEMENTS.CO.UKOR CALL:01666 827044 The Life & Soul of the Pantry Protein, collagen, and gut health are the largest functional health requirements for food and drink consumers JESSICA HIGGINS, FREJA