Success with the natural bone broth ingredient for uses in meat, fish and multiple other food applications

As consumers are increasingly conscious about what they eat and how it affects their health and wellbeing, they increasingly are turning to cleaner and better-for-you foods and beverages with transparency and simplicity in product labelling. The importance of clean label processing is prominent also in the meat and fish processing industry as processors are reformulating of their meat products and applications and replacing artificial additives, phosphates and conventional moisture-retaining binders with more natural flavour alternatives and protein solutions. This has led meat, poultry and fish producers to examine the possibility for bone broth ingredient in product formulations while guaranteeing a unique flavor in meat products, instead of use synthetic aromas and other additives as a source of moisture and flavour enhancer. 

Bone broth's umami taste enhances processed meat, poultry and fish product formulations naturally

Bones, depending on what type of bone and what animal they come from, are excellent sources of minerals, amino acids, vitamins, healthy fats, collagen, gelatin, and nourishing compounds.

On an industrial process of making bone broth traditionally (without the use of enzymes or any additives), protein extraction from bones is achieved through a process of slow, controlled cooking bones in water, which releases collagen, amino acids and other nutrients for creating a nutrient-dense broth. The cooked form of collagen is called gelatin, and rich sources of this protein include joint bones like knuckle bones and chicken feet.

Adding natural broth makes meat products more attractive with shorter ingredients lists, reduced salt content and appealing appearance as it enhances the overall structure, quality and taste experience it creates in meat products. It intensifies aroma and juiciness of meat itself as the gelatin works to increase both the taste of umami and protein-rich flavours that consumers crave. Also, the gelling property of collagen in the broth helps bind the meat pieces together, improving the texture of the meat product which provides pleasant sliceability and eating quality. 

Bone broth may be added by standard methods such as tumbling, marinating or injection and may be used to enrich a wide range of fresh, cooked, emulsified and convenience meat products, including cooked hams, sausages, burger patties, patés and meal components in satisfying the consumer need for delicious and healthy food with simpler labeling and recognizable ingredients. 

Growth opportunity in bone broth uses in other food applications

The use of bone broth is certainly not limited to the formulation of processed meat and fish products.

As a versatile nutrient-dense ingredient, bone broth brings added value and almost endless product opportunities for the entire food industry by formulating new and innovative clean label broth-based applications. Bone broth can be served simply a delicious on its own, for example, as liquid cooking stocks, bouillons and stock reductions to add delicacy taste in any number of meals among home chefs and professional kitchens. Also, it makes the ideal base for a wide range of broth drinks, sippable soups and different sport nutrition applications.



Broth producer can also specialize in customer-specific culinary products for professional kitchens and food manufacturers to meet the needs of chefs and industry as natural bone broth achieves excellent flexibility and versatility in ready meals, sauces (demi-glace and ready-to-use, snacks, nutraceuticals, supplements as well as pet foods. 

Altogether, bone broth shows up as a viable alternative of umami flavour enhancer and source of protein for use in a range of food formulations with a clean label declaration (containing any additives or E numbers at all).

The aspect of transparency and clean labelling, associated to the goals of producing sustainable, nutritious and cost-effective foods reusing of high-quality bone raw materials from the fish meat industry, meat and food manufacturers are very capable of taking advantage of bone broth's full range of functionalities in their product formulations.
As further uses for bone broth emerge, it's likely to show up in increasing numbers of meat, food and beverage product launches and restaurant offering. 

Click the blog links provided and learn more about the products and applications that will help you grow into bone both market: 

Coctio, Mikko Rovamaa October 11, 2019

Coctio AiOS broth cooker System convinces meat and fish processing industry to make high-quality stocks from bones