Although bone broth products present a significant growth for some years across product categories in retail, supplements and nutritions market, traditionally made broth and stock is an age-old tradition to nourish and heal the body. Also, professional and home chefs have been using gelatin-rich broth in preparation of soups, stews and sauces and but also for preparing reductions.
Bone broth is made bones through hours of simmering to extract maximum flavour and healthy nutrients. A long, gentle cooking time breaks down the collagen in the bones, connective tissue and skin and is turned into gelatin that dissolves in the broth.
During the long, gentle broth cooking process, the cartilage in the bones and connective tissues of the meat breaks down into smaller collagen proteins that form gelatin. Gelatin contains amino acids which are the building blocks of proteins our body essential for digestive health and immune system support.
In addition to gelatin, broth is dense with a lot of amino acids, calcium, magnesium, and other vital minerals which all are associated with protecting joints, restore gut health, support healthy immune system, boost detoxification and maintain healthy skin.
Linking health benefits of collagen protein to supplements ingredients makes it widely used in beauty support and healthy ageing supplements. Its role in bone, muscle, and joint health also makes it valuable to supplement manufacturers as a sports nutrition supplement.
Based on its nutritional content, traditionally cooked bone broth has a range of potential health benefits, but whether broth is healthier to other foods with equal nutritional composition, is not well studied in nutritional studies.
Slow-cooked bone broth forms a gel when cooled because it’s high in gelatin. It means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again. This transformation occurs rapidly and can be repeated without significant changes in characteristics.
When reheating a ready-made food product that contains liquid, the gelatin of natural bone broth works to increase both the meal’s taste of umami and overall flavour. If, however, soup is manufactured artificially with the use of additives, it will not achieve the umami taste and ends up losing flavour and structure when reheated.
The characteristics of slow-cooked, additive-free broth and stock brings considerable natural, flavor and structure to various food products, providing important uses for the foodservice industry in the form of ready-made sauces, concentrates, and demiglaces. Also, broth brings plenty of opportunities to create new attractive products by food manufacturers as either a vital ingredient of convenience foods or to improve the flavour of meat products.
Versatile: Can be used to add taste or texture, to serve as a base, or simply as is