The U.S. Department of Agriculture makes no distinction between broth and stock labeling in the U.S., but bone broth is largely considered a hybrid of traditional stocks and broths – a stock made from simmered bones with the richness of broth.
According to Mintel, the bone broth that’s causing all the buzz tends to be simmered for longer periods of time to extract more collagen from bones and connective tissue. Apple cider vinegar is added to the pot with grass-fed animal bones to draw out even more minerals.
Though bone broth has been used in traditional Chinese medicine, many of the benefits and beauty claims have yet to be verified by scientific research. Still, consumers are interested – and retailers are poised to respond in a big way to this trend that is still simmering.
