Preclinical Studies Highlight Bone Broth's Multi-Functional Potential
Bone Broth Aids Microbiome, May Help Migraine Sufferers
Rising public interest in bone broth, driven by renewed interest in collagen for healthy and active lifestyles, increased retail sales in dollars threefold to $19.7 million from 2015-2016.1 This presents a significant growth opportunity for food and beverage marketers. Bone broth is enjoyed by consumers as a food or beverage and is touted by athletes and nutrition experts for its myriad health benefits. Increasingly, it is regarded by many as a nutritious source of protein and collagen.
Collagen, traditionally viewed as a supplement for hair and joints, is now seen as a generally nutritious source of quality protein. From 2017 to 2018, sales of collagen products to individuals who use protein supplements increased 751%, totaling $8.7 million.2 These early adopters are important influencers of broader nutrition trends and should be key targets for food and beverage brands.
As consumer awareness of bone broth grows, so does the body of research about its health benefits. This white paper highlights two recent preclinical studies from the Center for Biomedical & Life Sciences at Missouri State University (MSU).
- SPINS MULO (multi-outlet), Natural channel and Specialty Gourmet channel, 52 weeks ending Jan 22, 2017