Bone Broth, the food trend that has been sweeping America for most 2015, shows no signs of slowing down. Earlier today, Eater reported that Pacific Foods is charging a $1.29 premium for their 'Bone Broth' as opposed to just regular chicken broth.
Instagram user and food blogger @frodnesor notes that the two items are essentially the same. They both contain the same mix of ingredients, save for the cider vinegar present in the bone variant. One should note that the Bone Broth is labelled as 'organic and fat free' which may explain the price increase, but a 30% hike?
While essentially no different from a stock or regular broth, the 'bone broth' moniker has certainly helped the liquid become one of 2015's biggest health crazes. Epicurious breaks down the difference between the three:
Bone broth is really a hybrid of broth and stock. The base is more stock-like, as it usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time, often more than 24 hours, and the goal is to not only extract the gelatin from the bones, but also release the nutritious minerals. It is then strained and seasoned to be enjoyed on its own, like broth.
In January, fastcompany published this article detailing its fast growing popularity. They say:
"It's like a vitamin and mineral supplement in a warm, delicious package," said Liz Wolfe, a nutritional therapy practitioner who for years has recommended bone broth as part of her popular Purely Primal Skincare guide. Marjorie Nolan Cohn, a spokeswoman for the American Academy of Dietetics, said the broth is certainly nutrient-rich, but that many other claims have not been verified scientifically.
The liquid is also a common part of the popular Paleo Diet, which explains its association as a health food item. Is the premium pricing worth it? You'll have to be the judge of that.
