Culinology - June 2015 - (Page 6)

EMERGING trends Broth is hot: No bones about it There's nothing new about bone broth except for its newfound fame. The trendy beverage has been considered a warming, satisfying food around the world for centuries, from chicken soup embellished with matzo balls to Korean ox bone soup, but it is gaining momentum with a health-conscious crowd that puts the meaty elixir on par with coconut water and green juice. "This is essentially grandma's remedy for everything - from a broken heart to a broken bone," said Katherine Harvey, co-founder of Bare Bones Broth, Medford, Ore. Analogous to soup stock, bone broths are made from roasted animal bones that are simmered for extended 6 | Culinology | JUNE 2015 periods, from about 12 to 48 hours, with the goal of extracting the nutrients, minerals, gelatin, collagen and amino acids. What was once considered just a base for stews, soups and gravies has become the drink of 2015, now widely viewed as a healing, nutritional champion. "It's a health beverage," Ms. Harvey said. "That's how people are viewing it now." "Broth is part of the real foods, whole foods and slow foods movements, and also of nose-to-tail eating," said Kaayla T. Daniel, co-author with Sally Fallon Morell of "Nourishing Broth: An Old-Fashioned Remedy for the Modern World." "Science supports chicken soup's reputation as Jewish Penicillin and healers have known for thousands of years that it can help us recover from colds, flu and other acute illnesses." Less well known, she asserted, is that cartilage and other components found in homemade bone broth may help prevent and even reverse a range of chronic illnesses. Such beliefs, many of which are not supported by the medical establishment, are the foundation for bone broth's renewed reputation as liquid gold that is a cure all for ailments, including gut wellness and joint health. Though nutritionists don't agree about the many health claims surrounding broth, many in the food industry agree this is more than a

Table of Contents for the Digital Edition of Culinology - June 2015

Culinology - June 2015
Table of Contents
President's Letter - The art and science of collaboration
Emerging Trends - Broth is hot: No bones about it
‘Veg-centric’ cuisine on the rise
Five things to know about millennials
Flavor Trends - Spicy Complications
NPD Group: Hot sauce is universal
Functional Foods - Functional Formulations
Cannabis: An herb with benefits
Member Profile - Blg Flavors, Bold Delivery
RCA Images
Industry Images
Petits Fours - Yogurt and beverages lead IRI’s New Product Pacesetters
The state of snacking
Panera publishes ‘no no list’ of ingredients it will not use
Ad Index

Culinology - June 2015