Bioavailability – the Power of Animal-based Protein
Bioavailability refers to the extent and rate a nutrient in food is able to be absorbed and utilised by the body. It is impacted by chemical nature, processing methods, interactions with other food components, and physiological responses to food. Dietary proteins have various levels of digestibility depending on their source – animal-based proteins are generally highly digestible with a high proportion of their amino acids absorbed by the body. The protein in bone broth, mainly collagen, is generally considered easily digestible due to the slow cooking process that breaks the collagen down into easily absorbed amino acids. Plant-based proteins, in contrast, often contain anti-nutritional factors and complex structures that can impact their digestibility. They may be less bioavailable, or require pairing with other foods to ensure all essential amino acids are consumed.
Protein in Personalised Nutrition
The notion of personalised nutrition is gaining increasing consumer recognition. It shows a move away from the traditional ‘universal’ approach to nutrition where dietary guidelines are applied to everyone, without consideration of individual difference, to a custom approach towards dietary choices and lifestyle. The trend is driven by growing scientific evidence that shows individual nutritional needs vary significantly depending on genetics, lifestyle, and health conditions. Health-conscious consumers are looking for more than just vitamins and minerals – they want products that support specific functions to optimise their health. Personalised nutrition with added protein can be a convenient way to increase protein intake, supporting hunger control, maintaining energy levels and potentially aiding in muscle growth and maintenance.
Protein Fortification
The fortified foods sector is growing following the emergence of protein fortification – this was originally linked to sports nutrition food products, and has become increasingly common in other food categories. Cereals, pasta and beverages are fortified giving consumers a convenient way to increase protein intake without shifting to specialised sports nutrition products. This trend is driven by the belief that increased protein content can enhance satiety and overall nutritional value.
Bone Broth and Extracts – a Valuable Protein Source
Bone broth and extracts offer distinct nutritional advantages as they are rich in collagen, gelatin, amino acids and minerals like calcium, magnesium, phosphorus and potassium. It is rich in nutrients that have a range of health benefits, from supporting joint health to digestive function and overall immune health. Being low in carbohydrates and high in collagen, bone broths and extracts help meet consumer demand for low-calorie, high protein products – they provide a source of protein for use in a range of personalised food formulations and protein fortifications.
Protein as a crucial element in the food industry
The demand for high-quality, easily digestible proteins is growing, especially in the wellness and sports nutrition markets. With the rise of functional foods, protein options like bone broth and meat extracts are being utilised in an increasingly diverse range of products, including protein bars, smoothies, ready-made meals, soups, and animal nutrition for pets and livestock.
With increasing consumer concern about ultra-processed foods (UPF), and interest in the ‘real food’ trend where clean labels, less processing, and fewer and simpler ingredients reign, bone broth and extracts provide a strong protein source for food manufacturers – combining the advantages of high-quality animal-based protein with functional health benefits and texturising qualities.
As a manufacturer and exporter of high-quality beef bone broth and extracts, Taranaki Bio Extracts are well-positioned to provide a premium, sustainable, and bioavailable protein source for manufacturers of functional foods and supplements. To discover more about our product range visit https://taranakibioextracts.com/food-ingredients/
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