A Health Wake-Up Call
Not long after joining the TBE team in 2015, Kane found himself unwell for nearly a month. “It moved through my whole body,” he recalls. “A head cold, inner ear infections causing severe physical impacts —I didn’t know what was going on.”
The recurring sickness became a turning point. “That’s when I started looking into nutrition—realising how much is missing from modern food, all the minerals and essentials we’re not getting.”
His research led him toward anti-inflammatory eating, cutting out processed foods, sugars, bread, refined oils—and later, adding bone broth into his daily routine. Working at a bone broth manufacturing plant didn’t hurt either. “Normally you’d have to make it at home, which can be a hassle. Here, it was right in front of me. I started drinking it every day.”
The change was dramatic.
“I wasn’t crook for years after that. I’d gone from being sick all the time to barely getting a cold. Your body just responds when it gets what it needs.”
A Job That Reinforces a Lifestyle
Being immersed daily in a facility that transforms grass-fed beef bones into nutrient-dense broth has only strengthened Kane’s beliefs around whole-food nutrition.
“For me, food has the biggest immediate impact on the body. Exercise was never the problem—food was. Once I cut out the processed stuff, the cravings disappeared. When you’re giving your body genuinely bioavailable nutrition, like bone broth, it’s satisfied.”
“Some days you forget your lunch. A mug of broth gets you through. And if you want to feel full, we’ve got versions high in natural fat. There’s something for every need.”
Why Grass-Fed Bone Broth Matters
For Kane, the standout factor is knowing exactly how New Zealand raises its cattle.
“Grass-fed in New Zealand means natural, free-roaming animals. You know what you’re getting. It’s not just a label—it reflects how we farm.”
He values broth not only as a food but as a nutritional tool.
“It’s full of amino acids, natural vitamins, natural minerals. You could take a multivitamin with fillers, but how much does your body actually absorb? With bone broth, you feel the difference straight away. It’s gentle, it’s non-inflammatory, and it syncs with your system.”
Crafting Broths the World Wants
TBE’s reputation is built on innovation—not through flashy flavours, but by perfecting the fundamentals.
“Customers mostly want the base product,” Kane explains. “Real bone broth, natural fats included. That’s where the value is.”
Still, customised formulations are a core part of what the plant offers.
“A small tweak in cooking time or temperature can change mouthfeel or thickness. Retail brands might want something more gelatinous, or a richer aftertaste. We’ve become really good at fine-tuning those details.”
And while consumers often seek flavoured broths—turmeric, ginger, even chocolate—the TBE strategy remains focused: master the base first.
“If we chased every flavour trend, we’d need to be five times bigger. Our customers add the extras; we perfect the foundation.”
Kane credits the plant’s smooth operation to a tight-knit team.
“We’ve kept staff for years. That says a lot. We’re cruisy, we’re not rushing all the time, and we look after people.”
Ends.