REAL FOODREAL BENEFITS

Authentic bone broth that satisfies consumer needs

OmniBroth™from Essentia and Prinova

Bone broth is a real food ingredient made by simmering animal bones in water. This releases collagen, amino acids and other nutrients, offering a wide range of nutritional benefits.

Consumption of bone broth is nothing new. In the 12th century, the philosopher Hildegarde von Bingen recommended “frequent and adequate” portions of broth from calves’ feet to relieve joint pain. It is believed that Napoleon used it to sustain his troops.

In recent years, however, manufacturers have found bone broth to be remarkably in tune with some of today’s biggest market trends. It is low in carbohydrates and high in collagen, helping meet consumer demand for low-calorie, high-protein products. It appeals to consumers looking for proactive approaches to wellness through functional foods. And it is increasingly being included in on-the-go products such as RTD beverages, meeting rising demand for convenience.

This resonance with current trends, along with growing awareness of its many health benefits, has driven a surge in the popularity of bone broth. Six times as many products were marketed as containing bone broth in 2017 as in 20151.

BONE BROTH Used for centuries but still on-trend

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OmniBrothTM is a high-quality, high-collagen bone broth powder manufactured by Essentia Protein Solutions (Essentia) and distributed in Europe by Prinova. It is made from EU-approved Swedish beef raw material, and contains meat and collagen proteins, amino acids and other nutrients found naturally in beef, including chondroitin. With its unique nutritional profile, OmniBrothTM can be used in condition-specific applications, including products for joint health.

Meeting a wide rangeof needsAlthough the health benefits of bone broth are sometimes overhyped, many are backed by a substantial body of scientific evidence. Furthermore, Essentia has conducted a number of studies that demonstrate the benefits of the company’s natural, USDA-approved beef protein isolate, which is very similar to OmniBrothTM.

| JOINT HEALTH

Joint health is an increasingly important concern for consumers – and not just those in senior age groups. Joint discomfort can disrupt a healthy lifestyle, both through increased risk of injury and diminished physical activity.

Many of the nutritional benefits of bone broth come from the collagen peptides it contains. They are highly bioavailable, fat-free and have 97% protein content by dry weight. Research has demonstrated that they have anti-inflammatory properties and can play a role in the management

of osteoarthritis and maintenance of joint health.2Collagen is nicknamed the “steel of biological materials” because it plays a critical role in providing structure and strength in the body. There is significant evidence that supplementation with collagen can help improve joint health and mobility in adults.

Cell culture experiments have established the stimulatory effect of hydrolyzed collagen protein on the production of collagen from chondrocytes, the main cells composing cartilage tissue. In one study, treatment of cultured chondrocytes with 0.5 mg/ml hydrolyzed collagen protein over an 11 day period was shown to lead to a statistically significant 2.5 fold increase in type II collagen production (Fig. 1).

This data and results of additional studies indicate that collagen protein supplementation can lead to increased collagen production to help support the maintenance of healthy articular cartilage and stimulate repair of joint tissue that has been worn down over time.

Fig 1. Type II collagen secreted from cultured chondrocytes in hydrolyzed collagen protein supplemented media (CH) and basal media without supplement (BM).

OmniBroth™

Clean label bone broth from beef

CULTURE TIME (DAYS)

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In multiple clinical studies the ingestion of collagen proteins has shown significant improvements in the McMaster Universities Arthritis index (WOMAC) to evaluate pain.3 Improvements have also been shown for a range of other measures, including subjective patient experience4 and cartilage tissue integrity.5

Further benefits have been demonstrated in groups that are particularly physically active. In one clinical study of athletes suffering from activity-related joint pain, those who took 7-10g of collagen protein per day experienced significantly less joint discomfort when carrying out activities such as walking or carrying objects and lifting.6

| CARDIOVASCULAR HEALTH

A recent study showed that ham bones contain peptides with cardioprotective effects. Researchers found that they inhibit the activities of enzymes involved in cardiovascular disease, suggesting that the use of ham bones to make broths and stews could have a positive impact on cardiovascular health.7

| WEIGHT MANAGEMENT

High-protein diets have been shown to help reduce fat mass and improve weight management in a number of clinical trials.8 Furthermore, some collagens have been shown to offer substantially greater satiation and lower energy input compared to other proteins, such as whey and casein.9 It has also been shown that glycine and arginine can lead to further improvements in body composition.10, 11

A crossover digestibility study was performed to evaluate plasma amino acid profiles following the consumption of 23g of beef protein isolate. It was found to lead to elevated levels of plasma glycine and arginine over time compared to whey protein concentrate. These higher levels of amino acids may help reduce fat mass and increase lean body mass. Another clinical study looked at subjects who consumed 46g of various protein supplements after an exercise regime for eight weeks; the beef protein group saw significant increases in lean body mass and decreased fat mass.12

Fig 3. Consumption of 23g of Beef Protein results in a release of total (A) and essential amino acids (B) in the plasma comparable to whey protein concentrate.

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TIME (MIN) TIME (MIN)

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| CLEAN LABEL AND MORE

OmniBrothTM is made of ingredients that consumers recognise, understand and trust, and produced with only mechanical and thermal processing. It is therefore a clean label solution that allows manufacturers to develop new products that meet growing demand for natural, real food solutions with simple labels.

Furthermore, it contains no known allergens, additives or preservatives, and is non-GMO, low in fat and free from sugar, dairy, soy and gluten.

| ORGANIC VERSION

In 2018 Essentia launched OmniBrothTM BBB Organic, which is made by cooking organic (in accordance with KRAV – the Swedish standard for organic food products) beef bones from grass-fed cattle.

The bone broth is then dehydrated into a concentrated, fine powder. It is ultra-nutritious, highly versatile and convenient.

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Fig 4. Consumption of 23g of Beef Protein results in a sustained peripheral response of glycine (A) and arginine (B) compared to whey protein concentrate over 180 minutes period.

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Allergy Gluten-Free High/Source of protein

Organic No additives/preservatives

1 2 3 4 5OmniBrothTM BBB Organic supports the top five health claims on bone broth products launched globally between 2016 and 2018 as shown. 13

| APPLICATIONS

OmniBrothTM is available as a dry powder for use in a variety of applications, including shakes, drinks, bars and other nutritional products. It is the perfect base for ready-to-drink bone broths, bone broth powder mixes, protein-enriched instant noodle soups, and other nutrient-dense soups.

| CONCLUSION

The appeal of bone broth is already huge. It is remarkable in the number of consumer needs it meets: real food, clean label, high-protein, low fat. Moreover, it is proven to offer a number of key health benefits.

As demand for bone broth grows, it is important for product manufacturers to use an ingredient that helps them stand out from the crowd. OmniBrothTM has several advantages over many other sources of protein. Its unique nutritional profile, scientifically substantiated health benefits and clean label properties make it a real food with real benefits as shown below.

To support healthy and active lifestyles, the following OmniBrothTM products have been developed.

* Organic version on request.

Product Origin FatMoistureProtein Content Form & ColourCollagen Content

98 % 78 - 84 % 6 % 1-3 % Pale cream, fine powderOmniBroth™ BBB*

95-99 % 78 - 84 % 2-6 % 2-5 % Pale cream, fine powderOmniBroth™ BBB+

87-93 % <25 % 2-6 % <0.5 % Beige, fine powderOmniBroth™ CBB

Promoting gut healthand digestion

Enhancing satiety

Supporting joint healthand mobility

Increasing skin hydrationand elasticity

Preserving lean muscle and augmenting fat loss

Improving bone strengthand density

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| REFERENCES

1 Lalou, Kristina ‘Bone Broth: Trend or Nutrition Staple?’ Nutrition Insight, 30 January 2019

2 Kumar S, Sugihara F, Suzuki K, Inoue N, Venkateswarathirukumara S.’ A double-blind, placebo-controlled, randomised, clinical study on the effectiveness of collagen peptide on osteoarthritis, J Sci Food Agric. 2015 Mar 15;95(4):702-7

3 Kumar, S et al. ‘A double-blind, placebo-controlled, randomised, clinical study on the effectiveness of collagen peptide on osteoarthritis’ J Sci Food Agric, 2015. 95 (4): p702-7

4 Kumar

5 McAlindon, TE et al. ‘Change in knee osteoarthritis cartilage detected by delayed gadolinium enhanced magnetic resonance imaging following treatment with collagen hydrolysate: a pilot randomized controlled trial’ Osteoarthritis Cartilage. 2011 Apr;19(4):399-405. doi: 10.1016/j.joca.2011.01.001. Epub 2011 Jan 18

6 Clark, KL et al. ’24-week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain’ Curr Med Res Opin. 2008: 24 (5): p 1485-96

7 Gallego, M, Mora, L, Hayes, M, Reig M, Toldrá M ‘Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts’ Journal of Agricultural and Food Chemistry 2019 67 (4), 1115-1126

8 Santesso, N et al. ‘Effects of higher- versus lower-protein diets on health outcomes: a systematic review and meta-analysis’ Eur J Clin Nutr. 2012 66(7) p. 780-8

9 Veldhorst, M.A., et al., A breakfast with alpha-lactalbumin, gelatin, or gelatin + TRP lowers energy intake at lunch compared with a breakfast with casein, soy, whey, or whey-GMP. Clin Nutr, 2009. 28(2): p. 147-55.

10 El Hafidi, M., et al., Glycine intake decreases plasma free fatty acids, adipose cell size, and blood pressure in sucrose-fed rats. Am J Physiol Regul Integr Comp Physiol, 2004. 287(6): p. R1387-93.

11 Hurt, R.T., et al., L-arginine for the treatment of centrally obese subjects: a pilot study. J Diet Suppl, 2014. 11(1): p. 40-52.

12 Detzel, C, Hayes, S and Weaver, E ‘Effect on protein source on body composition’ In Vitafoods, 2016, Geneva

13 Innova Market Insights, 2018

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