P.PSH.1509 - Beef Bone Broth Value Add opportunities
Beef bone broth provides an innovative pathway to maximise by-product utilisation, increase profitability and meet consumer demands for functional, ethical food products.
| Project start date: | 30 April 2024 |
| Project end date: | 15 June 2025 |
| Publication date: | 13 February 2025 |
| Project status: | Completed |
| Livestock species: | Grass-fed Cattle |
| Relevant regions: | National |
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Download Report
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Summary
This research project, conducted by Highlands Natural aimed to explore value add opportunities for beef bone broth (BBB) derived from sustainable beef production systems. The primary question addressed was: how can nutrient-dense, premium-quality beef bone broth be produced and positioned effectively in the functional food market? The target audience included health-conscious consumers and the Australian red meat industry, focusing on sustainability and profitability. The findings aim to support the development of a high-value product that aligns with consumer preferences and enhances industry profitability through efficient utilisation of beef by-products.
Objectives
The project sought to:
• define the competitive landscape and identify BBB’s unique strengths and weaknesses
• develop and test a nutritionally superior Highlands Natural BBB
• create a business model canvas to support the product’s market integration – all objectives were successfully achieved, leading to valuable insights and a retail-ready product.
Key findings
• Nutrient analysis confirmed that a specified ratio of mixed organic grassfed beef bones produced a superior amino acid profile, making it the optimal choice.
• Developed a retail-ready 1,300L batch of Highlands Natural BBB with consistent nutrient quality.
• Completed a business model canvas, identifying a strong market position and profitability potential.
Benefits to industry
This project highlights a scalable model for transforming beef by-products into premium functional food. It offers the Australian red meat industry new revenue streams, enhanced consumer trust in sustainable practices, and a pathway to meet growing demand for ethical, nutrient-rich products.
MLA action
This project represents insights into the continuous development of co-product utilisation where MLA remains committed to understanding the opportunities to better utilise low value red meat products as an ingredient in the wider food industry which in turn looks to grow awareness regarding health among consumers across the globe.
Future research
Beef bones remain a considerable co-product (up to 30% of the liveweight of beef cattle) worth exploring in terms of its functionality and nutritional component as a food ingredient.
More information
| Project manager: | Angelica Pickup |
| Contact email: | reports@mla.com.au |
| Primary researcher: | Highlands Natural Pty Ltd |
