Dr. Kellyann Petrucci has announced the launch of an all-new bone broth flavor called 'Miso Mushroom.' The new product offers consumers a fresh take on the classic Japanese soup by mixing in homestyle spices while removing the soy. According to Dr. Petrucci, the decision to remove soy from the miso recipe is due to the fact that this vegetable has well-known negative impacts on overall gut health.
Like Dr. Kellyann Petrucci's other products, Miso Mushroom is being offered in ready-to-use packets. In addition to sipping it solo, Miso Mushroom can be added to other dishes, such as gravy, mashed potatoes, and other soups. The new flavor will now be offered alongside the brand's Rosemary Thyme, French Onion, Thai Lemongrass, and Homestyle Chicken offerings.
Miso Mushroom Bone Broths
Dr. Kellyann Petrucci Launches New 'Miso Mushroom' Flavored Bone Broth
Trend Themes
1. Bone Broth Innovations - Innovative bone broth flavors such as Miso Mushroom could revolutionize the traditional broth industry and attract a more health-conscious consumer base.
2. Soy-free Alternatives - As soy continues to be linked to negative gut health, the introduction of soy-free alternatives like Miso Mushroom could disrupt the soy-based products industry.
3. Multi-functional Products - Miso Mushroom's ability to be used in various meals beyond just soup could potentially lead to more versatile and convenient food products for consumers.
Industry Implications
1. Health and Wellness - As consumers seek out healthier food options, the bone broth industry could capture a wider portion of the health and wellness market with innovative flavors such as Miso Mushroom.
2. Alternative Protein - With the rise of plant-based diets and the detrimental effects of animal agriculture, bone broth companies could pivot to promote their products as alternative protein sources for consumers looking for sustainable options.
3. Packaging and Convenience - The trend towards ready-to-use bone broth packets like Miso Mushroom highlights the growing importance of packaging and convenience in the food industry, presenting opportunities for companies to enhance this aspect of their products.