Is Bone Broth an Ultra-Processed Food?

January 2, 2026 •

5 min read

According to a 2025 study in the British Medical Journal, diets high in ultra-processed foods are linked to a higher risk of death from cardiovascular illnesses. Given this context, many health-conscious consumers question whether popular health foods like bone broth fall into the ultra-processed category.

Quick Summary

The classification of bone broth as ultra-processed or not depends heavily on its preparation method and ingredients. While homemade bone broth is minimally processed, many store-bought varieties are ultra-processed due to industrial techniques and additives.

Key Points

Homemade vs. Store-Bought: Homemade bone broth is minimally processed, containing only bones, water, and aromatics, whereas many store-bought options are ultra-processed due to industrial additives.
NOVA Classification: The distinction hinges on the NOVA system, which classifies foods by processing level; homemade broth falls into the minimally processed category, while additive-laden commercial versions are ultra-processed.
Ingredient Red Flags: Ingredients like MSG, yeast extract, artificial flavors, and certain preservatives are markers of an ultra-processed food and are common in many shelf-stable bone broths.
Check for Protein and Gelatin: High-quality, minimally processed bone broth will often gel when chilled due to its natural gelatin content from collagen, a trait often lacking in ultra-processed versions.
Sodium and Additives: Minimally processed broths, whether homemade or commercially made, tend to be lower in sodium and free of unnecessary preservatives, relying on natural ingredients for flavor.
Best Choice for Clean Eating: For those prioritizing a whole-foods diet, making bone broth from scratch or carefully selecting a minimally processed, simple-ingredient brand is the best approach.

Understanding the NOVA Classification System

To determine if a food is ultra-processed, it's essential to understand the NOVA classification system, which categorizes foods based on their degree of processing. This system helps distinguish between simple food preparations and complex industrial formulations.

Group 1: Unprocessed or Minimally Processed Foods. These are whole foods altered only by processes like washing, drying, freezing, or pasteurization to increase shelf life without adding ingredients. Examples include fresh vegetables, fruits, and meats.
Group 2: Processed Culinary Ingredients. These are substances like oils, butter, sugar, and salt that are extracted or purified from Group 1 foods. They are typically used in cooking rather than consumed alone.
Group 3: Processed Foods. These are relatively simple products made by combining Group 1 and Group 2 items, such as canned vegetables with added salt.
Group 4: Ultra-Processed Foods (UPFs). These are industrial formulations often containing ingredients not found in a typical home kitchen, such as preservatives, emulsifiers, sweeteners, and artificial flavors. They are designed to be convenient, highly palatable, and have a long shelf life. Examples include packaged snacks, sodas, and mass-produced baked goods.

Is Homemade Bone Broth Ultra-Processed?

Homemade bone broth, when prepared with traditional methods, is unequivocally not an ultra-processed food. The standard recipe involves simmering animal bones with water, vinegar (to help extract minerals), and simple aromatics like carrots, onions, and herbs. The process is minimal, involving long-duration simmering, straining, and chilling.

The ingredient list for homemade broth is short and recognizable: bones, water, vegetables, herbs, and spices. This places homemade bone broth squarely in the minimally processed category of the NOVA system. Its nutritional value comes naturally from the bones and tissues, resulting in a rich, gelatinous liquid that is free from industrial additives.

The Problem with Store-Bought Bone Broth

While some reputable brands offer minimally processed bone broth, many commercial products are a different story. To achieve consistency, long shelf life, and mass production efficiency, manufacturers often use shortcuts and industrial techniques that push the product into the ultra-processed category.

The Ultra-Processing of Commercial Bone Broth

Artificial Enhancements: Many store-bought broths contain flavor enhancers like MSG or yeast extract, artificial flavorings, and colorings to compensate for a lack of natural flavor from using fewer or lower-quality bones.
Additives and Preservatives: Shelf-stable bone broths often contain chemicals like sodium benzoate to extend their longevity. These ingredients are characteristic of ultra-processed foods.
High Sodium Levels: Many packaged broths are excessively high in sodium to enhance flavor. This is a common trait of UPFs designed to be hyper-palatable.
Concentrated Powders and Extracts: Some commercial versions are not a true broth but are reconstituted from powders or concentrated extracts, a highly industrial process involving evaporation and drying.

Homemade vs. Store-Bought Bone Broth Comparison

This table highlights the key differences between homemade and many mass-produced commercial bone broths, focusing on the factors that determine their processing level.


Feature	Homemade Bone Broth	Typical Store-Bought Bone Broth
Processing Level	Minimally processed	Often ultra-processed
Key Ingredients	Bones, water, vegetables, vinegar, herbs	Bones/extracts, water, natural/artificial flavors, colorings, preservatives, high sodium
Simmer Time	12 to 48 hours for maximum nutrient extraction	Varies; often shorter or uses shortcuts to speed up production
Gelatin Content	High; often solidifies like jelly when chilled	Lower, often compensated with thickeners or other additives
Additives	None	Preservatives, MSG, artificial flavor enhancers, coloring
Flavor	Deep, rich, full-bodied; can vary based on ingredients	Can be one-dimensional; enhanced by additives, potentially overly salty
Shelf Life	~5 days in the fridge; months frozen	Extended shelf life due to industrial processing and preservatives

How to Choose a Minimally Processed Store-Bought Broth

If you opt for a store-bought version, follow these steps to find one that is minimally processed:

Read the Ingredients List: Look for products with the shortest, most recognizable ingredient list possible. Bones, water, vegetables, and natural herbs are good signs. Avoid those with yeast extract, natural flavors, or other unfamiliar chemical names.
Check the Sodium Content: Choose low-sodium or reduced-sodium varieties. This not only makes it healthier but also indicates less reliance on salt for flavor.
Analyze the Protein: The gelatinous quality is a sign of a high-quality, long-simmered broth. Check if the protein content is high, indicating a good bone-to-water ratio. However, be aware that some companies add protein powder, so a short ingredient list is still the best indicator.
Examine the Packaging: Products packaged in a shelf-stable carton can be a red flag, as they often undergo significant heat processing (UHT sterilization) and may contain additives to prevent spoilage. Frozen bone broth is often a more reliable indicator of minimal processing.

The Takeaway on Bone Broth and Processing

Ultimately, the question is not about bone broth itself, but how it is produced. Homemade bone broth is a classic, minimally processed food that has existed for centuries. It's the industrialization of the process that transforms some commercial versions into ultra-processed foods. Consumers can make an informed choice by checking ingredients, understanding the different levels of food processing, and prioritizing whole or minimally processed options whenever possible. For those seeking the health benefits without the additives, making your own remains the best option, allowing complete control over ingredients and quality.

Conclusion

While a homemade, traditionally simmered bone broth is a minimally processed food, many popular store-bought options cross the line into the ultra-processed category due to added flavors, preservatives, and industrial manufacturing techniques. The key is to read labels carefully and prioritize products with simple, recognizable ingredients. Making bone broth at home is the most reliable way to ensure you are consuming a genuinely minimally processed product, reaping the traditional benefits without the risks associated with ultra-processed formulations. A discerning consumer can navigate the market to find healthier choices that align with a whole-foods-focused diet.

Can bone broth help with weight loss?

Some studies suggest bone broth may support weight loss due to its high protein content, which can help increase feelings of fullness and reduce overall calorie intake.

Is bone broth a significant source of collagen?

While bone broth contains collagen, the amount and effectiveness of dietary collagen for absorption are debated. The body breaks down collagen into amino acids, which are then used for various functions. Homemade broth may have higher natural gelatin content, but some manufacturers add protein powder.

What is the NOVA system?

The NOVA system is a food classification system developed by scientists in Brazil that groups foods based on the extent and purpose of their processing, ranging from unprocessed (Group 1) to ultra-processed (Group 4).

What are common additives in ultra-processed bone broth?

Common additives include flavor enhancers like MSG or yeast extract, preservatives, artificial flavors, and thickeners used to mimic the natural richness of long-simmered broth.

Why does homemade bone broth gel when it cools?

Homemade bone broth gels because the long simmering process extracts collagen from the bones and connective tissues, which breaks down into gelatin. This is a sign of a high-quality, nutrient-rich broth.

How can I make a simple homemade bone broth?

A simple recipe involves simmering bones (roasted for flavor) with water, a splash of vinegar, and vegetables like carrots, onions, and celery for 12-24 hours. The mixture is then strained and chilled before storage.

Are all packaged broths ultra-processed?

No. Some brands prioritize a minimal ingredient list and traditional, longer simmering methods, making them minimally processed. It is important to read the labels carefully to differentiate them from ultra-processed versions.

Frequently Asked Questions

You can trust certain store-bought bone broths if you are a diligent label reader. Look for brands with short ingredient lists that include only bones, water, vegetables, and simple seasonings. Avoid those with preservatives, MSG, or artificial flavors.

The main difference is the simmering time and ingredients used. Bone broth is typically simmered for a much longer time (12-48 hours) using bones with connective tissue to extract more collagen, resulting in a gelatinous texture. Traditional stock simmers for a shorter period, and regular broth focuses on meat rather than bones.

A high-quality, homemade bone broth will solidify into a thick, jelly-like consistency when chilled in the refrigerator due to the collagen breaking down into gelatin during the long simmering process.

Bone broth contains minerals like calcium, magnesium, and phosphorus, but the amount can vary widely depending on the bones used and the simmering process. While it's a source, it's not a sole source for these minerals.

Reported benefits include support for joint health due to compounds like glucosamine and chondroitin, potential gut health benefits from gelatin, and improved hydration due to its electrolyte content.

For most people, bone broth is safe. However, there is some concern about the possibility of heavy metals leaching from bones into the broth, especially in commercially produced versions. Choosing high-quality bones and limiting intake can mitigate this risk.

Yes, it is possible, but it requires careful label reading. Look in the refrigerated or frozen sections rather than the shelf-stable aisle, as these typically undergo less intense processing and have fewer additives. Check the ingredient list for simplicity.