Kelowna-based Boned Broth aims to have Canadians sipping on more stock.
Two Canadian food entrepreneurs are hoping to hit it big with a new twist on an old product.
Christian Bix and Shane Whittle say they’re having a tough time keeping the shelves of some two dozen grocers across Western Canada stocked with the hand-filled containers of their homemade Boned Broth.
And they say the problem will only get worse (not that they’re complaining) when they start shipping to stores in Central and Eastern Canada later this month.
“We’re working like crazy,” Whittle said. “But it’s a price we’re happy to pay to make a new functional beverage for consumers.”
The duo make batches of broth using two 700-litre kettles in the commercial kitchen of their start-up venture’s partner, Vancouver celebrity chef Vikram Vij.
Made using what they call ethically-raised, grass-fed B.C. beef and free-range chicken bones that are boiled for up to 15 hours with herbs and spices according to a centuries-old Slovakian recipe provided by Bix’s mother in law, the beef and chicken broths respectively deliver 57 and 10 grams of collagen protein per container.
The 500-ml microwaveable containers carry a suggested retail price of $9.99.
They are currently sold at Whole Foods, Choices Markets, Overwaitea-owned Urban Fare, and independent health-food stores in B.C., the three Prairie provinces and the Yukon.
A deal with UNFI, a distributor of natural, organic, kosher, specialty and ethnic foods, will soon land the product on store shelves in the rest of Canada.
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