Clarkhill Farm champions sustainability with innovative bone broth project
Date published:
Clarkhill Farm in Co. Armagh is leading the way in sustainable food production through an exciting new project, turning what was once a by-product of their beef processing into a premium health and culinary product.
Based in Mullaghbawn, Clarkhill Farm, a working farm, diversified into a farm-based enterprise food company. The initiative, supported by the College of Agriculture, Food and Rural Enterprise (CAFRE), focuses on transforming beef bones into a concentrated bone broth rich in protein and collagen.
CAFRE Food Technologist Milan Havlicek, who is leading the trials at CAFRE’s Loughry Campus, explains: “The objective was clear, to add value to beef bones by creating a high-quality broth that can serve both as a gourmet ingredient and a nutritional supplement for those seeking to boost protein and collagen intake. Collagen has many proven benefits including improving skin health, supporting joint function, and enhancing muscle mass to name some.
“We’ve completed a number of trials testing various processes to achieve a consistent, concentrated product. This innovation not only reduces waste and encourages circularity but opens new markets and opportunities for local food businesses."
Colleen McCann, owner of Clarkhill Farm, expressed her enthusiasm for the development: "Staff at CAFRE has introduced various processes to achieve a consistent, concentrated product. This project demonstrates how innovation and sustainability can work hand in hand to support local farming and deliver healthier food options for consumers as well as reducing our waste.”
The project aligns to CAFRE’s commitment to support a sustainable and innovative agri-food production within Northern Ireland.
For more information on CAFRE’s food innovation projects, visit the Business Support area of the CAFRE website.
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