Bone broth collagen is what happens when the oldest recipe in the cookbook meets a spray drier: Planet Paleo takes bones from free-range, grass-fed Scandinavian cattle, simmers them slowly the traditional way, then gently dehydrates the result into a protein-rich powder. The Original blend rounds the savoury base with organic garlic, onion and tomato — a full-bodied broth cupboard-ready in a 225 g pack.

Why powdered broth earns its place

Real bone broth takes one to three days of simmering; the powder is that work done for you, shelf-stable and measured. Slow simmering draws the collagen and amino acids from the bones; gentle dehydration locks them in without the long boil’s kitchen occupation. What you get is the ancestral kitchen’s staple at modern speed: a savoury mug in ninety seconds, or an instant upgrade to anything that would welcome stock.

The sourcing sentence that matters

“Free-range, grass-fed Scandinavian cattle, certified organic” is the whole quality argument in nine words. Bone broth concentrates what went into the animal, so the provenance line is not decoration — it is the specification. Organic garlic, onion and tomato complete a label with nothing unpronounceable on it.

Ways to use it

• The mug — a serving stirred into hot water, sipped like savoury tea; the classic use
• Soups and stews — as the stock base, with depth a cube can’t counterfeit
• Grains — rice, quinoa or couscous cooked in diluted broth instead of water
• Sauces and gravies — a spoonful where richness is wanted
• Post-training — the savoury alternative for people tired of sweet protein formats

Practical notes

Stir well — Planet Paleo skips anti-caking agents on principle, so the powder asks for a proper whisking. High protein, paleo-friendly, and free from wheat, gluten, dairy, soya and sugar. It is, plainly, a beef product — not vegetarian. Store cool and dry with the lid tight.

Frequently asked questions

How does it compare to the Mattisson jars? The ready-to-use jars win on immediacy; the powder wins on shelf life, portability and cost per serving — broth households usually keep both.

Salty? Seasoned like a broth, not a snack — taste before you add more.

Flavoured versions? Three siblings: Golden Turmeric, Ancient Mushroom and Herbal Defence.

The paleo pantry, translated for Malta

Ancestral-eating movements rebuilt their kitchens around exactly this product category, but you don’t need a philosophy to benefit from it — a Maltese kitchen that already makes soup on Sundays and stuffat on cold weeks simply gets a faster, deeper stock. The mug habit deserves special mention for anyone rethinking afternoon snacks: savoury, warm, protein-rich and done before the kettle’s finished showing off. One 225 g pack covers several weeks of mugs, and the powder’s shelf stability means the “emergency broth” slot in the cupboard finally has a permanent tenant.

Does it gel like homemade broth? Reconstituted powder drinks smooth rather than gelling — the collagen is in there; the wobble was never the point.

Travel-friendly? Exceptionally — a few servings in a small jar turn any kettle in Europe into a broth kitchen; it’s the frequent-flyer’s answer to sad hotel snacks.

Best first recipe? Sunday minestrone with the powder as the stock — the depth difference against a cube is education enough.

Whisk, fork or shaker? Small whisk in the mug wins; without anti-caking agents the powder rewards twenty seconds of genuine attention and repays it in texture.

How does the tomato-garlic-onion trio change it? It moves the cup from “plain stock” to “first course” — seasoned enough to sip solo, neutral enough to cook under anything.

Delivery in Malta & Gozo

€6 delivery, free over €40 across Malta and Gozo, or collection from St Paul’s Bay.