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Despite the drink's widespread acceptance, it faced criticism from various quarters. Skeptics raised concerns regarding its actual nourishing properties. As the years went by, companies sought to innovate within the sector, leading to products like fluid beef and later, Bovril—a highly successful iteration resulting from the demand for beef alternatives during wartime.
Even into the early 20th century, beef tea made an appearance in cocktail books, signifying its presence in both nutrition and social settings. Campbell's Soup even attempted to reintroduce it as a trendy drink option in the 1960s, showcasing its evolving place in culinary culture.