The word superfood may feel like a relatively recent addition to the common lexicon. But the idea of a magical food that has extremely high nutritional content and/or health benefits has been around for roughly a century.
The first superfood is something we consider ordinary today: the banana.
According to the Harvard School of Public Health blog The Nutrition Source, the United Food Company first launched the idea of the banana as a superfood as part of an “enthusiastic” marketing strategy to promote an import of bananas. Their campaign included publishing pamphlets about the convenience and health benefits of bananas, an idea that was supported by an American Medical Association announcement that the exotic-at-the-time fruit could cure celiac disease.
By all accounts, the marketing campaign worked — even 100 years later, Americans eat 28.5 pounds of bananas per capita every year.
The history is interesting, but, of course, the big question is “what’s next?”
A recent report by Kerry found that when it comes to functional foods, consumers prioritize weight, mood, energy, and sleep. Here’s some recent research that provides insights into what might be the next big thing:
Alongside these emerging superfoods are ones that have been trending for a few years now. A survey of more than 1,300 registered dietitians by Pollock Communications and Today’s Dietitian found that fermented foods, avocados, and seeds are still the top superfoods for 2019.
Whatever the actual health or nutrition benefits, superfoods have helped some companies achieve supersales. The results of multiple studies have shown that consumers, especially younger ones — are willing to pay more for foods they believe are healthier, and the idea of food as medicine has been steadily gaining popularity.
To capitalize on these trends, companies need what The Nutrition Source calls “the essentials”:
By Krista Garver
Source: Food Industry Executive
The company expects to eliminate 1.2 billion tons carbon dioxide equivalent of methane emissions by the end of the decade. The company says that it already reduced its methane emissions by around 14% between 2018 and 2020.
The “first-of-its-kind” pilot project will develop and demonstrate an affordable modular bioprocessing system to produce biodegradable bioplastics from food waste diverted from landfills. The three-year grant will test the scalability and feasibility of the conversion on a national and global scale.
Arkeon is allying with specialty mineral giant ICL to support the scaling of its fermentation bioprocess that converts CO2 into the 20 proteinogenic essential amino acids needed in human nutrition. The process, hailed as carbon negative, is based on the use of archaea, a group of microorganisms that naturally feeds off the greenhouse gas.
