What Is a Superfood Anyway? Six Key Ingredients for Making a Food “Super”

Abstract

The category of superfoods first gained traction in the mid-1980s and has only become more prevalent since. Despite this popularity, contestations exist over the validity of the term, the science behind it, and its utility for consumers. However, systematic and scholarly investigations into the idea of the superfood remain limited. Using content and discourse analyses on global English-speaking news media, this paper examines the breadth of comestibles considered superfoods, the ways in which these foods are being mobilized to address particular health concerns, and the wider socio, political, and environmental contexts surrounding superfoods. Our analysis revealed a total of 217 foods were considered superfoods, and were linked to 71 conditions, that primarily emphasize the ability of individuals to optimize their health by preventing possible future illness. We contend that socio-environmental researchers have much to offer into critical investigations of the superfoods phenomenon.

Who Are the Superfoodies? New Healthy Luxury Food Products and Social Media Marketing Potential in Germany

“…These foods are generally described as “superfoods”, and they have become particularly popular in developed countries [ 2 , 3 ]. To many consumers, superfoods represent a luxury food product, and research has linked traditional luxury food products to above average product prices that function as a search attribute in comparison to other fruits and vegetables [ 4 ]. Additionally, credence attributes, such as sustainable production practices, and experience criteria, such as taste (oftentimes termed as indulgence), have already been associated with a greater luxury perception of traditional luxury food products [ 5 , 6 ].…”

“…This further emphasizes the luxury dimension of superfoods as a continuing shift that other luxury food products are unlikely to follow as they oftentimes lack the ability to visualize credence attributes. While the validity of the term “superfoods” is still contested, and systematic research on such products is limited [ 4 , 7 ], we rely on the findings of Franco Lucas et al [ 7 ], Butterworth et al [ 4 ], Groeniger et al [ 16 ], Hartmann et al [ 5 , 19 ], and others to put forth the proposition that superfoods can be considered a type of “new healthy luxury food product” (NHLFP) based on the following definition proposed for NHLFP: New healthy luxury food products (NHLFPs) are traditional food products beneficial to a person’s health that are utilized as luxury products due to their above average product price and coexistence of health-related search and experience attributes.…”

Authentication of holy basil using markers relating to a toxicology-relevant compound

“…However, the term "superfoods" raises more questions than it gives answers. Whether a plant-based product qualifies as "super" seems to depend, at least partially, on socio-economic, and not only on nutritional factors [1]. Whether these foods actually provide the promised value, for instance, if they can really boost the immune system, or if this is just propaganda, has been questioned [2].…”

Sniff Species: SURMOF-Based Sensor Array Discriminates Aromatic Plants beyond the Genus Level

“…Sometimes different chemotypes exist even within a species. Commercially relevant plants, such as mints or basils, belong to this group and are often part of novel food trends fueled by their reputation as so-called superfoods [4].…”