This document discusses superfoods and their growing market. It defines superfoods as nutrient-dense foods that provide significant levels of vitamins, minerals, and other nutrients with relatively few calories. Some examples highlighted include vegetables like bitter melon and jicama, fruits, berries, herbs, spices, mushrooms, legumes, nuts, oils, and grains. The market for superfoods and functional foods has grown significantly in recent years. Nutrition and health are increasingly important values for many consumers. The document also explores some market trends around superfood drinks, supplements, medical diets, and pet foods.
4. Super Foods The Oxford English Dictionary defines it as “food considered especially nutritious or otherwise beneficial to health and well-being.” A concept that is widely employed in recent year is that of “nutrient density” of foods. ‘Nutrient-rich’ foods are those that provide significant levels of protein, carbohydrates, fat, minerals, and vitamins in a reasonable number of calories.
5. Super Foods Vegetables Mushrooms Legumes Fruits Nuts and Oils Herbs and Spices Grains Meat, Seafood, and Dairy Foods
18. The Market Superfoods $24.8 Billion (2006 Sales) to $38.8 B (2011 Projected Sales) Up 56% Functional Foods & Drinks Sales last 5 years Media driving Superfoods popularity 82% of European and 75% of US shoppers value & buy food for health maintenance Halo Effect of “Superfood” Labels Business Insights Marketing Group .(2011). Future ingredient trends in food and drinks. Retrieved from http://www.docstoc.com/docs/33444601/BUSINESS-INSIGHTS-Future-Ingredient-Trends-in-Food-and; MediaPostPublications. (2007). Functional food sales Hit $25 billion In U.S. In 2006. Retrieved from: http://www.mediapost.com/publications/index.cfm?fa=Articles.showArticle&art_aid=55835
19. Food Values Concept Demographic characteristics have little influence on people’s food values. Food is of value to all people independent of income, race, age, or education. Lusk, J. L., & Briggeman, B. C. (2009). Food values. American Journal of Agricultural Economics, 91(1), 184-196. doi:10.1111/j.1467-8276.2008.01175.x
20. Food Value in Order of Importance Safety Nutrition Taste Price Natural Convenience Appearance Environmental Impact Fairness Tradition Origin Researchers conducted a random sample of 2,000 households in the spring of 2007 Lusk, J. L., & Briggeman, B. C. (2009). Food values. American Journal of Agricultural Economics, 91(1), 184-196. doi:10.1111/j.1467-8276.2008.01175.x
21. nutrition Amount and type of fat, protein, vitamins, and other nutrients contained in food Lusk, J. L., & Briggeman, B. C. (2009). Food values. American Journal of Agricultural Economics, 91(1), 184-196. doi:10.1111/j.1467-8276.2008.01175.x
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