Can’t afford goji berries, spirulina or turmeric – or just don’t like the taste? Most kitchens are full of healthy but unglamorous alternatives. Nutrition experts name their favouritesWhat is a superfood? According to Italian scientists writing in the journal Frontiers in Food Science and Technology in February, the term was coined in the 1960s to describe foods that could fight malnutrition. It wasn’t until the 00s that it was co-opted to sell exotic and expensive ingredients to health-conscious customers. During the pandemic, interest in so-called superfoods increased again, especially those said to “boost immunity” and “protect against pathogens”.The researchers, Giulia Santunione and Giuseppe Montevecchi, define superfoods as “a marketing term used to describe nutrient-dense foods claimed to have health benefits”. In sales terms, the superfood label has been a huge success. The global superfoods market is projected to rise from an estimated $155.2bn in 2022 to $344.9bn by 2033. The US is the lead grower of kale and blueberries; Peru is the biggest exporter of quinoa and maca root; China is the top producer of goji berries and spirulina; India is a major producer of turmeric; and Japan specialises in matcha tea. Continue reading...