“[B]etween 2011 and 2015 there was a phenomenal 202% increase globally in the number of new food and drink products launched containing the terms ‘superfood’, ‘superfruit’ or ‘supergrain’,” according to Mintel research.
Whether you believe the claims — I remain dubious — there’s one group of people that these foods could definitely help: the farmers who grow them. There are, however, reasons to be cautious. I chatted to Trent Blare, who has worked in the Peruvian Amazon and on “functional” corn varieties in Mexico, about some of the success stories and some of the difficulties.
All the best