Superfood

In 2007, the marketing of products as "superfoods" was prohibited in the European Union unless accompanied by a specific authorized health claim supported by credible scientific research.

[1] As of 2007[update], the marketing of products as superfoods was prohibited in the European Union unless accompanied by a specific authorized health claim supported by credible scientific research.

[7] The ruling was a marketing guide issued to manufacturers to assure scientific proof or evidence why a food would be labeled as extra healthy or classified as a superfood.

[8] According to Catherine Collins, chief dietitian at St George's Hospital in London, the term can be harmful: "There are so many wrong ideas about superfoods that I don't know where best to begin to dismantle the whole concept.

[10][17] Relatively rare fruits originating from Oceania (noni), China (goji, seabuckthorn), Southeast Asia (mangosteen), or tropical South America (açaí) and unknown to American consumers were among the first wave of superfruits successfully used in product manufacturing from 2005 to 2010.

[18] Manufacturers may use some fruits to enhance the flavor of food products in an attempt to mask other tastes or provide impressions of novelty and health.

[23] Grains such as quinoa, barley, spelt, and millet are marketed as "heritage" or "ancient" superfoods because they have been consumed over centuries, are perceived as a whole food, and require minimal processing.