Demand for naturally nutritious foods boosts superfoods space, says Andean Grain Director

12 Sep 2019 --- Consumers are now better educated on what they need to naturally improve their diets. Superfoods are no longer reserved to a niche group of people that want to eat something nutritionally unique. This is according to Cristián Miguens, Director for Andean Grain Products, who tells NutritionInsight how more consumers are introducing superfoods to their daily nutrition. As the demand for naturality in ingredients continues to rise, industry is exploring organic options that are high in nutritional value.

Superfoods are nutritionally dense foods that are trending among consumers. Their perceived dietary importance has made them an industry trend and inspired NPD. The superfoods list grows daily to include more nourishing and sometimes exotic or surprising foods. Blueberries, chia seeds, acai, golden berries, avocado, ancient grains and fermented foods are all hailed as holding a significantly improved nutritional profile when compared to other foods.

“The genesis of ‘superfoods’ as a definition has some commercial notes,” explains Miguens. “However, we consider superfoods as natural products with at least one or more outstanding nutritional properties together, which offer additional nutritional values that makes them a complete food.”

Among the trending superfoods, berries from Patagonia (Calafate, Maqui, for example) are among the ones that Miguens singles out. These berries only grow in the extreme south of Chile and Argentina. Their level of antioxidants is second to none. Mung beans are also cited as a “top” superfood, coming in the form of mung bean sprouted powders and defatted flours from already known beans and pulses. Defatted chia flour, with more protein than normal chia flour, is another key superfood.

Superfoods are nutritionally dense foods that are trending among consumers.“Superfoods are tested and challenged by science and consumers daily, that’s why it is a popular and dynamic definition. We need to be careful as superfoods, or whatever definition you use for them, are complementary to a healthy diet. At Andean Grain we focus on the properties, quality and sustainability of products rather than definitions,” he adds.

Miguens goes on to highlight that superfoods should not be subject to intensive industrial transformation or complex processes to enhance their natural properties. Food classifications such as non-GMO, organic, allergen-free or gluten-free, are an added plus sought by some consumers but that does not necessarily influence the classification of a superfood.

Trending in nutrition
Current nutritional trends include the rediscovery of natural sources of vegetables or plant-based proteins and new amino acid profiles, according to Miguens. Moreover, new sources of fatty acids; gluten-free sources of fiber and carbs; new sources of antioxidants; natural functional ingredients; and natural sources of vitamins and minerals are also in vogue.

“There is a rediscovery of food trends, fueled by the new understanding of what ‘healthy and natural’ is. For some consumers, the claim ‘natural’ also includes sustainable and environmentally friendly. As a consequence of this, old sources of proteins and fatty acids are also being considered as healthy and natural insofar as they are also produced according to the values above,” he notes.

Emerging science in combination with a growing consumer awareness is triggering a change in consumer mentality, Miguens notes. “Consumers are beginning to understand that raw, natural and sustainable food sources are not only good for themselves but are also better for the planet. Mainstream products are changing,” he highlights. 

“The most relevant superfood of the decade is chia seeds,” Miguens notes.“The most relevant superfood of the decade is chia seeds,” Miguens notes. “As with most superfoods this is not a new product. Chia seeds were consumed centuries ago by the Aztecs and Mayas. They have a high protein content and amino acid profile and are a source of omega 3 fatty acids. 

He also says that quinoa has been trending for a while in the market and predicts that it will continue to be trending towards mainstream consumption.

“Nowadays, some developed and advanced markets like Korea, Japan and the US are seeing a high demand for antioxidants and anthocyanins. Certain berries from Chile, Argentina and New Zealand are emerging as the new superfoods around this category. The high concentration of these properties has been related to the very specific weather of those regions (Patagonia) and the fact that they grow naturally and cannot be cultivated elsewhere,” Miguens says. 

Health benefits and applications
Superfoods offer a plethora of health benefits, Miguens says. Some are sources of energy while being gluten-free, others are new source of protein, fiber and omega 3, as well as rich in antioxidants and anthocyanins. “However, it is essential to maintain healthy habits, exercise, a balanced diet and progressive reduction of unhealthy food, in addition to consuming superfoods,” he says. 

Miguens notes that superfoods that are easy to incorporate to our daily diets are the ones that will be more successful with consumers. “Eating pure basil juice can be very healthy but it is difficult to include in your daily diet. On the contrary, freeze dried berry powders constitute a pure and versatile source of antioxidants and anthocyanins and can be included in innumerable recipes, juices or smoothies.”

“In addition, you can consume chia seeds in several different ways. Chia can be added to juices, yoghurts, smoothies, just to water if you want, you can prepare desserts with the raw seed. Chia flour is also suitable for bread applications as it helps the bread to remain fresh for longer. Cakes and bread are ‘spongier’ because of the high polysaccharide content (1/17 absorption rate),” he adds.

The next move
Going forward, Andean Grain Products plant to naturally isolate new sources of protein and extend the shelf life of superfoods in general. The company aims to make superfoods and their byproducts easier to access for the average consumer. 

Miguens is predicting that chia seeds and quinoa will continue to see a rise in popularity and NPD. “Taking advantage of our knowledge in superfoods, we are working with local authorities on an innovative triple impact project (b-corp) to attend to the essential and immediate nutritional needs required in different parts of the world. We are creating a base prototype that will be adapted to regional specific needs. This is our most challenging project but the most rewarding one too,” Miguen says.

 “Innovation in natural superfoods is not easy. Products should be natural, and so far we do not invent these products, we discover them. Rediscovering and investing in the R&D of already known products is pivotal,” he concludes.  

Naturality and a sustainable and transparent supply chain seem to be consumer demands that are here to stay. Superfoods cater to this demographic, but whether this trend will become a staple remains to be seen.

By Kristiana Lalou