Jerusalem artichokes trend as health foods
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| Jerusalem artichokes trend as health foods |
Exotic citrus flavors such as satsuma and kumquat have been pegged as an emerging food trend, generating considerable excitement in the cybersphere.
According to the number crunchers at consumer research firm Nielsen Wire, online conversations around the satsuma - a seedless Japanese citrus fruit high in vitamin C and fiber - rose a whopping 459 percent in the US this year from the previous quarter of 2010.
To arrive at their numbers, analysts monitored online consumer conversations across 400 social networks, blogs and forums regularly visited by health enthusiasts, who are defined as "a passionate and informed consumer segment." The Nielsen report was released last week.
The buzz around the kumquat, which rose 92 percent from the last quarter, was due largely in part because of its inclusion in recipes, researchers explain.
The olive-sized citrus is most commonly candied or made into preserves but it's also become a vogue ingredient in trendy, upscale bars. In addition to kumquat liqueurs, the fruit is also used as a garnish in cocktails and has been seen replacing the olive in reinvented martinis.
In China, kumquats are used as a popular remedy for sore throats, while in the Philippines and Taiwan, the fruit is added to green or black tea.
Satsuma, meanwhile, is also a trending ingredient in beauty products like body creams and skin care peels. The Body Shop sells a range of bath and body products scented with the citrus fruit. One of the distinguishing features of the Japanese version of the orange is its thin, leathery skin that detaches easily from the fruit, making it easy to peel.
There was also a lot of online chatter about the purple potato, which experienced a 187 percent increase in online conversations and the Jerusalem artichoke, which rose 112 percent from last year.
The purple potato has its origin in the Andes and is said to contain 10 times the level of antioxidants than the white potato.
The Jerusalem artichoke - which has no relation to either Jerusalem or the artichoke - has also been cropping up on restaurant menus as a headline ingredient, most notably in London where it's popular as a soup and risotto. The Botanist, for instance, features a Jerusalem artichoke soup with Essex ham hock, while both Palmers and Gordon Ramsay's at Claridge's prepare it as a risotto, the former with scallops the latter with crispy squid. Jerusalem artichokes are tuber vegetables, enlarged plants which store nutrients, and are also known as sunchokes.
According to the number crunchers at consumer research firm Nielsen Wire, online conversations around the satsuma - a seedless Japanese citrus fruit high in vitamin C and fiber - rose a whopping 459 percent in the US this year from the previous quarter of 2010.
To arrive at their numbers, analysts monitored online consumer conversations across 400 social networks, blogs and forums regularly visited by health enthusiasts, who are defined as "a passionate and informed consumer segment." The Nielsen report was released last week.
The buzz around the kumquat, which rose 92 percent from the last quarter, was due largely in part because of its inclusion in recipes, researchers explain.
The olive-sized citrus is most commonly candied or made into preserves but it's also become a vogue ingredient in trendy, upscale bars. In addition to kumquat liqueurs, the fruit is also used as a garnish in cocktails and has been seen replacing the olive in reinvented martinis.
In China, kumquats are used as a popular remedy for sore throats, while in the Philippines and Taiwan, the fruit is added to green or black tea.
Satsuma, meanwhile, is also a trending ingredient in beauty products like body creams and skin care peels. The Body Shop sells a range of bath and body products scented with the citrus fruit. One of the distinguishing features of the Japanese version of the orange is its thin, leathery skin that detaches easily from the fruit, making it easy to peel.
There was also a lot of online chatter about the purple potato, which experienced a 187 percent increase in online conversations and the Jerusalem artichoke, which rose 112 percent from last year.
The purple potato has its origin in the Andes and is said to contain 10 times the level of antioxidants than the white potato.
The Jerusalem artichoke - which has no relation to either Jerusalem or the artichoke - has also been cropping up on restaurant menus as a headline ingredient, most notably in London where it's popular as a soup and risotto. The Botanist, for instance, features a Jerusalem artichoke soup with Essex ham hock, while both Palmers and Gordon Ramsay's at Claridge's prepare it as a risotto, the former with scallops the latter with crispy squid. Jerusalem artichokes are tuber vegetables, enlarged plants which store nutrients, and are also known as sunchokes.
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| online health conversations |
Other food ingredients which dominated online health conversations included Ambrosia herbs, Gruyere cheese and celeriac.
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