You're welcome Kristi. I don't believe that the frozen pulp is available...it was, or maybe still is, available at the wholesale level, and delivered frozen, directly to restaurants and retailers. But Sambazon makes a freeze dried powder that can be added to shakes. Let me know how your Acai regimen works out for you.
Wow Chris, getting into the use of 'food terminology' as it applies to law, European or otherwise, seems to be a real slippery slope.
When I was referring to 'health authorities', I wasn't quoting the policies of public health officials, or government agencies, or what is up for legislation. Superfood, as described in the Cambridge Dictionary, is a food which is very good for your health. Leading 'authorities' in the world of health, diet, and nutrition, such as: Dr. Andrew Weil, Dr. Nicholas Perricone, Dr. Linda Page, and Brenda Watson c.n.c, seem to agree that there are some foods with superior nutritional attributes...and these experts reference the term 'superfood' along with foods such as: Acai, green superfoods like chlorella and wheat grass, and fermented soy products, to name just a few. I think Micheal van Straten, writer and food consultant, likes to take credit for coining the term 'superfood', in the '90's...though I do not know much about his work, or to what foods he was attributing the word to.
I, personally, like this word, and think that it boils down to semantics...though I would like to see the term relegated to a more distinct group of organic and medicinal/therapeutic foods, and not bandied about for everything nutritious from salmon to sunflower seeds. I take offense to terminology that hypes certain foods as 'miracle foods', and 'miracle cures' with unsubstantiated claims, and there are hundreds of words, terms, phrases, seals of approval, etc. that are bogus, and merely placed on labels and packages for the sake of manipulating the consumer. Some of my favorites are: light, lite, natural, natural flavoring, food flavoring...why does my box of Sun Maid Raisins have a 'healthy food fitness award' label on it? Why is Newman's Own Marinara Sauce called 'industrial strength'? Why are some foods referred to as 'tasty', or 'fresh', when they are clearly NOT? Lower fat, reduced fat...are these claims made to entice the consumer or maybe even turn some of us away? While Public Health Food Advocates have put the fear of fat in the national food consciousness, there is another school of thought that the Weston A. Price Foundation has been advocating for decades.
Mary G. Enig, PhD writes, "there is no conclusive evidence from epidemiologic studies that dietary fat intake promotes the development of obesity independently of total energy intake."2 The recognition by some researcher that it is the energy content of the diet that is important matches the understanding of clinicians half a century ago. Nevertheless the common recommendation continues to be a "lowfat" diet for treating obesity in spite of the numerous research papers reporting better results with the low-carbohydrate diet.3,4
And don't even get me started on why polyunsaturated oils with trans fats were being tauted,and approved of, as healthy oils for decades.
I rarely walk down the aisles of supermarkets, anymore, but when I do, and I see the hundreds of ultra pasteurized, highly processed, additive laden, quote, unquote, FOOD that is on the shelves, food that the Food and Drug Administration, our own governing body of food legislation, has deemed safe for the consumer...it's difficult for me to applaud some of their efforts at legislating or banning what may be 'healthier' products.
Superfoods, 'natural' products, herbs, dietary supplements....regulation, deregulation...these are very complicated and very confusing issues.
Do I think that the new EU legislation banning the term 'superfood' ("unless it is accompanied by a specific authorised health claim that explains to consumers why the product is good for their health") is a good thing?
Well, putting manufacturers to the task of doing independent research sounds good...but that will also mean, ("foods that are high in more than one nutrient will not be allowed to make a nutrition claim about another of its ingredients")...and that could be very confusing to the consumer. Take a food like, ACAI, and a manufacturer can make a nutrition claim about (only) the antioxidants supporting the immune system - without being able to express the value of it's fat, fiber, AND phytosterol content...hardly tells the story that together, all three components play a 'synergistic' role in combating premature aging. It's my belief that whole food, super or otherwise, has the most benefit as a whole structure, and not just as isolated components.
Even Kevin Hawkins of the British Retail Consortium said, in the BBC News article from June 2007: "Our concern is not about the principle of this legislation. It is right that claims such as 'reduced fat' or 'good for your heart' are supported by science but customers must not be denied nutrition and health messages they find valuable.
He goes on to say, "The regulation still risks unintended consequences. It could thwart national health campaigns and compromise innovation of healthier products. We will need to keep the impact of this regulation under review."
This is, indeed, a convoluted issue. And in the final analysis, will this really force food manufacturers to tell the truth.