To inspire a more sustainable food future, Knorr, in partnership with WWF, has selected 50 ingredients based on their taste, nutritional value and low environmental impact.
They include lesser-known varieties of grains, tubers, beans, sprouts, root vegetables, mushrooms, nuts, seeds and beans. They are the Future 50 Foods.
With the help of chefs like yourselves, we aim to bring these ingredients into the forefront. Why? Because of the 5,000 edibles crops on earth, we rely on just 12, as well as 5 animal species, for 75% of our food.
This situation limits access to nutrients and to the diversity of flavour that nature offers. The Future 50 Foods initiative aims to tackle this. More plants means more nutrients for the soil and healthier, more diverse diets for the population.
The Future 50 Foods were brought together to inspire diverse cooking. By offering a new array of ingredients, we’re giving you the opportunity to expand your menus and introduce diners to new and exciting flavours. Here’s just a few:
Well suited to resist changes in climate, okra is among the most heat- and drought-resistant vegetables in the world. It contains antioxidants, including beta-carotene. Okra can be steamed, stir-fried or grilled and pairs well with strong, spicy flavours and seasonings.
A relative of beets, chard and quinoa, spinach is fast growing and suited to cooler climates where it can be cultivated all year round. Eaten all over the world, spinach leaves can be steamed, sautéed or stir-fried and added to curries, soups, pasta dishes and stews. They can also be served on their own, as a side or fresh in salads.
These seeds have a high oil content and are considered an excellent source of copper and magnesium48. They can be eaten raw, toasted and as a paste called tahini. They add crunch and a nice nutty flavour to sushi, salads, soups, noodle and rice dishes. They also make a wonderfully fragrant oil that is great in stir-fries, drizzled over savoury dishes and in dressings.
Start embracing the Future 50 ingredients by showing your guests what a more diverse, sustainable & nutritious food future can look like!