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:
Moringa, also called the drumstick or horseradish tree, is often referred to as ‘the miracle tree’ because of its exceptional qualities. It is fast-growing and drought-resistant, and the leaves are highly nutritious and grow plentifully all year round.
When cooked, the leaves have a similar flavour to other leafy green vegetables and can be swapped for them. It can also be turned into a powder to be used in smoothies, soups, sauces and teas, or cooked into curries or baked goods.
There are many types of cowpeas; some are more commonly eaten than others. Commonly cultivated for their nutty taste and high nutritional value, the seeds are little energy powerhouses packed with minerals and vitamins, including folate and magnesium. Cowpeas make a hearty, thick soup while their leaves can be enjoyed in the same ways as other leafy greens.
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.
Start embracing the Future 50 ingredients by showing your guests what a more diverse, sustainable & nutritious food future can look like!