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:
These tiny, tender beans are prized by people in Asia and beyond for their crisp, clean taste and ability to absorb flavours. Mung beans are great with noodles, rice dishes, curries and stir-fries. They can even be scrambled like eggs or puréed to resemble ice cream. Their sprouts are nutritious too, adding crunch to salads and sandwiches with their sweet but earthy flavour.
Soy delivers more protein per hectare than any other crop and contains vitamin K and B in addition to significant amounts of iron, manganese, phosphorus, copper, potassium, magnesium, zinc, selenium and calcium. Nutrient-packed soy comes in a variety of products and formats including tofu, soy milk, miso, tempeh and edamame.
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.
So embrace the Future 50 ingredients. Show your guests what a more diverse, sustainable & nutritious food future can look like!