Knorr, in partnership with WWF, has created the Future 50 Foods report in response to the fact that, of the 5,000 of the crops we could be eating, we rely on just 12 of them for three-quarters of our food. Chefs need to be at the forefront of looking beyond the familiar to embrace new tastes and textures and new ways of cooking.
We’ve broken down the report into four booklets to introduce you to the kinds of crops we’re talking about. One important group is algae, beans and pulses, and cacti. Are you ready to explore these food alternatives in your kitchen?
Algae can be harvested all year round without the need for fertilisers or pesticides. Your first thought might be seaweed, which you’ll be familiar with as the wrapping for sushi, but there’s so much more you can do with it!
Discover what you can do with cacti! Easy to grow and versatile, it can be added to your dishes and can also produce biogas, a renewable energy source.
Many beans come from drought-tolerant plants that need very little water to yield high crops, but they suit most soils and climates. Check out this recipe using cow peas for some brunch inspiration – Braised Cow Peas on Toast and Poached Egg.
Explore the Future 50 Foods booklet and discover much more about algae, cacti, beans and pulses and how to incorporate into your menus.