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These 50 future ingredients are bite-sized, simple changes that make eating for good a practical and realistic principle. Small tweaks to what you eat, how you prepare food, and which ingredients you use can bring a better nutritional impact.
The 50 future foods are nourishing, feed the body and mind, are easy to prepare and sustainable.
It’s about getting healthy and leaving behind a healthier planet.
Meet a Few of Our New Food Heroes
Make a change, one delicious future food at a time.
Sweet and soft, yet so powerful; Adzuki beans are high in antioxidants, protein, potassium, B vitamins and fibre. One can’t get a more complete meal than that! Toss into a stew or soup or eat on its own. Filling, healthy and simple.
Don’t you want a food in your repertoire that “never embarrasses the cook”? Make friends with fonio, an age-old cultivated grain from Mali. This grain has been around for more than 5,000 years and has earned its stripes as a health helper. Fonio is gluten-free and contains iron, zinc, magnesium, and phytonutrients. Add to salads, crackers, pastas, and even baked treats. Or as an oats alternative for breakfast. At dinner you can serve it instead of rice. It can also be used to brew beer.
“The next super grain,” – Teff is a tiny grass seed that’s a staple in Ethiopia. For good reason: it’s a source of iron, calcium, manganese and phosphorus. In Ethiopia, teff is ground into flour and baked into sourdough flatbread. Use it in porridge or add it to bulk up soups or even sweet dishes.