Avoiding “dietary monotony”: WWF, Knorr report highlights 50 Future Foods

25 Feb 2019 --- Food security, optimal nutrition and biodiversity are threatened by the lack of diversity in our diets, notes a recent report released by Knorr – a Unilever brand – and The World Wide Fund for Nature (WWF). Coined the Future 50 Foods report, the companies have teamed up with scientists, nutritionists and agricultural experts to offer a “tangible solution” to monotonous diets: 50 foods that the global population should eat more of to promote a sustainable global food system. As well as highlighting ingredients with potential, the report offers recipe tips and ideas for consumers to incorporate them into their diets.

“Diversified diets not only improve human health but benefit the environment through diversified production systems that encourage wildlife and more sustainable use of resources,” Peter Gregory, Research Advisor, Crops For the Future, says in the report.

A rapidly increasing global population and growing knowledge on the impact of the food system on the environment has spurred a number of investigations into how we can eat more sustainably. Published last month, an EAT Lancet study provided a new dietary global pattern that would require a drastic reduction of about 50 percent in the worldwide consumption of foods such as red meat and sugar, while the consumption of nuts, fruits, vegetables and legumes would have to double. This environmental diet is, according to the report, necessary to feed a growing population of 10 billion people by 2050. 

While the Food and Agricultural Organization of the United Nations (FAO) recently released a first of its kind report that highlights how biodiversity that is vital for the sustainability of agricultural and the world’s food systems is in rapid decline and presents a growing threat to food security and supply. This report similar notes the lack of plant diversity in farmers’ fields and also mentions that among the leading causes of biodiversity loss is overexploitation and overharvesting as well as population growth and urbanization.

The focus on plant-based nourishment continues in the Future Foods report, with all 50 ingredients mentioned falling into the vegan category: 13 cereals, grains and tubers, 12 beans, legumes and sprouts, 18 vegetables, three mushrooms and four nuts and seeds.

Within the plant-based collection are some familiar ingredients, such as lentils, wild rice and kale, as well as less well-known foods like fonio, pumpkin flowers and cactus. Notably, many of the ingredients that have made the cut have higher yields that common crops and several are tolerant of challenging weather and environmental conditions. This means they would not only reduce the land required for crops but also prove valuable in the face of growing climate uncertainty.

“The future 50 Foods have been selected based on their high nutritional value, relative environmental impact, flavor, accessibility, acceptability and affordability. This set of criteria is modeled after the FAO definition of sustainable diets,” says the report.

Ingredients in focus
Algae
Within the algae section are laver seaweed, also known as nori, and wakame seaweed, which is increasingly eaten across the globe in seaweed salads. 

“Algae are nutrient-rich and critical to our existence on the planet. They are responsible for half of all oxygen production on Earth and all aquatic ecosystems depend on them. They contain essential fatty acids and are an excellent source of antioxidants. Algae can be rich in protein and have a meat-like umami flavor, making them a potential replacement for meat,” the report describes.

Beans and pulses
Pulses are nutritious and sustainable sources of plant-based protein – a staple food for a healthier diet and planet – and have long been enjoyed in global diets. Included in this category are a range of more well-known beans and pulses, such as soybeans, mung beans and lentils, as well as some “newcomers.” 

For example, the report highlights Bambara groundnuts (Vigna subterranea) which are the third most important legume in Africa but have recently garnered attention as it can grow in challenging environments, including highly acidic soils. The beans also have nitrogen-fixing nodules, which means the roots fix nitrogen from the air which the plant can use as a fertilizer to produce the bean. Some of the nitrogen is then returned to the soil which improves fertility and boosts yields when the plant is intercropped with other plants. 

Cacti
While often used as decorative plants in homes around the world, many species of cacti are cultivated for consumption, the report explains. “Also known as succulents, cacti store water, which allows them to grow in arid climates and tolerate drought. They also contain substantial amounts of vitamins C and E, carotenoids, fiber and amino acids. Edible cacti have long been a part of Mexican cuisine and the delicious young stem segments, usually called nopales, are the part most commonly used in recipes.” 

Nopales, also known as the prickly pear or cactus pear are widely cultivated in Central and South America and the Middle East and are beginning to increase in popularity in Australia and Europe. The plant has nutritional potential as well as for use in animal feed and to produce biogas, which is a renewable energy source. Some clinical studies suggest that nopales can even help with weight loss, due to their low calorie and high fiber content, but the benefits are yet to be proven, the report adds.

Cacti extract has featured in some weight management ingredients, such as NeOpuntia and Cacti-Nea from Nexira which are derived from the desert plant. 

Sprouts
According to the report, the sprouting process doubles, and in some cases, triples the nutritional value of a plant. The nutritious bundles included in this group are alfalfa sprouts, sprouted kidney beans and sprouted chickpeas. 

Alfalfa sprouts are believed to have originated in Iran, have a long growing season and enrich the soil it inhabits. “Gaining recent attention from health food enthusiasts, the immature and nutrient-dense alfalfa sprouts are used as an ingredient in a wide variety of dishes, ranging from raw salads to cooked stir-fries and pad thai,” says the report.

Sprouted chickpeas (garbanzo beans) have become very popular in recent times in Western countries, often being added to salads and featuring in spreads such as hummus. The report notes that chickpeas are one of the easier beans to sprouts and that, “doing so neutralizes the phytic acid and allows the body to better absorb the nutrients, such as calcium, magnesium and zinc.”

Cereals and grains
Cereals and grains have long been a significant source of nutrition for the global population and as knowledge of some of the benefits of meat-free diets rise, they are increasingly coming into focus. However, despite their rising reputation, many people are still falling short when it comes to consumption. New and “exotic” cereals and grains have been met with widespread enthusiasm in the US and Europe, such as some included in the report’s list: Buckwheat, amaranth, quinoa, spelt, teff and wild rice. 

The report highlights Khorasan wheat which is grown in 40 countries globally and is known for its ability to tolerate different climates without the use of artificial pesticides or fertilizers. Khorasan wheat is high in fiber, a good source of the minerals magnesium and selenium and contains antioxidants. Also highlighted is Fonio, which the report describes as “Africa’s oldest cultivated cereal.” Fonio is drought resistant and can grow in sandy or acidic oil, is gluten-free and highly nutritious, containing zinc, magnesium and phytonutrients.

Leafy greens
Leafy greens are typically grown as part of other vegetables, such as beets, but they contain a large amount of dietary fiber and vitamins and minerals, the report notes. Leafy greens that made it into the 50 future foods list included moringa and kale, as well as beet greens and broccoli rabe.

Beets have become increasingly popular as a vegetable in its own right in recent times, but it's greens are also associated with a variety of health benefits. “With a flavor and nutrition profile similar to that of Swiss chard, beet greens are rich in vitamins K and A. However, the leafy green part of the beetroot is the most nutritious part of the plant and is often overlooked and left unused.”

A further example in this category is broccoli rabe which is related to turnips and mustard greens – not broccoli, however. “Broccoli rabe is higher in folate than both mustard greens and turnips and, like kale, is a source of vitamins A, C and K42. Common in Italy, Portugal, Poland and Ukraine, broccoli rabe – or Italian broccoli as it’s also known – is easy to grow and can be harvested within seven to eight weeks of planting,” says the report.

Mushrooms
According to the report, there are more than 2,000 edible varieties of mushrooms, often cultivated for their nutritional value. Mushrooms are rich in vitamin D and B vitamins. The report highlights enoki, maitake and saffron milk cap mushrooms.

Fruit vegetables
Fruit vegetables are often eaten as vegetables and are commonly mistaken for them despite their sweeter taste and higher water content. Included in this group are pumpkin flowers, okra and orange tomatoes.

Nuts and seeds
Nuts and seeds have long been touted as healthy dietary additions for their protein, vitamin E and healthy fat content. The report notes that walnuts, sesame seeds and flax seeds are strong ingredients in this category.

It also highlights hemp seeds from the cannabis sativa. 

“While not currently one of the most commonly consumed seeds, they have been a part of the diets of people in China and India for many centuries. They are the same species as cannabis, but hemp seeds don’t contain THC, the compound that causes the drug-like effects of marijuana,” says the report.

The small seeds offer omega 3 and 6 fatty acids as well as containing fiber, protein and various vitamins and minerals.

Root vegetables
Within the root vegetable category, the report points to black salsify, parsley root and white icicle radish (winter radish) as ingredients with potential. 

Black salsify is not widely known, according to the report, but it’s part of the sunflower family and is high in fiber, vitamin E and iron. The root grows well in countries such as France, the Netherlands and Germany. 

Winter radish resembles carrots in appearance, containing vitamin C and aids digestion. 

Tubers
Within the last group of future ingredients are lotus root, Ube (purple yam), yam bean root and sweet potatoes. Tubers are foods that grow downward, anchoring the plant into the ground where they are said to absorb and store valuable nutrients.

Concluding note
Seventy-five percent of the global food supply comes from only 12 plant and five animal species. Just three (rice, maize, wheat) make up nearly 60 percent of calories from plants in the entire human diet, notes the report citing UN Food and Agriculture Organization (FAO) data. Such dietary monotony is linked to a decline in the biodiversity of plants and animals and thereby threatens the resilience of the food system. It is hoped that by increasing the consumption and cultivation of the 50 listed foods, as well as providing recipes that consumers can incorporate into their diet, healthy and sustainable diets can be achieved as the global population grows.

By Laxmi Haigh