The report features 50 nutritious plant-based ingredients – some familiar to many, some less well known – but all selected based on their nutritional value and relative impact on the environment.
From cactus to kale, parsley roots to pumpkin flowers, some have higher yields than similar crops, making them an attractive option for smallholder farmers. Meanwhile several are tolerant of challenging weather and environmental conditions, meaning they could prove invaluable in the face of growing climate uncertainty.
Through its products, promotions and programmes, Knorr plans to make these foods more accessible for audiences all over the world. The brand is working with leading retailers to ensure that a wider variety of plant-based foods are made available.
And for the past nine months, Knorr chefs have been experimenting with each of the 50 ingredients, to create recipes which will be shared online and in stores globally. The aim is to make using these foods tasty, easy and exciting.
“Unless we change the foods we eat and the way we grow them, it will be challenging to have enough food to feed us all well,” says Knorr Global Vice President April Redmond.
“Our ambition is to make it easier for people to eat a wider variety of foods that are good for us, good for the planet, and of course delicious at the same time.”