Farm fare: Getting to know the Future 50 Foods


The World Wildlife Fund (WWF) and Knorr recently released the Future 50 Foods Report that addresses issues faced by the global food system. According to the report the lack of food diversity plays a role in the decline in global food biodiversity. It suggests that adapting our diets to include a wider variety of plant-based foods could alleviate some of the issues of our global food system.

There are only 12 plant and five animal species that make up 75% of the global food supply. Only three (rice, maize and wheat) make up nearly 60% of calories from plants in the human diet. Despite there being between 20 000 and 50 000 discovered edible plants, only 150 to 200 are regularly eaten by humans.

A more diverse variety of foods could also improve the nutritional intake of a population. The report includes a list of 50 food types that people should try to include in their diets. Each country has unique local produce that should be eaten more regularly. Finger millet for example is an indigenous small grain in Africa that grows in very arid conditions. Click here to discover more grains and cereals on the Future 50 Foods list. Also have a look at the farm fare recipe below we found on the Knorr website that uses millet in an exciting and modern way.

Cauliflower millet nuggets with sweet ‘n sour sauce


Olive oil, for frying

330g (2 cups) cauliflower, grated

2 cups cooked millet

zest of 1 lemon

10ml (2 tsp) cake flour

12g (½ cup) chopped parsley

¼ cup white vinegar

160ml (⅔ cup) honey

360ml water

1 x Knorr Tomato Base Dry Cook-In Sauce


  1. Heat the oil in a non-stick frying pan and saute the cauliflower until softened. Transfer the cauliflower to a food processor and add the millet, lemon zest, flour and parsley. Process until the mixture comes together. Season to taste.
  2. Wet your hands and roll 2 tablespoons of the mixture into nugget shapes and place on the baking sheet.
  3. Heat a non-stick frying pan with a little oil and fry the nuggets until golden – about 5 minutes – turning often to evenly brown on all sides.
  4. To make the sauce, combine the vinegar, honey, water and KNORR Tomato Base Dry Cook In Sauce in a small saucepan and simmer for 10 minutes or until thickened. Serve the nuggets with the dipping sauce.

To learn more about the agroprocessing of small grains click here to read our weekly in-depth article on this topic.