What will our diet be like tomorrow?

There is a range of so-called secondary crops, ranging from the most popular such as buckwheat to the lesser-known ones like millet.

There is a range of so-called secondary crops, ranging from the most popular such as buckwheat, spelt, or barley, to the lesser-known ones like hemp, flax, camelina, chia, quinoa, millet, or sesame.

Although these crops represent niche markets, they hold considerable potential due to the issues related to climate change and public health. Indeed, with climate change, water resources will become less available, and global warming will affect the production of currently dominant crops, as highlighted in the latest IPCC report.

Less Water-Intensive Crops

Sorghum, buckwheat, hemp, or millet are crops that require very little water and nitrogen.

In general, these are cereals that easily adapt to hot and dry areas.

Sorghum is a cereal native to Africa. Sorghum flour offers a range of new flavors. Moreover, it is perfectly suitable for gluten-intolerant individuals.

Buckwheat, also known as "black wheat," is native to northern China. Buckwheat flour offers a quite distinctive taste and a dense texture.

Hemp originates from Central Asia. Hemp flour has the peculiarity of having a slight hazelnut taste and a rather green color. It brings a touch of originality to cooking.

Millet originates from Africa. Millet flour is very digestible and is appreciated by specific diets. It has a distinctive taste.

The Future of Food

New Consumer Expectations

In recent years, we have witnessed a growth in gluten intolerance as well as a growing awareness of the impact of hyper-industrialization on our diet.

Gluten intolerance has emerged as a major problem, affecting more and more people worldwide. Consumers have become more aware of the harmful effects it can have on their bodies. This awareness has led to an increasing demand for gluten-free products in grocery stores or restaurants. Food sector companies have adapted by offering gluten-free alternatives to meet this new demand.

At the same time, consumers have become aware of hyper-industrialization in their diet. Consumers seek to source their food through responsible and environmentally friendly agriculture. They turn to organic products, short supply chains, and quality labels to ensure the origin and sustainability of the food they purchase.

Secondary cereals have great development potential as they meet consumer expectations. The goal is to inform consumers about their existence and their benefits.