Orphan crops and their potential for food innovation: summary
- Global diets rely heavily on three staple crops despite 50,000 options
- Orphan crops like fonio and kañiwa offer strong nutritional benefits
- Job’s tears and teff provide protein, minerals and gluten-free versatility
- Sorghum supports sustainability through drought resilience and low water use
- Successful formulation needs crop suitability, supply stability and market demand
Of the more than 50,000 edible plants on Earth, just 15 account for 90% of the world’s food energy intake. And of those 15, three crops dominate: rice, corn and wheat.
For food manufacturers, the pull toward these staples is obvious. They’re abundant, affordable, and familiar – formulators know exactly how to work with them. But in a world where fibre deficiency is under growing scrutiny, consumer interest in health is accelerating, and calls to diversify diets have never been louder, it’s time for manufacturers to look beyond the big three to crops with serious nutrition – and sustainability – credentials.
These are the so‑called orphan crops, the forgotten grains. So here’s the what, why and how of five forgotten plants with big potential.
Fonio
The ancient grain fonio is grown in a number of African countries, with major producers including Guinea, Nigeria and Mali. Although it is locally consumed in porridge or stews, the crop has also attracted attention of food manufacturers for its ability to grow in arid conditions, and its undeniable nutritional benefits: the gluten-free grain is protein-rich, and a source of fibre, iron and zinc.
Start-ups have been experimenting with fonio for some time, including Yolélé, which is making fonio pilaf and crisps. In beverages, some of the biggest names in the industry have trialled beer made with fonio, including Carlsberg and Brooklyn Brewery.
Kañiwa
Kañiwa remains little known in the western world, despite having a very famous cousin: quinoa. Known as a pseudo-cereal, the orphan crop is native to the Andes in South America, and boasts a host of nutrition benefits. According to researchers, kañiwa is rich in dietary fibre, as well as antioxidants, vitamins and minerals, but its biggest boon could well be its protein content. The seed contains up to 16% protein.
Compared to others in the list, kañiwa is relatively new to food formulation. It can be milled into flour to make bread or pastry, and some varieties lend themselves to confectionery production. Researchers suggest the seed could offer an alternative to traditional cereals as a health-promoting food ingredient.
Job’s tears
Job’s tears has many names, including adlay or Chinese pearl barley. As to why the orphan crop is named such, it’s thought to link back to the Biblical story of Job whose tears symbolised his suffering. Job’s tears are, unsurprisingly, tear-shaped. But they’re not ancient grains, they’re seeds. Grown in Southeast Asia, Job’s tears are naturally gluten-free, and are a good source of protein, fibre, and minerals including iron and calcium. They’re also low in fat.
Job’s tears can be ground into flour, or used to make puffed white barley. The seed can also be used like rice, in a congee-style porridge. In the West, job’s tears are relatively unknown and certainly underused. But researchers say the seed holds promise as a functional food and has the potential to be used as an alternative to staple grains.
Teff
Like many orphan crops, teff is grown in Africa – predominantly in Ethiopia and Eritrea. But as demand for teff grows, other countries are discoveries their climates are also suitable for teff cultivation, including the US, Australia, and even parts of Europe. The common thread here is warm temperatures and direct sunlight: teff thrives in hot environments. On the nutrition front, teff is perhaps best-known for its high iron content. It’s also a source of magnesium, calcium, zinc, sodium and potassium. For food manufacturers looking to feed into the high-protein trend, it’s worth noting teff contains more than 12g of protein per 100g.
In Ethiopia, teff is used to make a fermented flatbread known as injera. But increasingly, its gluten-free status is seeing it used more in health food products, including gluten-free pasta and even infant formula. Start-ups are exploring the use of teff in bakery and snack products, with makers including UK biscuit brand Teffie.
Sorghum
Sorghum is perhaps one of the better-known of the ancient grains. Grown in India, Africa and North America, the orphan crop is rich in vitamins, minerals and antioxidants, and is a good source of protein and fibre. It’s also gluten-free. Through a sustainability lens, sorghum uses significantly less water than other more popular crops like rice. It thrives in drought-prone environments, making it suitable for cultivation in arid areas – where other, more thirsty crops struggle.
Food manufacturers have long been using sorghum, but the grain has yet to hit mainstream status. The ancient grain is used in baby foods and toddler snacks by brands like US-headquartered Gerber, and in breakfast cereals by start-ups like Seven Sundays. Gluten-free brand Amy’s Kitchen is another one leveraging the grain in its products, ranging from frozen meals and snacks to energy bars.
What to know when formulating with orphan crops
For food manufacturers, it’s not as easy as identifying an underused orphan crop or ancient grain and developing brand-new products on a whim. Firstly, the right crop needs to be chosen, ideally one with nutritional and climate-resilience benefits, processing and functional properties, and importantly, compatibility with local food systems and processors.
Supply chain readiness is also a key factor when betting on formulation success. How available, and consistently available, a crop is, is just as important as its nutritional value, say researchers. Cost is crucial too.
Research also emphasises the importance of assessing existing and potential market demand. Eating habits matter, so formulation efforts should prioritise foods that people already buy and consume, reformulated with orphan crop ingredients rather than entirely new products. This approach lowers adoption barriers for both consumers and processors, increasing the chances that more innovative and diversified crops make it onto supermarket shelves – and stay there.
