Could Hemp Seeds be the Future of Food?

2026.03.30

Yuki Klute holds an MSc in food technology, gastronomy, and sociology at Wageningen University & Research in the Netherlands.

Yuki Klute’s insights: Industrial hemp is a plant that has been used for thousands of years for food, medicine and fibre. And now interest in hemp is increasing, driven by its environmental benefits and the nutritional value of hemp seeds. When hemp seeds are used in food production, it can result in sustainable and healthy foods. But taste and texture are most important in the acceptance of new food products. So one question remains: how can we best use hemp seeds in food?

Why hemp seeds, and why now?

Our food system faces noticeable sustainability and health challenges. There is a growing need for raw materials that are nutritious, have a lower climate impact, and could be locally produced. Having many benefits, hemp has the potential to be a part of the solution for sustainable agriculture. It is a fast growing, carbon-sequestering plant, and requires relatively little water. It can also be cultivated in Sweden, contributing to more local and resilient food systems. At the same time, hemp seeds have a high nutritional value and exhibit low allergenicity, which makes them relevant for a broader range of consumers

Factbox about Hemp

Hemp is a plant from the Cannabis Sativa species containing little to no THC (< 0.3%), also known as industrial hemp. It is a fast-growing plant that develops deep root systems, resulting in its resistance to drought. Hemp can capture 9-15 tons of carbon dioxide per hectare per year and with its low water requirements does it have significant advantages over other crops regarding the climate crisis. Compared to cereals, which sequester approximately 1 ton of carbon dioxide per hectare per year.

Did you know that hulled hemp seeds…

How can we encourage people to eat more hemp seeds?

Hemp seeds are a promising raw material for developing sustainable and healthy food products. But their impact depends on whether these products are actually chosen and eaten. Price plays a role, but especially sensory characteristics such as colour, flavour, and taste are important for consumer acceptance. If these are not appreciated, there is a high risk that consumers will not buy the product again. It is therefore essential to develop products that are both nutritious and appealing.

At Torsåker Farm, Axfoundation’s center for future food and materials, pilot sensory tests were done to explore how hemp seeds perform across different food applications. The results showed that hemp seeds give a nutty taste to savoury products which was liked.

Additionally, hemp seed-based ingredients have been tested in traditional fika. Participants responded positively to both flavour and overall experience of the sweet products. Nutritional value, taste, and environmental sustainability were highlighted as key reasons for acceptance. These results illustrate the potential of hemp seeds: they can be used in very different product categories, from everyday meals to sweet treats, without compromising taste nor texture.

Hemp seeds bring together environmental benefits, nutritional value, and most importantly, sensory qualities that consumers appreciate. Photo: Axfoundation

A vision for food innovation

Hemp seeds bring together environmental benefits, nutritional value, and most importantly, sensory qualities that consumers appreciate. What’s important is that the full potential of hemp seeds in food applications is explored. Would hemp seeds be used in our food system, products could be created that are not only more sustainable and healthier, but also more resilient and appealing to eat. These small seeds should play a big role in the food we eat!

Maybe hempseeds are the future for Swedish sweets. Wouldn’t it be great to have a more sustainable and healthy option during your fika?

// Yuki Klute holds an MSc in food technology, gastronomy, and sociology at Wageningen University & Research in the Netherlands