A new research project in the United Kingdom is bringing fresh attention to proso millet, a small but highly promising grain known for its nutrition, climate resilience, and gluten-free nature. The initiative, called The Mill-it Project, will study whether proso millet can become a profitable and sustainable crop for British farmers. The project will explore how millet performs in UK farming conditions, how it fits into crop rotations, and how it can be used in healthy food products for human consumption.

Although millet is already grown in the UK mainly for birdseed, its use as a food grain has not yet been fully explored. This project aims to change that by conducting field trials, nutritional analysis, processing research, fermentation studies, and recipe development. The project brings together farmers, scientists, food specialists, and chef Dev Biswal. It will be led by Emma Loder-Symonds of Nonington Farms in Kent, with support from partners including NIAB, SoyaUK, The Cook’s Tale Restaurant, Edworth Manor Farm, and Hawk Mill Farms.

As farmers face increasing climate challenges and search for alternatives to traditional break crops, proso millet could offer a new opportunity. It is naturally gluten-free, suitable for innovative food products, and has the potential to support both sustainable agriculture and healthier diets.

If successful, The Mill-it Project could help millet move beyond its current limited use and establish it as a valuable British-grown food crop. This is another strong sign that millets are gaining global importance—not only as traditional grains, but as future-ready crops for farming, food, and health.