LAS VEGAS — Consumers interested in functional mushrooms are curious to find them in new formats, which creates opportunities for foods and beverages, particularly baked foods.
Andrea Bleikamp, brand strategist for MarketPlace, spoke about such opportunities in an Oct. 28 session at SupplySide Global in Las Vegas. She presented results from a survey of over 500 functional mushroom seekers conducted by Nextin, which found that over 30% of seekers said they would be interested in trying dry pasta noodles containing functional mushrooms, and over 20% said the same for sweet baked goods and sweet spreads. About 20% said they would be interested in trying frozen entrees that contained functional mushrooms.
Preferred formats already on the market were chocolate at nearly 25% as well as powder for a warm beverage and ready-to-drink shots, both at nearly 20%.
Top need states that motivate the purchases of functional mushroom seekers were energy at 32%, immune support at 25%, men’s health at 21%, skin health at 20%, stress relief/calming at 20%, sexual health at 14% and hormonal balance at 13%, according to the Nextin research.
In beverages, shelf stability can be a challenge, Bleikamp said, and in foods, formulators must achieve meaningful levels while still delivering a desirable sensory experience. As a successful example, she pointed to Goodles Cheddy Mac that contains maitake and shiitake mushrooms.
Beta-glucans within mushrooms are heat-stable, making them a good fit for baked foods, said Julie Daoust, PhD, chair and co-founder of the Functional Mushroom Council. The prebiotic fiber, including beta-glucans, in mushrooms is tolerated by the digestive systems since the transit time is long, making mushrooms a possible option when creating products for GLP-1 medication users, she said.
From left: Julie Daoust, PhD, chair and co-founder of the Functional Mushroom Council; Andrea Bleikamp, brand strategist for MarketPlace; and Brian Chau, principal food scientist for Chau Time.
| Source: Sosland Publishing Co.Daoust said formulators need to know what benefit they want in a product.
“The dosage will really depend on what ingredient you are using and the concept of the product,” she said.
When working with whole mushroom powder, formulators may take a gram-by-gram approach for doses, she said, while extracts or other ingredients may require a half-gram approach. When promoting mushrooms for their prebiotic fiber, “it’s a good idea to include a higher dose,” she said.
With chocolate, milling technology needs to make certain the mushroom powder is fine enough that the consumer does not perceive a gritty texture, said Brian Chau, principal food scientist for Chau Time. Whether the ingredient is an extract, the body of the mushroom or the mycelium of the mushroom will affect the product, too.
When working with beverages or ice cream, formulators need to mitigate the risk of mouthfeel while keeping the product’s efficacy, he said.
In packaging claims, Bleikamp said that companies may list the specific mushroom variety and the specific dosing size. The benefits should be stated clearly, and companies should not overpromise any benefits.
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