The Fungi: Mushroom Varieties Captivating Consumers
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
Tag: Mushrooms
Seven Health and Wellness Trends for Foodservice in the New Year
With the New Year underway, which health and wellness trends are food consumers gravitating towards? Which should the food industry focus on?
Exploring the Wild Foods and Foraging Market: An Emerging Consumer Trend
The wild foods and foraging market has been steadily gaining traction among consumers, fueled by the allure of locally sourced and unique ingredients. Not only does this trend tap into the essence of sustainable eating, …
Alt Meat No Longer Sizzles While Plants & Fungi Grow
A recent confluence of headlines reporting a shift in sales and venture-backed capitalism indicate a change in consumer mindsets surrounding alt meat products and their pseudo-competitors – particularly seafood, fungi, and the versatile mushroom.
The Top 5 Food as Medicine Functional Ingredients
Everything you eat affects your chemistry, and scientists have long recognized that certain foods contain healing substances. From customized nutrition to treating specific disorders, the concept of “food as medicine” is nothing new. Yet, some …
3 Key Takeaways from IFT FIRST 2023
CHICAGO – Product developers and food scientists from over 70 countries learned about the latest in food ingredients and technologies recently at the IFT FIRST 2023: Annual Event and Conference. The Institute of Food Technologists …
Fungi in the “New Age” of Functional Energy Drinks
While functional fungi are now a well-established ingredient in coffees, powders, and shots, their use in the ready-to-drink (RTD) energy category is just starting to gain momentum.
FI Live Replay: How I Scaled My CPG
In 2018, Michael Pan rolled up his sleeves, cashed out his 401(k), and took on several loans to start Pan’s Mushroom Jerky. Just 2 years and one Shark Tank appearance later, the product finished 2020 …
Mycelium Deepening Roots in Plant-Based Space
While mushrooms remain all the rage as a whole food ingredient, their physical characteristics are less than ideal for replicating whole cuts of meat. Enter mycelium – the root system from which mushrooms grow.
Demand Growing for Clean Label Meat Alternatives
As a broader variety of plant-based protein alternatives enter the market, health-conscious flexitarians are turning a more critical eye towards ingredients and production methods. In 2021, consumer interest in clean label grew by 86% within …
No Cap in Sight for Booming Mushroom Market
Retailers are digging up new ways to boost fresh mushrooms sales in the produce department and beyond, as consumer interest in fungi functionality continues to thrive. The global mushroom market size is expected to reach …
‘Shroom Boom’ Likely to Continue in Plant-Based, Traditional Categories
Fungi fever is sweeping the food industry, and the increased supply of mushrooms in packaged food and drinks is only the first wave of the phenomenon. Both Whole Foods Market and Kroger named mushrooms as …
FI Fast Break audio news: Nov. 17, 2021
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine rising food prices, the so-called “shroom boom,” and more. The Food Institute Podcast · FI Fast Break News – Nov. 17, 2021 The …
Mushroom Market Booming on Alternative Protein, Other Trends
Mushrooms are currently thriving at the intersection of multiple industry trends, including alternative proteins, food as health, and countertop gardening. A recent report by Grand View Research projected that the global mushroom market value is expected to exceed $50 billion in …