Research & development
Winnovation is Scelta's foundation
Rich in nutrients
As we learn more and more about mushrooms, we create more innovative solutions to a whole range of challenges. In food, but also in cosmetics, biodegradable packaging, the flavour and fragrance industries and who know what yet to come. We proudly present some of our latest developments.
Vitamin D deficiency is a problem for at least a third of us. Mushrooms contain ergosterol, which, after exposure to ultraviolet light, generates vitamin D naturally. By enhancing the vitamin D content of our mushroom products, we can make them a natural, non-animal source of vitamin D.
Having several years of experience in the mushrooms business and knowing the enormous health potential of fungi we wanted to make natural & healthy products available to everyone. Under the Mush-D brand we create snacks & supplements that are easy to implement into any lifestyle and as tasty as they could be. All with the natural power of mushrooms.
D-licious snacks that help you maintaining a healthy vitamin D intake on a daily basis.
Based on betaglucan, we've developed MycoFeed (for livestock) and MycoFood (for people).
Dried, powdered mushrooms can boost the immune system of people and livestock. So if added as a supplement to animal feed, it could drastically reduce the Agri sector’s need and reliance on antibiotics, something which is becoming increasingly unsustainable. There’s increasing evidence that powdered mycelium (to give it its correct title) can prevent bacterial infections like salmonella and e-coli.
The power of Umami
Scelta Taste Accelerator (STA) uses umami to increase taste and reduce the levels of sodium in processed foods. As the fifth basic taste, umami gives food a deeper, richer taste in a similar way to salt and works with other basic tastes. Umami taste compounds can also improve the palatability and add to the perceived saltiness of foods.
It makes Scelta Inside's line of umami-rich mushroom extracts a powerful, natural alternative to artificial taste enhancers such as MSG/I+G/AYE and a perfect way of reducing sodium content. Sodium reductions of up to 50% have been achieved, without compromising taste, functionality and without adding potassium. The product can be declared as a natural aroma and can be used in many different savoury solutions.