Experimenting and innovation
Scientifically proven
Mushrooms give another dimension to the functionality of taste properties. Mushrooms taste profile consists of water-soluble components, like the amino acid, glutamate and the RNA 5′-nucleotides: inosinate and guanylate. These are the main umami building blocks.
It's scientifically proven that umami is sensed in far greater strength when these building blocks are combined with inosinate or guanylate. This is referred to as umami synergy. Many studies show that the synergy factor for white mushrooms is around 7-8 times.
Blending it either way
The journey of blending meat with vegetables began in 2019, offering innovative options like blend burgers and mixed minced meat. While plant-based products captured attention, they often fell short in taste and texture, leaving flexitarians—a growing group seeking healthier, more sustainable, and flavourful choices—hungry for better alternatives.
Blending mushrooms with meat or plant-based ingredients bridges this gap, enhancing flavour and texture while addressing health, environmental, and ethical concerns. It's a simple yet impactful solution for a tastier and more sustainable future
With our wide range of mushrooms you can blend it in either way!