Research & Development

Experimenting and innovation

‘Winnovation’ is Scelta’s foundation. Innovation is in the DNA of our company. It is the driving force that has shaped our company and will continue in the future. The world of food is evolving with new trends, new technologies and new needs. At Scelta Mushrooms new products are developed through irritation, inspiration, research and trends. All around three main pillars: taste, health and sustainability. We dare to be different. Together with our partners we are continually looking for new sectors where we can put mushrooms to use, for new taste sensations, new opportunities and healthy products.

Rich in nutrients

Mushrooms have more protein than most vegetables and are an abundant source of essential vitamins and minerals for example: Vitamin B (B1, B2, B3, B5, B6), Vitamin C, Vitamin D, Iron, Potassium, Phosphorus, Magnesium, Copper, Manganese, Selenium, L-Ergothioneine, Low in calories, Low in fat, Low in sodium, High in fibre, High in protein, Lactic acid, Xylitol, Alanine, Glycine, Valine, Threonine, Proline, Serine, Glutamine, Phenylalanine, Calcium, Zinc, Iodine, ß-glucans, Chitosan, Chitin, Glucosamine, Mannitol

 

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.

Mushroom-Biology

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.

Umami - The 5th Taste

Umami literally means: “pleasant savory taste”: umai represents “delicious” and mi “taste.”

Umami is discovered in 1908 by the Japanese chemist Kikunae Ikeda. He had been studying a broth made from seaweed and dried fish flakes, called dashi. This is when he discovered the amino acid: glutamate, a key building block of proteins. Almost a century later researchers identified two other molecules that could enhance this sensation: inosinate (IMP) and guanylate (GMP).

It is only since 2002 that literature has proven the existence of the umami receptor in the taste buds on our tongue. Each taste bud has specific receptors for the basic tastes: sweet, salty, bitter, sour, and umami. These taste buds exist everywhere on our tongue.

White button mushroom naturally contain high levels of glutamate. But it's the special synergetic effect of inosinate and guanylate (that occurs in button mushrooms) that really boosts the natural umami flavour.

 

The unique combination of glutamate and the ribonucleotides create a 8 times higher umami syngery!

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!