Mushrooms are a familiar ingredient in daily cooking. The market has continued to heat up in the past two years, especially the rapid rise of medicinal mushrooms in the European and American markets. From natural health, to meat substitutes, to environmental sustainability, mushrooms have begun to adapt to mainstream food consumption trends. The application of mushrooms in snacks, beverages, candies, food and other fields has instantly become popular. In addition, mushroom protein is rapidly gaining popularity with the help of plant-based products. Many plant meat products have begun to target plant proteins other than soybean and pea protein. Mushrooms are one of them.
As a natural adaptogen, medicinal mushrooms are constantly expanding consumer awareness as the epidemic continues to affect.According to statistics from market analysis company Mordor Intelligence, the global functional mushroom market was US$5.8 billion in 2018 and is expected to grow by 6.4% annually from 2019 to 2024. Traditional fungus materials such as Ganoderma lucidum, Cordyceps, Hericium erinaceus and Chaga have become frequent customers in foreign food and beverage and nutritional supplement formulations. Mushrooms have quickly entered the market as a functional ingredient.
The new raw material is mushroom powder made from dried Agaricus bisporus. The process includes drying, grinding and controlling the exposure of mushroom powder to ultraviolet radiation. In the process of ultraviolet radiation in the wavelength range, new foods that have undergone ultraviolet treatment are authorized according to Regulation (EU) 2015/2283. It is reported that the vitamin D2 content of this mushroom powder is 580-595μg/g, carbohydrate ≤35.0%, total dietary fiber ≥15%, crude protein ≥22%.