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Blend trend


A strategic shift in the marketing of mushrooms

A Strategic shift in Marketing mushroomsMushroom blendability (the practice of blending finely chopped fresh mushrooms with minced beef, lamb, chicken or fish in dishes such as hamburgers, meatballs and lasagna), is the hottest trend internationally in the consumption of mushrooms and is being promoted by mushroom councils around the globe.


Mushrooms have long had a meaty reputation due to its unique nutrient profile which provides both nutrients not typically found in plants, as well as nutrients commonly found in animal products. They are also rich in natural glutamates, an amino acid that is found in all foods with protein, making mushrooms a rich source of Umami: the fifth basic taste after sweet, salty, bitter and sour. Umami (pronounced oo-MAH-mee) is described as a savory, brothy, rich or meaty taste sensation. And that is exactly what mushrooms deliver.

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It’s Good for you and delicious

BlendabilityA recent study from the Culinary Institute of America and the University of California-Davis has given us another reason to celebrate flavourful fungi for their starring role when it comes to taste and health.  

The study published in the September 2014 issue of the Journal of Food Science found that blending finely chopped mushrooms with minced meat (beef, chicken, lamb, turkey and even fish work equally well) enhances both the flavour and nutrition of the dish. (Source:


The study further shows that by using a 50/50 mushroom to meat blending ratio, you are able to decrease the total calorie, fat and saturated fat intake without losing any of the flavour.  In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25% when you #JoinTheBlendTrend. Now that’s good news coming from our favourite Superfood!

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Move Meat off-center; Mushrooms Enter

Bringing more to meals for less

Focus om Mushrooms rather than meat, article and posterIncreasing our intake of lower calorie foods, specifically mushrooms, offer a great way to reduce calories and fat. An added bonus is that their flavourful umami content keeps us feeling full and satisfied after a meal.


The "blendability" approach is an economical way to make family meals more nutritious.  Swapping out half the meat for mushrooms increases recipe yield, saves money and makes the dish healthier with reduced sodium and fat. (A serving of mushrooms also delivers potassium, B vitamins, and important antioxidants like selenium and ergothionene – all of which help maintain a healthy immune system).  Try it with chicken, pork, veal or beef and taste the mushroom difference. Eating healthy never tasted this good!


So why not make a few wiser decisions when grocery shopping?  Save a little money and eat a little healthier? Try some of our mouth-watering "blendability" recipes and taste the difference for yourself. They are appetisingly easy, with plenty of delicious mushroom flavour… We think you’ll like them!

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