Mushrooms are topping 2018 trends lists as consumers develop a continued appreciation for their nutritional and functional properties, including ‘Blenditarianism’, a new food movement for consumers as a robust food source instead of meat. They may actually be onto something.
A study in October 2017 found that mushrooms could aid in satiety. “This new study adds to a growing body of evidence that suggests mushrooms may aid weight management and satiety, and thus contribute to overall wellness,” said Mary Jo Feeney, MS, RD, FADA and nutrition research coordinator to the Mushroom Council. “Consumers are interested in the benefits of protein food choices, so it’s important for them to know that plant-based sources of protein, such as mushrooms, can be satisfying.” This could account for this produce category’s increase in popularity. Consumption of mushrooms last year was three-plus pounds per person compared to a mere quarter pound in the 1960s, according to USDA Economic Research Service.
Overall, the Council reports the 2018 supply outlook is positive according to mushroom growers. Mushrooms continue to be an item that’s one of the most sustainably produced foods in terms of square footage and environmental impact in the US. “Our growers have long sought to benchmark their production practices to not only accurately measure our environmental impact, but also seek opportunities to improve upon our practices,” said Bart Minor, president and chief executive officer of the Mushroom Council, which represents the U.S. fresh mushroom industry. “Like all agricultural producers nationwide, we all want to ‘do better’ when it comes to being stewards of the environment. We are humbled to finally measure what we consider a low environmental footprint, but equally motivated to find opportunities to lower it even more.”
The Mushroom Council says the value of specialty mushroom sales increased four percent last year according to figures from the US Department of Agriculture. It also reports that more recipes and restaurants are featuring specialty varieties such as shiitakes, oyster and hen of the woods, making consumers more inclined to try specialty mushrooms.
During the Southern Exposure show, the Council will share resources and case studies demonstrating how blended foods can be merchandised at retail. Visit booth #150.
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