| Project Name: | Flavour enhancer from mushroom stalk: A proof of concept |
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| BPA Number: | 23234 |
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Summary of Project and Key Findings:
The current food industry market is driven by consumer preference for foods that are natural, rich in flavour, and more palatable. Recent market reports suggest that plant based kokumi taste substances are emerging as a natural flavour enhancer for more palatable and delicious recipes. Kokumi substances produced from plant-based by-products may provide a unique opportunity to create natural plant-based flavour enhancers. For products like mushrooms, this presents an excellent potential opportunity to create a natural plant-based flavour enhancer, from parts of the plant not currently used in primary production. An innovative approach was used to produce a kokumi flavour rich powder from mushroom stalks (MSK) and evaluated its kokumi intensity and ability to enhance kokumi specific flavour attributes. In addition, a techno-economic analysis to determine the financial and economic viability of the MSK production process was also performed. For more information on this project, please contact AgResearch.
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