Nutritional powerhouse: The final year of Australian Mushrooms’ MU20003 project
As this ambitious three-year Hort Innovation mushroomR&D levy investment MU20003 (Educating the food industry about Australian Mushrooms), enters its final year, the industry is buzzing with anticipation on the results of the first institutional case studies. This project, centred on educating the food sector about the unique nutritional benefits of Australian grown Agaricus bisporus mushrooms, has been a significant undertaking aimed at transforming menus acrossAustralia.
Educating on the benefits of mushrooms in health care settings
Collaborating with research partner FOODiQ (formally NRAUS) and chef Adam Moore, the AMGA has engaged two leading examples of the institutional food sector to educate food and health care professionals about the unique nutritional benefits of Australian-grown Agaricus bisporus mushrooms.
Collaborating with research partner FOODiQ (formally NRAUS) and chef Adam Moore, the AMGA has engaged two leading examples of the institutional food sector to educate food and health care professionals about the unique nutritional benefits of Australian-grown Agaricus bisporus mushrooms.
MUSHRoom for a mushboom in healthcare
MUSHRoom is a new initiative led by Dr Emma Beckett and the team from FOODiQ Global in collaboration with the Australian Mushroom Growers Association. The MUSHRoom (Mushroom Science and Health) online platform, a one-stop-shop for research and resources on the nutrition and health benefits of mushrooms, aims to transform the perception of mushrooms among healthcare professionals through a dedicated portal that will become a treasure trove of credible information.
MUSHRoom is a new initiative led by Dr Emma Beckett and the team from FOODiQ Global in collaboration with the Australian Mushroom Growers Association. The MUSHRoom (Mushroom Science and Health) online platform, a one-stop-shop for research and resources on the nutrition and health benefits of mushrooms, aims to transform the perception of mushrooms among healthcare professionals through a dedicated portal that will become a treasure trove of credible information.
Introducing the MUSHRoom with Dr Emma Beckett
In this episode, MushroomLink’s Dr Jenny Ekman chats with Dr Emma Beckett about the Hort Innovation project MU22006, Online resource for mushroom health & nutrition science for healthcare professionals.
Emma and the team at FoodIQ Global (Formerly Nutrition Research Australia – NRAUS) are creating the ‘go to place’ for credible and authoritative information on the health benefits of mushrooms. By showcasing the unique health benefits of mushrooms to health professionals, the project hopes to increase the number of practitioners ‘prescribing’ Agaricus mushrooms as a source of nutrition.
Emma discusses the value of a reliable resource created for health professionals by health professionals that goes beyond marketing grabs.
The website or ‘MUSHRoom’ will be a living resource that will be updated regularly as new information becomes available. By consolidating all credible information in once place, knowledge gaps will become clear and can be prioritised for further research.
To find out more visit the Hort Innovation project page here: https://www.horticulture.com.au/growers/help-your-business-grow/research-reports-publications-fact-sheets-and-more/mu22006/
Visit the FoodIQ Global website here: https://www.foodiq.global/
Bringing mushrooms from the shadows to centre stage in the Australian Dietary Guidelines
In the world of nutrition, even the most mundane details can have a profound impact on our health and wellbeing. Enter the Australian Dietary Guidelines (ADG) - a comprehensive blueprint designed by the
Australian Government to steer us towards better dietary choices.
In the world of nutrition, even the most mundane details can have a profound impact on our health and wellbeing. Enter the Australian Dietary Guidelines (ADG) - a comprehensive blueprint designed by the Australian Government to steer us towards better dietary choices.
Can you claim vitamin D on mushrooms?
Vitamin D deficiency is an increasing public health problem in Australia, with almost a quarter of Australians deficient. Mushrooms provide a unique solution to address this deficiency and would lend some ‘nutrition heft’ to any marketing campaign. However, before claims can be made about vitamin D, it is necessary to take a closer look at the vitamin and the specifics of the food regulations.
Vitamin D deficiency is an increasing public health problem in Australia, with almost a quarter of Australians deficient. Mushrooms provide a unique solution to address this deficiency and would lend some ‘nutrition heft’ to any marketing campaign. However, before claims can be made about vitamin D, it is necessary to take a closer look at the vitamin and the specifics of the food regulations.
Can mushrooms really help lower our cholesterol?
The well-documented cholesterol-lowering effect of oats has been certified by nutritional regulators globally since the late 1990s. Subsequent studies and clinical trials have shown consistent results that confirm, and even boost, the original claims. This high-level health claim has driven an increase in the consumption of oats globally1. Beta-glucan, the compound responsible for lowering cholesterol, is famously present in oat and barley grains. However, its presence in mushrooms is less well known.
The well-documented cholesterol-lowering effect of oats has been certified by nutritional regulators
globally since the late 1990s. Subsequent studies and clinical trials have shown consistent results that confirm, and even boost, the original claims. This high-level health claim has driven an increase in the consumption of oats globally1. Beta-glucan, the compound responsible for lowering cholesterol, is famously present in oat and barley grains. However, its presence in mushrooms is less well known.
Webinar Recording: MU20004 A scoping study to review fungi based global innovations
Click here to get a copy of the compendium
Click here to view the final report
Anita Stefoska-Needham led, in collaboration with AMGA, the project MU20004: "A scoping study to review fungi-based innovations to inform product development opportunities”.
In this webinar, Anita discussed the major output - a mushroom product compendium of over 180 products across 13 categories that can be used to inform the mushroom industry of the range and types of commercially available products globally, as well as to highlight the key food categories where mushroom innovation is most active, and by which major companies.
Anita shared some insights to inspire all Australian mushroom growers to consider which opportunities might be feasible for their businesses in the food innovation space.
About the presenter: Dr Anita Stefoska-Needham is a PhD-qualified, Advanced Accredited Practising Dietitian (AdvAPD), lecturer/researcher and inventor, with a particular interest in food packaging innovations and holds three granted patents. In addition to substantive experience in hospital-based clinical dietetics, Anita has experience in industry-led research and development, consulting, and teaching over a 25+ year span. Anita is considered a senior member of the dietetics profession, reflected in her appointment to the Council of the Nutrition Society of Australia, as well as to the Hearing and Assessment Panel of the 8000-member peak body, Dietitians Australia.
Anita is currently the Academic Program Director of the Bachelor of Nutrition Science degree at the University of Wollongong, teaching nutrition science and food innovation, and leading food and nutrition research.
NUTRITION AND HEALTH MESSAGES ABOUT MUSHROOMS
This fact sheet has been created to outline the range of health benefits that can be
attributed to the nutrients found in mushrooms. The statements in this document are a
more consumer-friendly version of permitted nutrition and health claims that comply with
the Australian New Zealand Food Standards Code.
Additionally, consumer research was recently undertaken (which is also available in the
grower portal), which tells us that health claims about mushrooms and immunity, as well as
calcium absorption are the most likely to resonate and prompt purchase, and therefore are
good claims to consider in any of your communications.
Linking growers to the food industry
- By Paulette Baumgartl
PROJECT MU20003 : Educating the food industry about Australian mushrooms
The Australian food Industry loves mushrooms. With their characteristic umami and meaty taste profile, mushrooms are a unique nutrient rich plant-based food. Yet, all too often mushroom- dishes are hidden amid the vegetarian and plant-based options.
While common on menus around Australia, mushrooms are rarely the main act, seldom featured and celebrated.
To elevate mushrooms in the minds of industry insiders, highlighting their benefits through impactful education and engagement could bring them out of the shadows and into the culinary and nutritional limelight.
Barriers to cooking with mushrooms, and how these barriers may be overcome, is the central aim of the Educating the Food Industry on Mushrooms project. This research and education program led by Leah Bramich (General Manager at Australian Mushroom Grower’s Association) in collaboration with CEO of Nutrition Research Australia Dr Flavia Fayet-Moore and industry insider Chef Adam Moore, has entered its second phase with some clear results.
In Phase 2, key stakeholders identified during Phase 1 were interviewed. Questions were devised to understand existing barriers, and extract further insights into how an education project could be designed and delivered for maximum effectiveness.
Specific questions in these one-on-one interviews delved into opportunities to expand/feature mushrooms in catering and to include mushrooms in hospitality training curriculums. The researchers also explored which health and nutrition messages would resonate with food service professionals, and what are the most effective and efficient ways to reach organisations and industry professionals.
Interview subjects included a director of nutrition and food services at a leading hospital, an instrumental player in innovation within foodservice delivery at hospitals, an executive chef at a leading hotel chain, and a prominent food industry educator.
The findings emphasised that while mushrooms were a much-loved ingredient, there was little knowledge among industry practitioners on the nutritional, culinary, and health benefits. However, when properly informed of these benefits, interest increased dramatically.
With the global surge in plant-based diets, there is capacity for mushrooms to be incorporated more across multiple food industries. This is particularly relevant for hospitals and other institutions, where demand for plant-forward meals is high, and lower sodium and saturated fat options are deciding factors when creating menus.
There was further evidence that greater awareness and knowledge could propel mushrooms as a culinary force in the commercial sector, although taste and texture, more than nutritional value, were the more important factors.
So, filling a knowledge gap helps reduce barriers, but how can this best be applied?
Findings from this study point to practical and simple engagement at the workplace. The train the trainer method was an approach identified as being useful in this context; train the executive chefs and sales teams who can deliver informal educational sessions on mushrooms with the staff at their workplace. On site education and engagement is likely to get more traction than classroom learning or webinars, and furthermore supports executive chefs in their roles as teachers.
Communication materials were also identified as an approach that could inspire creativity and connect and engage food industry staff. Chefs reported that they would love to see posters in their work environment that could educate and inspire with preparation techniques and recipes.
Tapping into the provenance story of mushroom was also identified as another great opportunity to drive a greater desire for mushrooms on menus. As diners become more discerning and environmentally aware, provenance is having a greater impact on choice than ever before. The provenance narrative of this mushroom from that place provides another avenue to promote mushrooms as a showcase ingredient.
This research project provides a unique opportunity to mutually benefit growers, the food industry, and their shared stakeholders, bringing together resources that will have a legacy and help growers work with the food industry.
MU20003 Educating the Food Industry is led by the Australian Mushroom Growers Association together with Nutrition Research Australia and chef Adam Moore. The project aims to develop ways to educate food industry professionals, uncovering ways that the mighty Aussie mushroom can solve some of the nation’s biggest nutrition problems.
MU20004 - A scoping study to review fungi based global innovations to inform product development opportunities
Running from 2021 to 2022, this short investment explored the use of mushrooms in plant-based food product innovation and informed the industry of new market opportunities and their potential viability in the Australian context.
This project yielded the following key outputs:
A mushroom product compendium of over 180 products across 13 categories
Three deep explorations (case studies) of novel mushroom-based food innovation activities
Key insights and considerations from each case study
Three novel food product concepts using Agaricus bisporus.
Project Outputs
MU20001 - Mushrooms and their potential health benefits of lowering blood cholesterol
Key research provider: CSIRO
This project is generating scientific evidence on mushrooms and their ability to lower blood cholesterol.
At present, high-level health claims, authorised by the Food Standards Australia New Zealand (FSANZ), show that the β-glucan from oats or barley has a direct impact on lowering cholesterol. The same β-glucan molecules in oats are also in mushrooms, however they differ in structure. The project is working to compare whether the β-glucan in mushrooms has the same blood lowering effects as the β-glucan in oats.
Findings from the research will inform whether a health claim on mushrooms and blood cholesterol lowering can be authorised by FSANZ.
MU20003 - Educating the food industry about Australian Mushrooms
Key research provider: Australian Mushroom Growers’ Association
This investment is delivering evidence-based information about Australian mushrooms to health and food service professionals in Australia. By improving the awareness, knowledge and attitude of health professionals to the nutrition and health benefits of mushrooms, they will be encouraged to recommend mushroom to their clients, or include mushroom in their menus, and ultimately help to drive purchase and consumption.
The project team will undertake a range of activities, including:
Engaging with key decision-makers from top tier commercial and institutional catering organisations to discuss the inclusion of mushrooms in
Providing educational material to culinary schools, mushroom growers, food service professionals and dietitians. These educational resources will improve understanding of mushrooms, as well encourage confidence and proficiency at using them.
Developing case studies that showcase the health benefits of mushrooms
Updating culinary school curriculums to include the nutrition, health and culinary uses of mushrooms
Participating in food industry professional conferences to further promote mushrooms
Conducting farm tours to connect health professionals to mushroom growers.
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Over the last four months, the research team have focused on food industry research which will be used to form the strategic plan for the project. The significant outputs of this period included the partial completion of phase 2 of the Food Industry Insights Report, with nine one-on-one food industry Key Opinion Leader (KOL) interviews completed, the commencement of a food industry market research poll (survey), and the completion of the project communications plan.
Although partially completed, the one-on-one KOL interviews and market research polls have delivered significant quantitative and qualitative insights into the sector, which will be used to inform the strategic plan for the project in the next phase - case study interventions with high quantum of influence organisations. Insights gathered from the KOL interviews to date have been collated and summarized under five key territories: health centricity, knowledge, nutrition issue/challenges, usage (barriers and drivers), and communication (what and how). Initial findings were shared with the Project Reference Group (PRG) group in May.
With economic challenges in the food industry and labour shortages as a result of the COVID-19 pandemic, securing one-on-one KOL interviews have been more difficult than expected and has caused delays to the completion of phase 2 of the Food Industry Insights report and project milestone. Nine KOL interviews have been achieved within this reporting period with the remaining interviews scheduled for June. Subsequently, the Food Industry Insights webinar will be presented to the mushroom industry in July/August.
Despite this challenge, the project team have succeeded to develop a solid database of food industry health professionals and identify significant opportunities for case study interventions within the institutional catering sector, to build the foundations that will underpin the strategic plan for the project.
MU17002 - Educating health professionals about Australian mushrooms
Key delivery partner: Nutrition Research Australia
This education program is all about delivering research and information on the nutritional benefits of mushrooms to Australian health professionals including dietitians, nutritionists, GPs and more. The project team is bringing together the latest science on the health benefits of mushrooms, and using this for the development and dissemination of evidence-based messages and tools. The ultimate goal is to equip and empower these health professionals to in turn motivate their patients and clients to include mushrooms in their diets.
Apart from reviewing and consolidating research, specific project activities will include a revamp of the health and science section of the www.australianmushrooms.com.au website, presentations at relevant professional conferences, the distribution of materials such as brochures and e-newsletters, and other engagement activities for health professionals such as webinars and an expert roundtable event.
Project Outputs
Final Report
Mushrooms for healthy diets – what’s new with with nutritionist and dietitian Dr Flavia Fayet-Moore
Dr Flavia Fayet-Moore is a registered nutritionist, Accredited Practising Dietitian, board-certified Lifestyle Medicine Professional, and Honorary Associate of the University of Sydney. Flavia graduated from the University of Toronto with an Honours Bachelor of Science in Nutritional Sciences and obtained both her Master of Nutrition and Dietetics and PhD in nutrition from the University of Sydney.
Since completing her PhD, Flavia has focused her research and advocacy work on nutritional epidemiology, micronutrients, and bioactives; she used her findings to promote a food-first approach to address public health’s biggest problems, including Vitamin D deficiency, anaemia, and chronic disease.
Flavia is passionate about improving the health of Australians, especially among children and adolescents, through research and its translation. She is a member of the Nutrition Society of Australia, the Dietitian’s Association of Australia, and is a founding board member and fellow of the Australasian Society of Lifestyle Medicine.
The presentation includes:
Overview of medicinal use of mushrooms - for the immune system, as an antibiotic, in healing wounds and for mental health
Health effects in humans - what’s the evidence?
What is unique in mushrooms that’s relevant and what it means - Ergosterol (and vitamin D), Chitin (prebiotic fibre), Ergothioneine
Health effects with a focus on three - Vitamin D status, gut health and cancer
Where do mushrooms fit within current recommendations?