Improving the food industry menu, with mushrooms
A collaboration between Nutrition Research Australia (NRAUS) and the AMGA is working hard to show the benefit of adding mushrooms to the menu, not only to improve the palatability of institutional meals, but to boost their nutritional offering as well. Initial research reveals the Australian food industry has a lot more to learn about the health benefits of the mighty mushroom, with taste and culinary benefits overshadowing the vast nutritional benefits of mushrooms in the nationally accredited commercial cookery curriculum.
