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Mushroom Blendability. Chopped mushrooms blend seamlessly with ground meat Healthier versions of iconic American foods Better flavor Better sustainability.

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Presentation on theme: "Mushroom Blendability. Chopped mushrooms blend seamlessly with ground meat Healthier versions of iconic American foods Better flavor Better sustainability."— Presentation transcript:

1 Mushroom Blendability

2 Chopped mushrooms blend seamlessly with ground meat Healthier versions of iconic American foods Better flavor Better sustainability Favorable cost implications

3 Evolving Eating Ha b its Trends all point to greater concern for healthier eating Growing rate of vegetarians and flexitarians Major focus on sustainability Millennials and Boomers driving trends

4 Mushrooms are low calories, low in sodium, fat free and cholesterol free Mushrooms deliver the antioxidants selenium and ergothioneine. These antioxidants help maintain the immune system. Mushrooms provide B vitamins including riboflavin, niacin and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. Mushroom Nutrition One of the few foods with naturally- occurring Vitamin D for bone health and immune system protection.

5 Growing evidence that umami counterbalances saltiness* Sodium Reduction * “Tasting Success with Cutting Salt”, collaborative report from Harvard School of Public Health and the Culinary Institute of America

6 Mushroom: Meat CaloriesFat Saturated Fat Sodium Meatballs 80:20 26%39%50%8% Burgers 20:80 24%25%37%6% Tacos 80:20 41%50%57%39% Meatloaf 30:70 19%17%47%14% Chili 30:70 25%15%53%38% Percent reduction when compared to all beef original recipes

7 No Sacrifice in Flavor Sensory research conducted by the Culinary Institute of America compared 100% All-Meat Taco to 50:50 Mushroom-Beef Blend--147 consumers Culinary Institute of America and University of California at Davis, Foods For Health Institute, June, 2012  Overall, groups preferred 50:50 Blend  50:50 Blend had better “flavor”, salt levels, moisture content and spice levels (JAR—Just About Right scores )

8 NPR: The Salt- Make Room For Mushrooms: Fungi Compete With Meat In Burgers Media

9 Already On Menus

10 Student Acceptance Students were served healthier entrees with mushrooms and preferred them to the standard recipe. Kids reported, “The burger is bigger, juicier, and has a better mouth feel than the beef burger.” – Cincinnati Public Schools 90% of students surveyed enjoyed the mushroom and Beef Taco Salad and requested it be served again – Hickman Mills School District 81% of Students preferred the Mushroom and Beef Blended Burger – South Bend School District 67% of students surveyed would like the mushroom and turkey meatloaf added to the menu – Maplewood Richmond Heights Mushroom Month at MRHSD was repeated in 2014 and all districts who piloted USDA blended products have added to their meal cycle “Can I have his mushrooms?!” – Elementary School student in New Orleans Public Schools

11 Amplify Flavor of Meat Carry Flavor on Meat Replace Meat “A mixture of two nucleotide compounds can produce eight times as much flavor as either one of the compounds alone!” Mushrooms Free Glutamate Inosinate Guanylate Beef Mushrooms Beef Mushrooms Complement Meat Umami

12 Thank You!


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